Crock Pot Chicken Nacho Dip (Print Version)
Slow-cooked chicken nacho dip features melted cheeses, seasoned tomatoes, and black beans for irresistible flavor.
# Ingredients:
→ For the Dip
01 -
3 cups shredded cooked chicken breast
02 -
400 grams Rotel tomatoes with green chilies, drained
03 -
450 grams processed cheese (Velveeta style), cubed
04 -
225 grams cream cheese, cubed
05 -
80 millilitres sour cream
06 -
3 tablespoons taco seasoning
07 -
170 grams black beans, rinsed and drained
08 -
2 tablespoons diced jalapeño
09 -
25 grams diced green onions
→ Optional Garnishes
10 -
Chopped cilantro
11 -
Diced jalapeño
12 -
Diced tomato
# Instructions:
01 -
Place shredded cooked chicken breast, drained Rotel tomatoes, cubed processed cheese, cubed cream cheese, sour cream, taco seasoning, black beans, and diced jalapeño into the slow cooker.
02 -
Cover and heat on high for 60 to 90 minutes, stirring halfway through, until cheeses are thoroughly melted and mixture has a smooth, unified texture.
03 -
Stir in diced green onions to blend evenly into the dip.
04 -
Serve warm from the slow cooker or transfer to a serving bowl. Optionally garnish with chopped cilantro, additional diced jalapeño, and diced tomatoes. Accompany with tortilla chips or crackers if desired.
# Notes:
01 -
For best results, shred the chicken evenly so that it incorporates well with the melted cheeses.