Description

Crock Pot Chicken Nacho Dip is a warm, cheesy dip that’s perfect for parties, game days, or any gathering. It’s loaded with shredded chicken, Velveeta cheese, diced tomatoes with green chilies, and black beans, offering a hearty and flavorful appetizer.

Ingredients

Units Scale

1 pound (16 oz) Velveeta cheese, cubed
2 cups cooked, shredded chicken (about 2 large boneless, skinless chicken breasts)
1 can (14 oz) diced tomatoes with green chilies, drained
1/3 cup sour cream
1/4 cup diced green onions
1 1/2 tablespoons taco seasoning mix
2 tablespoons minced jalapeño pepper (optional, adjust to taste)
1 cup black beans, rinsed and drained
Tortilla chips, for serving

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Instructions

Lightly grease a 4-quart slow cooker with cooking spray.
Add the cubed Velveeta cheese, shredded chicken, drained diced tomatoes with green chilies, sour cream, diced green onions, taco seasoning, and minced jalapeño pepper (if using) to the slow cooker. Stir to combine.
Cover and cook on high for 1 to 2 hours, stirring occasionally, until the cheese is melted and the dip is hot.
Stir in the rinsed and drained black beans, and cook for an additional 15 minutes to heat through.
Serve warm with tortilla chips.

Notes

For a milder dip, omit the jalapeño pepper.
If the dip becomes too thick, stir in a small amount of milk to achieve the desired consistency.
This dip can also be served over tortilla chips for nachos or rolled up in a warm flour tortilla.