Description
This Slow Cooker Chicken Nacho Dip is a creamy, cheesy, and flavorful party favorite that’s perfect for game days or casual gatherings. Combining tender shredded chicken, Velveeta cheese, mild Rotel tomatoes with green chiles, and zesty taco seasoning, it’s slow-cooked to perfection for a warm, melty dip that’s sure to please any crowd. Served warm with tortilla chips or fresh veggies, this dip is an effortless crowd-pleaser.
Ingredients
Scale
Main Ingredients
- 1 large cooked boneless, skinless chicken breast (chopped or shredded, about 1/2 lb.)
- 1 pound Velveeta cheese (cubed)
- 1 can (10 ounces) mild Rotel (diced tomatoes with green chiles, drained)
- 1/2 cup sour cream
- 2 tablespoons taco seasoning
- 1/2 tablespoon freshly diced jalapeno pepper (optional)
- 1 cup black beans (drained and rinsed)
- 1/4 cup freshly chopped green onion
Instructions
- Prepare Slow Cooker: Spray the insert of a 5 to 6 quart slow cooker lightly with cooking spray to prevent sticking.
- Combine Initial Ingredients: Place the shredded chicken, cubed Velveeta cheese, drained Rotel tomatoes, sour cream, taco seasoning, and diced jalapeno peppers (if using) into the slow cooker. Stir gently to mix all ingredients evenly.
- Cook the Dip: Cover with the lid and set the slow cooker to low heat. Allow the mixture to cook for 1 to 2 hours, or until the Velveeta cheese has completely melted and the dip is smooth.
- Add Beans and Green Onion: After the cheese has melted, stir in the drained black beans and freshly chopped green onion. Replace the lid and let the dip cook for another 15 minutes to warm the beans thoroughly.
- Final Stir and Adjustments: Remove the lid and stir the dip gently to combine all ingredients well. If you prefer a thinner cheese dip, add a splash or two of milk to reach your desired consistency.
- Serve: Serve the chicken nacho dip warm with tortilla chips, fresh vegetables, or your favorite dippers. Enjoy this rich and savory dip!
Notes
- Omit the jalapeno pepper if you prefer less heat in your dip.
- If Velveeta cheese is not available, processed cheese with similar melting properties can be used but may alter flavor slightly.
- This dip can be kept warm on the slow cooker’s warm setting for up to 2 hours after cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or slow cooker.
- For added texture and flavor, consider topping with sliced olives or extra shredded cheese before serving.
