Description

This Slow Cooker Chicken Nacho Dip is a creamy, cheesy, and flavorful appetizer perfect for parties or game day. Made with shredded chicken, Velveeta cheese, diced tomatoes with green chiles, sour cream, taco seasoning, black beans, jalapeno, and green onions, it’s an easy crowd-pleasing dip that cooks low and slow until perfectly melted and mixed. Serve warm with tortilla chips or veggies for a delicious and comforting snack.

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, omit for less heat)
1 cup black beans, drained and rinsed
1/4 cup freshly chopped green onion

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Instructions

Prepare Slow Cooker: Spray the insert of a 5 to 6 quart slow cooker with cooking spray to prevent sticking and make cleanup easier.
Combine Main Ingredients: Place the cooked, shredded chicken, cubed Velveeta cheese, drained Rotel tomatoes with chiles, sour cream, taco seasoning, and diced jalapeno peppers (if using) into the slow cooker. Stir gently to combine all ingredients evenly.
Cook Dip on Low: Close the lid and set the slow cooker to low heat. Allow the dip to cook for about 1 to 2 hours, or until the Velveeta cheese has completely melted and the mixture is smooth and creamy.
Add Beans and Green Onion: Pour in the drained and rinsed black beans along with the chopped green onion. Close the lid again and cook for an additional 15 minutes to warm the beans through.
Finish and Serve: Remove the lid and stir the dip gently once more. If you prefer a thinner consistency, add a splash or two of milk and stir well. Serve the warm chicken nacho dip immediately with tortilla chips, vegetables, or your preferred dipping snacks. Enjoy!

Notes

Omit jalapeno for a milder dip if you want less heat.
Use mild or spicy Rotel depending on your heat preference.
You can substitute Velveeta with another processed cheese blend, but Velveeta gives a creamy smooth texture.
Leftovers can be refrigerated for 3-4 days and reheated gently before serving.
For extra flavor, garnish with additional chopped green onions, jalapenos, or cilantro before serving.