Description
Indulge in a creamy Slow Cooker Chicken Nacho Dip that’s perfect for any gathering or game day. This delightful appetizer combines tender chicken with rich Velveeta cheese, zesty tomatoes, and hearty black beans, creating a flavor explosion that will impress your guests. With simple preparation in your slow cooker, you can spend more time enjoying the party and less time in the kitchen. Serve it warm with crispy tortilla chips, fresh veggies, or as a topping for nachos or baked potatoes. Whether you prefer it mild or spicy, this versatile dip is sure to be a crowd-pleaser.
Ingredients
Scale
- 1 large cooked boneless, skinless chicken breast (chopped or shredded)
- 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 diced jalapeno pepper (optional)
- 1 cup black beans (drained and rinsed)
- 1/4 cup chopped green onion
Instructions
- Prepare your slow cooker by spraying the insert with cooking spray.
- Add the shredded chicken, cubed Velveeta cheese, Rotel, sour cream, taco seasoning, and optional jalapeno to the slow cooker; stir gently to combine.
- Cover and cook on low heat for 1 to 2 hours until the cheese melts completely.
- Stir in the drained black beans and chopped green onion; cover and cook for an additional 15 minutes.
- For a thinner consistency, add a splash of milk before serving warm with tortilla chips or fresh veggies.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 290
- Sugar: 3g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 55mg