Description
This Crock Pot Chicken Nacho Dip is a creamy and cheesy appetizer perfect for game day or parties. Loaded with chicken, beans, and a kick of jalapeño, it’s a crowd-pleaser!
Ingredients
Units
Scale
For the Dip:
- 3 cups shredded cooked chicken breast
- 1 (14-ounce can) Rotel, drained well
- 1 (16-ounce) block Velveeta cheese, cubed
- 1 (8-ounce) block cream cheese, cubed
- 1/3 cup sour cream
- 3 tablespoons taco seasoning
- 1 cup black beans, rinsed and drained
- 2 tablespoons diced jalapeno
- 1/4 cup diced green onions
Optional Garnish:
- Chopped cilantro
- Diced jalapeño
- Diced tomatoes
Instructions
- Prepare the Dip: Place chicken, Rotel, Velveeta, cream cheese, sour cream, taco seasoning, black beans, and jalapeño in the slow cooker.
- Cook: Cover and cook on high for 60-90 minutes, stirring occasionally until the cheese is melted. Stir in the green onions.
- Serve: Serve the dip in the slow cooker or transfer to a serving dish. Enjoy with tortilla chips or pour over chips for nachos. Garnish if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 60mg
