Melty, spicy, cheesy Crock Pot Chicken Nacho Dip He is a flavor bomb that you will want at your next party! Slow cooking to steamy-sticky, chicken perfection, easily served as a hot dip to go, or on top of a plate of chips as nachos!
Recipe for chicken dip in a cheesy crock pot
If you love Tex-Mex, and if you love party dips, do I have the recipe for you! This creamy chicken dip is like a plate of chicken nachos in your slow cooker. Loaded with tons of cheese, tomatoes and chili, black beans, and delicious taco seasoning, and juicy shredded chicken?
My Slow Cooker Chicken Nacho Dip is like the classic cheesy queso dip recipe, melty and spicy, only better. Made in a crock pot, this is a hearty and warming flavor bomb of truly delicious proportions. The dip is ready in an hour or less, and you hardly even have to lift a finger.
Take this hot chicken dip to parties, make a big batch for the neighborhood potluck, or just enjoy with the family. You can serve your nacho dip with chips for dipping, or turn the tables and pour it over the chips for quick and easy chicken nachos. Talk about a win-win!
The ingredients of the recipe
This recipe comes together in minutes before your crock pot takes charge. You only need a handful of ingredients, which I’ve compiled below. Be sure to check the recipe cards for the full amounts:
- Shredded chicken: You will need about three cups of cooked and shredded chicken. This is a great way to use up leftover chicken breasts! You can also use a rotisserie from the grocery store and shred the meat with a fork.
- Rotel: One can of tomatoes and chili. Make sure to drain it well so your dip doesn’t come out runny.
- cheese: This creamy nacho dip gets its smoothness from diced Velveta cheese, as well as cream cheese. Be sure to get the cream cheese that comes in blocks (and not the spreadable tub kind), because you’ll also need it cubed.
- Sour cream: For extra creaminess, plus the spicy taste.
- Taco Seasoning: You can find pre-mixed taco seasoning in the seasoning aisle of most grocery stores.
- black beans: Feel free to use canned black beans, just be sure to wash and drain them.
- His successors: Fresh or pickled jalapeño peppers give the dip a spicy, southwestern kick.
- Green onions: for taste and a bright spring of green.
- Optional decoration: This dip is wonderful garnished with chopped cilantro, diced jalapeno and diced tomatoes.
How to make crockpot chicken nacho dip
The convenience of a crock pot makes this a simple, hands-free, 3-step recipe! Here’s how to make this spicy and spicy chicken nacho dip in a slow cooker:
Combine: Add the shredded chicken and the rest of the dip ingredients to your slow cooker.
to cook: Change the crock pot to high cooking. Cover and leave the dip to cook for about an hour to an hour and a half, or until the cheese is nice and melted. Remember to stir it occasionally so all those wonderful flavors mix. Once the dip is ready, stir in the green onion.
to serve: One of the best parts about Crock Pot Nacho Cheese Dip is that you can serve it straight from the crock pot! It makes it easy to take it to events and gatherings. Of course, you can choose to transfer it to a serving dish as well. If you are using this dip to make a tray of nachos, spoon or pour it over your choice of corn or tortilla chips. Then all that’s left to do is decorate as you wish, and dig in!
Make it nachos!
The great thing about this dip is that you can easily turn the tables, pour on top of a plate of tortilla chips and call it nachos! This dip has everything a big plate of nachos has without the assembly and baking. You can even sprinkle some grated cheese on top and bake if you want to make that extra!
Whenever I make this dip for a plate of nachos, my easy avocado salsa is usually nearby. It’s the best of both worlds between guacamole and salsa – you have to try it!
Tips for success
This hot dip recipe is so simple, it literally cooks itself! But here are my tips to ensure your Slow Cooker Chicken Nacho Dip comes out exactly how you want it, every time:
- Buy blocks of cheese: This dip comes out best when the cheese is cut into cubes by hand, as opposed to buying pre-shredded cheese or similar from the supermarket. Pre-shredded cheese often has a wax coating (to prevent it from sticking) and does not melt smoothly.
- Adjust the heat: You can easily change the ingredients or toppings to suit your desired heat level. For a milder chicken dip, omit the jalapeños and stick to mild rotel (or use a can of diced tomatoes instead, leaving the chili out of the equation entirely). If you’re after something extra spicy, amp up the jalapenos and throw in some cayenne, red chili flakes, or hot sauce.
- If the dip becomes too thick: If you notice your dip is getting a little thick and dry, add a tablespoon of milk at a time to help thin it out again.
- Serve straight from the pot: I can’t stress enough how comfortable this is! Simply turn the crockpot or slow cooker to “hot,” arrange your crackers, etc. in bowls around it, and Walla. A light appetizer, served! If you notice that the top of the cheese dip is drying out at some point (this sometimes happens with the lid on), just give the dip a quick stir.
What to serve with this dip
Crock Pot Chicken Nacho Dip is a real crowd pleaser, perfect for parties and entertaining. Serve it with corn chips, tortilla chips, pita chips, or your favorite crackers for dipping. I have an amazing recipe for quick and easy spicy spiced crackers that really bring out the heat in this recipe!
For something a little heartier, serve it with sliced French bread, pita bread or fluffy sour cream cornbread. You can even combine it with spiced potato wedges.
Here are some more ideas for easy appetizers for the party:
How to store and reheat leftovers
In my experience, there aren’t many times when I find myself with leftovers! This cheesy nacho dip is just good. In the odd case I have a dip left over to store, I will transfer it to an airtight container to keep in the fridge. Reheat all leftovers within 3 days, again in the crock pot or in the microwave (heat in 30 second intervals for best results when heating in the microwave).
Looking for more ways to use up your leftovers? Leftover chicken nacho dip in a crock pot also makes a delicious condiment to spoon over fajitas and burger tacos, just saying.
Description
Melting, spicy Crock Pot Chicken Nacho Dip He is a flavor bomb that you will want at your next party! Serve this chicken dip recipe as a light appetizer with a side of chips or crackers and watch it disappear in no time. Or, drizzle it over tortilla chips for cheesy and delicious chicken nachos!
- 3 cups Shredded cooked chicken breast (you can also use a rotisserie)
- 1 (14 oz. can) Rotel, well drained
- 1 (16 oz.) Velveeta cheese, diced
- 1 Block cream cheese (8 oz.), diced
- 1/3 cup Sour cream
- 3 spoons Taco seasoning
- 1 cup Black beans, washed and drained
- 2 spoons Dice jalapeno
- 1/4 cup Green onion cut into cubes
- Optional garnish – chopped cilantro, diced jalapeño and/or diced tomatoes
- Place chicken, rotella, velota, cream cheese, sour cream, taco seasoning, black beans, and jalapeños in your slow cooker.
- Move the slow cooker to a high cover and cook for 60-90 minutes, stirring occasionally, until the cheese melts. Mix in the green onion cubes
- Serve in the slow cooker or on a serving plate as a dip, or pour over tortilla chips and serve as nachos. Decorate if desired.
Keywords: Clay dip, nacho cheese dip, chicken dip
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