Chicken Nacho Crock Pot (Printable Version)
Cheesy chicken dip packed with beans and jalapeños. Great for game day or casual hangouts.
# What You'll Need:
→ For the Dip
01 -
1/3 cup sour cream
02 -
2 tablespoons diced jalapeño
03 -
1 cup black beans, rinsed and drained
04 -
3 cups cooked chicken breast, shredded
05 -
1/4 cup chopped green onions
06 -
16 ounces Velveeta cheese, cubed
07 -
1 can (14 ounces) Rotel tomatoes with green chilies, drained
08 -
8 ounces cream cheese, cubed
09 -
3 tablespoons taco seasoning
→ Optional Garnishes
10 -
Chopped cilantro
11 -
Diced tomato
12 -
More diced jalapeño
# Step-by-Step Guide:
01 -
Grab some chips or crackers and dish up your dip straight outta the slow cooker, or move it to another bowl. If you want to get fancy, throw on some cilantro, extra jalapeño, and a bit of diced tomato on top.
02 -
Toss in the chopped green onions and gently stir things around so everything blends together.
03 -
Let it cook with the lid on, high for about 60-90 minutes. Give it a stir halfway to help everything melt and come together. You'll know it's good when all the cheese is smooth.
04 -
Dump in the shredded chicken, Rotel tomatoes (drained), Velveeta chunks, cream cheese chunks, sour cream, taco seasoning, black beans, and chopped jalapeños into your slow cooker.
# Additional Notes:
01 -
Want more heat? Add extra jalapeño or swap in hot Rotel instead.