Description
This Crock Pot Chicken Nacho Dip is a crowd-pleasing appetizer that’s perfect for game day or any gathering. Cheesy, creamy, and packed with flavor, this dip is easy to make and always a hit!
Ingredients
Scale
Chicken Nacho Dip:
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup corn kernels (frozen or canned and drained)
- 1 block (8 oz) cream cheese (cubed)
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Chopped cilantro and sliced jalapeños for garnish (optional)
Instructions
- Add Ingredients to Slow Cooker: Add the shredded chicken, diced tomatoes with green chilies, black beans, corn, cream cheese, cheddar cheese, sour cream, chili powder, cumin, garlic powder, and onion powder to a slow cooker. Stir to roughly combine.
- Cook the Dip: Cover and cook on low for 2–3 hours, stirring occasionally, until the cream cheese is fully melted and the dip is hot and creamy. Once heated through, stir well to combine. Keep the dip on the warm setting for serving.
- Garnish and Serve: Garnish with chopped cilantro and sliced jalapeños if desired. Serve warm with tortilla chips, crackers, or fresh veggies.
Notes
- You can spice it up with a dash of hot sauce or add extra jalapeños.
- This recipe also works great as a topping for baked potatoes, nachos, or rice bowls.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: about 1/2 cup
- Calories: 270
- Sugar: 2g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg
