Description

This Slow Cooker Chicken Nacho Dip is a creamy, cheesy, and flavorful appetizer perfect for parties or casual gatherings. Featuring tender shredded chicken, melted Velveeta cheese, mild Rotel tomatoes with green chiles, and seasoned with taco spices and optional jalapeños for heat, this dip is slow-cooked to meld all the flavors beautifully. Black beans and fresh green onions add texture and freshness, making it perfect for pairing with tortilla chips or veggies.

Ingredients

Scale

Main Ingredients

1 large cooked boneless, skinless chicken breast, chopped or shredded (about 1/2 lb)
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 freshly diced jalapeno pepper (optional for heat)

Add-Ins

1 cup black beans, drained and rinsed
1/4 cup freshly chopped green onion

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Instructions

Prepare Slow Cooker: Spray the insert of a 5 to 6 quart slow cooker with cooking spray to prevent sticking and ease cleanup.
Combine Main Ingredients: Place the cooked, shredded chicken, cubed Velveeta cheese, drained Rotel tomatoes, sour cream, taco seasoning, and optional diced jalapeno peppers into the slow cooker. Stir gently to combine all ingredients.
Cook the Dip: Cover the slow cooker with its lid and set it to low heat. Let the mixture cook for about 1 to 2 hours, or until the Velveeta cheese has completely melted and the mixture is smooth.
Add Beans and Green Onions: Stir in the drained and rinsed black beans along with the freshly chopped green onions. Cover again and let cook for an additional 15 minutes to warm through.
Final Stir and Serve: Remove the lid and stir the dip gently. If you prefer a thinner consistency, add a splash or two of milk and mix thoroughly. Serve the dip warm with tortilla chips, fresh veggies, or your favorite dippers. Enjoy!

Notes

For less heat, omit the jalapeno pepper or reduce the amount used.
You can substitute Velveeta with processed cheese or a blend of cheddar and Monterey Jack, but melting qualities may vary.
If you prefer a thicker dip, avoid adding milk; adjust for your preferred texture.
Make sure to drain the Rotel and black beans well to avoid excess liquid in the dip.
This dip can be kept warm on the slow cooker’s warm setting for a couple of hours if needed.
Serve with tortilla chips, sliced veggies like bell peppers or cucumbers, or even warm pita chips for variety.