Description

Crock Pot Chicken Nacho Dip is the ultimate crowd-pleaser, perfect for game days or cozy get-togethers. This creamy, cheesy dip combines tender chicken with zesty spices for a flavor explosion that will have everyone coming back for seconds. With minimal effort required, you can create a dish that fills the room with an irresistible aroma and brings friends and family together. Serve it with crispy tortilla chips or fresh veggies for a delightful snacking experience.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1.5 lbs)
8 oz cream cheese (full-fat)
1 cup sour cream
2 cups shredded cheddar cheese (mix of sharp and mild)
1 can (15 oz) black beans (drained and rinsed)
1 can (10 oz) diced tomatoes with green chiles
2 tbsp taco seasoning
Chopped jalapeños (optional)
Chopped cilantro (for garnishing)
Sliced green onions (for garnishing)

Instructions

Chop chicken breasts into bite-sized pieces and season lightly with salt and pepper.
In the crock pot, layer chopped chicken, cream cheese, sour cream, shredded cheddar cheese, black beans, diced tomatoes with green chiles, and taco seasoning.
Stir gently to combine while keeping some layers intact.
Cover and cook on low for 4 hours or high for 2 hours until melted and bubbly, stirring halfway through if desired.
Taste and adjust seasoning if needed. Top with chopped cilantro and sliced green onions before serving.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Appetizer
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1/2 cup (120g)
Calories: 360
Sugar: 3g
Sodium: 670mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 20g
Cholesterol: 75mg

Keywords: For added heat, include diced jalapeños or a splash of hot sauce. Substitute cheeses based on preference; freshly shredded cheese works best. Store leftovers in an airtight container for up to three days.