Crock Pot Chicken Nacho Dip is the ultimate party pleaser—creamy, cheesy, and packed with bold Tex-Mex flavors. This slow-cooked dip combines tender shredded chicken, Velveeta, cream cheese, Rotel, beans, and corn for a rich and hearty appetizer that’s perfect for scooping with tortilla chips or layering over nachos.
What makes this dip a favorite is its versatility and ease. Just toss everything into the slow cooker, let the cheeses melt together, and you’ll end up with a crowd-pleasing dip that’s both filling and addictive. The chicken adds substance, while the beans and corn bring texture and sweetness to balance out the spice from the Rotel and taco seasoning.
This recipe is ideal for game day, potlucks, or casual family gatherings. It can be kept warm in the crock pot for hours, so guests can help themselves throughout the event. Plus, you can customize it easily—make it spicier, add more veggies, or top it with your favorite garnishes.
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Serve it straight from the slow cooker with chips, or spoon it over baked potatoes, tacos, or fries for a fun twist. However you enjoy it, this nacho dip is bound to disappear fast.
Servings: 10
Total Time: 2 hours 10 minutes
Prep Time: 10 minutes
Cook Time: 2 hours
Ingredients:
- 3 cups cooked shredded chicken
- 1 (10-ounce) can Rotel (diced tomatoes with green chilies)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (16-ounce) block Velveeta cheese, cubed
- 1 (8-ounce) package cream cheese, softened
- 1 packet taco seasoning
- 1/2 cup milk (optional, for thinning)
- Tortilla chips, for serving
Instructions:
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