Instructions:
- Add shredded chicken, Rotel, black beans, corn, Velveeta, cream cheese, and taco seasoning into the crock pot.
- Cover and cook on low for 2–3 hours, stirring occasionally until the cheeses are fully melted and the mixture is smooth and creamy.
- If the dip is too thick, stir in milk a little at a time until the desired consistency is reached.
- Serve warm directly from the crock pot with tortilla chips, nachos, or veggie sticks.
Variations:
- Spicy Version: Add fresh jalapeños, diced green chilies, or a dash of cayenne pepper.
- Extra Creamy: Stir in a splash of sour cream before serving.
- Meaty Twist: Replace or mix the chicken with cooked ground beef or chorizo.
- Veggie Boost: Add sautéed bell peppers, onions, or mushrooms for extra flavor.
Tips:
- Use rotisserie chicken for a quick and flavorful shortcut.
- Keep the crock pot on the “warm” setting during parties so the dip stays melty.
- Stir occasionally while serving to keep the cheese from settling.
- Leftovers can be refrigerated and reheated on the stove or microwave with a splash of milk.
ADVERTISEMENT
Crock Pot Chicken Nacho Dip is everything you want in a party appetizer—rich, hearty, and packed with cheesy goodness. It’s a guaranteed crowd favorite that makes snacking feel like a meal.
