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Outrageous Warm Chicken Nacho Dip

This crockpot chicken queso dip is my jazzed-up version of the classic queso dip made heartier with shredded chicken. Serve this crowd-pleasing dip with tortilla chips while watching the big game, or load up your slow cooker and take

Basic Details:

Prep time:

20 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 35 mins

Servings:

20

Yield:

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Ingredients

Original recipe (1X) yields 20 servings

  • 1 (1 pound) loaf processed cheese food (such as Velveeta), cubed
  • 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL), drained
  • 2 large cooked skinless, boneless chicken breast halves, shredded
  • ⅓ cup sour cream
  • ¼ cup diced green onion
  • 2 tablespoons minced jalapeno pepper, or to taste (Optional)
  • 1 ½ tablespoons taco seasoning mix
  • 1 cup black beans, rinsed and drained

Directions

  1. Gather all ingredients.

    All ingredients gathered to make outrageously warm chicken nacho dip.

  2. Stir processed cheese food, diced tomatoes with chiles, shredded cooked chicken, sour cream, green onion, jalapeño, and taco seasoning together in a slow cooker.

    Ingredients stirred together in a slow cooker.

  3. Cover and cook on High, stirring occasionally, until cheese has melted and dip is hot, 1 to 2 hours.

    Ingredients cooked together until cheese is melty and dip is hot.

  4. Stir in black beans and cook until heated through, 15 minutes.

    Black beans added to dip and cooked until heated through.

  5. Serve with chips.

    high angle looking at a place of tortilla chips, topped with chicken nacho dip with black beans and green onions

Recipe Tip

If the dip gets too thick, thin it with a small amount of milk.

Nutrition Facts (per serving)

Calories

139

Fat

8g

Carbs

5g

Protein

11g