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Slow Cooker Chicken Nacho Dip

Prep Time 10 minutes
Cook Time 2 hours
Servings 10


  • 1 large cooked boneless, skinless chicken breast, chopped or shredded (about 1/2 lb. of chicken)
  • 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 (this does add heat to the dip. Omit for less heat)
  • 1 cup black beans, drained and rinsed
  • 1/4 cup freshly chopped green onion


  • In a 5 to 6 quart slow cooker, spray the insert with cooking spray. Place the cooked, shredded chicken, cubed Velveeta cheese, Rotel, sour cream, taco seasoning and jalapeno peppers inside. Stir gently to combine.
  • Close with lid and turn to low heat. Let dip cook about 1 to 2 hours, OR until Velveeta cheese has completely melted.
    Pour in the drained, rinsed black beans and the green onion. Close lid again and let cook another 15 minutes or so to warm the beans.
  • Remove lid and stir gently. You can add a splash or two of milk if you like your cheese dip on the thinner side.
    Serve dip warm with tortilla chips, veggies or whatever you desire. Enjoy!