1largecooked boneless, skinless chicken breast, chopped or shredded(about 1/2 lb. of chicken)
1poundVelveeta cheese, cubed
1can (10 ounces)mild Rotel (diced tomatoes with green chiles), drained
1/2Tablespoonfreshly diced jalapeno pepperoptional (this does add heat to the dip. Omit for less heat)
1cupblack beans, drained and rinsed
1/4cupfreshly 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!