Description
Creamy crock pot chicken nacho dip delivers a zesty Mexican-inspired flavor explosion perfect for game day gatherings. Melted cheese, tender chicken, and bold spices create an irresistible crowd-pleasing appetizer you’ll devour with crispy tortilla chips.
Ingredients
Scale
Main Protein:
- 2 cups (473 ml) cooked shredded chicken
Cheeses:
- 2 cups (226 g) shredded cheddar cheese
- 1 block (226 g) cream cheese, cubed
Vegetables and Seasonings:
- 1 can (283 g) Rotel diced tomatoes with green chilies, drained
- 1 can (425 g) black beans, drained and rinsed (optional)
- 1 can (425 g) corn, drained (optional)
- 1 cup (240 ml) salsa
- ½ cup (120 ml) sour cream
- 1 packet (28 g) taco seasoning
- ½ jalapenos, sliced (optional)
Instructions
- Prepare the slow cooker by coating the interior with a light layer of non-stick spray or inserting a protective liner to simplify post-cooking cleanup.
- Gather all ingredients and transfer shredded chicken into the crock pot, creating a protein-rich base for the creamy dip.
- Add Rotel tomatoes, softened cream cheese, and shredded cheddar to establish a rich, velvety foundation for the nacho dip.
- Incorporate black beans and corn to introduce additional texture and nutritional complexity to the mixture.
- Pour in tangy sour cream and robust salsa, which will enhance the overall flavor profile and create a harmonious blend.
- Sprinkle taco seasoning evenly across the ingredients, ensuring comprehensive flavor distribution throughout the dip.
- Gently mix all components until they are thoroughly integrated, promoting even cooking and consistent taste.
- Cover the crock pot and set to low temperature, allowing ingredients to meld and transform over 2-3 hours with occasional stirring.
- Verify the dip’s readiness by ensuring cheese has completely melted and the consistency appears smooth and creamy.
- Give a final gentle stir to guarantee uniform texture and integrated flavors.
- Enhance presentation by garnishing with fresh sliced jalapenos, chopped cilantro, or diced tomatoes for a vibrant finish.
- Serve immediately with crisp tortilla chips, sturdy crackers, or fresh vegetable crudités for dipping.
Notes
- Prep Ahead: Shred chicken in advance and store in the refrigerator to save time during busy cooking days.
- Customize Heat Levels: Adjust taco seasoning and choose mild or spicy Rotel to control the dip’s overall spiciness for different taste preferences.
- Dietary Modifications: Swap regular cream cheese for low-fat or dairy-free alternatives to make the dip lighter or accommodate lactose-intolerant guests.
- Prevent Burning: Stir the dip occasionally and ensure there’s enough liquid to keep ingredients moist, preventing scorching at the bottom of the slow cooker.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Appetizer, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg