Description
This Crock Pot Chicken Nacho Dip is a creamy and flavorful appetizer perfect for parties or gatherings. Loaded with shredded chicken, cheeses, and spices, it’s a crowd-pleaser that’s easy to make and even easier to enjoy.
Ingredients
Shredded Chicken:
2 cups shredded cooked chicken
Diced Tomatoes:
1 (10 oz) can diced tomatoes with green chilies (undrained)
Cream Cheese:
1 (8 oz) package cream cheese (cubed)
Cheddar Cheese:
1 cup shredded cheddar cheese
Monterey Jack Cheese:
1 cup shredded Monterey Jack cheese
Sour Cream:
½ cup sour cream
Spices:
1 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon black pepper
Jalapeños:
1–2 tablespoons chopped jalapeños (optional)
Garnish:
chopped cilantro for garnish
Instructions
- Add Ingredients: Add the shredded chicken, diced tomatoes with green chilies, cream cheese, cheddar cheese, Monterey Jack cheese, sour cream, chili powder, cumin, garlic powder, onion powder, black pepper, and jalapeños to a crock pot.
- Cook: Cover and cook on low for 2–3 hours, stirring occasionally, until the cheeses are fully melted and the dip is smooth and creamy.
- Serve: Keep the dip warm on the ‘warm’ setting while serving. Garnish with chopped cilantro and serve with tortilla chips, sliced veggies, or warm tortillas.
Notes
- For extra flavor, use rotisserie chicken.
- You can also stir in black beans or corn for added texture.
- Leftovers make a great filling for quesadillas or tacos.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: ¼ cup
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 50mg
