Description
This Crock Pot Chicken Nacho Dip is the ultimate party favorite—rich, cheesy, and packed with shredded chicken, zesty flavors, and just the right amount of spice. A crowd-pleasing dip that stays warm and gooey for hours.
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie works well)
- 1 package (225 g) cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (300 g) Rotel tomatoes with green chilies, undrained
- 1/2 cup sour cream
- 1 packet taco seasoning (about 2 tablespoons)
- 1/4 cup chopped green onions (optional)
- Tortilla chips, for serving
Instructions
- Place the shredded chicken, cream cheese, cheddar cheese, Monterey Jack cheese, Rotel tomatoes, sour cream, and taco seasoning into the bowl of a slow cooker.
- Stir to combine as best as you can (it will melt together during cooking).
- Cover and cook on low for 2–3 hours, stirring occasionally, until the dip is fully melted and hot.
- Once melted, stir again to combine well. Sprinkle green onions on top if using.
- Serve warm directly from the Crock Pot with tortilla chips.
Notes
- You can keep the dip on the ‘warm’ setting during parties for easy serving.
- Add a splash of milk if the dip becomes too thick after a few hours.
- For extra heat, add diced jalapeños or a dash of hot sauce.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 65 mg
Keywords: chicken nacho dip, crock pot appetizer, cheesy chicken dip, party dip, slow cooker recipes