Description

Crock Pot Chicken Nacho Dip is a creamy, cheesy, and flavorful slow cooker party snack featuring tender shredded chicken, melty cheeses, zesty spices, and optional heat from jalapeños. Perfect for game day, casual gatherings, or celebrations, this easy-to-make dip requires minimal prep and offers customizable spice and mix-in options for a crowd-pleasing appetizer.

Ingredients

Scale

Core Ingredients

2 cups shredded cooked chicken (rotisserie or leftover)
8 oz cream cheese, softened
1/2 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 (4 oz) can green chilies, drained
1 tablespoon taco seasoning

Optional Add-ins

1–2 jalapeños, chopped (optional, for extra heat)
1/2 cup black beans, rinsed and drained (optional)
1/2 cup corn (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prep the Ingredients: Shred your cooked chicken into bite-sized pieces. Gather and measure all other ingredients such as softened cream cheese, shredded cheddar and Monterey Jack cheeses, sour cream, green chilies, taco seasoning, and any optional add-ins like jalapeños, black beans, or corn for an efficient assembly.
Combine Everything in the Crock Pot: Add shredded chicken, cream cheese, sour cream, shredded cheeses, green chilies, taco seasoning, and any optional ingredients into the slow cooker. Stir gently to ensure all ingredients are evenly mixed.
Cook on Low: Set the crock pot to low heat and cook the dip for 2 to 3 hours. Stir occasionally if possible, to help cheeses melt smoothly and flavors to blend without sticking or burning.
Serve Warm: When the dip is bubbly and gooey, give it a final stir and transfer to a serving bowl or serve directly from the crock pot. Provide chips or veggie sticks for dipping.

Notes

Use rotisserie chicken for a quicker preparation and flavorful, tender protein.
Allow cream cheese to soften to room temperature to blend easily without lumps.
If dip looks too thick, add a splash of milk; if too watery, cook uncovered briefly.
Stir occasionally during cooking to prevent cheese from sticking or burning.
Adjust spice to taste by adding jalapeños or hot sauce gradually.

Nutrition

Serving Size: 1/8th of the recipe
Calories: 280
Sugar: 2g
Sodium: 550mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1.5g
Protein: 18g
Cholesterol: 60mg