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10-Minute Prep Chicken Nacho Dip

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This easy-to-make Crock Pot Chicken Nacho Dip is a crowd favorite and a great way to use that leftover rotisserie chicken!

This easy-to-make Crock Pot Chicken Nacho Dip is a crowd favorite and a great way to use that leftover rotisserie chicken. Melty Velveeta cheese, diced tomatoes, green onions, jalapenos, and black beans make it hearty and delicious with just 10 minutes of prep time!

10-Minute Prep Chicken Nacho Dip

Ingredients For Chicken Nacho Dip

  • Shredded rotisserie chicken
  • Velveeta cheese
  • Diced tomatoes with green chile peppers
  • Green onions
  • Jalapeno
  • Sour cream
  • Sour cream
  • Taco seasoning
  • Dry oregano
  • Dry parsley
  • Black beans

Chicken Nacho Dip

How To Make 10-Minute Prep Chicken Nacho Dip

  1. Place all ingredients except the black beans in your slow cooker. Stir everything until well combined and cook on high for 1-2 hours, stirring occasionally.
  2. Stir in the drained and rinsed black beans and cook for 15 more minutes or until heated through. Serve hot with nachos.

Can I Prepare This Dip Ahead Of Time?

Yes, you can place all ingredients in the crock pot, cover it with plastic wrap, and refrigerate overnight. Start cooking the dip a couple of hours before serving it.

Can I Make This Dip Without A Slow Cooker?

Sure! You can make it in a regular pot on the stovetop on low heat. Be sure to keep an eye on it so it doesn’t burn and stir occasionally.

10-Minute Prep Chicken Nacho Dip

This easy-to-make Crock Pot Chicken Nacho Dip is a crowd favorite and a great way to use that leftover rotisserie chicken!
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 10 SERVINGS
Calories: 328kcal
Author: Katherine - Yummfully

Equipment

  • Slow cooker

Ingredients

  • 16 oz Velveeta cheese, cubed
  • 3 cups shredded rotisserie chicken
  • 1-14 oz diced tomatoes with green chiles with liquid
  • ¼ cup sour cream
  • 4 sliced green onions
  • 2 tbsp jalapeno pepper, minced
  • 1 tsp dried oregano
  • 2 tsp dried parsley
  • 1 ½ tbsp taco seasoning
  • 1-15 oz can black beans, drained and rinsed
  • Nachos chips for serving

Instructions

  • Place all ingredients except the black beans in your slow cooker. Stir everything until well combined and cook on high for 1-2 hours, stirring occasionally.
  • Stir in the drained and rinsed black beans and cook for 15 more minutes or until heated through. Serve hot with nachos.

Nutrition

Calories: 328kcal | Carbohydrates: 16g | Protein: 30g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 26mg | Sodium: 932mg | Potassium: 30mg | Fiber: 3g | Sugar: 4g | Vitamin A: 21IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 7mg

Frequently Asked Questions

What Can I Use Instead Of Velveeta?

For a similar texture and flavor, use equal parts of queso and Fiesta blend cheese.

How Can I Make This Dip Less Spicy?

You can reduce the amount of jalapeno peppers, or omit them completely. Also, you can use diced tomatoes instead of diced tomatoes with green chiles.

What If I Don’t Have Black Beans?

You can either not add them altogether, or replace them with any other type of beans like red or pinto.

How Do I Prevent The Dip From Getting Too Thick?

If you want a thinner dip, add a splash or chicken broth or milk until it reaches the desired consistency.

What Are The Best Toppings Or Add-Ons For This Dip?

You can add chopped cilantro, diced avocado, a scoop of guacamole, thinly sliced red onion, and sliced black olives for flavor and texture.

Can I Use Fresh Tomatoes Instead Of Canned?

Yes, you can! Add a bit more chopped jalapenos if you still want to keep the spicy flavor profile.

Chicken Nacho Dip

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