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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
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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