RecipeMaster

Outrageous Warm Chicken Nacho Dip

This crockpot chicken queso dip is my jazzed-up version of the classic queso dip made heartier with shredded chicken. Serve this crowd-pleasing dip with tortilla chips while watching the big game, or load up your slow cooker and take it to potlucks or tailgate parties. Customize the heat by adjusting the number of jalapeños you use.

Submitted by brightlightz

Prep Time: 20 mins

Cook Time: 1 hr 15 mins

Total Time: 1 hr 35 mins

Servings: 20

Ingredients

  • *1 (1 pound) loaf processed cheese food (such as Velveeta), cubed
  • *1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL), drained
  • *2 large cooked skinless, boneless chicken breast halves, shredded
  • *⅓ cup sour cream
  • *¼ cup diced green onion
  • *2 tablespoons minced jalapeno pepper, or to taste (Optional)
  • *1 ½ tablespoons taco seasoning mix
  • *1 cup black beans, rinsed and drained

Directions

Step 1

Collect every component required.

Step 2

Combine the processed cheese, chopped tomatoes with peppers, shredded cooked chicken, sour cream, scallions, jalapeño, and taco seasoning inside a slow cooker.

Step 3

Seal the lid and heat on the highest setting, stirring occasionally, until the cheese has melted and the mixture is piping hot, roughly 1 to 2 hours.

Step 4

Mix in the black beans and continue heating for 15 minutes until everything is warmed through.

Step 5

Serve alongside tortilla chips.