Can I use pre-shredded cheese instead of Velveeta?

While you can substitute with shredded cheeses, the texture won't be as smooth. Velveeta contains emulsifiers that create that classic creamy, velvety texture. If using shredded cheese, consider adding a splash of evaporated milk to help with smoothness.

How spicy is this dip?

With the standard recipe, it has a mild to medium heat. The spiciness comes primarily from the Rotel tomatoes and fresh jalapeños. You can easily adjust by using mild Rotel and reducing or increasing the jalapeños according to your preference.

Can I make this dip ahead of time?

Absolutely! You can prepare it up to 2 days ahead and refrigerate. When ready to serve, reheat it in the slow cooker on low for about an hour, stirring occasionally until hot and smooth.

What if I don't have a slow cooker?

No problem! You can make this on the stovetop in a large pot over low heat. Stir frequently to prevent burning and remove from heat once everything is melted and well combined. Transfer to a heat-safe serving dish or keep warm in a fondue pot if available.

Crock Pot Chicken Nacho Dip Recipe

Description

This Crock Pot Chicken Nacho Dip is a creamy, cheesy, and flavorful dish that is perfect for parties, game days, or any casual gathering. Packed with shredded chicken, velvety cheeses, zesty Rotel, black beans, and a kick of spice from diced jalapeños, this dip is an irresistible crowd-pleaser. Serve it as a dip with chips or pour it over tortilla chips for mouthwatering nachos.

Ingredients

Units Scale

3 cups shredded cooked chicken breast (Rotisserie chicken works well!)
1 (14-ounce) can Rotel, drained well
1 (16-ounce) block Velveeta cheese, cubed
1 (8-ounce) block cream cheese, cubed
1/3 cup sour cream
3 tablespoons taco seasoning
1 cup black beans, rinsed and drained
2 tablespoons diced jalapeño
1/4 cup diced green onions
Optional garnish: Chopped cilantro, diced jalapeño, and/or diced tomatoes

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Instructions

Combine Ingredients in the Slow Cooker
Start by placing the shredded chicken, drained Rotel, cubed Velveeta, cream cheese, sour cream, taco seasoning, black beans, and diced jalapeños into your slow cooker.
Cook Until Cheese is Melted
Turn the slow cooker to high. Cover and cook for about 60–90 minutes, stirring occasionally, until the cheeses are completely melted and the mixture is creamy.
Add Green Onions and Serve
Once the cheese is fully melted, stir in the diced green onions. Serve the dip directly from the slow cooker, in a serving dish, or pour it over tortilla chips to create nachos. Garnish with chopped cilantro, extra diced jalapeños, or diced tomatoes if desired.

Notes

Rotisserie Chicken Shortcut: Using rotisserie chicken saves time and adds great flavor.
Make it Spicier: Add extra jalapeños or a splash of your favorite hot sauce for more heat.
Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the microwave or stovetop, adding a splash of milk if the dip becomes too thick.
Serving Ideas: Serve with tortilla chips, pita chips, fresh veggies, or even use it as a filling for tacos or burritos.

Nutrition

Serving Size: 1 serving
Calories: 190
Sugar: 3
Sodium: 660
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 12g
Cholesterol: 50mg