Description
Creamy and cheesy crock pot chicken nacho dip perfect for parties.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 1 cup salsa
- 1/2 cup sour cream
- 1 tablespoon taco seasoning
- 1 can black beans, drained and rinsed
- 1/2 cup sliced jalapenos (optional)
Instructions
- In a crock pot, combine the shredded chicken, cream cheese, and cheddar cheese.
- Add salsa, sour cream, taco seasoning, black beans, and jalapenos.
- Mix well until all ingredients are combined.
- Cover and cook on low for 2-3 hours or until heated through and creamy.
- Stir before serving and enjoy with tortilla chips.
Notes
- Adjust the spiciness by adding more or less salsa.
- Serve with fresh vegetables for dipping.
- Store leftovers in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Category: Appetizer
- Method: Crock Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: crock pot chicken nacho dip