I turned simple pantry staples into a slow cooker Nacho Chicken Dip with a secret twist that has readers begging for the recipe.

Jump to Recipe

I never planned to make a viral snack, but this slow cooker version kept calling me back. Imagine melty cream cheese wrapping around tender cooked shredded chicken in a lazy, messy way that somehow makes you want more.

It is not just another Nacho Chicken Dip, its got surprises hidden in the heat and it flirts with the idea of a Chicken Queso Dip without pretending to be fancy. I messed with spices, panicked, then let the slow cooker fix it.

If you like snacks that feel a little reckless and very shareable, this one will make you curious.

Ingredients

Print Recipe (No Advertisments)

Shredded chicken: Lean protein, filling and boost savory flavor, easy to stretch.
Cream cheese: Ultra creamy, adds richness and fat, makes dip silky and comforting.
Sour cream: Tangy dairy, cools spice, adds creaminess and a little extra fat.
Rotel or salsa: Tomato and chiles bring bright acidity and spicy kick lots of flavor.
Taco seasoning: Packed with spices, adds sodium and bold savory depth, use sparingly.
Cheddar cheese: Melts well, sharp flavor, gives protein and fat, big cheesy pull.
Black beans: Add fiber and plant protein, a little earthiness and creamy texture.
Pickled jalapeños: Vinegary heat wakes the dip up, salty and slightly sour punch.
Green onions: Fresh bite and color, mild oniony notes that cut richness.
Tortilla chips: Crunchy vehicle, salty carbs for scooping, adds texture and snackability.

Ingredient Quantities

2 cups cooked shredded chicken (about 1 lb rotisserie or boiled & shredded)

8 oz cream cheese, softened

1 cup sour cream

1 (10 oz) can Rotel or 1 cup chunky salsa

1 (1 oz) packet taco seasoning

2 cups shredded cheddar cheese, divided

1 cup shredded Monterey Jack or pepper Jack (optional)

1/2 cup canned sweet corn, drained (optional)

1/2 cup black beans, rinsed & drained (optional)

1/4 cup pickled jalapeños, chopped or 1 fresh jalapeño diced (optional)

2 green onions, thinly sliced

Fresh cilantro, chopped for garnish (optional)

Tortilla chips for serving

Salt & pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Shred the cooked chicken and set aside, use rotisserie if you want a faster, tastier shortcut.

2. Soften the cream cheese in the microwave for 20 to 30 seconds so it mixes easy, then beat it with the sour cream and the taco seasoning until mostly smooth.

3. Stir in the Rotel or chunky salsa, drained corn, rinsed black beans, chopped pickled or fresh jalapeño, and about half of the cheddar plus the Monterey Jack if using. Add salt and pepper to taste; remember Rotel and the seasoning add salt so taste first.

4. Fold the shredded chicken and most of the sliced green onions into the mixture, leaving a few green onions for garnish.

5. Spray the slow cooker with nonstick spray or line it with a slow cooker liner to make cleanup easier, then spread the dip mixture into the crock.

6. Sprinkle the remaining cheddar over the top, cover and cook on low for 2 to 3 hours or on high for 1 to
1.5 hours until everything is hot and cheese is melted and bubbly. Stir once halfway through the cook time so it heats evenly.

7. If the dip seems watery from the tomatoes, tilt the lid to let steam escape for the last 20 minutes or drain a little liquid before cooking next time, and you can thicken by stirring in a few extra tablespoons of shredded cheese.

8. In the last 10 minutes turn the cooker to high and add any extra cheese you want melted on top so it gets gooey, also taste and adjust salt and pepper.

9. Garnish with the remaining green onions and chopped cilantro if using, leave some pickled jalapeños on top for folks who want extra heat.

10. Serve straight from the slow cooker with tortilla chips for dipping, and remember chips are best served fresh so don’t let them sit in the dip or they’ll get soggy.

Equipment Needed

1. Slow cooker (4 to 6 qt), your crockpot for cooking and serving
2. Large mixing bowl for combining the cream cheese, sour cream and fillings
3. Microwave-safe bowl or plate to soften the cream cheese quickly
4. Hand mixer or sturdy whisk / wooden spoon to beat the cream cheese smooth
5. Rubber spatula to fold in chicken and scrape the bowl, plus to spread into the crock
6. Cutting board and chef’s knife for jalapeño, green onions and cilantro
7. Colander or fine-mesh sieve for draining corn, beans and tomatoes
8. Measuring cups and spoons for the sour cream, cheese and seasoning
9. Box grater if you need to shred cheese, and a large serving spoon for the finished dip

FAQ

Can I make this ahead of time? Yes. Stir everything together except about 1 cup of cheddar and the green onions, cover and refrigerate up to 24 hours. When ready, cook on low for 2 to 3 hours until hot, then add the reserved cheese so it melts on top. If it seems too thick after chilling, add a splash of salsa or a little milk.

What if my dip gets watery? Drain the canned stuff well, especially the Rotel juice, corn and beans, dont skip that. You can also use chunky salsa instead of Rotel. If it still gets watery, cook uncovered in the slow cooker for 15 to 30 minutes to let some liquid evaporate, or stir in extra shredded cheese to thicken.

Can I make this spicier or milder? Sure. For more heat add extra jalapeños or a few dashes of hot sauce, for smoky heat try chipotle in adobo. To tone it down leave out the pickled jalapeños and use mild salsa or drain the Rotel liquid to cut the heat.

How do I reheat and store leftovers? Store in an airtight container in the fridge for up to 3 to 4 days. Reheat in the slow cooker on low until warmed through or microwave in 30 second bursts stirring in between. You can freeze it up to 3 months, thaw overnight in the fridge then reheat gently.

What can I substitute for cream cheese or sour cream? Greek yogurt works for sour cream, and you can use reduced fat or neufchatel style cream cheese to cut calories. Dairy free cream cheese and vegan shredded cheese work too but texture might be a little different.

Any tips for serving so it stays melty? Keep the dip warm in the slow cooker on the warm setting and top with green onions and cilantro right before serving. Reserve some cheese and sprinkle it on top near the end of cooking so you get that gooey melted layer everyone fights over. Use sturdy tortilla chips so they dont flop into the dip.

Slow Cooker Chicken Nacho Dip Recipe Substitutions and Variations

Cream cheese: swap with Neufchâtel (use same amount) or full fat ricotta blended till smooth, it’ll be a little grainier but still creamy.
Sour cream: plain Greek yogurt works great 1 to 1, or use Mexican crema if you want a silkier tang.
Rotel or chunky salsa: use 1 cup canned diced tomatoes plus 1 to 2 tablespoons chopped green chiles, or fresh pico de gallo for a brighter bite.
Taco seasoning: make 2 tablespoons homemade mix, like 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 3/4 teaspoon salt and 1/4 teaspoon black pepper.

Pro Tips

1) Use rotisserie chicken if you can, its way easier and tastes better, shred it while it’s still a bit warm so it soaks up the flavors instead of staying dry.

2) To stop the dip from getting watery, drain the Rotel/salsa, corn and beans really well, and if it still seems runny before cooking, stir in an extra 2 to 4 tablespoons of shredded cheese or a couple tablespoons of cream cheese to thicken it up. Also you can tilt the lid or open it the last 15 to 20 minutes to let steam escape.

3) Taste before you salt, taco seasoning and canned tomatoes already add a lot of salt. If you want more brightness add a squeeze of lime or a handful of chopped cilantro at the end, it lifts the whole thing without extra sodium.

4) For easier cleanup and better reheating, line the slow cooker or spray it, and if you have leftovers reheat gently in the slow cooker on low or microwave in 30 second bursts, stirring between, add a splash of milk or a bit more sour cream if it gets too thick.

Slow Cooker Chicken Nacho Dip Recipe

Recipe by Sarah level

0.0 from 0 votes

I turned simple pantry staples into a slow cooker Nacho Chicken Dip with a secret twist that has readers begging for the recipe.

Servings

servings

Calories

460

kcal

Equipment: 1. Slow cooker (4 to 6 qt), your crockpot for cooking and serving
2. Large mixing bowl for combining the cream cheese, sour cream and fillings
3. Microwave-safe bowl or plate to soften the cream cheese quickly
4. Hand mixer or sturdy whisk / wooden spoon to beat the cream cheese smooth
5. Rubber spatula to fold in chicken and scrape the bowl, plus to spread into the crock
6. Cutting board and chef’s knife for jalapeño, green onions and cilantro
7. Colander or fine-mesh sieve for draining corn, beans and tomatoes
8. Measuring cups and spoons for the sour cream, cheese and seasoning
9. Box grater if you need to shred cheese, and a large serving spoon for the finished dip

Ingredients

2 cups cooked shredded chicken (about 1 lb rotisserie or boiled & shredded)
8 oz cream cheese, softened
1 cup sour cream
1 (10 oz) can Rotel or 1 cup chunky salsa
1 (1 oz) packet taco seasoning
2 cups shredded cheddar cheese, divided
1 cup shredded Monterey Jack or pepper Jack (optional)
1/2 cup canned sweet corn, drained (optional)
1/2 cup black beans, rinsed & drained (optional)
1/4 cup pickled jalapeños, chopped or 1 fresh jalapeño diced (optional)
2 green onions, thinly sliced
Fresh cilantro, chopped for garnish (optional)
Tortilla chips for serving
Salt & pepper to taste

Directions

Shred the cooked chicken and set aside, use rotisserie if you want a faster, tastier shortcut.
Soften the cream cheese in the microwave for 20 to 30 seconds so it mixes easy, then beat it with the sour cream and the taco seasoning until mostly smooth.
Stir in the Rotel or chunky salsa, drained corn, rinsed black beans, chopped pickled or fresh jalapeño, and about half of the cheddar plus the Monterey Jack if using. Add salt and pepper to taste; remember Rotel and the seasoning add salt so taste first.
Fold the shredded chicken and most of the sliced green onions into the mixture, leaving a few green onions for garnish.
Spray the slow cooker with nonstick spray or line it with a slow cooker liner to make cleanup easier, then spread the dip mixture into the crock.
Sprinkle the remaining cheddar over the top, cover and cook on low for 2 to 3 hours or on high for 1 to
5 hours until everything is hot and cheese is melted and bubbly. Stir once halfway through the cook time so it heats evenly.
If the dip seems watery from the tomatoes, tilt the lid to let steam escape for the last 20 minutes or drain a little liquid before cooking next time, and you can thicken by stirring in a few extra tablespoons of shredded cheese.
In the last 10 minutes turn the cooker to high and add any extra cheese you want melted on top so it gets gooey, also taste and adjust salt and pepper.
Garnish with the remaining green onions and chopped cilantro if using, leave some pickled jalapeños on top for folks who want extra heat.
Serve straight from the slow cooker with tortilla chips for dipping, and remember chips are best served fresh so don’t let them sit in the dip or they’ll get soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.