Chicken Nacho Dip

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The ultimate creamy and cheesy Chicken Nacho Dip, made in the crockpot is the perfect appetizer for any game day (or any occasion!) and the best part is only real ingredients are used…no Velveeta! Enjoy with your favorite dippers- tortilla or corn chips, veggies or pita! Need some food ideas for the big game? Check out my list of Easy To Make Super Bowl Snacks.

Why You’ll Love This Recipe!

I’ve tested and re-tested this recipe for a Chicken Nacho Dip (without any Velveeta!) for a couple weeks now. We actually ended up eating this for an after school snack one day and then turned it into dinner the next (served in tortillas). Whether you’re going to a party, want a great cheesy dip to use multi-purposely, or love to eat while watching the big game, this is the recipe for you!

Ingredients for Chicken Nacho Dip

This slow cooker Chicken Nacho Dip is packed full of flavor from all sorts of different ingredients. Don’t worry though, this is still a simple recipe with simple ingredients that is hard to get wrong. Here’s what you need:

• Chicken Broth and Skinless Chicken Breasts – broth to cook the chicken in! This keeps the chicken moist. For the chicken- you can also use leftover chicken or rotisserie chicken.
• Taco Seasoning and Cayenne Pepper – both of these seasonings go in with the chicken to flavor it even more. Like things spicier? Add more cayenne.
• Canned and Fresh Roma Tomatoes – canned tomatoes are added with the chicken for flavor whereas fresh roma tomatoes are added after the dip is finished.
• Cream Cheese and Mexican Blend Cheese – these two add all of the necessary creaminess to the nacho dip! Cheddar cheese or Monterey Jack are also good options.
• White Beans – I use white beans to add more protein and yummy texture, but black beans are perfectly fine to use too! Just make sure you drain and rinse really well.
• Cilantro – this is used as a garnish and adds some needed freshness! If you’re not a fan of cilantro, simply leave it out.
• Jalapeño Pepper – also used as a topping…add a little bit or as much as you’d like!
• Pantry Staples– salt, pepper, cornstarch

Looking for similar recipes? Here are some: BBQ Chicken Nachos, Loaded Pulled Pork Nachos Recipe, Healthy Breakfast Nachos and Sweet Potato “Nachos”.

How to Make Chicken Nacho Dip

This nacho dip is so easy to throw into the slow cooker, plus I love that it tastes as good (if not better!) than it looks. For full recipe details, including ingredients and measurements, see the printable recipe card down below. Here are step-by-step directions for making this recipe:

Add Chicken, Canned Tomatoes, Spices + Cheese to Crock Pot

Add 1 cup of the chicken broth, chicken breasts, diced tomatoes, taco seasoning, cayenne, cream cheese, and shredded cheese to the crockpot and cook on high for 1-2 hours or until chicken is cooked through and cheese is melted. Stir occasionally. 

Pro Tip: If you choose to use pre-cooked chicken or have leftover chicken from earlier in the week, you can add all the ingredients above to the crockpot, except the chicken and reduce the cook time to 1 hour on high. Then add the chicken as directed below.

Shred Chicken, Add Cornstarch + Adjust Seasonings

Remove chicken breasts and shred using 2 forks or a hand mixer. 

Mix the remaining 1/2 cup of chicken broth with cornstarch (I like to shake it together in a jar) and add to the crockpot, stirring into the cheese mixture. Add shredded chicken back to the crockpot, along with the white beans and stir until well combined. Taste and adjust seasoning with salt, pepper, cayenne or even more taco seasoning if you’d like. Garnish with fresh tomatoes, cilantro and jalapeño peppers, if desired. 

Serve!

Leave this dip in the crockpot for serving or pour into a large bowl and serve warm with crunchy tortilla chips, pita or veggies. Switch the crockpot to the warm setting if you want to keep the rest warm while serving.

Pro Tip: Want more of a kick to your nacho dip? Add a little buffalo sauce or hot sauce of choice.

Storage Directions

Allow dip to cool completely to room temperature. Place in an airtight container with good fitting lid and into the fridge for up 3-4 days.

To Reheat: 30 second intervals in the microwave until heated through.

To Freeze: If you want to freeze this dip and enjoy later, allow to cool completely. Then place in a freezer safe container and into the freezer for up to 3 months. Keep in mind- recipes with cream cheese and other cheeses tend to lose their texture a bit in the freezer. It’ll still taste good, but not as delicious as it was.

Instant Pot Directions For Chicken Nacho Dip

I also have directions for making this Chicken Nacho Dip in an Instant Pot or other pressure cooker.

• Place 1 1/4 cups chicken broth into a pressure cooker. Whisk in taco seasoning and cayenne. Add in petite diced tomatoes and chicken breasts and stir to coat in liquid. Cover with lid, ensuring pressure valve is closed. Press the “Chicken” cook function button, adjust cook time to 15 minutes and press “high pressure” button. Press “Start” button. It will take about 7-10 minutes to preheat before cooking time starts.
• Once cooking time has completed, open the pressure valve to release pressure quickly, using a long kitchen tool. Once all pressure has been released, remove lid. Remove chicken from the liquid and shred. Set aside.
• Switch to “Brown/Saute” function and whisk in cream cheese blocks until melted. Sprinkle in shredded cheese bit by bit, whisking to melt. Whisk remaining 1/4 cup chicken broth with corn starch and pour in. Boil for 30 seconds to 1 minute or until dip starts to thicken. Add shredded chicken and rinsed beans. Stir. Press “Stop” button. Taste and adjust seasoning with salt, pepper, cayenne or even more taco seasoning if you’d like.

More Dip Recipes to Try!

• Black Bean Dip
• Cowboy Caviar or Creamy Cowboy Caviar
• Beef Enchilada Dip
• Classic Guacamole Recipe
• Amazing Pico de Gallo Recipe
• Jalapeño Queso Fundido
• Roasted Jalapeño Queso
• 7 Layer Dip
• Buffalo Chicken Dip

This is one of my favorite party dips- the flavors just blend together so well, and bonus that it involves tons of cheese! Okay, not tons, but a good blend of cream cheese and Mexican blend cheese. Make this at your next party or game night! It’s a delicious dip! The printable recipe card is below. Enjoy!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

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5 from 6 votes

Crockpot Chicken Nacho Dip

My ultimate creamy and cheesy Chicken Nacho Dip, made in the crockpot, is the perfect appetizer for any occasion.

servings 8 servings

Prep Time 15 minutes mins

Cook Time 1 hour hr 1 minute min

Total Time 40 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 1/2 cups chicken broth divided
• ▢ 3 boneless skinless chicken breasts about 1.25 lbs
• ▢ 14.5 oz petite diced tomatoes 1 can, drained
• ▢ 1/4 cup taco seasoning
• ▢ pinch cayenne pepper optional
• ▢ 8 oz cream cheese cut into pieces
• ▢ 6 oz shredded mexican blend cheese
• ▢ 1 1/2 tbsp cornstarch
• ▢ 15 oz white beans* 1 can, rinsed and drained
• ▢ salt & black pepper to taste, optional
• ▢ 2 roma tomatoes finely diced, for garnish
• ▢ cilantro chopped, for garnish
• ▢ jalapeno pepper sliced, for garnish

US Customary – Metric

Instructions

• Add 1 cup of the chicken broth, chicken breasts, diced tomatoes, taco seasoning, cayenne, cream cheese, and shredded cheese to the crockpot and cook on high for 1-2 hours or until chicken is cooked through and cheese is melted. Stir occasionally.
• Remove chicken breasts and shred using 2 forks or a hand mixer.
• Mix the remaining 1/2 cup of chicken broth with cornstarch (I like to shake it together in a jar) and add to the crockpot, stirring into the cheese mixture.
• Add shredded chicken back to the crockpot, along with the beans and stir until well combined.
• Taste and adjust seasoning with salt, pepper, cayenne or even more taco seasoning if you'd like.
• Garnish with fresh tomatoes, cilantro and jalapeño peppers, if desired.
• Serve warm with tortilla chips, pita or veggies.

Notes

*I used white beans, but black beans are perfectly fine to use too! Just make sure you drain and rinse really well.

Pressure Cooker Instructions

• Place 1 1/4 cups chicken broth into a pressure cooker. Whisk in taco seasoning and cayenne. Add in petite diced tomatoes and chicken breasts and stir to coat in liquid. Cover with lid, ensuring pressure valve is closed. Press the “Chicken” cook function button, adjust cook time to 15 minutes and press “high pressure” button. Press “Start” button. It will take about 7-10 minutes to preheat before cooking time starts.
• Once cooking time has completed, open the pressure valve to release pressure quickly, using a long kitchen tool. Once all pressure has been released, remove lid. Remove chicken from the liquid and shred. Set aside.
• Switch to “Brown/Saute” function and whisk in cream cheese blocks until melted. Sprinkle in shredded cheese bit by bit, whisking to melt. Whisk remaining 1/4 cup chicken broth with corn starch and pour in. Boil for 30 seconds to 1 minute or until dip starts to thicken. Add shredded chicken and rinsed beans. Stir. Press “Stop” button. Taste and adjust seasoning with salt, pepper, cayenne or even more taco seasoning if you’d like.

Nutrition

Calories: 336kcal | Carbohydrates: 25g | Protein: 22g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 79mg | Sodium: 1118mg | Potassium: 735mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1467IU | Vitamin C: 14mg | Calcium: 240mg | Iron: 4mg

Course: Dip, Snack

Cuisine: Mexican

Keyword: Chicken Nacho Dip