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Chicken Nacho Dip

Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 14 servings
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 1 packet 1 oz taco seasoning
  • 1 block 16 oz Velveeta cheese, cubed
  • 1 can 10 oz diced tomatoes with green chiles (like Rotel), undrained
  • 8 oz cream cheese softened and cubed
  • 1 cup shredded cheddar cheese
  • 1/2 cup pickled jalapeño slices chopped
  • 1/2 cup sour cream
  • 1/4 cup milk
  • Tortilla chips for serving

Method
 

  1. Place chicken breasts in the bottom of your slow cooker and sprinkle the taco seasoning evenly over them, then add 1/4 cup water.
  2. Cover and cook on low for 3-4 hours or on high for 2 hours, until the chicken is cooked through and shreds easily with a fork.
  3. Remove the chicken and shred it with two forks, then return it to the slow cooker.
  4. Add the Velveeta cubes, diced tomatoes with chiles, cream cheese, cheddar cheese, jalapeños, sour cream, and milk to the slow cooker with the shredded chicken.
  5. Stir everything together, cover, and cook on low for 1 additional hour, stirring every 20 minutes, until all the cheese is melted and the dip is smooth and creamy.
  6. Serve hot with tortilla chips and optional toppings like extra jalapeños, green onions, or cilantro.