Slow Cooker Mexican Chicken Dip

What You’ll Need to Make Slow Cooker Mexican Chicken Dip

• Shredded Chicken – 2 cups. We typically use rotisserie chicken. Pulled pork makes a great substitution.

• Velveeta Cheese – Also known as processed cheese food, this is usually found in the Mexican Foods section of the grocery store. You’ll need the small box, 16 ounces or 1 pound, cut into cubes. The smaller the cubes, the faster they melt!

• Diced Tomatoes with Green Chilies – We usually use Rotel Tomatoes but any brand is fine, One can or 14 ounces.If you can’t find the kind that are already combined, use one can of diced tomatoes and a 4 ounce can of diced green chilies instead.

• Sour Cream – Some other recipes use milk (which you can) but we think sour cream provides a nicer texture.

• Taco Seasoning – You need 1 1/2 tablespoons, which is typically a half of a package but you can make your own Homemade Taco Seasoning and just use some of that instead if you choose.

• Green Onions -also known as Scallions, chopped or sliced.

• Jalapeno Peppers – fresh, 1-2 medium sized, chopped. The jalapenos add a slight heat to the dip, the more you add, the spicier it is going to be.

• Black Beans – 1 can, 10 ounces, drained & rinsed. These get added at the end when the heat has been reduced so they don’t get mushy.

How to Make Slow Cooker Mexican Chicken Dip

We love recipes that involve very little effort and produce fantastic results. Last weekend we took this dip to a friends house to watch football and every time someone opened the lid the whole place smelled amazing.

This warm dip is super easy to make, feeds a crowd and is absolutely delicious. Served in the slow cooker, this melty cheese sauce with shredded chicken, beans, tomatoes and onions is a great party appetizer that keeps everyone coming back for more!

Place shredded chicken, cubed Velveeta cheese, tomatoes, sour cream, taco seasoning, green onions and chopped jalapenos into the bowl of a slow cooker.

Stir, cover and set the slow cooker on high heat.

Cook for 1-2 hours, stirring occasionally, until cheese is melted and the dip is bubbling at the edges.

Drain and rinse the black beans. Add to the slow cooker and stir until incorporated.

Reduce heat to low and cook for an additional 15 minutes until heated through.

Stir and serve warm from the slow cooker with tortilla chips or Scoops for dipping. Enjoy!