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Crock Pot Chicken Nacho Topping or Dip

Here's how you make Crock Pot Chicken Nacho Topping or Dip
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  • Servings: 12-36
  • Prep: 5m
  • Cook: 2h
    • The following recipe serves 12-36 people.

Ingredients

The ingredients are:
  • 1 1/4 cups cooked chicken, chopped (I use a rotisserie for this)
  • 1(16 ounce) bloc kVelveeta Cheese with jalapenos, cut into 1" cubes
  • 3/4 cup chunky salsa (medium heat)
  • 1 1/2 (15 ounce) cans black beans, drained and rinsed
  • 1 (4 ounce) can green chilies, not drained
  • 1 (8 ounce) container sour cream
  • 1 cup red bell pepper, fine chopped
  • 3 scallions, fine chopped (white and green parts)
  • White or corn tortilla chips
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Dip ... The first thing is to make sure to spray your crock pot (3-4 quart) really well with a non-stick spray. Then add the cheese, salsa, beans, green chilies, and chicken to the crock pot and lightly mix. Cover and cook 2 hours on low heat. Note: I like lots of beans, you can cut back if you don't like as many.

  • Step 2: Finish ... After 2 hours, add in the sour cream, red pepper, scallions; mix well to combine, and turn the temperature to high. Cook 45 minutes and then it's ready serve.

  • Step 3: Serve ... Add a bowl of black olives and another with guacamole; and of course a big bowl of chips. ENJOY! Great to take to potlucks or a party.

We hope you enjoy this recipe!

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