Crock Pot Chicken Nacho Topping or Dip
Created by Kchurchill5 on July 12, 2012
- Servings: 12-36
- Prep Time: 5m
- Cook Time: 2h
- Recipe #5912
Ingredients
- 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
How to Make
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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.
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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.
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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.
Nutritional Facts
- Serving Size: 1 (147.4 g)
- Calories 178
- Total Fat - 11.7 g
- Saturated Fat - 5.2 g
- Cholesterol - 214.5 mg
- Sodium - 1133.6 mg
- Total Carbohydrate - 7.6 g
- Dietary Fiber - 2.3 g
- Sugars - 3.2 g
- Protein - 12.2 g
- Calcium - 189.9 mg
- Iron - 4.7 mg
- Vitamin C - 18.1 mg
- Thiamin - 0.1 mg