Outrageous Warm Chicken Nacho Dip This is my jazzed up version of classic queso dip taken to a heartier level, perfect for football games, tailgating or for taking along to pot lucks in a slow cooker! This is a serious crowd-pleaser that is served hot as a dip, spooned over crisp tortilla chips nacho-style, or rolled up in a warm flour tortilla! The heat can be turned up or down with the addition of jalapenos to taste.

prep: 20 mins cook: 1 hr 15 mins total: 1 hr 35 mins Servings: 12 Yield: 12 servings


  • 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
  • 1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed
  • 2 large cooked skinless, boneless chicken breast halves, shredded
  • ⅓ cup sour cream
  • ¼ cup diced green onion
  • 1 ½ tablespoons taco seasoning mix
  • 2 tablespoons minced jalapeno pepper, or to taste (Optional)
  • 1 cup black beans, rinsed and drained


    Step 1

    Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat.

Cook's Note:

If the dip gets too thick, thin with small amounts of milk.

Nutrition Facts

Per Serving: 232 calories; protein 18.6g; carbohydrates 8.7g; fat 13.6g; cholesterol 60.2mg; sodium 790.4mg.


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