Crock Pot Chicken Nacho Dip

Get ready for a flavorful and easy-to-make appetizer that will have everyone coming back for more! This Crock Pot Chicken Nacho Dip is the perfect dish to serve at your next gathering.

Ingredients:

• 2 cups cooked and shredded chicken
• 1 can diced tomatoes with green chilies
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 packet taco seasoning
• 1 cup shredded Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Tortilla chips, for serving

Instructions:

• In a slow cooker, combine the shredded chicken, diced tomatoes, black beans, corn, and taco seasoning. Mix well.
• Cook on low for 2-3 hours, stirring occasionally.
• Add the shredded Cheddar and Monterey Jack cheese. Stir until the cheese is melted and well combined.
• Serve the dip warm with tortilla chips for dipping.

Nutrition Information:

• Calories: 250
• Fat: 14g
• Carbohydrates: 15g
• Protein: 19g

Popular questions:

• Q: Can I use rotisserie chicken instead of cooked and shredded chicken?

A: Yes, using rotisserie chicken can save time and add extra flavor to the dip.

• Q: Can I substitute the black beans with another type of bean?

A: You can substitute black beans with pinto beans or kidney beans if preferred.

• Q: Can I make this dip ahead of time and reheat it later?

A: Yes, you can make the dip ahead of time and reheat it in the slow cooker or microwave before serving.

Helpful tips:

• Top the dip with sliced jalapeños for an added kick of heat.
• Add diced avocado or guacamole for a creamy element to balance out the flavors.
• Sprinkle chopped cilantro on top for a fresh herby finish.

Expert Secrets:

• Cook the chicken in chicken broth for extra flavor before shredding it.
• Use a combination of mild and sharp Cheddar cheese for a more complex flavor profile.
• For a smoky kick, add a teaspoon of chipotle powder to the dip.