Chicken Nacho Dip – Creamy, Cheesy Slow Cooker Favorite
This creamy, cheesy chicken nacho dip is perfect for parties or a cozy night in, combining tender shredded chicken with melty cheese and fresh toppings.
Ingredients
Broth and Chicken
- 1.5 cups low-sodium chicken broth, divided
- 3 pieces boneless, skinless chicken breasts (about 1 1/4 pounds)
- 1 can 14.5-ounce petite diced tomatoes, drained
- 0.25 cup taco seasoning
- Pinch cayenne pepper (optional)
- 8 ounces cream cheese, cut into cubes
- 6 ounces shredded Mexican-style cheese blend
- 1.5 tablespoons cornstarch
- 1 can 15-ounce white beans, rinsed and drained
- to taste Salt and black pepper
- 2 pieces Roma tomatoes, finely diced (for garnish)
- Chopped fresh cilantro (for garnish)
- Sliced jalapeño (for garnish)
Instructions
- Pour 1 cup of chicken broth into the slow cooker, add chicken, tomatoes, taco seasoning, cayenne, cream cheese, and shredded cheese. Cover and cook on high for 1-2 hours, stirring occasionally.
- Remove and shred the chicken, then whisk remaining broth with cornstarch and stir into the slow cooker to thicken.
- Return shredded chicken and add rinsed white beans; stir until creamy. Adjust seasoning as desired.
- Garnish with diced tomatoes, cilantro, and jalapeños. Serve warm with chips or vegetables.
Notes
This dip is perfect for parties and easy to customize with your favorite toppings.