Description
Creamy, cheesy slow cooker chicken nacho dip made with shredded chicken, white beans, taco seasoning, and melted Mexican-style cheese. Perfect for parties and game day.
Ingredients
1 1/2 cups low-sodium chicken broth, divided
3 boneless, skinless chicken breasts (about 1 1/4 pounds)
1 (14.5-ounce) can petite diced tomatoes, drained
1/4 cup taco seasoning
Pinch of cayenne pepper (optional)
8 ounces cream cheese, cut into cubes
6 ounces shredded Mexican-style cheese blend
1 1/2 tablespoons cornstarch
1 (15-ounce) can white beans, rinsed and drained
Salt and black pepper, to taste
2 Roma tomatoes, finely diced (for garnish)
Chopped fresh cilantro (for garnish)
Sliced jalapeño (for garnish)
Instructions
1. Pour 1 cup of the chicken broth into the slow cooker. Add the chicken breasts, drained diced tomatoes, taco seasoning, cayenne if using, cream cheese, and shredded cheese.
2. Cover and cook on high for 1 to 2 hours, or until the chicken is fully cooked and the cheeses are melted. Stir occasionally to blend smoothly.
3. Remove the chicken breasts and shred them using two forks or a hand mixer.
4. In a small bowl, whisk together the remaining 1/2 cup chicken broth and cornstarch until smooth. Stir into the slow cooker to thicken.
5. Return the shredded chicken to the slow cooker and add the rinsed white beans. Stir well until creamy.
6. Taste and adjust seasoning with salt, pepper, additional taco seasoning, or cayenne if desired.
7. Garnish with diced Roma tomatoes, chopped cilantro, and sliced jalapeños. Serve warm with tortilla chips, pita chips, or fresh vegetables.
Notes
For a spicier dip, add extra cayenne or diced jalapeños.
Dip can be kept warm in the slow cooker on low for serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 1 hour 1 minute
- Category: Appetizers & Snacks
- Method: Slow Cooker
- Cuisine: Mexican-inspired