Crockpot Chicken Nacho Dip
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
40 mins
-
Servings
8 servings
-
Calories
336 kcal
-
Course
Condiments, Snacks
-
Cuisine
Mexican
Crockpot Chicken Nacho Dip
Report
My ultimate creamy and cheesy Chicken Nacho Dip, made in the crockpot, is the perfect appetizer for any occasion.
Share:
Ingredients
- 1 1/2 cups chicken broth divided
- 3 boneless skinless chicken breasts about 1.25 lbs
- 14.5 oz petite diced tomatoes 1 can, drained
- 1/4 cup taco seasoning
- pinch cayenne pepper optional
- 8 oz cream cheese cut into pieces
- 6 oz shredded Mexican blend cheese
- 1 1/2 tbsp cornstarch
- 15 oz white beans* 1 can, rinsed and drained
- salt & black pepper to taste, optional
- 2 roma tomatoes finely diced, for garnish
- cilantro chopped, for garnish
- Jalapeno pepper sliced, for garnish
Instructions
- Add 1 cup of the chicken broth, chicken breasts, diced tomatoes, taco seasoning, cayenne, cream cheese, and shredded cheese to the crockpot and cook on high for 1-2 hours or until chicken is cooked through and cheese is melted. Stir occasionally.
- Place 1 1/4 cups chicken broth into a pressure cooker. Whisk in taco seasoning and cayenne. Add in petite diced tomatoes and chicken breasts and stir to coat in liquid. Cover with lid, ensuring pressure valve is closed. Press the “Chicken” cook function button, adjust cook time to 15 minutes and press “high pressure” button. Press “Start” button. It will take about 7-10 minutes to preheat before cooking time starts.
- Remove chicken breasts and shred using 2 forks or a hand mixer.
- Once cooking time has completed, open the pressure valve to release pressure quickly, using a long kitchen tool. Once all pressure has been released, remove lid. Remove chicken from the liquid and shred. Set aside.
- Mix the remaining 1/2 cup of chicken broth with cornstarch (I like to shake it together in a jar) and add to the crockpot, stirring into the cheese mixture.
- Switch to “Brown/Saute” function and whisk in cream cheese blocks until melted. Sprinkle in shredded cheese bit by bit, whisking to melt. Whisk remaining 1/4 cup chicken broth with corn starch and pour in. Boil for 30 seconds to 1 minute or until dip starts to thicken. Add shredded chicken and rinsed beans. Stir. Press “Stop” button. Taste and adjust seasoning with salt, pepper, cayenne or even more taco seasoning if you’d like.
- Add shredded chicken back to the crockpot, along with the beans and stir until well combined.
- Taste and adjust seasoning with salt, pepper, cayenne or even more taco seasoning if you'd like.
- Garnish with fresh tomatoes, cilantro and jalapeño peppers, if desired.
- Serve warm with tortilla chips, pita or veggies.
Notes
- *I used white beans, but black beans are perfectly fine to use too! Just make sure you drain and rinse really well.
- *I used white beans, but black beans are perfectly fine to use too! Just make sure you drain and rinse really well.
- Place 1 1/4 cups chicken broth into a pressure cooker. Whisk in taco seasoning and cayenne. Add in petite diced tomatoes and chicken breasts and stir to coat in liquid. Cover with lid, ensuring pressure valve is closed. Press the “Chicken” cook function button, adjust cook time to 15 minutes and press “high pressure” button. Press “Start” button. It will take about 7-10 minutes to preheat before cooking time starts.
- Once cooking time has completed, open the pressure valve to release pressure quickly, using a long kitchen tool. Once all pressure has been released, remove lid. Remove chicken from the liquid and shred. Set aside.
- Switch to “Brown/Saute” function and whisk in cream cheese blocks until melted. Sprinkle in shredded cheese bit by bit, whisking to melt. Whisk remaining 1/4 cup chicken broth with corn starch and pour in. Boil for 30 seconds to 1 minute or until dip starts to thicken. Add shredded chicken and rinsed beans. Stir. Press “Stop” button. Taste and adjust seasoning with salt, pepper, cayenne or even more taco seasoning if you’d like.
Nutrition Information
Show Details
Calories
336kcal
(17%)
Carbohydrates
25g
(8%)
Protein
22g
(44%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Cholesterol
79mg
(26%)
Sodium
1118mg
(47%)
Potassium
735mg
(21%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
1467IU
(29%)
Vitamin C
14mg
(16%)
Calcium
240mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 79mg | 26% |
| Sodium | 1118mg | 47% |
| Potassium | 735mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1467IU | 29% |
| Vitamin C | 14mg | 16% |
| Calcium | 240mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
