Crockpot Chicken Nacho Dip
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 1 min
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Total Time
40 mins
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Servings
8 servings
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Calories
336 kcal
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Course
Condiments, Snacks
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Cuisine
Mexican
Crockpot Chicken Nacho Dip
Description
This Crockpot Chicken Nacho Dip starts with chicken breasts cooked slowly in a mixture of chicken broth, diced tomatoes, taco seasoning, cream cheese, and Mexican blend cheese. The slow cooking melts the cheeses and tenderizes the chicken, which is shredded and combined again with the dip base for a creamy texture. White beans add additional substance and mild flavor, while optional cayenne pepper enhances the spiciness.
The preparation can be adapted for a pressure cooker for faster cooking. After cooking and shredding the chicken, the sauce is thickened using a cornstarch slurry for a smooth, clingy consistency. Garnishes of finely diced Roma tomatoes, sliced jalapeños, and chopped cilantro add fresh flavor and color contrast.
This dip pairs well with chips for dipping or as a topping for Mexican dishes. It offers a creamy, slightly spicy profile with the richness from the cheeses balanced by the acidity of tomatoes and brightness from fresh garnishes. The use of white beans instead of black is a flexible choice based on personal preference.
Beans should be drained and rinsed before use for best texture. Seasoning adjustments can be made to taste, including salt, pepper, cayenne, or extra taco seasoning after cooking. The recipe provides options for cooking methods to fit time and equipment availability.
Ingredients
- 1 1/2 cups chicken broth divided
- 3 chicken breast about 1.25 lbs, boneless skinless
- 14.5 oz diced tomatoes 1 can, drained, petite
- 1/4 cup taco seasoning
- pinch cayenne pepper optional
- 8 oz cream cheese cut into pieces
- 6 oz Mexican blend cheese shredded
- 1 1/2 tbsp cornstarch
- 15 oz White beans 1 can, rinsed and drained
- salt to taste, optional
- black pepper to taste, optional
- 2 Roma tomato 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
- Drain and rinse canned beans well before adding to ensure appropriate texture.
- Black beans can substitute white beans if preferred without affecting flavor balance.
- The recipe can be adapted for pressure cooker or slow cooker use depending on convenience.
- Season the dip after cooking to adjust salt, pepper, and spice levels perfectly to taste.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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