This creamy crockpot queso dip is packed with Velveeta cheese, shredded chicken, black beans, and taco seasoning for the ultimate party dip. Perfect for game day, potlucks, or taco night, this cheesy dip is smooth, flavorful, and loaded with Tex-Mex goodness. Simply toss everything in the slow cooker, let it melt and serve with tortilla chips.
Crockpot Velveeta Chicken Nacho Dip
I love Velveeta cheese. There I said it. Don’t come at me. Crockpot Mac and Cheese with Velveeta – love it. Crockpot Velveeta Cheese Dip with tomatoes – love it. This Chicken Nacho Dip? LOVE IT!
This crockpot chicken queso dip is my jazzed-up version of the classic queso, made heartier with shredded chicken and black beans. It’s the perfect crowd-pleasing dip for game day, potlucks, or movie night, and you can easily adjust the spice level by adding or skipping jalapeños.
My family loves this dip so much that sometimes we make a meal out of it with just tortilla chips! I leave out the jalapeños for my kids—and my baby-mouthed husband (who will never know I said that since he doesn’t read the blog).
With bold, cheesy flavors and a gentle kick, this easy chicken queso dip comes together effortlessly in the slow cooker. Just stir together Velveeta, diced tomatoes, black beans, shredded chicken, and taco seasoning, and in under two hours, you’ll have a warm, creamy dip no one can resist!
It’s rich, creamy, and perfect for scooping with tortilla chips or even serving over nachos. Whether you’re hosting a gathering or just craving something warm and cheesy, this dip is guaranteed to be a hit! Enjoy!
How to Make Cheesy Chicken Dip in the Slow Cooker
Place all the ingredients in your crockpot. I’m using a 6 quart crockpot.
Stir until well combined.
Cover with the lid and cook on high for 1–2 hours. Check after 1 hour, stirring to see if the cheese has fully melted. If needed, cook for another 30 minutes. Mine usually takes around 90 minutes.
Give it a final stir, then serve with tortilla chips. Enjoy! Tip: If your dip is too thick add a couple tablespoons of milk to thin it out.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When ready to enjoy again, reheat in the microwave in 30-second intervals, stirring between each, until warm and creamy. If it thickens too much, add a splash of milk or water to loosen it up.
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Crockpot Chicken Nacho Dip (Velveeta)
PrintIngredients
- 1 (16 ounce block) Velveeta cheese cubed
- 1 (14 ounce can) diced tomatoes with green chile peppers
- 1-1.5 pound cooked chicken breast shredded
- 1/3 cup sour cream
- 1/4 cup green onion diced
- 2 tablespoons jalapeno pepper minced (you can skip this to keep it kid friendly)
- 1 (1 ounce package) taco seasoning mix
- 1 (15 ounce can) black beans rinsed and drained
Instructions
- Add all of the ingredients into your crockpot, stirring to fully combine.
- Cover with lid and cook on HIGH for 1-2 hours. I recommend checking at 1 hour, giving it a stir. If the cheese isn’t fully melted yet cook for another 30 minutes. Mine always takes closer to 90 minutes.
- Give it a good stir and serve with tortilla chips. Enjoy!
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