Slow Cooker Chicken Taco Dip
Crock Pot dip recipes for parties, holidays, celebrations, or game day snacks are quite easy and convenient… and this Slow Cooker Chicken Taco Dip is always a hit!
Pretty much a dump and go recipe that you can serve warm right in the slow cooker.
How to make Slow Cooker Chicken Taco Dip
First put 2 pounds of boneless, skinless chicken thighs or breasts into the slow cooker.
I cut mine into smaller pieces but that’s optional, just makes it easier to shred at the end.
Then add a diced onion, minced garlic, some taco seasoning, kosher salt, and pepper.
Next up is a can of Rotel tomatoes and a can of corn (drained of excess liquid).
Plus a can of black beans that have been drained and rinsed and can of diced jalapenos.
And more taco seasoning, kosher salt, and pepper and some hot sauce if you’d like.
Finally a block of cream cheese cut into smaller pieces and we are ready to turn the Crock Pot on low for 6 to 8 hours.
I did not stir mine at all as it slow cooked, but I did enjoy the yummy aroma in my kitchen 😉
You can give it a stir before serving and use two forks to shred the chicken.
Stir in 2 cups of shredded cheese, and save some for the top to make the presentation look pretty.
Serve your Slow Cooker Chicken Taco Dip with tortilla chips or Fritos Scoops for dipping 🙂
I turned my slow cooker to the warm setting once it was fully cooked.
Lots and lots of compliments were given on this recipe, so hopefully your friends and family love it just as much.
If you like Slow Cooker Chicken Taco Dip, you might also like these recipes…
Baked Spinach and Artichoke Dip
Slow Cooker Chorizo Dip
Slow Cooker Vegetarian Chili
Game Day Crock Pot Recipes
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Slow Cooker Chicken Taco Dip
Slow Cooker Chicken Taco Dip is a great party appetizer or game day dip recipe, it's cheesy, spicy, and easy to make in the Crock Pot!
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 onion diced
- 6 to 7 cloves garlic minced
- 3 tablespoons taco seasoning blend
- kosher salt, pepper
- 1 14 ounce can corn drained
- 1 14 ounce can black beans drained and rinsed
- 1 10 ounce can Rotel tomatoes
- 1 4 ounce can diced jalapenos
- a few dashes hot sauce (optional)
- 1 8 ounce block cream cheese cut into smaller pieces
- 2 cups shredded cheese of choice (I used Mexican blend)
- tortilla chips or Fritos Scoops for dipping
Instructions
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Put the chicken in the slow cooker and add the onion, garlic, half of the taco seasoning, kosher salt, and pepper.
Note: I cut my chicken into smaller pieces to make it easier to shred.
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Add the corn, black beans, Rotel tomatoes, jalapenos, hot sauce (if using), the remaining taco seasoning, more kosher salt and pepper. Put the cream cheese pieces over top and turn the slow cooker to low for 6 to 8 hours.
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Stir together and shred the chicken with two forks in the slow cooker. Stir in most of the shredded cheese. Add the rest of the shredded cheese over top and leave it in the slow cooker for another 10 minutes or until the cheese melts.
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Serve with tortilla chips or Fritos Scoops for dipping.
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