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!
- 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
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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.