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Chicken Nacho Dip

Creamy, cheesy chicken nacho dip with beans and taco seasoning for an easy party appetizer.
Prep Time15 minutes
Cook Time1 hour
Total Time40 minutes
Servings: 8 servings

Ingredients

  • 1 1/2 cups chicken broth divided
  • 3 boneless skinless chicken breasts about 1.25 lb
  • 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
  • jalapeño pepper sliced, for garnish

Instructions

  • Place 1 cup of the chicken broth into the slow cooker. Add the chicken breasts, drained diced tomatoes, taco seasoning, cayenne (if using), cream cheese pieces, and shredded Mexican blend cheese.
  • Cook on high for 1–2 hours (or on low 2–3 hours) until the chicken is cooked through and the cheeses have melted, stirring occasionally.
  • Remove the chicken breasts from the crockpot and shred them with two forks or a hand mixer; set aside.
  • In a small jar or bowl, whisk the remaining 1/2 cup chicken broth with the cornstarch until smooth, then pour the mixture into the crockpot and stir to combine with the cheese base.
  • Return the shredded chicken to the crockpot and add the rinsed, drained white beans. Stir until everything is evenly combined and heated through.
  • Taste and season with salt, black pepper, extra cayenne, or more taco seasoning if desired.
  • Garnish the dip with diced roma tomatoes, chopped cilantro, and sliced jalapeño peppers. Serve warm with tortilla chips, pita, or vegetables.

Equipment

  • slow cooker or crockpot
  • Measuring Cups and Spoons
  • mixing bowl or jar
  • two forks or hand mixer
  • Spatula or spoon
  • Cutting board and knife

Notes

  • Pressure cooker instructions: use 1 1/4 cups broth, add ingredients, and cook on high pressure for 15 minutes with natural/quick release as desired.
  • After pressure cooking, remove chicken and shred before melting cheeses on sauté/brown setting.
  • Whisk the remaining broth with cornstarch before adding to thicken the dip.
  • Adjust seasoning to taste after combining beans and chicken.