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Creamy chicken taco dip is a wonderful hearty dip that has cream cheese, tender chicken, refried beans, cream cheese and more! A fun change on dip.
You can’t have game day without a dip! We also make slow-cooker rotel dip and Tapatio chicken dip.

Table of Contents
We make crockpot taco dip, which is one of the BEST dips you can make! I took that recipe, changed a few things, and made a chicken taco dip instead.
It’s creamy, cheesy, and loaded with all the flavors you love. Perfect for parties, game days, or just a fun snack, it’s super easy to make and always a hit. You can serve it with chips, on tacos, or even as a nacho topping—so many options!
What you need:
For this tasty Slow Cooker Chicken Taco Dip, you’ll need some boneless, skinless chicken breasts, a packet of taco seasoning, and a can of refried beans to start. Add a jar of salsa for a zesty kick, along with some nacho cheese (like salsa con queso) and cream cheese to make it extra creamy and cheesy. Right before serving, squeeze in the juice of a fresh lime to brighten up the flavors. Serve it up with tortilla chips, and if you’d like, top it with diced tomatoes, cilantro, or shredded cheese for a fun garnish!
Variations
- Make vegetarian by using 2 cans of black beans instead of the chicken.
- Ground beef can be used instead of chicken – that will make a classic taco dip.
- Make spicy by adding 2 diced jalapenos.
Step-by-Step Directions
- Add the chicken breasts to the slow cooker and sprinkle over taco seasoning packet, add the refried beans, salsa, and cream cheese. Place the lid on the slow cooker and cook on LOW for 6 hours.
- When the cooking time is up, shred the chicken with two forks, right in the slow cooker. Stir the chicken taco dip mixture together gently.
- Squeeze over the lime, stir again. And Serve.
How to Serve
- With tortilla chips for easy dipping. Or poured over tortilla chips to make nachos.
- As a topping for baked potatoes.
- Served over steamed rice (or Spanish rice) for a simple meal.
- Used as a filling for quesadillas or burritos.
- Garnish any of these ideas with diced tomatoes, fresh cilantro, or shredded cheese for added flavor.
More appetizer recipes:
- Slow Cooker Buffalo Chicken Dip
- Slow Cooker BBQ Chicken Dip
- Slow Cooker Chicken Nachos
- Slow Cooker Queso Chicken
Slow Cooker Chicken Taco Dip
Ingredients
- 2 lbs. boneless skinless chicken breasts
- 1 oz. taco seasoning
- 15 oz. can refried beans
- 16 oz. jar salsa
- 15.5 oz. nacho cheese, (I use salsa con queso)
- 8 oz. cream cheese
- juice of one lime, add just before serving
FOR SERVING
- tortilla chips
Instructions
- Add the chicken breasts to the slow cooker.
- Add remaining ingredients (except lime juice).
- Place the lid on the slow cooker and cook on LOW for 6 hours.
- When the cooking time is up, shred the chicken with two forks right in the slow cooker. Squeeze the lime juice in.
- Stir and serve with tortilla chips.
Sarah’s Notes
- Make vegetarian by using 2 cans of black beans instead of the chicken.
- Ground beef can be used instead of chicken – that will make a classic taco dip.
- Make spicy by adding 2 diced jalapenos.
- With tortilla chips for easy dipping. Or poured over tortilla chips to make nachos.
- As a topping for baked potatoes.
- Served over steamed rice (or Spanish rice) for a simple meal.
- Used as a filling for quesadillas or burritos.
- Garnish any of these ideas with diced tomatoes, fresh cilantro, or shredded cheese for added flavor.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.