Slow Cooker Chicken Taco Dip
Slow Cooker Chicken Taco Dip is an easy, crowd-pleasing recipe packed with creamy cheese, tender chicken, and classic taco flavors!
Servings: 8
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.
Notes
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.
- 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
Calories: 395kcal | Carbohydrates: 17g | Protein: 31g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 1635mg | Potassium: 603mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1358IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
