OUTRAGEOUS WARM CHICKEN NACHO DIP
This is my jazzed up version of classic queso dip taken to a heartier level, perfect for football games, tailgating or for taking along to pot lucks in a slow cooker! This is a serious crowd-pleaser that is served hot as a dip, spooned over crisp tortilla chips nacho-style, or rolled up in a warm flour tortilla! The heat can be turned up or down with the addition of jalapenos to taste.
Provided by brightlightz
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 1h35m
Yield 12
Number Of Ingredients 8
Steps:
- Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 8.7 g, Cholesterol 60.2 mg, Fat 13.6 g, Fiber 1.8 g, Protein 18.6 g, SaturatedFat 7.2 g, Sodium 790.4 mg, Sugar 3.1 g
CROCK POT VELVEETA CHEESE DIP
Its easy to make ultimate nacho cheese dip using a slow cooker! This crock pot cheese dip comes together with melty Velveeta, Rotel tomatoes, flavorful chicken and taco seasoning. Simply pour onto nachos for the best party and football dip EVER!
Provided by Trisha Haas - Salty Side Dish
Categories Appetizer Recipes Dip Recipes
Time 2h15m
Number Of Ingredients 8
Steps:
- Pre-cook chicken and either shred or cube.
- In the bottom of a crock pot, add cut up Velveeta cheese, can of Rotel tomatoes, cooked chicken, sour cream and taco seasoning and mix well.
- Cover and heat on high for 45 minutes to 2 hours, mixing about every 20 minutes to avoid hot spots in the cheese.
- About 15 minutes prior to serving, add can of drained and rinsed black beans and mix.
- Continue cooking for 15 minutes to warm the beans.
- Sprinkle nacho cheese with chopped green onions and serve warm with tortilla chips and any additional toppings.
Nutrition Facts : ServingSize 1 g, Calories 223 kcal, Carbohydrate 13 g, Protein 14 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 55 mg, Sodium 974 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g
CROCK POT NACHO DIP
Make and share this Crock Pot Nacho Dip recipe from Food.com.
Provided by mrose75
Categories Meat
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Brown beef with onion. Drain.
- Combine beef, cheese, salsa, and Worcestershire sauce in crock pot.
- Cover and cook on high for about 1 hour; stir occasionally until cheese is fully melted.
- Serve immediately, or keep on Low setting for serving up to 6 hours later.
Nutrition Facts : Calories 415.6, Fat 29.1, SaturatedFat 16.6, Cholesterol 89, Sodium 1222.3, Carbohydrate 11.7, Fiber 0.9, Sugar 2, Protein 27.1
CROCKPOT CHICKEN NACHOS
The best Chicken Nachos are loaded up with shredded chicken, tomatoes, chilies, beans & spices all cooked together in an easy crockpot recipe!
Provided by Whitney Bond
Categories Appetizer Main Course
Time 3h10m
Number Of Ingredients 15
Steps:
- Rub the chicken breast with the taco seasoning and add to a slow cooker with the diced tomatoes with green chilies, diced onion, corn and black beans.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the chicken from the slow cooker, shred, then return to the slow cooker and stir everything together.
- Heat an oven to broil on low.
- Arrange the tortilla chips on a sheet pan.
- Spoon the crock pot nacho chicken over the chips, then sprinkle the cheese on top.
- Place under the broiler in the oven for 3-4 minutes, or until the cheese has melted.
- Remove from the oven and top with the optional toppings of your choice.
Nutrition Facts : Calories 569 kcal, Carbohydrate 43 g, Protein 34 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 96 mg, Sodium 911 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
CROCK POT CHICKEN DIP
I had this at a potluck and begged for the recipe. It's so creamy and full of flavor that you just want to carry the whole pot of it to your table and keep it for yourself. I'm thinking it could be made a bit lighter in calories if low-fat versions of soup, sour cream, cream cheese and Velveeta are chosen. *Note added 11/1/08*: Apparently, this recipe is not the same as the one I tasted at the potluck! I no longer work with the woman who "shared" the recipe, so I cannot check the ingredients. I apologize to the 2 chefs here and anyone else who has made this with poor results. For future reviews, I'd love to have suggestions to make this work properly! The dip should be creamy and scoop-able with chips. Again, my apologies!
Provided by DuChick
Categories Chicken
Time 3h15m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients into a small crock pot.
- Heat thoroughly 3-4 hours on high or 5-6 hours on low.
- Serve with bagels, crackers or tortilla chips.
Nutrition Facts : Calories 149.6, Fat 11.8, SaturatedFat 6.2, Cholesterol 38.4, Sodium 228.8, Carbohydrate 3.5, Fiber 0.1, Sugar 0.5, Protein 7.5
CROCK POT CHICKEN QUESO DIP
Crock Pot Chicken Queso Dip is a cheese lover's dream! Savory spices, green chiles, and chicken make this creamy, cheesy dip one for the recipe book!
Provided by Julie Kotzbach
Categories Appetizer
Time 2h5m
Number Of Ingredients 9
Steps:
- Add the Velveeta, cream cheese, cheddar cheese, chili powder, cumin, onion powder, garlic powder, cooked chicken, and green chiles to a large mixing bowl. Stir to combine.
- Transfer the dip mixture to a 1.5-quart crock pot.
- Add cooked chicken and green chiles and mix once more.
- Turn your crock pot to WARM until your ready to serve. We like this dip with tortilla chips.
Nutrition Facts : Calories 293 kcal, Carbohydrate 6 g, Protein 24 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 94 mg, Sodium 712 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CHICKEN NACHO DIP RECIPE
With just the right amount of kick, this dip is like a fiesta in your mouth!
Provided by Six Sisters Stuff
Yield 6-8
Number Of Ingredients 6
Steps:
- In a slow cooker, mix together all the ingredients, and let it cook on high for 1-2 hours, stirring every 20-30 minutes or so.
- Serve warm with your favorite tortilla chips.
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5/5 (4)Total Time 40 minsCategory Dip, SnackPublished 2017-11-01
- Place 1 1/4 cups chicken broth into a pressure cooker. Whisk in taco seasoning and cayenne. Add in petite diced tomatoes and chicken breasts and stir to coat in liquid. Cover with lid, ensuring pressure valve is closed. Press the "Chicken" cook function button, adjust cook time to 15 minutes and press "high pressure" button. Press "Start" button. It will take about 7-10 minutes to preheat before cooking time starts.
- Once cooking time has completed, open the pressure valve to release pressure quickly, using a long kitchen tool. Once all pressure has been released, remove lid. Remove chicken from the liquid and shred. Set aside.
- Switch to "Brown/Saute" function and whisk in cream cheese blocks until melted. Sprinkle in shredded cheese bit by bit, whisking to melt. Whisk remaining 1/4 cup chicken broth with corn starch and pour in. Boil for 30 seconds to 1 minute or until dip starts to thicken. Add shredded chicken and rinsed beans. Stir. Press "Stop" button. Taste and adjust seasoning with salt, pepper, cayenne or even more taco seasoning if you'd like.
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From 365daysofcrockpot.com
- Pour broth into Instant Pot. Sprinkle in the rice. Add chicken on top. Sprinkle the garlic salt, pepper and onion. Dump the rotel, chili beans and queso over the top of the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
CROCK POT CHICKEN NACHOS - THE SEASONED MOM
From theseasonedmom.com
- Spray slow cooker with nonstick cooking spray. Place chicken in bottom of slow cooker, sprinkle with taco seasoning, and pour salsa over top. Cook on HIGH for 2-3 hours, or on LOW for 4-6 hours. When chicken is finished cooking, shred with a fork and return to slow cooker.
- Place tortilla chips on a large serving platter (or a rimmed baking sheet). Spoon hot, shredded chicken over tortilla chips and top with shredded cheese. The cheese will melt from the heat of the chicken; or you can place the nachos under the broiler for a few minutes to get the cheese crispy and browned on top. Garnish with additional toppings of choice!
SLOW COOKER BUFFALO CHICKEN NACHOS - SLOW COOKER GOURMET
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- Place the cream cheese, sour cream, enchilada sauce, green chiles, chili powder, cumin and salt in a small slow cooker.
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- Mix all ingredients together and heat on low in a 2 quart(or larger) crock pot for 2 to 3 hours until heated through.
CROCK POT NACHO CHICKEN, CROCK POT NACHO CHICKEN …
From mommysfabulousfinds.com
- Place all ingredients in gallon size freezer bag. Seal and place in freezer. When ready to use thaw in fridge overnight. Cook on low 8-10 hours. Shred with two forks.
- Spread Nacho Chicken over tortilla chips, and top with your choice of toppings including shredded cheese, green onions, black olives, lettuce, tomatoes, sour cream and salsa.
CROCK POT CHICKEN TACOS/NACHOS - 101 COOKING FOR TWO
From 101cookingfortwo.com
- Start with two medium size skinless boneless chicken breasts. These can be fresh or thawed if frozen.
- In a smaller crock pot, mix one 10 oz can of Rotel (or salsa) with one tablespoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.
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