Crock Pot Velveeta Cheese Dip

5 from 5 votes

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!

Prep Time15 mins

Cook Time2 hrs

Total Time2 hrs 15 mins

Course: Appetizer Recipes, Dip Recipes

Cuisine: American

Servings:

Calories: 223kcal

Author: Trisha Haas - Salty Side Dish

Ingredients

1 lb Velveeta cheese cut into cubes
1 10 oz. can Rotel tomatoes
2 cups chicken cooked and shredded or cubed
1/3 cup sour cream
1 1.5 oz. taco seasoning packet
2 green onions sliced
1 can Black Beans drained and rinsed
tortilla chips for serving

Instructions

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.

Notes

Thin out too thick nacho cheese dip by adding a bit of heavy whipping cream or additional sour cream.

Nutrition