If you’re after an easy, flavorful dip that’s perfect for parties or a cozy night in, try this Nacho Crock Pot Chicken Dip. It’s simple to assemble, cooks while you relax, and makes a crowd-pleasing snack or casual meal.
Note: This article references products and equipment the author uses and recommends.
How to Make Nacho Chicken Dip in a Crock Pot
Aunt Lou here. This Nacho Crock Pot Chicken Dip is ideal for game days, potlucks, tailgates, or whenever you crave a hearty, melty dip. The recipe is essentially “dump and go”: layer the ingredients in a slow cooker and let it warm until bubbly. The flavors meld beautifully and the result is creamy, cheesy, and loaded with big nacho-style flavor. While this is served as a dip, it’s substantial enough that some families happily eat it as a quick, comfort-food meal.
If you already have shredded cooked chicken, feel free to use it instead of canned chicken. For this recipe, a little over one cup of shredded chicken works well—up to about 1 1/3 cups if you like a meatier texture. Adjust based on preference.
What You Will Need for Nacho Crock Pot Chicken Dip
Ingredients
- 16 oz can refried beans
- 12.5 oz can chicken, drained and shredded (or about 1–1 1/3 cups cooked shredded chicken)
- 16 oz jar chunky salsa
- 8 oz shredded Mexican-blend cheese
- Tortilla chips, for serving
Equipment
- Can opener
- Spoon or spatula for spreading and serving
- 2.5–4 quart slow cooker (choose size based on how much you want to make)
Time Needed
- Prep time: about 5 minutes
- Cook time: 2 hours on low or 1 hour on high; rotate the insert halfway through if your slow cooker heats unevenly
Instructions
- Lightly spray or grease the insert of your 2.5, 3, or 4 quart slow cooker so the dip doesn’t stick.
- Spread the 16 oz can of refried beans evenly across the bottom of the slow cooker insert.
- Drain the 12.5 oz can of chicken and shred or break the chicken into pieces. Layer the chicken evenly over the refried beans.
- Pour the 16 oz jar of chunky salsa over the chicken and beans, spreading it as evenly as possible.
- Sprinkle 8 oz of shredded Mexican-blend cheese across the top, covering the salsa layer.
- Cover and cook on high for 1 hour or on low for 2 hours. If your slow cooker tends to have hot spots, rotate the insert halfway through to ensure even heating.
- When the cheese is melted and the dip is heated through, serve directly from the slow cooker with tortilla chips for dipping, or spoon the dip over chips for nacho-style serving.
Tips and Notes
- You can swap in different salsas for varied heat and flavor—mild, medium, or hot depending on your preference.
- Add extras if you like: chopped green chiles, sliced jalapeños, a dollop of sour cream, or chopped cilantro for freshness.
- Leftovers reheat well in a microwave or on low in the slow cooker; stir before serving to restore a smooth texture.
- Nutrition facts and calorie estimates vary by brand and exact quantities used; use the values as a general guideline only.
- Slow cooker models differ—use these cook times as a guideline and adjust for your appliance.
Nutrition (Approximate)
If you enjoyed this recipe, you might also like:
- Crock Pot Chicken Ranch Nachos
- Beefy Crock Pot Nacho Dip
- Creamy Crock Pot Nacho Chicken Dip
This Nacho Crock Pot Chicken Dip is an effortless, crowd-pleasing option whenever you want cheesy, satisfying comfort food with minimal fuss. Customize the heat and add-ins to suit your taste, and enjoy warm, melty dip straight from the slow cooker.