Slow-cooker chicken chili dip is the ideal snack for a crowd or for chilling with a few friends on game day. It’s a party favorite packed with flavor and easy to throw together.
I love volleyball and football season; the seasons start right after school begins, and the cusp of Fall and basketball season are to follow. With our kids in college and high school, we are living the Friday Night Lights life and loving this season of our lives.
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Everyone loves a tasty dip, especially on game day or at get-togethers with finger foods. While classic options like spinach, artichoke, or buffalo chicken are always hits, why not shake things up with a hearty Slow-Cooker Chicken Chili Dip? This delicious dip is bound to be your new favorite for any occasion!
My mom’s queso dip is one of my kids’ favorite game-time treats, and they request it every week during football season.
Slow-cooker chicken chili dip is a simple dish that you can tweak to suit your taste. Adjust the chili powder and seasonings to make it as spicy or mild as you like!
Ingredients
- Kidney beans
- Black beans
- White onion
- Corn, frozen
- 4 ounces chopped green chiles
- Fire-roasted tomatoes
- Tomato Sauce
- Taco Seasoning
- Cumin
- Chili powder
- Chicken breasts
- Velveeta
- Milk
Recipe Variations
This dip is perfect for game day and an excellent appetizer for parties or potlucks. Double or triple the recipe, depending on how many people you need to serve.
Remember to set out some tortilla chips, crackers, or veggies for dipping. If you have any leftovers (though that’s unlikely!), you can use them in other dishes, such as quesadillas or tacos. It’s a delicious way to repurpose the dip and make it into a whole new meal.
More Game day appetizers & dips
So, whether you are a football fan, enjoy this Slow-Cooker Chicken Chili Dip for your next get-together. It will undoubtedly score you a win.
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Slow Cooker Chicken Chili Dip
Ingredients
- 1 can dark red kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- 1/2 large white onion diced
- 10 ounce bag frozen corn
- 1 – 4 ounce can chopped green chiles
- 2 – 10 ounce cans diced fire roasted tomatoes
- 1 – 8 ounce can tomato sauce
- 1 tablespoon taco seasoning
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 3 raw chicken breast cut into cubes
- 16 ounces Velveeta cut into cubes
- 1 cup milk
Instructions
- Set slow cooker on high heat and add tomatoes and tomato sauce. Top with black beans, kidney beans, green chiles and corn.
- Next, add in all of the seasonings: cumin, chili powder and taco seasoning. Stir everything in the slow cooker until combined.
- Add chicken (do not mix in), Velveeta and then the milk. Place the lid on the slow cooker and cook on high 3-4 hours.
- Add chicken breast directly on top of the tomato mixture.
- Add Velveeta cubes on top of the chicken.
- Remove lid and stir to combine.
- Keep slow cooker on warm and serve.
- Great as a dip with taco chips, tortillas, crackers or even make as a topping to a burrito or taco salad.
I’m going to add this to my Taco Tuesday lineup for sure! I can just let it cook all day while I do my thing ,and then add it at the end.
I love this idea! So simple and pretty!
wow! This is for sure will be our new favorite dip! Deliciousness!
This dip is perfect for game day or a party!
Delicious and easy. I’ll double the recipe the next time as it disappeared fast!