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Slow Cooker Chicken Chili Dip
Slow Cooker Chicken Chili Dip is the perfect dip to serve to a crowd or to devour with a few friends on game day.
Prep Time 20 minutes minutes
Cook Time 3 hours hours
Total Time 3 hours hours 30 minutes minutes
Servings 12
Calories 201kcal
- 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
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.
Calories: 201kcal | Carbohydrates: 15g | Protein: 22g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 54mg | Sodium: 850mg | Potassium: 551mg | Fiber: 2g | Sugar: 6g | Vitamin A: 852IU | Vitamin C: 6mg | Calcium: 267mg | Iron: 1mg