This crockpot chicken queso dip is my jazzed-up version of the classic queso dip made heartier with shredded chicken. Serve this crowd-pleasing dip with tortilla chips while watching the big game, or load up your slow cooker and take it to potlucks or tailgate parties. Customize the heat by adjusting the number of jalapeños you use.
Ingreadient
- 1 (1 pound) loaf processed cheese food (such as Velveeta), cubed
- 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL), drained
- 2 large cooked skinless, boneless chicken breast halves, shredded
- ⅓ cup sour cream
- ¼ cup diced green onion
- 2 tablespoons minced jalapeno pepper, or to taste (Optional)
- 1 ½ tablespoons taco seasoning mix
- 1 cup black beans, rinsed and drained
Direction
- Stir processed cheese food, diced tomatoes with chiles, shredded cooked chicken, sour cream, green onion, jalapeño, and taco seasoning together in a slow cooker.
- Cover and cook on High, stirring occasionally, until cheese has melted and dip is hot, 1 to 2 hours.
- Stir in black beans and cook until heated through, 15 minutes.
- Serve with chips.
