Crock Pot Chicken Nacho Dip
INGREDIENTS:
For the Dip
01 – 3 cups shredded cooked chicken breast
02 – 400 grams Rotel tomatoes with green chilies, drained
03 – 450 grams processed cheese (Velveeta style), cubed
04 – 225 grams cream cheese, cubed
05 – 80 millilitres sour cream
06 – 3 tablespoons taco seasoning
07 – 170 grams black beans, rinsed and drained
08 – 2 tablespoons diced jalapeño
09 – 25 grams diced green onions
Optional Garnishes
10 – Chopped cilantro
11 – Diced jalapeño
12 – Diced tomato
DIRECTIONS:
01 – Place shredded cooked chicken breast, drained Rotel tomatoes, cubed processed cheese, cubed cream cheese, sour cream, taco seasoning, black beans, and diced jalapeño into the slow cooker.
02 – Cover and heat on high for 60 to 90 minutes, stirring halfway through, until cheeses are thoroughly melted and mixture has a smooth, unified texture.
03 – Stir in diced green onions to blend evenly into the dip …
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