Print Recipe

SLOW COOKER CHICKEN CHILI DIP

Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Servings: 10 -12

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.