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Slow Cooker Chicken Chili Dip
Slow Cooker Chicken Chili Dip a cheesy-chili dip with all the flavors of a fiesta right in your mouth. Makes a large batch so great for game-day or party.
Course
Appetizer
Cuisine
American
Servings
12
-15
Calories
284
kcal
Author
Sandra McCollum
Ingredients
16
oz
can dark red kidney beans
drained and rinsed
16
oz
can black beans
drained and rinsed
½
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
Add tomatoes and tomato sauce to the slow cooker and set to high heat.
Top tomatoes with black beans, kidney beans, green chiles and corn.
Add in seasonings: cumin, chili powder and taco seasoning. Stir everything to combine.
Add chicken breast directly on top of the tomato mixture.
Add Velveeta cubes on top of the chicken.
Pour milk over Velveeta.
Place lid on slow cooker and cook on high for 3-4 hours.
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.
Nutrition
Calories:
284
kcal
|
Carbohydrates:
29
g
|
Protein:
27
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
54
mg
|
Sodium:
1022
mg
|
Potassium:
806
mg
|
Fiber:
7
g
|
Sugar:
6
g
|
Vitamin A:
835
IU
|
Vitamin C:
9.2
mg
|
Calcium:
288
mg
|
Iron:
3.2
mg