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.
Ingredients
- loaf processed cheese food (such as Velveeta): 1 piece (1 pound, cubed)
- tomatoes with green Chili peppers (such as RO*TEL): 1 can (14 ounce can, drained, diced)
- skinless, boneless chicken breast halves: 2 piece (shredded, cooked)
- sour cream: 0.33333 cup
- green onion: 0.25 cup (diced)
- jalapeño pepper: 2 Tbsp (to taste, minced, optional)
- ½ tablespoons taco seasoning mix: 1 piece
- black beans: 1 cup (drained)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Stir processed cheese food, diced tomatoes with chiles, shredded cooked chicken, sour cream, green onion, jalapeño, and taco seasoning together in a slow cooker. Dotdash Meredith Food Studios
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Cover and cook on High, stirring occasionally, until cheese has melted and dip is hot, 1 to 2 hours. Dotdash Meredith Food Studios
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Stir in black beans and cook until heated through, 15 minutes. Dotdash Meredith Food Studios
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Serve with chips. DOTDASH MEREDITH FOOD STUDIOS
