Nacho Crock Pot Chicken Dip
If you are looking for a simple yet delicious dip recipe, you should check out this Nacho Crock Pot Chicken Dip recipe.
Servings: 12 - 10 people
Calories: 181kcal
Equipment
- 2.5 Quart Crock Pot OR
- 3 quart crock pot OR
- 4 Quart Crock Pot
Ingredients
- 16 oz can refried beans
- 12.5 oz can chicken drained and shredded
- 16 oz jar chunky salsa
- 8 oz shredded Mexican-blend cheese
- tortilla chips
Instructions
- Spread the 16 oz can refried beans across the bottom of your insert.
- Drain and shred a12.5 oz can chicken and layer on top of the beans.
- Pour a 16 oz jar chunky salsa evenly across the top.
- Sprinkle 8 oz shredded Mexican-blend cheese over everything.
- Cover and cook on high for 1 hour or low for 2 hours, rotating your insert halfway through cooking if your slow cooker does not cook evenly.
- Serve either on top of tortilla chips or with chips as a dip.
Notes
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- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
Calories: 181kcal | Carbohydrates: 10g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 738mg | Potassium: 167mg | Fiber: 3g | Sugar: 3g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 1mg