Chicken Taco Dip in the Crockpot
This chicken taco dip crockpot recipe layers shredded chicken, cream cheese and melty cheese with taco seasoning. It is the kind of dip that disappears first at a party and holds warm while you serve.
12
servings15
minutes2
hoursShredded chicken, cream cheese, salsa and beans melt together with taco seasoning. It stays warm and scoopable all night.
Ingredients
3 cups cooked shredded chicken
16 oz cream cheese, cubed
1 cup salsa, drained of extra liquid
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn, thawed
1 packet (1 oz) taco seasoning
1 cup sour cream
2 cups shredded Mexican cheese blend, divided
1 can (4 oz) diced green chiles
1/2 cup chopped fresh cilantro
2 green onions, sliced
Tortilla chips for serving
Directions
- Lightly grease the slow cooker insert.
- Add the cream cheese, sour cream, salsa and taco seasoning. Stir to combine, leaving some cream cheese chunks.
- Fold in the chicken, black beans, corn, green chiles and 1 1/2 cups of the cheese.
- Cover and cook on LOW for 2 hours or on HIGH for 1 hour, until hot and bubbly around the edges.
- Stir everything from the bottom until smooth and the cheese has melted in.
- Taste and adjust with salt or a spoonful more salsa if the dip is too thick.
- Top with the remaining 1/2 cup of cheese, cover and cook 10 more minutes.
- Sprinkle with cilantro and green onions.
- Switch to WARM and serve with chips, stirring every 30 minutes.
Notes
- Rotisserie chicken saves time. Swap in pepper jack for more heat. Leftovers keep 4 days in the fridge, and reheat well in the microwave with a splash of milk. For a vegetarian dip, double the beans and corn and skip the chicken.
Why this chicken taco dip works in the crockpot
Taco dip needs slow, even heat so the cream cheese melts without browning. The crockpot gives you that, and nothing sticks if you stir now and then. Dinner guests can help themselves while the dip stays hot.
It is also easier than a baked layered dip. You stir everything in once, walk away, and the flavors blend as it heats.
The slow cooker also keeps the dip safe and warm at a party. Unlike a baked dip that cools within minutes, this one stays at serving temperature as long as you want.
Ingredient notes
Chicken: Rotisserie chicken is the simplest. Pull the meat off, shred it fine and use a mix of white and dark. Shred it while it is still warm, because cold meat tends to tear into clumps.
Cream cheese: Use the block, full fat. It melts into a thick, rich base that holds up to the beans and salsa.
Salsa: Pick a thick, medium salsa and drain extra liquid so the dip does not turn watery.
Black beans: Rinse them well. The canned liquid can make the dip taste dull and slightly metallic.
Taco seasoning: A packet is fine. Check the salt, since some are quite salty, and hold back extra salt.
Corn and green chiles: Frozen corn adds sweetness and a little pop. Canned green chiles bring mild heat and a smoky edge. Drain them well, because extra liquid from the can thins the dip as it heats up in the pot.
Tips for a thick, scoopable dip
Drain the salsa: Extra liquid is the most common reason this dip turns out soupy. Pour the salsa through a strainer first.
Stir at the end: A good stir after heating brings the cream cheese, chicken and beans into a smooth mix.
Use WARM, not HIGH: Long periods on HIGH dry out the edges and the cheese can turn oily. Switch to WARM once it is hot.
Balance the heat: Taste once the dip is hot. Taco seasoning and green chiles build slowly. If it needs more kick, add a pinch of cayenne or a few pickled jalapenos, and if it is too salty, stir in extra sour cream.
Swaps and variations
Use refried beans for a thicker, creamier dip, or stir in diced pickled jalapenos for heat. Greek yogurt can replace half the sour cream. Ground turkey, browned and drained, works in place of chicken.
Do not use low-fat cream cheese. It breaks when heated and leaves the dip grainy.
A layered look is easy too. Spoon the finished dip into a shallow dish and top with diced tomato, sliced olives and a dollop of guacamole just before guests arrive.
What to serve with it
Serve with sturdy tortilla chips, mini peppers or cucumber slices. Set out bowls of sliced olives, diced tomatoes and pickled jalapenos so guests can add their own toppings. Keep a stack of small plates and a serving spoon by the cooker, and refill the chip bowl before it runs empty so the dip never sits alone.
This dip is hearty enough to act as a main for a casual game night. Offer both chips and warm flour tortillas so people can scoop or roll their own.
Storing and reheating
Cool the dip within 2 hours and refrigerate in a covered container for up to 4 days. It will firm up in the fridge.
Reheat in the microwave in 30 second bursts, stirring each time, or warm in a pan with a splash of milk. This dip does not freeze well.
Chicken Taco Dip in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 2 hours
- Servings: 12 servings
- Ingredients: 12, led by cooked shredded chicken, cream cheese, salsa, (15 oz) black beans
Tips for Chicken Taco Dip in the Crockpot
Rotisserie chicken saves time. Swap in pepper jack for more heat. Leftovers keep 4 days in the fridge, and reheat well in the microwave with a splash of milk. For a vegetarian dip, double the beans and corn and skip the chicken.
Chicken Taco Dip in the Crockpot FAQ
How long does Chicken Taco Dip in the Crockpot take?
Chicken Taco Dip in the Crockpot takes 2 hours of cooking after 15 minutes of prep.
How many people does Chicken Taco Dip in the Crockpot serve?
This recipe makes 12 servings.
What do I need to make Chicken Taco Dip in the Crockpot?
12 ingredients, led by cooked shredded chicken, cream cheese, salsa, (15 oz) black beans. Amounts are in the recipe card above.
