Chicken Nacho Dip

I’m so excited to share my Chicken Nacho Dip recipe with you! This is a creamy, cheesy dip that doubles as a party starter and an easy meal. It uses simple ingredients, comes together in a slow cooker or pressure cooker, and tastes like game day magic without any processed cheese. Serve it warm with chips or spoon it into tortillas for a quick dinner.

Level: Easy
Total Time: 1 hour 15 minutes
Prep Time: 15 minutes
Cook Time: 1 hour (slow cooker) or 20 minutes (pressure cooker)
Yield: about 8 servings
Course: Appetizer, Snack
Cuisine: Mexican inspired

I first developed this Chicken Nacho Dip when I wanted a real ingredient version of the classic cheesy dip that still hits the comfort food spot. The idea is simple. Tender chicken cooks right in seasoned broth with diced tomatoes. Cream cheese and shredded Mexican blend cheese make the base silky and rich. White beans add extra body and protein. A touch of cayenne gives it a little heat if you like spice.

I will walk you through both a slow cooker method and a pressure cooker method so you can pick the one that fits your day. I explain why each step matters so you can follow along even if you are new to cooking. This dip is friendly to leftovers and very forgiving.

How to Make Chicken Nacho Dip

This recipe works two ways: slow cooker or pressure cooker. The slow cooker is set and forget. The pressure cooker is fast and great for busy days. The main steps are

• Cook chicken with broth, tomatoes, and spices.
• Melt cream cheese and shredded cheese into the hot mix.
• Shred the chicken and thicken the dip with a cornstarch slurry.
• Stir in beans and adjust seasoning.
• Garnish and serve warm with chips or veggies.

Ingredients

• 1 1/2 cups chicken broth, divided
• 3 boneless skinless chicken breasts, about 1.25 pounds
• 14.5 ounce can petite diced tomatoes, drained
• 1/4 cup taco seasoning
• Pinch cayenne pepper, optional and to taste
• 8 ounces cream cheese, cut into pieces
• 6 ounces shredded Mexican blend cheese
• 1 1/2 tablespoons cornstarch
• 15 ounce can white beans, rinsed and drained (black beans can be used instead)
• Salt and black pepper to taste, optional
For garnish
• 2 Roma tomatoes, finely diced
• Chopped cilantro
• Sliced jalapeño, optional

Directions

Slow Cooker Method

1. Add 1 cup of the chicken broth to the slow cooker. Put in the chicken breasts, drained diced tomatoes, taco seasoning, and a pinch of cayenne if you want heat. Stir so the chicken is coated.
2. Nestle the cream cheese pieces and half of the shredded cheese into the cooker. Cover and cook on high for 1 to 2 hours, or until the chicken is cooked through and the cheeses are melted. Stir occasionally if you can.
3. Remove the chicken to a bowl and shred with two forks or a hand mixer.
4. In a small jar or bowl mix the remaining 1/2 cup chicken broth with the cornstarch until smooth. Pour this into the slow cooker and stir to thicken the cheese mixture.
5. Return the shredded chicken to the cooker, add the rinsed beans, and stir until everything is well combined and hot. Taste and add salt, pepper, extra taco seasoning, or cayenne if needed.
6. Garnish with diced Roma tomatoes, chopped cilantro, and sliced jalapeño. Keep the dip on warm for serving or transfer it to a serving bowl.

Pressure Cooker Method

1. Pour 1 1/4 cups chicken broth into the pressure cooker. Whisk in the taco seasoning and cayenne. Add the drained diced tomatoes and chicken breasts and stir.
2. Lock the lid and cook at high pressure for 15 minutes. Allow a quick pressure release. Remove the chicken and shred.
3. Switch to the saute or brown function and add the cream cheese, stirring until melted. Gradually stir in the shredded cheese so it melts smoothly.
4. Whisk the remaining 1/4 cup chicken broth with the cornstarch and add to the pot. Bring just to a boil so the sauce thickens, about 30 seconds to 1 minute. Add shredded chicken and rinsed beans and stir. Taste and adjust seasonings. Turn off the cooker and garnish before serving.

Process Details

• Cooking the chicken: Cooking the chicken in broth and spices gives it flavor from the inside out. If you use pre cooked or rotisserie chicken, add it near the end and reduce cook time.
• Melting the cheeses: Add cream cheese first so it softens and blends into the liquid. Add shredded cheese a little at a time and stir to prevent clumping.
• Thickening: Cornstarch needs to be mixed with cold liquid before adding to the hot mixture. This prevents lumps and ensures a smooth, glossy texture.
• Beans: White beans give creaminess and a slight nutty taste. Black beans work too. Rinse canned beans well to remove extra salt and tinny flavor.

Tips for Success

• Use warm chicken broth if you have it. It helps the cheese melt faster.
• If you want extra kick, add more cayenne or a tablespoon of hot sauce. If you prefer mild, omit cayenne and jalapeño.
• Stir the dip occasionally while it cooks in the slow cooker so the cheese blends evenly.
• If your dip is too thin, simmer a bit longer uncovered or add a touch more cornstarch slurry. If too thick, stir in a splash of broth.
• Leftover dip is great in tacos or folded into scrambled eggs for breakfast.

Serving Ideas

• Serve warm with sturdy tortilla chips or corn chips for dipping.
• Offer cut vegetables like bell pepper strips, cucumber rounds, or carrot sticks for a lighter option.
• Spoon into soft tortillas and top with lettuce and extra tomato for quick tacos.
• Place the dip on a platter surrounded by mini toasts, pita wedges, or crackers for a party spread.

Storage & Freezing

• Refrigerator: Cool the dip to room temperature, store in an airtight container, and refrigerate for up to 3 to 4 days. Reheat gently in the microwave in 30 second intervals or on the stove over low heat, stirring.
• Freezing: Allow the dip to cool fully, then freeze in a freezer safe container for up to 3 months. Cheeses can change texture after freezing. Thaw overnight in the refrigerator and reheat slowly. You may notice a slight separation. Stir vigorously and add a little broth if the texture needs smoothing.

Nutrition Info (Approximate per Serving)

• Calories: 336
• Carbohydrates: 25 g
• Protein: 22 g
• Fat: 17 g
• Saturated Fat: 9 g
• Cholesterol: 79 mg
• Sodium: will vary by broth and canned ingredients
• Fiber: 6 g

These values are estimates and will change based on exact brands and portion sizes.

My Chicken Nacho Dip is a simple real ingredient recipe that brings big flavor. I love that you can make it in a slow cooker when you want to set it and forget it or use a pressure cooker when you are short on time. It is creamy, adaptable, and perfect for parties or a cozy night in. I hope you enjoy serving it and that it becomes a go to for your gatherings.