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Cheesy Chicken Taco Dip

5 | 4 Reviews
Total Time:Prep: 15 min. Cook: 4 hours 10 min.

By Taste Of Home Editorial Team

Recipe by Deanna Garretson, Yucaipa, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 08, 2023

We're huge college football fans (go Irish!), and my chicken taco dip hasn't missed a season opener in many years. A slow cooker keeps the dip warm for the whole game—if it lasts that long! —Deanna Garretson, Yucaipa, California

Health Tip: Skip the chips and serve with crunch celery sticks for a lighter bite.
TEST KITCHEN APPROVED

Cheesy Chicken Taco Dip

5 | 4 Reviews Add your review
Yield:8 cups
Prep:15 min
Cook:4 hours 10 min
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Ingredients

  • 1 jar (16 ounces) salsa
  • 1 can (30 ounces) refried beans
  • 1-1/2 pounds boneless skinless chicken breasts
  • 1 tablespoon taco seasoning
  • 2 cups shredded cheddar cheese
  • 3 green onions, chopped
  • 1 medium tomato, chopped
  • 1/4 cup chopped fresh cilantro
  • Tortilla chips
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Directions

  1. In a greased 3- or 4-qt. slow cooker, mix salsa and beans. Top with chicken; sprinkle with taco seasoning. Cook, covered, on low until chicken is tender, 4-5 hours.
  2. Remove chicken; shred finely using 2 forks. Return to slow cooker; stir in cheese. Cook, covered, on low until cheese is melted, 10-15 minutes, stirring occasionally.
  3. To serve, top with green onions, tomato and cilantro. Serve with chips.

Nutrition Facts

1/4 cup dip: 82 calories, 3g fat (2g saturated fat), 19mg cholesterol, 238mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 7g protein.
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