Crock Pot Chicken Nacho Topping or Dip
Recipe: #5912
July 12, 2012
"This is such a great topping/dip for tortilla chips. And yes ... it does include Velveeta Cheese, which I don't use very often, but it does work in this recipe. This is a perfect 'potluck' dish - just take to the party and let everyone scoop out some of the sauce on to their chips. Add a couple of extra toppings on the side for people to garnish their nachos; such as olives and guacamole and it is quick and easy to prepare. I can't take much credit for this recipe; it is originally a Velveeta recipe, but after a couple of tweaks, I still enjoy making it."
Original is 12-36 servings
Ingredients
Nutritional
- Serving Size: 1 (147.4 g)
- Calories 178
- Total Fat - 11.7 g
- Saturated Fat - 5.2 g
- Cholesterol - 214.5 mg
- Sodium - 1133.6 mg
- Total Carbohydrate - 7.6 g
- Dietary Fiber - 2.3 g
- Sugars - 3.2 g
- Protein - 12.2 g
- Calcium - 189.9 mg
- Iron - 4.7 mg
- Vitamin C - 18.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Dip ... The first thing is to make sure to spray your crock pot (3-4 quart) really well with a non-stick spray. Then add the cheese, salsa, beans, green chilies, and chicken to the crock pot and lightly mix. Cover and cook 2 hours on low heat. Note: I like lots of beans, you can cut back if you don't like as many.
Step 2
Finish ... After 2 hours, add in the sour cream, red pepper, scallions; mix well to combine, and turn the temperature to high. Cook 45 minutes and then it's ready serve.
Step 3
Serve ... Add a bowl of black olives and another with guacamole; and of course a big bowl of chips. ENJOY! Great to take to potlucks or a party.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a milder flavor, use regular Velveeta Cheese instead of the Velveeta Cheese with jalapenos.
- For a spicier flavor, use a hot salsa instead of the medium heat salsa.
- Instead of cooked chicken, you can use cooked ground beef or turkey. This substitution is beneficial because it provides a different flavor and texture to the dish, as well as being a leaner option.
- Instead of Velveeta Cheese with jalapenos, you can use a Mexican-style cheese blend. This substitution is beneficial because it adds more flavor and complexity to the dish, as well as providing more nutritional value.
Vegetarian Option Replace the chicken with 1 cup of cooked quinoa and 1/2 cup cooked corn. Increase the salsa to 1 1/2 cups and reduce the amount of green chilies to 1/4 cup. Add 1/4 cup of diced red onion for extra flavor.
Mexican Bowl Replace the chicken with 1 cup of cooked black beans and 1/2 cup cooked brown rice. Increase the salsa to 1 1/2 cups and add 1/4 cup of diced red pepper for extra flavor. Top with 1/4 cup of diced avocado and a squeeze of lime.
Mexican Rice: Mexican Rice is a great accompaniment to this Crock Pot Chicken Nacho Topping or Dip. It is light and fluffy, and the perfect balance to the creamy and cheesy nacho topping. It also adds a great flavor and texture to the meal, making it a great choice for a complete meal.
Black Beans: Black Beans are a great addition to this Crock Pot Chicken Nacho Topping or Dip. They are rich in fiber and protein and provide a great source of nutrition. The beans also add a great flavor and texture to the meal, making it a great choice for a complete meal.
FAQ
Q: How do I make sure the cheese melts properly?
A: Make sure to cut the Velveeta Cheese into 1" cubes and to cook the mixture on low heat for 2 hours, before turning the heat up to high for 45 minutes.
Q: What is the best way to store Velveeta Cheese?
A: Velveeta Cheese should be stored in a cool, dry place and should be used within 3-4 weeks of opening. It should also be tightly wrapped in plastic wrap or aluminum foil to keep it from drying out.
1 Reviews
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Fun facts:
Fun Fact 1: Velveeta Cheese, which is used in this recipe, was created in 1918 by Swiss-born engineer Emil Frey. He was hired by the Monroe Cheese Company to invent a cheese product that would not spoil quickly.
Fun Fact 2: This recipe is perfect for a potluck or party, and it can be traced back to the late 1950s, when potlucks were popularized by Hollywood celebrities. It is said that the first potluck was thrown by actress and singer Marilyn Monroe.