Crock Pot Nacho Chicken Dip


  • 16 oz can refried beans
  • 12 oz can chicken drained and shredded
  • 16 oz jar chunky salsa
  • 8 oz shredded Mexican-blend cheese
  • tortilla chips


  1. Spray your 4-quart crock pot with cooking spray.
  2. Layer your ingredients in this order: beans, chicken, salsa, cheese.
  3. Cover and cook on high for 1 hour or low for 2 hours.
  4. Serve either on top of chips or with chips as a dip.

This article and recipe adapted from this site

Crock Pot Nacho Chicken Dip
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