Hot Chicken Nacho Dip You Wont Want To Share Food

CROCKPOT CHICKEN NACHO DIP

Steps:

• Place 1 1/4 cups chicken broth into a pressure cooker. Whisk in taco seasoning and cayenne. Add in petite diced tomatoes and chicken breasts and stir to coat in liquid. Cover with lid, ensuring pressure valve is closed. Press the "Chicken" cook function button, adjust cook time to 15 minutes and press "high pressure" button. Press "Start" button. It will take about 7-10 minutes to preheat before cooking time starts.
• Once cooking time has completed, open the pressure valve to release pressure quickly, using a long kitchen tool. Once all pressure has been released, remove lid. Remove chicken from the liquid and shred. Set aside.
• Switch to "Brown/Saute" function and whisk in cream cheese blocks until melted. Sprinkle in shredded cheese bit by bit, whisking to melt. Whisk remaining 1/4 cup chicken broth with corn starch and pour in. Boil for 30 seconds to 1 minute or until dip starts to thicken. Add shredded chicken and rinsed beans. Stir. Press "Stop" button. Taste and adjust seasoning with salt, pepper, cayenne or even more taco seasoning if you'd like.

OUTRAGEOUS WARM CHICKEN NACHO DIP

Steps:

• Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker.
• Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours.
• Stir in the black beans, and cook 15 more minutes to reheat.

CHICKEN NACHO DIP

Steps:

• In a large saucepan, combine the chicken, beans, salsa and onion; heat through. Transfer to a serving bowl; sprinkle with cheese. Serve with chips.

HOT CHICKEN NACHO DIP (YOU WON'T WANT TO SHARE!!)

Steps:

• Preheat oven to 350 Degrees. Marinate chicken in Dale Sauce or other marinade for at least one hour in fridge.
• Drain.
• Fry until cooked in hot skillet.
• Transfer to a bowl and toss with all of the sour cream.
• Place in a 9X13 pan or other casserole pan and top with black olives, top with mushrooms.
• Top this with both cheeses.
• Bake 30 minutes at 350 Degrees or until cheese is melted and slightly browned.
• Top with tomatoes, lettuce, and green onions and serve immediately with thick tortilla chips.
• This could be the best nacho dip in the world!

OUTRAGEOUS WARM CHICKEN NACHO DIP

Steps:

• Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat.

HOT CHICKEN DIP

Steps:

• Mix together all ingredients in a 1-quart saucepan.
• Cook over medium heat, stirring frequently, until blended and heated thoroughly.
• Serve dip hot with chips.

CHICKEN NACHO DIP

Steps:

• Combine chicken, beans, onion and salsa in a saucepan.
• Heat through thoroughly.
• Place in serving bowl, top with cheese.
• Serve with chips.

HOT NACHO DIP

Steps:

• Brown lean ground beef over medium high heat.
• When cooked, add taco seasoning mix.
• Meanwhile, cream together sour cream and cream cheese.
• Spread cream cheese mixture in the bottom of a deep dish pie plate.
• Layer ground beef mixture over the cream cheese mixture.
• Add the salsa to the top of the ground beef.
• Top with sliced green onions.
• Sprinkle generously with mozzarella cheese.
• Cover and bake for 30 minutes at 350 or until heated through.
• Serve with tortilla chips for dipping.