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Best Mexican Dips

What's a fiesta without the tortilla chips and dip? Sometimes a crowd-pleasing Mexican dip is all you need to kick up your get togethers, whether it's a playoff watch party or an impromptu meet-up. 

Before you break out that pre-made dip, check out these slower cooker recipes. Use your Crock-Pot® Programmable Cook & Carry™ Slow Cooker for the prep if you're not hosting.

Chicken Nacho Dip

Give that cheese spread a little more oomph with some shredded chicken, black beans and peppers. 


  • 1 pound shredded cheddar cheese
  • 2 boneless skinless chicken breast halves (cooked and shredded)
  • 4 jalapenos (seeded and chopped or minced)
  • 1/2 white onion (minced)
  • 1 14-ounce can diced tomatoes with green chillies
  • 1/4 cup sour cream
  • 1 14-ounce can black beans (drained)
  • 2 tablespoons taco seasoning
  • 1/4 cup 2 percent milk.


  1. Add the chicken, cheese, peppers, tomatoes, onion, sour cream and taco seasoning to the slow cooker and set to high.
  2. Stir occasionally until the cheese is melted throughout. It should take roughly 45 minutes. 
  3. Add the black beans with the milk, stir and replace the lid. Set the temperature to low and let it simmer for another 15 to 30 minutes. Set to warm and serve.

Meaty Refried Bean Dip

You'll need a little variety if you're entertaining lots of guests. This meaty refried bean dip is sure to turn into one of their favorites.


  • 1 pound ground beef
  • 1 pound shredded cheddar cheese
  • 1 14-ounce can diced tomatoes
  • 1 16-ounce can refried beans
  • 1/2 cup sour cream 
  • 1 16-ounce jar mild salsa
  • 1/2 cup cream cheese
  • 1 teaspoon cumin
  • 2 garlic cloves (minced).


  1. Brown the ground beef in a skillet thoroughly, drain of excess grease and transfer it to the slow cooker. 
  2. Add the remaining ingredients, stirring well and setting to high for roughly 1 hour.
  3. Adjust the setting to warm and serve.

Mexican Rice and Chicken Dip

This is a versatile dip that doubles as a filling for a platter of burritos.


  • 1 pound skinless boneless chicken breasts
  • 2 1/2 cups chicken broth
  • 1 24-ounce jar mild salsa
  • 1/2 white onion (minced)
  • 1 yellow bell pepper (chopped)
  • 1 4-ounce can chopped green chillies
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons taco seasoning
  • 1 14-ounce can black beans (drained)
  • 1 cup long-grain white rice.


  1. Put the chicken breast, chicken broth, rice, taco seasoning, onion, cheese, chillies and salsa into the slow cooker. Set it to high and put the lid on.
  2. The chicken broth should be absorbed by the rice in roughly 2 hours. Use two forks to shred the chicken at this time. 
  3. Roughly 30 minutes before serving, set the slow cooker to low and add the black beans.


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