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Cheesy Chicken Taco Dip


  • 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


  • 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.


Average Rating: 5
  • Aracely
    Jul 20, 2019
    Easy to make and a crowd favorite.
  • Tracy
    Jul 13, 2019
    One of our all time favorites! Perfect for any social gathering...not that it happens often, but we've even taken the leftovers put in a flour tortilla, added shredded lettuce, diced tomato, extra cheese
  • DomesticChicky
    Jul 13, 2019
    Great recipe but I start with already cooked chicken - otherwise it takes hours to cook ??
  • rena 55
    Jul 16, 2017

    Delicious! Will be a great addition to our party tables this year.

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