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This slow cooker chicken nacho sauce is very simple to make, but very flavorful with a Tex-Mex flair. Great to take to potlucks along with a bag of tortilla chips and topped with avocado.  Perfect football food appetizer!

Crock Pot Creamy Chicken Nacho Sauce recipe to serve over chips.  Great for game day!

So, I can hardly believe it, but it’s football season once again as of this past Sunday…and what does that mean to me?  Well, since I’m strictly all about the food when it comes to game days (and most other things in life), this season just gives me the perfect excuse to whip up some fun and fabulous eats like this nacho sauce.  Dips and appetizer foods are definitely my favorite when it comes to game day menus – homemade nachos being at the top of the list.  They’re great when you’re actually at the game , but they are even better in the comfort of your favorite living room chair or couch.

This is my jazzed up version of a classic queso dip taken to a heartier level and it is perfect for football games, tailgating parties or for taking along to a pot luck since it is made in a slow cooker and can be kept warm.  This is a serious crowd-pleaser that is served hot as a dip, spooned over crisp tortilla chips nacho-style, or rolled up in a warm flour tortilla!  We ate it both ways and it was delicious.  Confession: it was our entire dinner one night in nacho form 🙂

If you’re looking to add a little personal touch to this, feel free to add ingredients as you see fit.  Some diced peppers or green chilies can really add some kick to the mix.  Mr. Wishes is not a huge fan of spicy food so I left those out.

 It’s time to step up your catering game for football Sundays and make this nacho sauce 🙂

Do you have any great “sports food” recipes?

Crock Pot Creamy Chicken Nacho Sauce
Prep time: 
This slow cooker chicken nacho sauce is very simple to make, but flavorful with a Tex-Mex flair. Great for potlucks along with tortilla chips and avocado.
  • 2 (10 oz) cans cream of chicken soup
  • 1 (14 oz) can black beans, drained
  • 1 (14oz) can Rotel
  • 1 cup shredded cheddar cheese
  • 2 large chicken breasts
  • Salt & Pepper, to taste
  1. Place everything in the crock pot and cook on low for 4-6 hours (or high for 2-3). Remove chicken breasts and shred with a fork, then return to crock pot. Stir in 1 additional cup of cheddar cheese right before serving.
  2. Serve over tortilla chips and garnish with whatever you like: sour cream, cheese, avocado, cilantro, etc.


Recipe source: highly adapted from

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