Prepare the Ingredients:Dice the chicken breasts into small, bite-sized pieces. Drain the black beans thoroughly if you’re including them.
Layer in the Crockpot:Add the diced chicken breasts to the bottom of your crockpot. Pour the cream of chicken soup on top, spreading it evenly to coat the chicken. Add the Rotel and black beans (if using), then stir gently to combine.
Top with Cheese:Sprinkle the shredded cheddar cheese evenly over the mixture. Avoid stirring the cheese into the ingredients—it will melt on top as it cooks.
Cook to Perfection:Cover the crockpot with the lid and cook on low heat for 4–5 hours or high heat for 2–3 hours.
Mix and Season:Once the cooking time is complete, stir everything together to create a creamy, cheesy mixture. Season with salt and pepper to taste.
Serve:Spoon the creamy nacho mixture over tortilla chips or serve it as a warm dip with chips on the side. Enjoy!