While there are two methods for making Rotel chicken and cheese dip, both involve combining cooked chicken with Rotel tomatoes and processed cheese food. One method is to cook it in a slow cooker, and the other option is to make it on the stove.
To make Rotel chicken and cheese dip on the stove, dice a green pepper and an onion. Heat 2 tablespoons of olive oil in a saucepan, and add the vegetables. Cook on medium heat until they are tender. Meanwhile, finely chop 1 cup cooked chicken breast. Combine the chicken, cooked vegetables and 3 tablespoons fajita seasoning mix, and set aside.
Cube 1 pound of processed cheese food, and add to a large saucepan. Pour in one can of Rotel diced tomatoes with green chilies, including the juice. Heat the cheese over medium heat until the cheese melts, stirring as needed. Blend the melted cheese with the chicken mixture. Serve the dip warm.
For the slow cooker dip, cook two boneless chicken breasts, and shred. Layer Rotel diced tomatoes with green chilies in the cooker with 1 pound cubed processed cheese food, 1/3 cup sour cream, 1/4 cup diced green onion and the shredded chicken. Flavor with 1 1/2 teaspoons taco seasoning and minced jalapeno, if desired.
Cook on high for up to two hours until the cheese has melted. Stir in 1 cup rinsed black beans, and heat through.