This Crock Pot Chicken Enchilada Dip is everything you love about chicken enchiladas, but in an easy, creamy and cheesy dip. Just 10 minutes prep time is all that’s needed for this flavor-packed appetizer!
This is a perfect Super Bowl appetizer and is easily customizable to your personal taste. Using a rotisserie (or leftover) chicken slashes time in this zesty dip!
Ingredients Notes
Just five simple ingredients are needed for this amazing dip!
- Shredded cooked chicken – leftover or pulled from a cooked store-bought rotisserie chicken.
- Enchilada sauce – I use mild, but feel free to use medium or hot.
- Pepper jack cheese
- Cream cheese – feel free to use low fat to lighten it up!
- Green onions – for the topping on the dip (one to two, depending upon your preference).
Easily Customizable
Make this dip your own personal favorite by adding in one or more of the following:
- Crushed red pepper
- Chili powder
- Taco seasoning
- Hot sauce
- Canned diced green chiles (drained)
How to Make It
- Stir together softened cream cheese and cooked chicken in the insert of a 3 quart slow cooker.
- Add shredded cheese and enchilada sauce and stir to combine.
- Cover and cook on low heat for 1 ½ hours, or until hot and bubbling around the edges.
Do I Have to Use Cooked Chicken?
No! You can cook two large boneless, skinless chicken breasts in the enchilada sauce in your crock pot. Once the chicken is fully cooked (6 to 8 hours on low heat), shred with two forks, add the remaining ingredients, give it a stir and cook until cheese is melted (more detailed instructions in recipe card).
Enjoy!
More Appetizer Dips You’ll Love
Crock Pot Chicken Enchilada Dip
Ingredients
- 4 cups cooked shredded chicken
- 2 (8 ounce) packages cream cheese softened
- 1 (8 ounce) package pepper jack cheese shredded
- 1 (10 ounce) can red enchilada sauce
- 1 to 2 green onions sliced
- tortilla chips for serving
Instructions
- Stir together cooked shredded chicken and softened cream cheese in the insert of a 3 quart slow cooker.
- Add shredded cheese and enchilada sauce and stir to combine.
- Cover and cook on low heat for 1 ½ hours, or until hot and bubbling around edges.
- Stir and serve topped with sliced green onions.
Notes
- To prepare using uncooked chicken: Place 2 large boneless, skinless chicken breasts in the insert of your slow cooker. Pour enchilada sauce over the top of the chicken, cover and cook on low heat for 6 to 8 hours or high heat for 3 to 4 hours (or until internal temp of 165 degrees F is reached and chicken is fully cooked). Shred chicken using 2 forks (no need to remove from slow cooker). Add softened cream cheese and shredded cheese and stir to combine. Cover and cook an additional 30 minutes on low heat, or until cheese is melted.
- Delicious variations include chili powder, taco seasoning, crushed red pepper, canned diced green chiles (drained) and hot sauce.
- Nutritional info does not include tortilla chips.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally posted January 2012. Updated with new photos, text and recipe slightly revised February 2021.
Linda says
I made this last night for a work party, actually started it at work. I used Cafe Rio Chicken and it was soooo good! It was so easy and quick! Not to mention yummy. I even mixed the chip crumbs with the last of the dip for breakfast ;-). I had to print out several copies of your recipe. Thanks for a great add to my party recipes!
The Blond Cook says
Hey Linda! So glad you and everyone liked it! I always find myself scraping the last of it out of the crock pot, too! 🙂
Juanita Baca says
I am going to try it. I love Mexican food. this looks yummy.
Amy @ The Blond Cook says
Thank you, Juanita… hope you enjoy it! 🙂