Slow Cooker Chicken Enchilada Dip
This Slow Cooker Chicken Enchilada Dip is creamy, cheesy, and packed with satisfying flavor. This easy appetizer recipe turns simple ingredients into a crowd-pleasing snack.
Slow Cooker Chicken Enchilada Dip is an obvious go-to for game day, but it’s just as perfect for any casual get-together. It’s one of those ridiculously easy recipes that results in something so delicious it will surprise you.
When I’ve got a long to-do list, I love a hands-off recipe like this. It simmers away in the slow cooker while I check off everything else of my list.
It’s reminiscent of my Buffalo Chicken Dip but with an entirely different flavor profile. . If you love enchilada flavor, you’ll definitely want to try this one — and don’t miss my Beef Enchilada Dip too!
Ingredient Notes
- Chicken: About 2 average-size boneless, skinless chicken breasts (roughly 1.25 pounds).
- Taco seasoning: I use my Homemade Taco Seasoning Mix, but any store-bought blend will work.
- Enchilada sauce: Use your favorite brand of red enchilada sauce. My all-time favorite is Hatch Red Enchilada Sauce. Or go the homemade route with my Red Enchilada Sauce.
- Cream cheese: Regular or Neufchatel both work fine, just be sure it’s softened for easier mixing.
- Sour cream: I use light sour cream, but use what you prefer.
- Shredded cheese: Pepper Jack melts well and adds some great flavor.
- Hot sauce: Use your favorite brand. I use Cholula and add a generous amount.
- Cilantro: Totally optional, but adds a nice fresh finish.
How to Make Slow Cooker Chicken Enchilada Dip
- Place the chicken in the bottom of a small slow cooker (3 to 4-quart). Sprinkle the chicken with taco seasoning and pour the enchilada sauce over the top. Cover the slow cooker and let it cook for 7 to 8 hours on Low or 5 to 6 hours on High.
- When the chicken is very tender, use two forks to shred it into the sauce.
- Add the cream cheese, sour cream, and shredded pepper Jack cheese and stir it into the saucy mixture.
- Cover and set it on Low for another 30 to 40 minutes, or until the cream cheese has completely melted. The dip may seem a bit saucy but fear not. It’s going to set up quite a bit as it sits. Shake a little (or a lot!) of hot sauce into the dip, tasting as you go to get it just right.
Valerie’s Tips
How to Serve: Scoop some of the dip into a serving dish and garnish it with green onions, cilantro, or a drizzle of hot sauce. Keep the rest in the slow cooker on the Warm setting so it stays hot and melty throughout the party.
Slow Cooker Tip: Stir the dip occasionally to prevent it from sticking or burning on the bottom.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, stirring often.
Serving Suggestions: You need to serve this meaty dip with substantial chips. Frito’s Scoops are perfect but sturdy tortilla chips, celery sticks, or sliced bell peppers all work great for dipping.
For more slow cooker recipe inspiration check out my cookbook The Foolproof Family Slow Cooker. There is an entire chapter full of tasty appetizers like Meaty Queso Dip, Warm, Cheesy Crab-Artichoke Dip, and more!
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Slow Cooker Chicken Enchilada Dip
This Slow Cooker Chicken Enchilada Dip is creamy, cheesy, and packed with satisfying flavor. This easy appetizer recipe turns simple ingredients into a crowd-pleasing snack.
Ingredients
- 1.25 pounds (2 average size) boneless, skinless chicken breasts
- 2 teaspoons Homemade Taco Seasoning Mix, (or a store-bought blend)
- 15 ounce can red enchilada sauce, (I use Hatch brand)
- 8 ounces cream cheese, or Neufchatel, softened
- 1 cup shredded pepper Jack cheese
- ½ cup sour cream, (I use light)
- hot sauce, like Cholula or Tabasco,, to taste (I added a generous amount)
- ¼ cup chopped green onions
- 2 tablespoons chopped cilantro leaves, optional
Instructions
Spray the insert of a 3- to 4-quart slow cooker with non-stick cooking spray. Add chicken, sprinkle with taco seasoning, and pour the enchilada sauce over the top. Cover and cook on LOW for 7 to 8 hours or on HIGH for 5 to 6 hours or until chicken is cooked through and tender enough to easily shred. Using two forks, shred the chicken into the sauce.
Cut the cream cheese into 8 pieces and add them to the slow cooker along with the pepper Jack cheese and sour cream. Mix well to combine. Cover and continue to cook on LOW for 30 to 40 minutes, or until cream cheese has completely melted, stirring once or twice.
Add some heat by shaking in a little or a lot of hot sauce, like Cholula (this is the part where you have an excuse to grab a chip and dig in). Stir well then sprinkle with green onions and cilantro, if desired. Serve with Fritos Scoops, sturdy tortilla chips, celery sticks, and/or bell pepper strips.
Notes
This recipe is gluten free if you use a gluten-free enchilada sauce and either make your own taco seasoning or buy a certified gluten-free version.
Nutrition
Calories: 155.13 kcal · Carbohydrates: 5.4 g · Protein: 14.79 g · Fat: 7.98 g · Saturated Fat: 4.42 g · Cholesterol: 52.18 mg · Sodium: 518.67 mg · Potassium: 255.2 mg · Fiber: 0.66 g · Sugar: 3.59 g · Vitamin A: 483.98 IU · Vitamin C: 2 mg · Calcium: 115.6 mg · Iron: 0.52 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on October 31, 2019. It has been updated with new text and images.