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Delicious slow cooker chicken enchilada dip served with tortilla chips

Slow Cooker Chicken Enchilada Dip

A creamy, zesty dip made with chicken, cheese, and zesty spices that is perfect for gatherings and game days.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.25 pounds Chicken Breasts Opt for thighs for a richer flavor.
  • 2 teaspoons Taco Seasoning Homemade or store-bought works well.
  • 15 ounces Red Enchilada Sauce Any red sauce will do in a pinch.
  • 8 ounces Cream Cheese Softened for a creamy texture.
  • 1 cup Pepper Jack Cheese Substitute with mozzarella for milder flavor.
  • ½ cup Sour Cream Yogurt can be used for a healthier option.
  • to taste Hot Sauce Leave out for kids or those who prefer milder heat.
  • ¼ cup Green Onions, chopped Scallions can work as a substitute.
  • 2 tablespoons Cilantro (optional) For a burst of freshness.
Serving Options
  • Frito's Scoops, tortilla chips, celery sticks, or bell pepper strips for dipping

Method
 

Preparation
  1. Spray the insert of a 3- to 4-quart slow cooker with non-stick cooking spray.
  2. Add the chicken and sprinkle with taco seasoning. Pour the red enchilada sauce over the top.
Cooking
  1. Cover and cook on LOW for 7-8 hours or HIGH for 5-6 hours until the chicken is cooked through.
  2. Shred the chicken into the sauce, then add cream cheese, pepper jack cheese, and sour cream.
  3. Mix well and cover again, cooking on LOW for another 30-40 minutes until the cheese is melted.
  4. Add hot sauce and stir. Serve with Frito's Scoops, tortilla chips, celery sticks, or bell pepper strips.

Notes

Plan your dip early in the day; it only gets better as it simmers. Use a food thermometer to ensure chicken reaches 165°F.