Slow Cooker Chicken Enchilada Dip

by Sabrina Snyder

Last Update:

30 Comments

4.75 from 4 votes
12 servings
Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 20 minutes
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Slow Cooker Chicken Enchilada Dip is a cheesy, flavor-packed crowd favorite that’s rich, creamy, and unbelievably easy to make! Try it today!

Move over Queso Dip and Chili Cheese Dip! Slow Cooker Chicken Enchilada Dip is the new party Appetizer dip perfect for game day, family gatherings, and Cinco de Mayo!

top down view of dip
ingredients in dip
adding cheese to dip
collage of finished dip and dip on chip
dip on a single chip
Recipe Snapshot

Why You’ll Love This Dip?

  • It tastes just like the enchiladas you love but in a dip form!
  • It has low prep time and comes together in just a few hours while your getting ready for the party.

Sabrina’s Slow Cooker Chicken Enchilada Dip Recipe

Dips are all the rage as we are entering the holiday season. Many moons ago, I made a similar dip for a family party and my husband’s cousin loved it. He ate spoonful after spoonful of it. Ever since then I’ve always been a huge fan of dips for parties. Add in the slow cooker twist, that practically takes no effort, on this dip and this is the perfect pot luck recipe too. The slow cooker keeps the cheese a perfectly melted temperature. I mean stretchy cheese? Yes please! It’s also the perfect dip for game days!

Recipe Card

Dinner, then Dessert

Slow Cooker Chicken Enchilada Dip Recipe

Slow Cooker Chicken Enchilada Dip is a cheesy, flavor-packed crowd favorite that's rich, creamy, and unbelievably easy to make! Try it today!
Yield 12 servings
Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 20 minutes
Course Dinner
Cuisine American/Mexican
Author Sabrina Snyder
top down view of dip
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Ingredients
 

  • 2 boneless skinless chicken breasts
  • 2 cups enchilada sauce
  • 1 cup frozen corn , (or fresh or canned)
  • 1 can black beans , (drained and rinsed)
  • 1 4-ounce can of diced green chiles
  • 2 cups salsa
  • 2 cups sharp cheddar cheese , divided
  • sour cream and cilantro , optional for topping

Instructions

  • Add the chicken, enchilada sauce, corn, black beans, salsa, green chiles and 1 ½ cups of sharp cheddar cheese to the slow cooker.
  • Cook on low for 4 hours.
  • Uncover and shred chicken with two forks (its okay if the cheese gets mixed in here).
  • Top with last ½ cup of cheese.
  • Cover and let cook an additional 10 minutes until the cheese is melted.
  • Uncover, sprinkle with cilantro and top with sour cream and more salsa or tomatoes before serving.

Nutrition

Calories: 140kcal | Carbohydrates: 10g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 777mg | Potassium: 237mg | Fiber: 2g | Sugar: 4g | Vitamin A: 670IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 1mg

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Note from Sabrina

Since slow cooking is all about time saving, I have a hack to make shredding the chicken faster too! Put the chicken in your stand mixer with the paddle attachment on the lowest speed. In just a few minutes, you will have perfectly shredded chicken. Add it back into the slow cooker and top with cheese. The does add an extra few dishes to wash (so that’s not time saving) but hopefully you have a dishwasher or someone else is doing the dishes.

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About this Recipe

This Slow Cooker Chicken Enchilada Dip takes just minutes of effort. Add in two raw boneless skinless chicken breasts, corn, black beans, enchilada sauce, green chilies and salsa. Top with a generous amount of cheese and cook on low for 4 hours. Did I mention top with lots of deliciously sharp cheddar cheese? Once cooked the cheese will have melted into the dip. This is good folks! With a couple of forks shred the chicken still in the slow cooker and then cover with another ½ cup of shredded cheddar. Then…magic…perfectly scoopable cheesy magic! Top with some sour cream (or put it into a ziploc bag, cut off the tip and add on top in a zig-zag pattern), cilantro and diced tomatoes or more salsa. The dip tastes just like your favorite enchiladas but with the crunch of tortilla chips and it is perfect for snacking.

Can this be made ahead of time?

Yes, that is the best part of this dip. It is made in the slow cooker so it is ment to be made ahead of time. Get it all ready about about 4 ½ hours before you plan on enjoying it. It can stay warm for 2 hours in the slow cooker while you are partying. You can make it days ahead of time, and reheat it to save some time, but it’s really with a quick prep time, that isn’t necessary.

How to Store

  • Serve: This dip is best served hot so keep it in the slow cooker on the Warm function. It can be at room temperature for 2 hours.
  • Store: After it is cooled, it can be stored in an airtight container for up to 4 days. It can be reheated in the microwave, on the stove, or in the slow cooker. Add just a bit of water or chicken broth and stir it until it becomes the desired consistency you are looking for.
  • Freeze: This will not freeze and reheat well. It is best to make a new batch when you are craving it.

Stovetop Method

  • Add chicken, enchilada sauce, corn, black beans, diced green chilis and salsa to a dutch oven or pot.
  • Bring it to a boil on medium-high. After it boils, turn it down to medium-low for 15-20 minutes and let it simmer.
  • Take your chicken out, shred it, and then add it back in.
  • Add 1 ½ cups of cheddar cheese and stir it on low.
  • Add ½ cup cheese and put a lid on for 2-3 minutes so it gets a cheesy, melty top.
  • Have additional toppings like sour cream, tomatoes, additional salsa and cilantro on the side so everyone can add to their individual portions.

Variations

  • Extra Creamy: If you are looking for an even creamier dip, add a block of cream cheese to the mix.
  • Salsa Verde: Swap the enchilada sauce out for salsa verde and Monteray jack cheese for a different flavor profile, that is equally as delicious.
  • Veggies: Creamy, cheesy dip got you feeling a little guilty? Go ahead and add some veggies to make your self feel better. Diced red bell pepper, diced zucchini, or some baby spinach would all work well in this recipe.

More Amazing Dips

dip pin image

These photos were in a previous version of this post

chip with melted enchilada and cheese dip
shredded cheese in slow cooker
chip and dip made with chicken enchilada with sour cream
pot with chicken enchilada dip and tomatoes
chicken enchilada dip raw ingredients in pot
pot of melted cheese, tomatoes and sour cream
Slow Cooker Chicken Enchilada Dip takes just five minutes of prep with raw chicken, enchilada sauce and veggies topped with a bunch of deliciously melty cheddar cheese.
Slow Cooker Chicken Enchilada Dip takes just five minutes of prep with raw chicken, enchilada sauce and veggies topped with a bunch of deliciously melty cheddar cheese.
chip with dip made of tomato and cilantro

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. I’m sorry I missed this comment in time. Were you able to try the recipe with your frozen chicken breast?

      Reply

      1. I’ve made this several times and we always eat as a soup. Have you ever tried freezing this? Will it turn out OK to freeze then reheat?

        Reply

        1. Freezing dips made with dairy products can be tricky. I would make sure that the dip is completely cooled to room temp. Place in a freezer safe container for up to 2 months. Thaw overnight and bake at 375 for 15 – 20 minutes; however if the dip separates blend and then bake. I haven’t tested this recipe to see how it freezes/thaws. I’m curious how your dip turns out Megan and thanks for the five star vote of confidence!

          Reply

  2. People loved it but I had to double the black beans and added a ton more cheese. It was very soupy before that. I wish I would have doubled the corn. I’m not sure how you could serve it as a dip if made as is

    Reply

    1. If the chicken is already cooked, then adding it to the slow cooker for that amount of time is really going to dry it out. This might work if you remove the skin and bones, then shred the chicken before cooking and reduce the cook time to one hour, but be aware that the chicken might be as juicy if you’re using this method.

      Reply

  4. This was amazing! I needed to short cut the time so bought precooked chicken breast. Mixed and heated in oven. Absolutely a keeper!

    Reply

  5. This dip was a huge hit at a party I brought it to! It’s delicious. I did add more cheese to it because it was a little watery. I will definitely make this again! Thanks for sharing it!

    Reply

  6. Hi Sabrina! Looks delish. Quick question… leaving it in the crock pot is kind of inconvenient. I need tips on how to get it out and into a bowl or, can we do this in the oven?

    Reply

    1. Hi Cat! I would cook it all the the crockpot but only add the cheese topping after and let it warm up and melt before serving.

      Reply

  7. I opted to serve this over rice instead of using it as a dip. My family loved it – my husband even said “don’t even THINK about doing the dishes” haha. Win! The enchilada sauce recipe you linked to, as well, is just excellent.

    Reply

  8. What size crockpot did you use for this? I have several different sizes and want to be sure I use one big enough, but not too big.

    Also, I see it makes 12 servings. About how much prepared dip is in 1 serving?

    Reply

  9. This dip was too runny so I made some changes:

    Added an extra packet of enchilada mix
    Added sour cream
    Added onion salt
    And more cheeses

    It tasted so much better and was a big hit!! It feeds an army so I had plenty of leftovers.

    Reply

  11. This is sooooooo quick to throw together! I took the ingredients and dumped them in the crockpot before church, and by the time we let out it was perfect! I microwaved the corn and chicken shredded it, then added to the crockpot and set it on high. What with choir practice and the service, it came out perfect! Served over Fritos or Tostitos. This is a really tasty recipe and I sure appreciate having it for crunch times. I maxed your slider bar for number of servings and we fed maybe 30 people. Everyone loved it–this recipe is a total keeper!!

    Reply

    1. It will thicken over time but I’m wondering if maybe the salsa you used had a higher water content than the one I used. You could always swap the salsa for chopped tomatoes too, just make sure they’re drained before adding and that should take care of it being runny. Enjoy!

      Reply