Slow Cooker Chicken Enchilada Dip

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.

Slow Cooker Chicken Enchilada Dip is the perfect game day food that takes practically no effort at all. The dip tastes just like your favorite enchiladas but with the crunch of tortilla chips and perfect for snacking.

Dips are all the rage as we are entering the holiday season. Many moons ago I remember when I came across the recipe for Buffalo Chicken Dip on All Recipes and made it for a Christmas party. My husband’s cousin stood over the bowl taking spoonfuls of dip (forget the crudite, he went right for it!) and just filled up on dip (I know I know double dipping but it was just close family and we all thought it was hilarious).

Since then I’ve always been a huge fan of dips for parties. Add in the slow cooker twist on this Slow Cooker Chicken Enchilada 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.

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.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 either salsa or diced tomatoes and onions. Top with a generous amount of cheese and cook on low for 4 hours.

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.

Did I mention top with lots of deliciously sharp 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.

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… 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.

 Perfectly scoopable cheesy magic! 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. 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 salsa.

Video time!
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Tools Used In This Recipe:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. If I needed to brown it in the oven (I didn’t have to this time at all), I could remove the cast aluminum insert that I can brown in and put in the oven. Now for larger roasts I can brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Salsa: I love making salsa at home, check out my favorite Guapo’s Mexican Salsa, but for a quick swap I LOVE this one from Costco (link for reference).
Freezer Bags: Other brands may be more popular, but I have never had a bag burst/leak with this brand. I have however with Ziploc.

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Slow Cooker Chicken Enchilada Dip

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.
Yield 12 servings
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Appetizer
Cuisine Mexican
Author Sabrina Snyder

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: 139kcal | Carbohydrates: 9g | Protein: 10g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 792mg | Potassium: 252mg | Fiber: 1g | Sugar: 4g | Vitamin A: 670IU | Vitamin C: 2.8mg | Calcium: 150mg | Iron: 0.7mg
Keyword: Slow Cooker Chicken Enchilada Dip

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.
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.

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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.

  2. 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?

  3. 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.

  4. 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!!

    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!