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.
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.
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 salsa.
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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.
- 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
- 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.
Can you use frozen chicken breast? I want to make this today, but don’t have any chicken thawed
I’m sorry I missed this comment in time. Were you able to try the recipe with your frozen chicken breast?
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
Can you use a rotisserie chicken instead of raw chicken?
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.
This was amazing! I needed to short cut the time so bought precooked chicken breast. Mixed and heated in oven. Absolutely a keeper!
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!
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?
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.
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.
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?
I used a 6 qt slow cooker.
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.
Glad you were able to customize it to your liking.
Have you tried making this in an instant pot?
I have not. If you try it, I would love to hear how it turns out!
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!!
I’m so glad everyone loved it! Thanks for the 5 star rating.
Mine turned out slightly runny will it thicken over time? I followed directions to a T!
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!
That sounds so flavorful!
I’ve never heard of enchilada dip before. This looks phenomenal!!
I need a chip….or a spoon….stat! This dip looks incredible!
This dip has me making a list to go to the store! Cannot wait to try this!
This would be just fabulous for game day! What a yummy dip!
So much cheese! This is my kind of dip for sure. 🙂
I see dinner. Who needs anything else?