Slow Cooker Chicken Enchilada Dip

Nov 02, 2019

This Slow Cooker Chicken Enchilada Dip is an entirely irresistible, make-ahead party snack that is guaranteed to be a hit with your guests!

Slow Cooker Chicken Enchilada Dip in a white serving bowl garnished with green onion and cilantro.

In the process testing, photographing, and making the video for this recipe, I made it three times over the course of two weeks. You’re thinking that’s a whole lotta dip, right? Well, it really is.

And, there’s not a speck left. We had absolutely no problem tearing right through all three batches.

This is one of those ridiculously easy recipes that results in something so delicious it will surprise you.

Slow Cooker Chicken Enchilada Dip shot from over the top in a Crock Pot and in a white serving bowl garnished with green onion and cilantro.

It is perfectly suited for a game day party but honestly, I would serve this tasty dip anytime I’ve got a good sized group coming over for any occasion. I love including easy recipes like this one on my menu when I’ve got a ton of things on my to-do list because I start it early in the day and basically forget about it while I attend to other tasks.

Simple ingredients, simple prep, amazing result!

How to Make Slow Cooker Chicken Enchilada Dip

Two process images - chicken in a slow cooker sprinkled with taco seasoning and red enchilada sauce is poured over the top.

Place a couple of boneless, skinless chicken breasts in the bottom of a small slow cooker. Sprinkle the chicken with some Homemade Taco Seasoning Mix, or a store-bought blend and then pour a can of red enchilada sauce over the top. I highly recommend looking for Hatch brand sauce. So good.

Cover the slow cooker and let it cook for 7 to 8 hours on LOW or 5 to 6 hours on HIGH.

I’m using my 4.5-Quart Crock Pot in this post. I love this cute little Crock Pot! It’s small enough for appetizer recipes but also works for a lot of soup and stew recipes. Plus the damask pattern is so cute you’ll want to keep it out on the counter for serving.

Two process images - two forks shred the chicken into the sauce.

When the chicken is very tender, use two forks to shred it into the sauce.

Two process images - cream cheese, sour cream, and pepper Jack cheese is added to the slow cooker. A wooden spoon stirs the mixture.

Add some cream cheese, a little sour cream, and some shredded pepper Jack cheese and stir it into the saucy mixture. Cover the Crock Pot and let it simmer 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.

One note about the dairy. I use Neufchatel (lower fat cream cheese) and light sour cream with great success here. Use full fat dairy if you’d like but this is an easy way to cut back on the fat without compromising flavor in my opinion.

Chicken Enchilada Dip in a slow cooker with hot sauce drizzled over the top.

Shake is a little (or a lot!) of hot sauce. I used Cholula Original but you can use your favorite hot sauce to make it your own. Add and taste until you’ve got it just right. This is the best part.

Switch the slow cooker to the WARM setting to keep the dip warm throughout the duration of your gathering. Be sure to give it a stir now and again.

A hand dipping a Frito's Scoop into a white serving bowl full of Chicken Enchilada Dip.

Transfer some of the dip to a serving bowl and garnish it with sliced green onions and cilantro – totally optional but we love it this way.

You need to serve this meaty dip with substantial chips. Frito’s Scoops are perfect and so tasty with this Chicken Enchilada Dip but sturdy tortilla chips are also a great choice.

For more slow cooker recipe inspiration check out my new 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!