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Easy Cheesy Chicken Enchilada Dip in Slow Cooker

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This Easy Cheesy Chicken Enchilada Dip in Slow Cooker is a creamy, crowd-pleasing game day favorite made with simple pantry ingredients. Just dump everything in and let the slow cooker do the work for a perfectly smooth, cheesy dip every time.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (about 1½ pounds or 680g)
  • 8 ounces cream cheese, softened to room temperature
  • 1 can (10 ounces) red enchilada sauce
  • 2 cups shredded Mexican blend cheese (about 8 ounces)
  • 1 can (4 ounces) diced green chiles
  • ¼ cup heavy cream
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Tortilla chips for serving
  • Optional toppings: chopped fresh cilantro, diced tomatoes, sliced green onions, pickled jalapeños, sour cream, diced avocado

Instructions

  1. About 30 minutes before starting, take the cream cheese out of the fridge to soften. If forgotten, microwave in 10-second bursts until soft. Cut into cubes and place in a medium mixing bowl.
  2. Add enchilada sauce, heavy cream, cumin, garlic powder, salt, and pepper to the bowl with cream cheese. Use a hand mixer on low speed (or a whisk) to blend until completely smooth and uniform, about 30 seconds.
  3. Spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or wipe with oil. Pour the cream cheese mixture into the bottom. Add shredded chicken on top, followed by diced green chiles. Sprinkle 1½ cups of shredded cheese over everything. Do not stir.
  4. Cover and cook on LOW for 2 to 3 hours. Do not lift the lid during cooking. After 2 hours, gently stir. If cheese is mostly melted and dip looks cohesive, proceed. If still lumpy, cover and cook another 30 minutes.
  5. Once dip is smooth and hot, sprinkle remaining ½ cup shredded cheese on top. Cover and cook for another 10 to 15 minutes until top layer is melted and bubbly.
  6. Give the dip one final stir. Taste and adjust seasoning if needed. Transfer slow cooker to WARM setting or turn off and serve directly from the pot. Garnish with desired toppings.

Notes

Don’t add all the cheese at once to avoid graininess. Use room temperature ingredients for even cooking. If dip thickens as it sits, stir in a splash of milk or chicken broth. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: enchilada dip, slow cooker dip, chicken dip, game day dip, cheesy dip, easy appetizer

Find it online: https://shimmersnack.com/easy-cheesy-chicken-enchilada-dip-in-slow-cooker/