slow cooker green chile chicken enchilada dip

Slow Cooker Green Chile Chicken Enchilada Dip

Dips, dips and more dips! I love making dips for friends, family or just me depending on what I am in the mood for that day. My kids love to snack on warm dip with tortilla chips or slices of French bread. It is not unusual for our house to have extra kids in it on the weekend as my kids love having sleepover’s. Snack items are best for teenagers especially ones they can heat up themselves in the microwave.

This Slow Cooker Green Chile Chicken Enchilada dip is full of flavor! Green chiles and enchilada sauce help bring the flavor and add in some shredded or chopped cooked chicken for more. If you want this dip to be a little hotter, add in some more chopped jalapenos.

You can use leftover chicken for this recipe or canned chicken. I am always on the hunt for good deals on meat and when I find a good deal on chicken, I stocked up and home can the meat and chicken stock. A pint size jar of shredded cooked chicken is a perfect size for these types of recipes and you get about 1 1/2 cups of cooked chicken in the pint and some liquid. I prefer the taste of home canned chicken to store bought any day.

Tortilla chips worked perfectly for dipping or corn chips and some sliced bread. This dip heated up nicely the next day. Store any leftovers in an air tight container in the refrigerator for 5 to 7 days. I added some of the leftover dip to the top of some nachos and sprinkled some cheese on top with chopped onions, tomatoes and black olives for a nice lunch.

slow cooker green chile chicken enchilada dip

Slow Cooker Green Chile Chicken Enchilada Dip

Green chiles, shredded chicken and enchilada sauce combine for this flavorful and tasty dip that is easy to make and a crowd pleaser.
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course party foods
Cuisine Mexican
Servings 10 People


  • 1 8 oz Cream Cheese softened and cubed
  • 3 Cups Shredded Cooked Chicken
  • 1 7 oz Chopped Green Chiles
  • 1/2 Cup Green Enchilada Sauce
  • 1/2 Teaspoon ground cumin
  • 1/2 Teaspoon Chili Powder
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Cup Shredded Mozzarella Cheese
  • 1/2 Cup Shredded Monterey Jack Cheese


  • Add all the ingredients to a 4 qt or 5 qt slow cooker.
  • Cover and cook on HIGH for 2 hours.
  • Serve on WARM with tortilla chips.
Tried this recipe?Let us know how it was!
slow cooker green chile chicken enchilada dip

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