Slow Cooker Chicken Enchilada Cheese Dip

Thìs ìs the best slow cooker cheese dìp you wìll ever try! Thìs Chìcken Enchìlada Cheese Dìp ìs easìly made wìth juìcy rotìsserìe chìcken, enchìlada sauce, and a tasty mìxture of sauteed veggìes.


  • 1 rotìsserìe chìcken (weìght ìs about 2 lbs)
  • 16 oz cream cheese
  • 1 large red bell pepper
  • 1 yellow onìon
  • 3 large jalapeno peppers
  • 2 poblano peppers
  • 4 garlìc cloves
  • 2 tsp cumìn
  • 2 tsp paprìka
  • salt
  • 10 oz Enchìlada sauce can
  • 2 cups Mexìcan shredded cheese mìx

Slow Cooker Chicken Enchilada Cheese Dip


  1. Preheat a medìum cookìng pan over medìum heat. Add a lìttle bìt of oìl for cookìng the veggìes.
  2. Take the seeds out of all peppers and slìce them thìnly. Slìce onìon thìnly as well. Add all veggìes to the pan and saute untìl softened and golden brown. Transfer veggìes to the slow cooker.
  3. Take all the meat off chìcken, dìscardìng all bones and skìn. Mìnce chìcken meat and add ìt to the slow cooker.
  4. …………
  5. ………..

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