Slow Cooker Chicken Enchilada Cheese Dip

This Chicken Enchilada Cheese Dip is easily made with juicy rotisserie chicken, enchilada sauce, and a tasty mixture of sauteed veggies.
Course Appetizer
Cuisine American
Keyword appetizer, chicken, chicken dip, dip, Enchilada
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 10 | Makes about 2/2.5 quarts
Calories 479 kcal
Author Lyuba Brooke | Will Cook For Smiles


  • 1 rotisserie chicken (weight is about 2 lbs)
  • 16 oz cream cheese
  • 1 large red bell pepper
  • 1 yellow onion
  • 3 large jalapeno peppers
  • 2 poblano peppers
  • 4 garlic cloves
  • 2 tsp cumin
  • 2 tsp paprika
  • salt
  • 10 oz Enchilada sauce can
  • 2 cups Mexican shredded cheese mix
US Customary - Metric


  1. Preheat a medium cooking pan over medium heat. Add a little bit of oil for cooking the veggies.

  2. Take the seeds out of all peppers and slice them thinly. Slice onion thinly as well. Add all veggies to the pan and saute until softened and golden brown. Transfer veggies to the slow cooker.

  3. Take all the meat off chicken, discarding all bones and skin. Mince chicken meat and add it to the slow cooker.

  4. Add cream cheese, enchilada sauce, cumin, paprika, and salt to the slow cooker as well. 

  5. Cover and cook on high for 30-45 minutes.

  6. Stir everything together until evenly incorporated. Add Mexican cheese mix and stir well. 

  7. Cover and cook on low for about 2 hours.

Nutrition Facts
Slow Cooker Chicken Enchilada Cheese Dip
Amount Per Serving
Calories 479 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 16g 80%
Cholesterol 144mg 48%
Sodium 620mg 26%
Potassium 402mg 11%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 5g
Protein 32g 64%
Vitamin A 35.2%
Vitamin C 51.1%
Calcium 21.5%
Iron 12.6%
* Percent Daily Values are based on a 2000 calorie diet.