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*
Fat 35g54%
Saturated Fat 16g100%
Cholesterol 144mg48%
Sodium 620mg27%
Potassium 402mg11%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 5g6%
Protein 32g64%
Vitamin A 1760IU35%
Vitamin C 42.2mg51%
Calcium 215mg22%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.