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Hand dipping a chip into a white crock pot of chicken enchilada dip topped with black olives
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5 from 3 votes

Crock Pot Chicken Enchilada Dip Recipe

This Easy Slow Cooker Chicken Enchilada Dip is so Cheesy and Amazing! The Perfect Easy Dip Appetizer for Your Parties!
Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Course: Appetizer
Cuisine: American
Servings: 12
Calories: 251kcal
Author: Julie Evink


  • 8 oz. cream cheese softened
  • 1/2 c. sour cream
  • 1/2 c. mayo
  • 1 can rotel tomatoes
  • 1/2 c. red enchilada sauce
  • 1 4 oz can diced green chiles
  • 1 chicken breast about 2 cups shredded
  • 1 Tbsp taco seasoning
  • 1 c. Monterey Jack cheese
  • Grated cheese cilantro and black olives as garnish


  • Preheat oven to 350 degrees.
  • Sprinkle chicken breast with taco seasoning and bake in preheated oven for about 15 minutes or until cooked through.  Shred chicken.
  • In a bowl beat cream cheese until smooth.  Add in chicken, sour cream, mayo tomatoes, enchilada sauce and green chiles, mix until combined.  Stir in cheese
  • Put into 4 qt. Slow cooker and cook on high for 1-2 hours or until heated through.
  • Top with additional grated cheese, cilantro and black olives.  Serve with tortilla chips.



Calories: 251kcal | Carbohydrates: 2g | Protein: 10g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 59mg | Sodium: 374mg | Potassium: 125mg | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 1.1mg | Calcium: 177mg | Iron: 0.4mg