Crockpot Chicken Enchilada Dip
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Make your football food easy and delicious when you serve this Crockpot Chicken Enchilada Dip at every party! Just have plenty of chips ready for seconds!
We are headed towards our second weekend of College Football! I practically have to pry Mathlete off of the couch to do anything on Saturdays because the games are on. Our team has a big game this weekend and we are hosting friends at the house to watch. I’m excited because I love having friends over and it will give me a chance to make my Crockpot Chicken Enchilada Dip!
This enchilada dip gets made in the crockpot so it is so easy to fix it and forget it! I usually pick up a rotisserie chicken and use the meat from that if I don’t have the time to cook chicken breast and shred them. Our store even offers a garlic and herb version which is perfect for this!
You can transfer this crockpot appetizer dip recipe to a bowl for serving but I like leaving it in the slow cooker so it stays warm and delicious. I also serve it with fresh vegetables in case I have any health conscious visitors hanging out around the food table.
What are your favorite dishes to serve at a football party? Are you spending your weekends in front of the TV {or better at the stadium} watching your favorite team play?
If you loved Crockpot Chicken Enchilada Dip, you’ll enjoy these other appetizer dip recipes:
- Crab Alfredo Lasagna Dip
- Cheesy Bacon Corn Dip Recipe
- Easy Hot and Cheesy Pizza Dip with Cream Cheese
Essential items for this recipe:
- Skillet
- Slow cooker
Ingredients
- 1 lb Boneless, Skinless Chicken Breast
- 1 tbsp Garlic Powder
- 1 tbsp Olive Oil
- 1/2 cup Cream Cheese softened
- 1 cup Shredded Mozzarella Cheese
- 1/4 cup Parsley Leaves finely chopped
- 1 cup Black Beans rinsed and drained
- 1 Onion chopped
- 1 tbsp Chili Powder
- 1 tbsp Paprika
- 1 tbsp Ground Cumin
- 1 cup Sour Cream
- 1/2 Jalapeno chopped
- Salt and Pepper to taste
Instructions
- Season the chicken with garlic powder, salt and pepper. Heat oil in a skillet over medium heat. Add chicken and cook for 5-7 minutes on each side or until browned and fully cooked. Remove from pan and shred.
- Transfer to chicken to slow cooker and add the cream cheese, ¾ cup mozzarella cheese, ¾ cup black beans, onion, chili, paprika, cumin, sour cream, half the parsley, and jalapeno. Cook for 2 hours on high.
- Before serving, garnish with the remaining beans, mozzarella cheese, and parsley. Serve with nachos and enjoy.
Rotisserie chickens are some of the BEST! 🙂 And I love how you made it into such a delicious crockpot dip. I found you through ‘What’s Cooking Wednesday’ which is such an amazing foodie link-up! 🙂 Your blog is beautiful.
This looks AH-mazing! A perfect dip for a party or celebration. I love how easy it is to make, too. Thanks for this great recipe!
This dip sounds absolutely delish and perfect for a crowd. Thank you for sharing it with us at Snickerdoodle Create, Bake, & Make party.
Sounds like the perfect football season dip!
Thanks
Michelle
Yum, that looks amazing! Pinning this to try for my family! 🙂 Thank you for sharing with us at the #HomeMattersParty