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 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!
Ingredients for Crockpot Chicken Enchilada Dip:
1 lb boneless, skinless chicken breast
1 Tbsp garlic powder
1 Tbsp olive oil
½ cup cream cheese, softened
1 cup shredded mozzarella cheese
¼ 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
½ Jalapeno, chopped
Salt and pepper to taste.
Let’s Make It:
1. 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.
2. 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.
3. Before serving, garnish with the remaining beans, mozzarella cheese, and parsley. Serve with nachos and enjoy.
You can transfer this dip 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?
- 1 lb boneless, skinless chicken breast
- 1 Tbsp garlic powder
- 1 Tbsp olive oil
- ½ cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- ¼ 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
- ½ Jalapeno, chopped
- Salt and pepper to taste.
- 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