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Crockpot Chicken Enchilada Dip

Course Appetizer
Cuisine Dip
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8


  • 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


  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.