• 2 lbs. Boneless, Skinless Chicken Breasts or Thighs
  • 10 oz. can Enchilada Sauce
  • 10 oz. Frozen Corn
  • 2 (8 oz.) pkgs. Cream Cheese, softened
  • 4 c. Shredded Pepper Jack Cheese

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With all the holiday functions it is always fun bringing a dip to share, with tons of flavor. Slow Cooker Enchilada Dip is easy to make, and all you need to serve with this dish is a bag of tortilla chips! YUM!  A real crowd pleaser!

  1. Combine chicken and enchilada sauce in a 4-Quart Slow Cooker.
  2. Cover. Cook on Low for 6-8 hours or until the chicken is thoroughly cooked.
  3. Shred the chicken in the sauce using two forks or shred claws and place back into the slow cooker.
  4. Put corn on top of chicken.
  5. In a small bowl, stir together the softened cream cheese and pepper-jack cheese. Transfer to the slow cooker.
  6. Cover. Cook for 30 minutes on LOW. Stir and cook an additional 30 minutes or until cheese is completely melted.

Happy Crocking!

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Slow Cooker Enchilada Dip

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