• 2 lbs. boneless, skinless chicken thighs
  • 10 oz. can enchilada sauce
  • 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. In a 3-4 quart slow cooker, combine chicken and enchilada sauce.
  2. Cover. Cook on Low for 8-10 hours or until the chicken is thoroughly cooked.
  3. Shred the chicken in the sauce using two forks or shred claws.
  4. Cut cream cheese into cubes, combined with the pepper jack cheese (or cheese of your choice) and stir into the slow cooker mixing well.
  5. Cover. Cook again on Low for 30 minutes, stirring twice, until mixture is blended and cheese is melted.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Enchilada Dip

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