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Slow Cooker Enchilada Chicken Dip **

Slow Cooker Enchilada Dip

  • Cooking Time:

    8 1/2 - 10 1/2 hours
  • Servings:



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

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!

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



Slow Cooker Enchilada Dip

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Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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