Incredible Slow Cooker Chicken Enchilada Dip

This Crock Pot Chicken Enchilada Dip is the Perfect Party Appetizer Recipe!

So easy to pull together, this Slow Cooker Chicken Enchilada Dip is really a crowd favorite whenever  you serve it. A nice and creamy dip. The sauce has been lightened up with a quick homemade blender enchilada mix. Serve it straight from the crockpot to keep it warm and gooey.

You’re gonna want some tortilla chips for this, and let’s start the party!
In a blender, combine tomatoes, onion, garlic, jalapeno

and chili powder, cumin and salt

Puree until smooth.

Pour the sauce into a 5- to 6-quart slow cooker. Put the chicken into the sauce.

Cover and cook on HIGH for 3 hours or on LOW for 6 hours.
Remove the chicken and shred using two forks.

Stir the chicken back into the sauce in the slow cooker. Add cream cheese, beans, corn and Cheddar. Stir to combine.

Cover and cook on HIGH until the cheese is melted and the sauce is hot, 10 to 15 minutes.
Top it with scallions and cilantro and serve

See the step by step video and all ingredients on page 2.

Click the “Next” Button Below for the Slow Cooker Enchilada Dip INGREDIENTS and Video