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sour cream chicken enchilada dip

Slow Cooker Chicken Enchilada Dip

This creamy, tangy Tex-Mex dip combines rich soup, sour cream, and tender chicken with the perfect kick of spice. Made effortlessly in your crockpot, it's the ultimate crowd-pleaser for game days, potlucks, or casual gatherings.
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Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can Rotel tomatoes & chilies undrained
  • 1 (10 ounce) canned chicken breast drained
  • 3 cans cream of chicken soup
  • 1 (16 ounce) container sour cream
  • Mild cheddar cheese shredded, for topping
  • Monterey jack cheese shredded, for topping
  • Tortilla chips for serving

Equipment

  • Slow cooker
  • Mixing spoon
  • Serving bowl

Method
 

  1. Combine cream of chicken soup, sour cream, and Rotel tomatoes & chilies in your slow cooker.
  2. Add the drained canned chicken to the mixture.
  3. Stir all ingredients thoroughly until well combined.
  4. Set your slow cooker to low heat and cook for 2-3 hours, stirring occasionally to prevent burning around the edges.
  5. The dip is ready when heated throughout and has a smooth, uniform consistency.
  6. Transfer to a serving bowl and top generously with shredded mild cheddar and Monterey jack cheeses.
  7. Serve hot with tortilla chips for dipping.

Notes

For a healthier version, substitute Greek yogurt for sour cream. You can also use shredded rotisserie chicken (about 1½ cups) instead of canned chicken.
Add some heat by using hot Rotel instead of regular, or mix in some diced jalapeños.
For a vegetarian option, replace the chicken with black beans and use cream of mushroom soup instead of cream of chicken.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, stirring occasionally, until hot throughout.