This slow cooker chicken enchilada dip is not too spicy! It is perfect for all spice levels. I wanted to make enchiladas in a slow cooker, however, I decided to skip the tortillas and do a dip. I did not want the tortillas to get soggy for being in the slow cooker for that many hours! This slow cooker meal does have corn in it, so that is a way to get your veggies in! I did not flavor the rice since it would be mixed around with the other flavors in the crock pot, but if you want flavored rice, click here for the easy rice seasoning I normally use. Not sponsored, but I really love that rice seasoning! This slow cooker chicken breast recipe serves 10 people and is 530 kcal. You can always cut the recipe in half!
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Check out my other best slow cooker recipes:
What to serve with this chicken slow cooker recipe:
I like to serve mine over a bed of chips! I also top mine off with salsa, sour cream, guacamole, refried beans, and extra cheese. You can use any toppings you want though.
Favorite ingredient brand’s for this slow cooker chicken enchilada dip recipe:
- chicken-we have been buying from a local butcher and saving money by doing so! Any chicken breast works in this recipe though.
- corn-Best Choice
- mozzarella and cheddar cheese-Crystal Farms
- enchilada sauce-El Paso, I do homemake mine at times too, click here for my homemade enchilada sauce recipe
- rice-whatever is on sale. I just made my rice according to the instructions on the bag. I did not add any special seasonings to it!
Slow cooker chicken variations:
- omit rice-if you want to cut down on carbs, you can take out the rice. This will just affect the texture and it will be more runny, which is how traditional dip is.
- cut down on cheese-this recipe uses a lot of cheese (4 cups or more). That can add up to a lot of money. You can cut down on the cost to make this recipe by cutting back on the amount of cheese.
- fry chicken first-some people like to pan fry their chicken before putting it in the crock pot. You can do this if you really want to.
- switch proteins-you can add beef or pork instead of chicken. If you wanted to make this vegetarian, you can omit the protein entirely. If omitting the protein, you can add black beans or pinto beans instead if you would like.
How to store chicken enchilada dip:
- fridge-store this chicken breast recipe in an air tight container in the refrigerator for up to one week
- freezer-I have not tried freezing this recipe. If you would like to try it, go for it! Let me know how it goes.
Slow Cooker Chicken Enchilada Dip
- 2.5 lbs of thawed chopped chicken breast
- 1 14.5 oz can of corn
- 2 cups mozzarella cheese
- 1 10 oz can Rotel tomatoes
- 1/2 small chopped onion
- 1/2 chopped green pepper
- 20 oz of red enchilada sauce
- 4 cups cheddar cheese
- 1 tbsp Chile powder
- 1 1/2 cups of jasmine rice
- 3 cups water
- Spray crock pot with nonstick spray. Dump chicken, corn, mozzarella cheese, Rotel, onion, green pepper, and enchilada sauce into slow cooker. Stir. Cook on low for 4 hours.
- After 4 hours is up, in a pot, boil water. When water is boiling, add rice. Simmer on low for about 15-18 minutes. While rice is cooking, remove chicken from crock pot and shred it. Return chicken to crock pot and add in cheddar cheese and Chile powder to crock pot. Stir.
- After rice is done cooking, add it to the slow cooker. Stir. Let cook an 5 minutes to blend out flavors. Serve your slow cooker chicken enchilada dip on a bed of chips with guacamole, sour cream, and salsa or with any other toppings you desire.
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.