This slow cooker chicken enchilada dip is not too spicy! It is perfect for all spice levels. This chicken breast crock pot recipe does have corn in it, so it is a way to get your veggies in!
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.
Nutrition
Calories: 530kcal
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.
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