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slow cooker chicken enchilada dip

Slow Cooker Chicken Enchilada Dip

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!
5 from 4 votes
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Prep Time 20 minutes
Cook Time 4 hours
Course Main Course, Side Dish
Cuisine Mexican
Servings 10 people
Calories 530 kcal

Recommended Products

crock pot
measuring cups
medium sized pot

Ingredients
  

  • 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
  • ½ small chopped onion
  • ½ chopped green pepper
  • 20 oz of red or green enchilada sauce
  • 4 cups cheddar cheese
  • 1 tablespoon Chile powder
  • 1 ½ cups of jasmine rice
  • 3 cups water

Instructions
 

  • 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.

Keyword chicken breast crock pot recipes, easy slow cooker recipes, best slow cooker recipes, slow cooker chicken and rice, slow cooker chicken breast recipe
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