This Slow Cooker Chicken Queso Dip is ultra-creamy and made easy with rotisserie chicken, diced green chiles, and three kinds of cheese. Start it in your slow cooker before guests arrive and it’ll be melted and ready to serve by game time.
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As far as I’m concerned, it’s not a game day party without without a cheesy dip. Hallelujah for football food!
It will take you less than 10 minutes to get this recipe started, then your Crockpot will do it’s thing and it will be warm and wonderful for serving just as the game starts. Your slow cooker is your friend when entertaining.
Table of contents
Ingredient Notes
- Yellow onion + Jalapeño: Dice small and sauté them first in a little oil to remove the raw bite and add sweetness. Seed and dice the jalapeño for the desired heat level – leave some seeds/ribs for more heat or remove them completely for a milder dip.
- Cheese: This queso consists of three kinds of cheese – the mandatory, non-negotiable Velveeta along with some sharp sharp cheddar and Monterey Jack. Velveeta is a must for queso in my opinion. Nothing beats it in the “meltability” department and it does a good job of combining with the other cheeses without separating. Be sure to shred the cheddar and Jack from a block since bagged shreds have anti-caking starch that can make queso grainy.
- Enchilada sauce: I use Hatch Green Chile Enchilada Sauce which I love for this dip and my Green Chile Chicken Smothered Burritos and Slow Cooker Green Chile Beef. And, I’ve recently discovered Siete Green Enchilada Sauce – it tastes a whole lot like homemade. Any brand will do but I recommend using a mild to medium sauce to make it crowd-friendly.
- Diced green chiles: Drain well so the queso isn’t watery. Choose mild or hot based on your spice preference.
- Rotisserie chicken: Remove the skin and chop the breast of the roti chicken.
- Cumin + salt: Start with the listed amounts, then adjust after everything melts. The cheeses are salty, so taste before adding more.
- Cilantro: Fresh chopped cilantro brightens the rich cheese. Add just before serving.
How to Make Slow Cooker Chicken Queso Dip
- Sauté the onion and jalapeño in olive oil over medium heat until softened. Remove from the heat and set aside.
- Add the remaining ingredients to a 4 to 6 quart slow cooker and add the onion mixture.
- Stir, cover, and cook on low for 1½ to 2 hours, stirring every 20 to 30 minutes, until smooth and melted. Once ready, switch the slow cooker to the warm setting.
Serving Tips
How to serve: Transfer some queso to a small serving bowl, garnish with chopped cilantro, and set on a platter with sturdy tortilla chips.
Keep it warm: Leave the remaining queso in the slow cooker on Warm for up to 1 to 2 hours. Be sure to stir it occasionally so the edges don’t scorch.
Great dippers: Tortilla chips, Fritos Scoops, and crisp celery sticks. You can warm chips briefly in a low oven for extra crunch.
Batch size and equipment: The recipe will make about 4 cups which is plenty when you’ve got other snacks on your menu. If you have a large group coming, feel free to double the amounts shown on the recipe card below. I use my 3 quart Crock-Pot and it is plenty roomy. If you are planning to double the recipe you can use a 4 to 6 quart slow cooker.
Storage and Reheating
If you end up with leftovers, store them in an airtight container in the refrigerator for up to 3 days. This queso dip reheats beautifully in the microwave in 20 to 30 second intervals, stirring in between. It should be perfect, but If it thickens, stir in a splash of milk to loosen it up.
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Slow Cooker Chicken Queso Dip
Ingredients
- 1 tablespoon olive oil
- ½ cup diced yellow onion
- 1 large jalapeño, seeded and diced
- 8 ounces Velveeta cheese, cut into cubes
- 1 cup shredded Monterey Jack or pepper Jack cheese
- 1 cup shredded sharp cheddar cheese
- 15 ounce can green enchilada sauce, like Hatch Green Chile Enchilada Sauce or Siete Green Enchilada Sauce
- 4 ounce can diced green chiles, mild or medium, drained
- 1 cup chopped rotisserie chicken breast, or fully cooked chicken breast
- ½ teaspoon cumin
- ½ teaspoon salt, or to taste
- cilantro, for garnish
- tortilla chips, Fritos Scoops, and/or celery sticks, for serving
Instructions
- Add the olive oil to a skillet and place over MEDIUM heat. Add the onion and jalapeno and cook, stirring, for several minutes to soften. Remove from heat and set aside.
- Add all of the cheese, green chile sauce, diced green chiles, rotisserie chicken, cumin, salt, and the onions and jalapenos from the skillet to a 4- to 6-quart slow cooker. Stir well, cover, and cook for 1 ½ to 2 hours on LOW, until the cheese is melted and smooth, stirring once about every 20 to 30 minutes during the cooking time.
- Set the slow cooker to the WARM setting. Transfer some of the queso to a serving bowl and garnish with cilantro and serve with tortilla chips.
- Any remaining queso can stay in the slow cooker on the KEEP WARM setting for an hour or two. Stir it occasionally to keep it the edges from burning.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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This post was originally published on February 1, 2019. It has been updated with new text and images.
An obvious chip and people pleaser! Very easy to produce and serve. Thanks for the recipe.