Slow Cooker Chicken Queso Dip
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.
Servings: 8
Calories: 243kcal
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
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.
Nutrition
Calories: 243kcal | Carbohydrates: 9g | Protein: 18g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 1310mg | Potassium: 198mg | Fiber: 1g | Sugar: 6g | Vitamin A: 905IU | Vitamin C: 8.7mg | Calcium: 367mg | Iron: 1mg