If you have a love for melty, cheesy, wonderfully spiced dips that bring everyone to the table with big smiles, this Slow Cooker Cheesy Chicken Queso Dip Recipe is going to become your new go-to favorite. It combines creamy Velveeta, sharp cheddar, and Monterey Jack cheeses with tender chicken and the lively kick of jalapeños and green chiles, all softened and blended slowly to perfection in your slow cooker. Whether you’re hosting a game day, family gathering, or a casual get-together, this dip offers a cozy, irresistible hug in every bite that you and your guests will adore.
Ingredients You’ll Need
Getting the ingredients together for this dip couldn’t be simpler, but each one plays an essential role in building layers of flavor, texture, and color. From the robust cheeses providing creaminess and depth, to the fresh onion and jalapeño adding brightness and heat, every component comes together in perfect harmony.
- Olive oil: Used to soften the onions and jalapeño while adding a subtle richness.
- Diced yellow onion: Adds a sweet, aromatic foundation to the dip.
- Jalapeño (seeded and diced): Brings a fresh, spicy note without overwhelming heat.
- Velveeta cheese (cut into cubes): The star for smooth, creamy meltability.
- Shredded Monterey Jack or pepper Jack cheese: Offers melty texture and a gentle kick of spice depending on your choice.
- Shredded sharp cheddar cheese: Adds tangy depth and a classic cheesy flavor.
- Green enchilada sauce (15-ounce can): Delivers a flavorful, slightly smoky base, anchoring the dip’s Southwestern vibe.
- Diced green chiles (4-ounce can, mild or medium, drained): Amp up the chile flavor for that signature queso taste.
- Chopped rotisserie chicken breast: Provides tender, savory bites that make this more than just a dip.
- Cumin: Sprinkles in warm earthiness, enhancing the overall flavor profile.
- Salt: Balances and brightens every element; adjust to your liking.
- Cilantro: A fresh, herbal garnish that adds a pop of green and brightness.
- Tortilla chips, Fritos Scoops, and/or celery sticks: Perfect dippers to scoop up the cheesy goodness.
How to Make Slow Cooker Cheesy Chicken Queso Dip Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a skillet over medium heat, then add the diced onion and jalapeño. Cooking them just a few minutes softens their texture and mellows their flavors, creating a wonderful base note that complements the richness of the cheeses. Once softened, remove from heat and set aside for the next step.
Step 2: Combine Ingredients in the Slow Cooker
Now for the satisfying part—adding all the cheeses, green enchilada sauce, diced green chiles, rotisserie chicken, cumin, salt, and the perfectly sautéed onions and jalapeños into a 4- to 6-quart slow cooker. Give everything a good stir to blend the flavors, then cover and cook on low. The magic happens here as the cheese melts slowly, marrying with the other ingredients. Stir every 20 to 30 minutes to ensure a smooth, even melt and prevent anything from sticking to the sides.
Step 3: Keep It Warm and Ready to Serve
Once the cheese is fully melted and velvety smooth after about 1 ½ to 2 hours, switch your slow cooker to the warm setting. Scoop some of the luscious queso into a serving bowl, garnish with fresh cilantro, and get ready to enjoy the perfect cheesy dip.
Step 4: Maintain the Dip for Extended Enjoyment
If there is any dip left, don’t worry—the slow cooker on the keep warm mode can hold onto the queso for another hour or two. Be sure to stir occasionally to keep the edges from cooking too much, ensuring every scoop stays as dreamy as the first.
How to Serve Slow Cooker Cheesy Chicken Queso Dip Recipe
Garnishes
For garnishes, fresh cilantro is a natural choice that brings a lively, herbal freshness to counterbalance the creamy richness—its bright green color also adds a visual pop that makes the dip irresistible. You might also consider a sprinkle of extra shredded cheese or a dash of smoked paprika for a little color and smoky aroma.
Side Dishes
Tortilla chips are the classic accompaniment to this queso dip, providing the sturdy, salty crunch that pairs perfectly with the smooth cheese. For variety, Fritos Scoops are fantastic for holding more dip per bite, or celery sticks and sliced bell peppers can add a fresh, crisp contrast that lightens up the indulgence.
Creative Ways to Present
Feeling a little festive? Serve the queso dip in a hollowed-out bread bowl or use mini cast-iron skillets for individual servings, which keep the dip warm longer. You can also assemble an appetizer platter with the dip front and center, surrounded by an array of dippers like pickled jalapeños, sliced radishes, and guacamole for a colorfully impressive spread.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Cheesy Chicken Queso Dip Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. Just make sure to cool it to room temperature before sealing and refrigerating. The flavors will meld even further, making the reheated dip equally delicious.
Freezing
If you want to keep the dip longer, it freezes well too. Transfer cooled queso into a freezer-safe container and freeze for up to 2 months. Before freezing, stirring in an extra tablespoon of cream or milk can help maintain that creamy texture when reheated.
Reheating
To reheat your queso dip, thaw overnight in the refrigerator if frozen. Warm it gently in a slow cooker on the warm setting or on the stovetop over low heat, stirring often. If the dip thickens too much, stir in a splash of milk or broth to bring it back to its perfectly melty consistency.
FAQs
Can I use fresh chicken instead of rotisserie chicken in this Slow Cooker Cheesy Chicken Queso Dip Recipe?
Absolutely! Just make sure the fresh chicken is fully cooked before adding it to the dip to ensure it’s tender and flavorful without risk of undercooking. You can poach, bake, or grill the chicken beforehand and then chop it into small pieces.
Is there a vegetarian version of this dip?
Yes! Simply omit the chicken and consider adding beans, corn, or sautéed mushrooms for texture and heartiness while keeping the rest of the ingredients the same. The cheeses and green chiles will still provide that iconic queso flavor.
How spicy is this dip, and can I adjust the heat?
The dip has a mild to moderate spice level from the jalapeño and green chiles, but you can easily adjust it. Remove the seeds from the jalapeño for milder heat, use mild green chiles, or add extra diced jalapeños or a pinch of cayenne pepper if you like things hotter.
Can I double this Slow Cooker Cheesy Chicken Queso Dip Recipe for a larger crowd?
Definitely! Just make sure your slow cooker is large enough (at least 6-quart) to accommodate the extra ingredients, and extend the cooking time as needed, stirring regularly to keep the dip smooth and creamy.
What is the best way to prevent the dip from sticking or burning in the slow cooker?
Stirring the dip every 20 to 30 minutes during cooking helps prevent it from sticking and burning around the edges. Using the low heat setting and a slow cooker liner if you have one can also make cleanup easier and protect the dip.
Final Thoughts
I cannot recommend this Slow Cooker Cheesy Chicken Queso Dip Recipe enough if you want a comforting, crowd-pleasing dish that blends creamy cheese with tender chicken and just the right touch of spice. It’s incredibly easy to make and warms up any gathering with bold flavor and gooey goodness. Trust me, once you try it, it will quickly become your favorite party dip and a classic recipe you’ll reach for again and again.
Print
Slow Cooker Cheesy Chicken Queso Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Chicken Queso Dip is a creamy, cheesy, and mildly spicy appetizer perfect for gatherings and game days. Made with Velveeta, Monterey Jack, cheddar cheeses, rotisserie chicken, and green enchilada sauce, it’s effortlessly prepared in a slow cooker, allowing flavors to meld while you relax.
Ingredients
Main 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 (such as 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 ground cumin
- ½ teaspoon salt, or to taste
For Garnish and Serving
- Fresh cilantro for garnish
- Tortilla chips, Fritos Scoops, and/or celery sticks for serving
Instructions
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add diced onions and jalapeño, cooking while stirring for several minutes until softened. Remove from heat and set aside.
- Combine Ingredients in Slow Cooker: In a 4- to 6-quart slow cooker, add cubed Velveeta, shredded Monterey Jack, cheddar cheeses, green enchilada sauce, drained diced green chiles, chopped rotisserie chicken, ground cumin, salt, and the sautéed onions and jalapeño. Stir to combine thoroughly.
- Cook the Dip: Cover the slow cooker and cook on LOW heat for 1½ to 2 hours. Stir the mixture every 20 to 30 minutes during cooking to ensure the cheese melts evenly and the dip becomes smooth.
- Prepare to Serve: Once the cheese is fully melted and smooth, switch the slow cooker to the WARM setting. Spoon some queso dip into a serving bowl, garnish with fresh cilantro, and serve immediately with tortilla chips or celery sticks.
- Keep Warm and Store: Keep any remaining queso in the slow cooker set on KEEP WARM for up to two hours, stirring occasionally to prevent the edges from burning.
Notes
- You can adjust the jalapeño quantity to control the level of spiciness.
- Using pre-cooked rotisserie chicken saves time but you can also use leftover cooked chicken or any cooked chicken breast.
- If you prefer a smoother texture, stir more frequently during slow cooking.
- Leftover dip can be refrigerated and reheated gently on the stovetop or in the slow cooker on low heat before serving again.
- Substitute cheeses according to preference but Velveeta ensures creamy melting consistency.
