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
Scale
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.
