Description
A creamy and cheesy crock pot chicken queso dip that’s perfect for parties and gatherings. Tender shredded chicken combined with melted cheese and flavorful spices, slow-cooked to perfection.
Ingredients
2 cups cooked chicken, shredded
16 ounces Velveeta cheese, cubed
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 (10 ounce) can diced tomatoes with green chilies, drained
1 (4 ounce) can diced green chilies
1/2 cup milk
1/4 cup diced white onion
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Spray the inside of a 4-quart crock pot with non-stick cooking spray.
Add the shredded cooked chicken to the crock pot.
Add the cubed Velveeta cheese, shredded cheddar cheese, and shredded Monterey Jack cheese on top of the chicken.
Drain the diced tomatoes with green chilies and add them to the crock pot.
Add the diced green chilies, diced white onion, and pour in the milk.
Sprinkle the ground cumin, garlic powder, chili powder, salt, and black pepper evenly over the ingredients.
Stir all ingredients gently to combine.
Cover the crock pot and cook on low for 2 to 2.5 hours, stirring every 30 minutes, until the cheese is fully melted and the dip is smooth and creamy.
Once fully cooked, give the dip a final stir and serve warm with tortilla chips or your favorite dippers.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes