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Craving a warm, comforting dip that’s a guaranteed hit? This Salsa Verde Chicken Queso Dip is your answer!
Perfect for busy weeknights or game day gatherings, this slow cooker recipe uses simple pantry staples to create a creamy, flavorful appetizer. Get ready for a delicious family favorite that practically makes itself. You’ll love how easily this chicken queso comes together.
Ingredients You’ll Need for Salsa Verde Chicken Queso Dip
Chicken & Base: You’ll need shredded cooked chicken (rotisserie chicken is a fantastic shortcut!), a can of diced tomatoes and green chilies (like Rotel), and a can of diced green chilies for an extra kick.
Creaminess & Flavor: Cubes of cream cheese are essential for that smooth, melty texture, alongside shredded Monterey Jack and cheddar cheeses. Don’t forget garlic powder and onion powder for a savory depth.
Optional Add-ins: Fresh chopped cilantro adds a bright, fresh finish, but it’s totally optional! Salt and pepper to taste.
How to Make Salsa Verde Chicken Queso Dip (Crockpot)
Simply combine your ingredients in the slow cooker, let it meld, and stir until perfectly creamy. This recipe is incredibly easy, making it ideal for any busy cook. For more slow cooker tips, check out slow cooker recipes.
Step 1: Combine Base Ingredients in the Slow Cooker
Add shredded chicken, undrained Rotel, diced green chilies, and rinsed black beans to your slow cooker.
Step 2: Add Cheeses and Seasonings
Tuck in the cubed cream cheese and shredded Monterey Jack and cheddar cheeses. Sprinkle with garlic and onion powder.
Step 3: Slow Cook Until Melty and Delicious
Cover and cook on low for 2-3 hours or high for 1-1.5 hours, stirring occasionally.
Step 4: Stir to Creamy Perfection
Once the cheese is melted, stir everything until the dip is smooth and creamy.
Step 5: Adjust Consistency and Seasoning
If too thick, add a splash of milk or water. Taste and add salt and pepper as needed.
Step 6: Finish with Fresh Cilantro (Optional)
Stir in fresh cilantro just before serving for a burst of freshness.
Final Thoughts about Salsa Verde Chicken Queso
This Salsa Verde Chicken Queso Dip is a testament to how simple ingredients can create something truly spectacular and comforting.
It’s the perfect dish to bring to any potluck or serve as a cozy appetizer on a chilly evening.
FAQs of Salsa Verde Chicken Queso
How do I know when the Salsa Verde Chicken Queso Dip is done?
The dip is ready when the cream cheese is fully melted, and the cheeses are smooth and creamy. This usually takes 2-3 hours on low or 1-1.5 hours on high in the slow cooker.
Can I substitute the chicken?
Absolutely! Shredded turkey or even plant-based chicken crumbles work well. For a vegetarian option, omit the chicken and perhaps add more beans or corn.
Can I freeze this crockpot dip?
Yes, you can freeze leftovers. Let the dip cool completely, then store it in an airtight container for up to 2 months. Reheat gently on the stovetop or in the microwave.
What are the best ways to serve this chicken queso?
Serve this warm, creamy dip with your favorite tortilla chips, sturdy crackers, or fresh vegetable sticks like bell peppers, carrots, and celery for a gluten-free option.
Salsa Verde Chicken Queso Dip
- Total Time: 3 hours 10 minutes
- Yield: 8 servings 1x
Description
This Salsa Verde Chicken Queso Dip is an ultimate comforting family favorite, perfect for game days or any gathering. Made easily in the Crockpot, it’s a crowd-pleaser that’s both delicious and simple.
Ingredients
- 2 cups shredded cooked chicken
- 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained
- 1 (4 oz) can diced green chilies
- 1 (15 oz) can black beans, rinsed and drained
- 1 (8 oz) package cream cheese, cubed
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Combine shredded chicken, Rotel tomatoes and green chilies (undrained), diced green chilies, and rinsed black beans in a slow cooker.
- Add the cubed cream cheese, shredded Monterey Jack cheese, and shredded cheddar cheese.
- Stir in garlic powder and onion powder.
- Cover and cook on low for 2-3 hours, or on high for 1-1.5 hours, stirring occasionally, until the cheese is melted and the dip is heated through.
- Stir well until smooth and creamy. If the dip is too thick, you can add a tablespoon or two of milk or water to reach desired consistency.
- Taste and season with salt and pepper as needed.
- Stir in fresh cilantro just before serving, if desired.
- Serve hot with tortilla chips, crackers, or vegetable sticks.
Notes
- For a spicier dip, use a can of Rotel with jalapeños or add a pinch of cayenne pepper.
- You can use rotisserie chicken for convenience.
- If you don’t have a slow cooker, you can make this on the stovetop over medium-low heat, stirring frequently until cheese is melted.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Appetizer/Dip
- Method: Crockpot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 350
- Fat: approx. 25g
- Saturated Fat: approx. 15g
- Carbohydrates: approx. 10g
- Protein: approx. 20g
