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 (Easy Crockpot Recipe)

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

Scale

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

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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