Why You’ll LoveN Slow Cooker Green Chile Chicken Queso
Recipe
• Creamy, cheesy dip that stays warm and melty right in your slow cooker — ideal for entertaining.
• Quick and easy prep with simple ingredients like rotisserie chicken and green chile enchilada sauce.
• Customizable heat level — adjust jalapeño seeds or chili type to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
4 ounce can diced green chiles, drained
1 cup chopped rotisserie chicken breast
½ teaspoon cumin
½ teaspoon salt, or to taste
cilantro, for garnish
tortilla chips, Fritos Scoops, and/or celery sticks, for serving
Directions
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Heat the olive oil in a skillet over medium heat. Add the diced onion and jalapeño and sauté until softened; remove from heat.
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Add all cheeses, green chile enchilada sauce, diced green chiles, chopped chicken, cumin, salt, and the sautéed onion and jalapeño to a 4–6 quart slow cooker. Stir to combine.
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Cover the slow cooker and cook on LOW for 1½ to 2 hours, stirring every 20–30 minutes, until the cheese is completely melted and smooth.
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Once melted and creamy, switch the slow cooker to the WARM setting.
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Transfer some queso to a serving bowl, garnish with fresh cilantro, and serve with chips or veggies.
Servings and timing
Servings: 8
Prep time: 10 minutes
Cook time: 2 hours
Total time: 2 hours 10 minutes
Variations
• Extra spicy: Leave some jalapeño seeds in or use hot green chiles.
• Different cheeses: Substitute pepper Jack for more heat or mix in queso blanco for extra creaminess.
• Double batch: For larger crowds, double the ingredients and use a larger slow cooker.
Storage/Reheating
Store leftover queso in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 20–30 second bursts, stirring between each, until warm. If the queso thickens as it cools, stir in a splash of milk to loosen the texture.
FAQs
How spicy is this green chile queso dip?
The heat is mild to medium — you can adjust by adding more jalapeño seeds or choosing hot green chiles.
Can I make this without Velveeta?
Yes, though Velveeta helps create a super smooth melt; you can use all natural cheeses, but texture may vary.
What should I serve with this dip?
Tortilla chips, Fritos Scoops, celery sticks, and even warm pita wedges work well for dipping.
Can I prep this ahead of time?
Absolutely — assemble in the slow cooker insert, cover, and refrigerate until ready to cook.
Can I use fresh chicken instead of rotisserie?
Yes — cooked and chopped chicken breast or thigh meat works perfectly.
Is this gluten free?
Yes, this recipe is gluten free as long as the sauces and cheeses you use are certified gluten free.
How do I prevent the cheese from burning?
Stir occasionally during cooking and keep the slow cooker on WARM instead of LOW once melted.
Can I freeze the leftovers?
You can freeze queso, but the texture may change slightly. Thaw in the fridge and reheat gently with a splash of milk.
Can I make this in an Instant Pot?
You can melt the ingredients in a pot on SAUTE mode, stirring frequently, though a slow cooker keeps it warm longer for serving.
What’s the best way to adjust the consistency if it’s too thick?
Stir in milk a little at a time until you reach your desired creaminess.
Conclusion
This Slow Cooker Green Chile Chicken Queso is a simple, cheesy, and irresistible dip that’s perfect for parties, game day, or cozy nights at home. With easy prep and a flavorful blend of cheeses and green chiles, it’s sure to become a favorite in your recipe rotation.
