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Dinner served up as an easy appetizer – this chicken chili dip is a scaled down version of the main course, cooked in the crockpot with only 5 ingredients!
Happy Sunday, folks! I hope you’re all enjoying time with your families, or if you’re working (like I am – its graduation weekend here in CFLA), at least not working too hard!
Yep, it’s Sunday, and here I am with a new recipe…that means it’s a #SundaySupper week! Get used to these, folks, because I’m really enjoying the challenge that participating in these special roundups presents me. This week, we were asked to share our best 5 Ingredients or Less recipes.
My dear friend Gretchen gifted me with a mini Crock Pot a few weeks ago, and when I opened it, my brain immediately started putting together a list of things I could cook in it. I use my large slow cooker quite often for soups, chilis, and casseroles, but I’ve never had a mini-sized one, and have always wanted to try making small crockpot desserts and appetizers.
It hit me as I drove home from our Painting With A Twist session that night – I knew just what to make first. In spite of the fact that our afternoon highs are nearly hitting the nineties, Crockpot Chicken Chili Dip sounded so perfectly appetizing for a night of bingeing on Game of Thrones with Mr. Crumby.
JUST TAKE ME TO THE CHICKEN CHILI DIP ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy chicken dip recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
This is my favorite dip, and the funny part about it is that it’s actually a variation of a regular chili recipe I got from another friend. She brought it in for a charity chili cook-off at work and, much to her dismay, we jokingly referred to it as a chili dip.
So here I am, presenting it to you as such, with a couple of slight changes.
I love how easy it is to make! I usually use deli rotisserie chicken in it, but you could use any kind, even leftovers! You just mix it up in the crockpot with some zesty lime juice, your favorite salsa (mine happens to have black beans and corn), a heap of sour cream, and a mountain of cheese. The measurements in the recipe are just what I used, but I urge you to add however much you want of any of the ingredients!
I never say no to more cheese, personally.
In a couple of lazy hours, you’ll have a yummy appetizer that’s perfect to share around your #SundaySupper table! And I don’t know about you, but I’m all about food happening even while being lazy!
LOOKING FOR MORE EASY PARTY DIP RECIPES?
HELPFUL KITCHEN TOOLS FOR MAKING CHICKEN CHILI DIP:
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Crockpot Chicken Chili Dip
- 1/2 deli rotisserie chicken shredded
- 1 jar black bean & corn salsa
- 12 ounces sour cream
- 12 ounces Mexican shredded cheese blend
- Juice of 1 lime
- Place all ingredients in a 1.5-quart crockpot (or any size, but it fits perfectly in the mini!), and stir to evenly distribute.
- Cook for about 2 hours, or until everything is nice and melty and delicious.
- Serve with tortilla chips, or in a bowl if you just feel like chili!