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CrockPot Barbecue Chicken Dip.

CrockPot Barbecue Chicken Dip

A creamy, smoky and tangy barbecue chicken queso dip that will be a hit at any party. 

Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 10 party people
Author Chris

Ingredients

  • 2 cups smoked chicken (1/2 - 1 inch dice)
  • 5 slices fully cooked bacon (diced)
  • 8 ounces cream cheese (non low-fat, cut into 1 inch cubes)
  • 2 cups shredded white cheddar cheese (non low-fat)
  • 2 cups shredded white monterey jack cheese (non low-fat)
  • 1/2 cup sour cream (non low-fat)
  • 2 cans Rotel (10 ounce cans)
  • 1/2 cup barbecue sauce (An Eastern Carolina vinegar sauce works well.)
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 pinch salt and pepper (to taste)
  • 1 tbsp chopped green onion

Instructions

  1. Turn slow cooker on to its low setting.
  2. Chop cream cheese into one inch cubes. Place into slow cooker.

  3. Add shredded cheeses to the slow cooker, along with the chicken, bacon, sour cream, and Rotel.

  4. Once the queso has begun to melt together, add the barbecue sauce, garlic powder, paprika, cayenne pepper, salt and pepper.

  5. Let cook in the slow cooker for at least two hours, being sure to stir frequently (at least every ten minutes).

  6. Once fully melted and warmed, set the slow cooker to the warm setting, top with green onion, and serve with tortilla chips.