Crockpot Chicken Enchilada “Dip Bowl”
Think all the best parts of an enchilada — melty cheese, spiced chicken, and creamy heat — but scooped right into a bowl. This low-carb, high-flavor dish is your slow cooker’s new signature move. It’s rich, zesty, and endlessly customizable with your favorite toppings. Perfect for taco night, game day, or anytime you want that enchilada comfort without the carbs.
- Prep Time: 10 mins
- Cook Time: 6–7 hours (low)
- Total Time: ~6.5 hours
- Yield: 6 servings 1x
- Category: Dinner
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
1 can (10 oz) red enchilada sauce
1 can (4 oz) diced green chiles
1 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 block (8 oz) cream cheese, cubed
1 cup shredded cheddar or Mexican blend cheese
Toppings:
Sliced avocado
Sour cream
Jalapeño slices
Cilantro, green onions, lime wedges
Instructions
Add chicken, enchilada sauce, green chiles, and spices to the slow cooker.
Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken shreds easily.
Shred chicken in the pot, then stir in cream cheese and shredded cheese until melted and smooth.
Serve in bowls with your favorite toppings.
Nutrition
- Calories: ~410 per serving
- Fat: 28g per serving
- Carbohydrates: 5g (net)per serving
- Fiber: 2g per serving
- Protein: 29g per serving
Find it online: https://ketospoonful.com/crockpot-chicken-enchilada-dip-bowl/