Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

a great dip for scoop chips.

Ingredients Nutrition


  1. In a 4-5 quart slow cooker sprayed with vegetable cooking spray, and place chicken thighs, enchilada sauce, green chilies, onion, and bell pepper in slow cooker.
  2. Cover and cook on low for 4-6 hours.
  3. Stir in cream cheese and American cheese and cook another 30 minutes. Stir several times during cooking.
  4. Serve with tortilla chips.
Most Helpful

Such a simple dip, but such lovely flavours.....DH and I really pigged out on this!!
I halved the recipe, and used low fat Philadelphia and Colby for the cheeses.
I think this would be absolutely amazing made into quesadillas or chimichangas..and fully intend to try it!!
Thanks for sharing this...Made for PRMR

Noo October 02, 2010