Welcome to this collection of delicious recipes! Each recipe has been carefully crafted with detailed instructions and ingredient lists to help you create amazing dishes.
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Table of Contents
- 1 Chicken Enchilada Dip
- 2 Chicken Enchilada Dip
- 3 Chicken Nacho Dip
- 4 Chicken Nacho Dip
- 5 Margarita Chicken Dip
- 6 Margarita Chicken Dip
- 7 Cheesy Ranch Chicken Dip
- 8 Cheesy Ranch Chicken Dip
- 9 Cowboy Crack Dip
- 10 Cowboy Crack Dip
- 11 Queso Spinach Dip
- 12 Queso Spinach Dip
- 13 Spinach Artichoke Dip
- 14 Spinach Artichoke Dip
- 15 Cheesy Bean Dip
- 16 Cheesy Bean Dip
- 17 Street Corn Dip
- 18 Street Corn Dip
- 19 Buffalo Chicken Dip
- 20 Buffalo Chicken Dip
- 21 Velveeta Rotel Dip
- 22 Velveeta Rotel Dip
- 23 Symphony Bar Fondue
- 24 Symphony Bar Fondue
- 25 Chicken Taco Dip
- 26 Chicken Taco Dip
- 27 White Bean Hummus
- 28 White Bean Hummus
- 29 Smores Fondue
- 30 Smores Fondue
Chicken Enchilada Dip
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Check PriceThis creamy, cheesy dip brings all the flavors of your favorite chicken enchiladas without any of the rolling or fussing. I love that you can literally dump everything into your slow cooker in the morning and come home to a bubbling pot of Mexican-inspired goodness that’ll have everyone hovering around the appetizer table. The cream cheese melts into the shredded chicken and enchilada sauce to create this ridiculously smooth, scoopable texture that clings perfectly to tortilla chips.
The secret to making this dip extra special is using rotisserie chicken—it saves you so much time and adds incredible flavor. I like to top mine with fresh cilantro, diced tomatoes, and a squeeze of lime right before serving, which brightens up all those rich, melty flavors. Fair warning: you might want to make a double batch because this one disappears fast!
Ingredients
Method
- Spray the inside of your slow cooker with non-stick cooking spray.
- Add the shredded chicken, cream cheese cubes, sour cream, enchilada sauce, 1.5 cups of the shredded cheese, green chiles, cumin, and garlic powder to the slow cooker.
- Stir everything together until well combined, then cover and cook on low for 2-3 hours, stirring occasionally, until the cheese is melted and the dip is hot and bubbly.
- About 15 minutes before serving, sprinkle the remaining 1/2 cup cheese on top, cover, and let it melt.
- Garnish with fresh cilantro and serve warm with tortilla chips.
Chicken Nacho Dip
If you’ve ever wished you could just skip the chips and eat an entire pan of loaded nachos with a spoon, this dip is your dream come true. It’s got everything you pile onto game-day nachos—seasoned chicken, gooey cheese, zesty jalapeños, and all the fixings—transformed into the ultimate crowd-pleasing dip. The slow cooker does all the heavy lifting, melting everything together into this gloriously messy, utterly irresistible cheese pull that’ll make you the hero of any party.
What I really appreciate about this recipe is how customizable it is. Got picky eaters? Leave the jalapeños on the side. Want it heartier? Add some black beans or corn. The Velveeta might seem old-school, but trust me—it’s the key to getting that perfect, never-grainy consistency that stays smooth even after hours in the slow cooker. Serve it with sturdy tortilla chips and watch it vanish before your eyes.
Ingredients
Method
- Place chicken breasts in the bottom of your slow cooker and sprinkle the taco seasoning evenly over them, then add 1/4 cup water.
- Cover and cook on low for 3-4 hours or on high for 2 hours, until the chicken is cooked through and shreds easily with a fork.
- Remove the chicken and shred it with two forks, then return it to the slow cooker.
- Add the Velveeta cubes, diced tomatoes with chiles, cream cheese, cheddar cheese, jalapeños, sour cream, and milk to the slow cooker with the shredded chicken.
- Stir everything together, cover, and cook on low for 1 additional hour, stirring every 20 minutes, until all the cheese is melted and the dip is smooth and creamy.
- Serve hot with tortilla chips and optional toppings like extra jalapeños, green onions, or cilantro.
Margarita Chicken Dip
This dip is basically a party in a crock pot—it combines tender chicken with all the bright, zesty flavors of a good margarita, minus the hangover. The lime juice and tequila (yes, actual tequila!) give it this amazing tangy kick that sets it apart from your standard chicken dips, while the triple sec adds just a hint of sweetness that balances everything perfectly. It’s sophisticated enough for a girls’ night but crowd-pleasing enough for a backyard barbecue.
Don’t worry about the alcohol—most of it cooks off during the slow cooking process, leaving behind just pure flavor magic. I like to use fresh lime juice rather than bottled because it makes such a difference in brightness, and sprinkling some lime zest on top right before serving takes it over the edge. Pair this with lime-flavored tortilla chips for the full margarita experience, and you might just hear your guests asking for the recipe before they’ve even finished their first scoop.
Ingredients
Method
- In your slow cooker, combine the shredded chicken, cream cheese cubes, sour cream, 1.5 cups of the Monterey Jack cheese, lime juice, tequila, and triple sec.
- Add the diced green chiles, lime zest, salt, and cayenne pepper, then stir everything together until well mixed.
- Cover and cook on low for 2-3 hours, stirring every hour, until the cheese is completely melted and the dip is hot throughout.
- Sprinkle the remaining 1/2 cup cheese on top, cover, and cook for an additional 15 minutes until melted.
- Garnish with fresh cilantro and additional lime zest if desired, and serve warm with tortilla chips and lime wedges on the side.
Cheesy Ranch Chicken Dip
This is the dip that’ll have everyone hovering around the slow cooker asking for the recipe. The magic happens when cream cheese melts into shredded chicken with ranch seasoning, creating this incredibly creamy base that’s basically addictive. I love that you can throw everything in before you start getting ready for the party, and it’ll be perfectly melted and bubbly by the time guests arrive.
The secret to making this extra special is using rotisserie chicken—it saves so much time and adds amazing flavor. Make sure to shred it really well so every scoop gets those tender chicken pieces. I always keep the slow cooker on warm throughout the party because this dip is even better when it stays nice and gooey. Serve it with sturdy tortilla chips or toasted baguette slices that can handle all that cheesy goodness.
Ingredients
Method
- Spray the inside of your slow cooker with non-stick cooking spray.
- Add the shredded chicken, cream cheese cubes, sour cream, ranch dressing, and ranch seasoning mix to the slow cooker and stir to combine.
- Sprinkle the cheddar and mozzarella cheese over the top and mix everything together until well incorporated.
- Cover and cook on LOW for 2-3 hours, stirring occasionally, until the cheese is completely melted and the dip is hot and bubbly.
- Top with crumbled bacon and sliced green onions before serving.
- Keep the slow cooker on the warm setting during the party and serve with tortilla chips or toasted bread.
Cowboy Crack Dip
They call it “crack” dip for a reason—people literally cannot stop eating it! This hearty, Southwestern-style dip combines ground beef, beans, and all those bold flavors that make Tex-Mex food so irresistible. What I love most is how it’s basically a complete meal in dip form, so it really sticks with your guests and keeps them satisfied. Plus, it’s one of those dishes that actually tastes better after sitting in the slow cooker for a while as all those flavors meld together.
Don’t skip browning the ground beef beforehand—it only takes a few extra minutes and makes such a difference in the final flavor. The combination of cream cheese and shredded cheddar creates this velvety texture that coats everything perfectly. I like to set out bowls of toppings like sour cream, green onions, and jalapeños so everyone can customize their chips exactly how they like them.
Ingredients
Method
- In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon, until fully cooked, about 8-10 minutes. Drain excess fat.
- Stir the taco seasoning into the cooked beef and add 1/4 cup water, simmering for 2-3 minutes until the mixture thickens.
- Transfer the seasoned beef to the slow cooker and add the cream cheese cubes, black beans, pinto beans, corn, diced tomatoes with green chiles, cheddar cheese, Monterey Jack cheese, and salsa. Stir to combine.
- Cover and cook on LOW for 2 hours, stirring every 30 minutes, until the cheese is melted and the dip is smooth and creamy.
- Switch to the warm setting for serving and stir occasionally to maintain a smooth consistency.
- Serve with tortilla chips and offer bowls of sour cream, green onions, and jalapeños on the side for topping.
Queso Spinach Dip
This is my go-to when I want to sneak some veggies into party food without anyone complaining! The creamy queso completely disguises the spinach, but you still get that pop of color and nutrition. It’s like someone took classic spinach artichoke dip and gave it a Tex-Mex makeover with the addition of that silky, spicy queso. Trust me, even the pickiest eaters at your party won’t be able to resist this one.
The key is using real cheese—not just the processed stuff—along with some Velveeta for that perfect melty consistency that won’t break or get grainy. Make sure to drain your spinach really well by squeezing it in a clean kitchen towel, otherwise you’ll end up with a watery dip. I’ve found that adding a can of diced green chiles gives it just the right amount of kick without making it too spicy for kids. Keep this on the warm setting and give it a stir every now and then to keep it silky smooth.
Ingredients
Method
- Spray the slow cooker with non-stick cooking spray and add the cubed Velveeta and cream cheese.
- Add the Monterey Jack cheese, pepper jack cheese, milk, garlic powder, and cumin to the slow cooker and stir to combine.
- Squeeze the thawed spinach in a clean kitchen towel to remove all excess moisture, then add it to the slow cooker along with the drained diced tomatoes with green chiles and diced green chiles.
- Cover and cook on LOW for 1.5-2 hours, stirring every 30 minutes, until all the cheese is melted and the dip is smooth and creamy.
- Stir well before serving and switch to the warm setting to keep the dip at the perfect consistency throughout your party.
- Serve with tortilla chips, pita chips, or fresh vegetables for dipping.
Spinach Artichoke Dip
This is the dip that disappears first at every single party I bring it to, and I’m not even exaggerating. There’s something magical about how the slow cooker melds all those creamy, garlicky flavors together while you’re doing literally anything else. The best part? You can prep everything the night before, dump it in the slow cooker before guests arrive, and look like a total rockstar without breaking a sweat.
Here’s my secret: don’t skimp on draining your spinach and artichokes. I learned this the hard way after serving what looked like a green puddle at my son’s birthday party. Now I squeeze them in a clean kitchen towel until my arms hurt, and the dip comes out perfectly thick and scoopable every single time. Your crackers and chips will thank you!
Ingredients
Method
- Squeeze the thawed spinach in a clean kitchen towel to remove all excess moisture.
- In a large bowl, mix together cream cheese, sour cream, and mayonnaise until smooth.
- Add the drained spinach, chopped artichokes, mozzarella, Parmesan, garlic, salt, and pepper to the bowl and stir until well combined.
- Transfer the mixture to a greased slow cooker and spread evenly.
- Cover and cook on low for 2 hours, stirring occasionally, until hot and bubbly.
- Serve warm with crackers, baguette slices, or tortilla chips.
Cheesy Bean Dip
When I need to feed a crowd without spending a fortune, this is my go-to recipe. It’s hearty enough that people actually feel satisfied instead of just mindlessly snacking, which means you might even have leftovers for tomorrow’s lunch (though that rarely happens at my house). The layers of cheese get all melty and gooey, while the beans add that satisfying protein punch that keeps everyone happy until dinner.
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I’ve made this for football parties, playdates, and those last-minute “the neighbors are coming over” moments. The beauty is that you probably have most of these ingredients in your pantry right now. Just set it on low and let it work its magic while you tackle the rest of your party prep—or let’s be real, while you finally sit down for five minutes.
Ingredients
Method
- Spray the inside of your slow cooker with cooking spray to prevent sticking.
- In the slow cooker, combine refried beans, cream cheese, sour cream, and taco seasoning, stirring until smooth.
- Add the cheddar cheese, Monterey Jack cheese, green chiles, and salsa, mixing until everything is well incorporated.
- Cover and cook on low for 2.5 hours, stirring every 45 minutes to ensure even melting.
- Once the dip is hot and all the cheese is melted, give it a final stir and garnish with fresh cilantro.
- Serve immediately with tortilla chips, keeping the slow cooker on warm setting.
Street Corn Dip
If you’ve never had Mexican street corn, imagine all those amazing flavors—smoky, tangy, creamy, and just a little spicy—transformed into the most addictive dip you’ve ever tried. This recipe brings those summer street fair vibes right into your living room, and the slow cooker keeps everything at that perfect warm, melty temperature that makes people keep going back for “just one more scoop.”
I like to char my corn in a hot skillet before adding it to the slow cooker because it adds that authentic street corn flavor that really makes this dip special. Yes, it’s an extra step, but trust me—the depth of flavor is so worth those extra ten minutes. Set out plenty of tortilla chips because this one goes fast, especially if you’ve got teenage boys like I do!
Ingredients
Method
- Heat a large skillet over high heat and char the corn kernels in batches until they have golden brown spots, about 5-6 minutes per batch.
- In a large bowl, beat together cream cheese, mayonnaise, and sour cream until smooth and creamy.
- Add the charred corn, Mexican blend cheese, half of the cotija cheese, jalapeños, garlic, chili powder, and smoked paprika to the bowl and mix well.
- Transfer the mixture to a greased slow cooker and spread evenly.
- Cover and cook on low for 2 hours, stirring once halfway through, until hot and bubbly.
- Before serving, stir in the cilantro and lime juice, then top with the remaining cotija cheese and serve with tortilla chips.
Buffalo Chicken Dip
If there’s one dip that disappears faster than any other at my parties, it’s this one. There’s something absolutely irresistible about the combination of tender shredded chicken, tangy buffalo sauce, and creamy cheese that keeps everyone coming back with their chips until the slow cooker is scraped clean. I love that I can toss everything in before guests arrive and let it work its magic while I focus on other party prep.
The beauty of making this in the slow cooker is that it stays perfectly warm and creamy throughout your entire event—no rushing to reheat or dealing with that sad, congealed dip situation. I always keep extra tortilla chips on hand because you’ll need them, and don’t be surprised when guests start asking for the recipe before they’ve even grabbed their coats to leave.
Ingredients
Method
- Spray the inside of your slow cooker with non-stick cooking spray.
- Add the softened cream cheese, ranch dressing, and buffalo sauce to the slow cooker and stir until well combined.
- Mix in the shredded chicken and 1 cup of the cheddar cheese, stirring everything together.
- Cover and cook on low for 2 hours, stirring occasionally.
- During the last 15 minutes, sprinkle the remaining cheddar cheese and blue cheese crumbles on top and allow to melt.
- Garnish with chopped green onions before serving with tortilla chips, celery sticks, or crackers.
Velveeta Rotel Dip
This is the ultimate crowd-pleaser that proves simple is often best. With just two main ingredients, this dip has saved me more times than I can count when I needed something quick but knew it had to be delicious. The slow cooker keeps that perfect smooth, silky texture that makes Velveeta famous, and you don’t have to worry about it burning on the bottom like you would on the stovetop.
I’ve been making this since my college days, and it’s evolved into my go-to for game day, last-minute get-togethers, and even holiday parties. The hint of spice from the Rotel tomatoes keeps things interesting without being overwhelming for kids or anyone who’s not into super spicy food. Pro tip: this reheats beautifully, though in my experience, there are rarely leftovers to worry about.
Ingredients
Method
- Brown the ground beef in a skillet over medium-high heat, breaking it into small pieces as it cooks, then drain the fat completely.
- Cut the Velveeta cheese into 1-inch cubes for easier melting.
- Add the cubed Velveeta, both cans of Rotel with their liquid, cooked ground beef, garlic powder, and cumin to the slow cooker.
- Cover and cook on low for 1 hour, stirring every 20 minutes until the cheese is completely melted and smooth.
- Keep on the warm setting during your party, stirring occasionally, and garnish with fresh cilantro if desired.
- Serve with tortilla chips, corn chips, or soft pretzel bites.
Symphony Bar Fondue
When I want to bring something a little special to the dessert table, this chocolate fondue is my secret weapon. Using Symphony bars gives you that perfect balance of creamy milk chocolate with little toffee bits that add the most wonderful texture and depth of flavor. It feels fancy and indulgent, but honestly, it’s one of the easiest things you’ll make, and your slow cooker does all the heavy lifting.
What I love most is setting up a whole spread of dippers—strawberries, pound cake cubes, pretzels, marshmallows—and watching everyone gather around the slow cooker like it’s a campfire. It becomes this interactive dessert experience that gets people talking and laughing. The slow cooker keeps the chocolate at the ideal consistency for hours without any fussing or stirring, so you can actually enjoy your own party instead of babysitting a fondue pot.
Ingredients
Method
- Break the Symphony bars into individual pieces and place them in the slow cooker.
- Add the heavy cream, milk, and butter to the slow cooker with the chocolate.
- Cover and cook on low for 45-60 minutes, stirring every 15-20 minutes until the chocolate is completely melted and the mixture is smooth.
- Stir in the vanilla extract and salt until well combined.
- Turn the slow cooker to the warm setting to keep the fondue at the perfect consistency throughout your party.
- Serve with strawberries, banana slices, pound cake cubes, pretzels, marshmallows, or graham crackers for dipping.
Chicken Taco Dip
This is the dip that disappears first at every single party I bring it to, and I’m not exaggerating. There’s something magical about tender, shredded chicken mixed with cream cheese, salsa, and perfectly melted cheese that makes people lose all self-control around the slow cooker. I’ve learned to always keep the ingredients on hand because my kids request this for movie nights, game days, and pretty much any excuse they can think of.
The best part? You can literally throw everything in the slow cooker and walk away. No browning, no sautéing, no standing over the stove. Just dump and go, which is exactly what we need when we’re already juggling a million party prep tasks. I like to shred the chicken right in the slow cooker with two forks—it takes maybe two minutes and saves dirtying another dish.
Ingredients
Method
- Place chicken breasts in the bottom of your slow cooker.
- Add cream cheese, salsa, 1 cup of the shredded cheese, taco seasoning, sour cream, and green chiles to the slow cooker.
- Cover and cook on low for 4 hours, or until chicken is cooked through and shreds easily with a fork.
- Shred the chicken directly in the slow cooker using two forks and stir everything together until well combined.
- Top with the remaining 1 cup of shredded cheese, cover, and let cook for an additional 10-15 minutes until cheese is melted.
- Serve warm with tortilla chips, and garnish with diced tomatoes, green onions, or cilantro if desired.
White Bean Hummus
I never thought about making hummus in a slow cooker until a friend who owns a Mediterranean restaurant shared this trick with me. The slow, gentle heat transforms white beans into the creamiest, dreamiest hummus you’ve ever tasted—even better than the traditional chickpea version, in my opinion. The beans get so incredibly soft that you barely need to blend them, and the flavor develops in a way that just doesn’t happen when you’re working with canned beans straight from the pantry.
What I love about this recipe is how it frees you up to actually enjoy your own party. Start it in the morning, and by afternoon you’ll have warm, fragrant hummus that makes your whole house smell like a cozy café. Serve it warm right from the slow cooker with pita chips, and watch your guests’ faces light up when they taste how different this is from store-bought versions.
Ingredients
Method
- Add the soaked and drained white beans, vegetable broth, and smashed garlic cloves to your slow cooker.
- Cover and cook on low for 6 hours, or until beans are extremely tender and falling apart.
- Drain the beans, reserving 1 cup of the cooking liquid, and let cool for 10 minutes.
- Transfer the beans and garlic to a food processor and add tahini, lemon juice, olive oil, cumin, and salt.
- Blend until smooth and creamy, adding reserved cooking liquid a tablespoon at a time until you reach desired consistency.
- Transfer to a serving bowl, drizzle with olive oil, sprinkle with paprika, and serve warm with pita chips or fresh vegetables.
Smores Fondue
This dip is pure childhood nostalgia in a slow cooker, and it’s the one dessert dip that makes adults and kids equally excited. I started making this for my daughter’s birthday parties, and now the other moms specifically ask if “the s’mores dip” will be there before they RSVP. It’s gooey, it’s chocolatey, and those toasted marshmallows on top get all golden and caramelized right in the slow cooker—no campfire required.
Fair warning: you’ll want to station yourself near this one because it goes fast, and someone needs to remind people that graham crackers work better than fingers for scooping (though I’ve been guilty of the finger method myself). The slow cooker keeps everything at the perfect temperature for hours, so unlike fondue pots that can scorch, this stays silky smooth from the first dip to the last.
Ingredients
Method
- Add the semi-sweet chocolate chips, milk chocolate chips, and heavy cream to your slow cooker and stir to combine.
- Cover and cook on low for 1 hour, stirring every 20 minutes, until chocolate is completely melted and smooth.
- Stir in the vanilla extract until well combined.
- Spread the mini marshmallows evenly over the top of the melted chocolate.
- Increase heat to high, leave uncovered, and cook for 15-20 minutes until marshmallows are golden brown and toasted on top.
- Serve immediately with graham crackers, fresh strawberries, and banana slices for dipping.
