Easy slow cooker chicken dip recipe with tequila. This Crock Pot Margarita Chicken Dip will be a great appetizer for Cinco de Mayo, summer cookout, or your next party.
Course Appetizer
Cuisine American, Mexican
Keyword margarita chicken, mexican dip
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Servings 12
Calories 235kcal
Author Darlene Kratz
Ingredients
12ozcream cheese,softened
1 1/2cupschicken,cooked and shredded (a rotisserie chicken works well)
2 1/2cupsMonterrey jack cheese,shredded
1/4cuptequila
1/4cuplime juice
1tbsplime zest
2tbspfresh orange juice
1tspkosher salt
1tspcumin
2clovesgarlic,minced
Small container of Pico de Gallo(store bought or homemade)
Instructions
Cut the cream cheese into small cubes (approximately 1 inch) and layer across the bottom of a medium sized crock pot.
Spread the shredded chicken over top of the cream cheese and cover with shredded cheese. Add the remaining ingredients to the crock pot.
Turn the crock pot on high, cover, and heat for about an hour or until the dip is heated through. Stir the dip several times as it is warming up to mix the ingredients together and keep the bottom from browning.
Serve warm with tortilla chips and top with Pico de Gallo.