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Chip lifting chicken jambalaya dip out of the bowl.
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Chicken Jambalaya Recipe

Cheesy chicken and rice melted with salsa, refried beans, and enchilada sauce is this Chicken Jambalaya recipe. This is a quick and easy crockpot chip dip that's perfect for your next game day, holiday party, or get-together.
Course Appetizer, Snack
Cuisine Mexican
Keyword Chicken Jambalaya
Prep Time 5 minutes
Cook Time 2 hours
Servings 20

Ingredients

  • 12.5 ounces cannned chicken 1 can, drained
  • 1 cup minute rice uncooked
  • 10 ounces red enchilada sauce 1 can
  • 16 ounces salsa 1 jar, your favorite brand and spice
  • 10 ounces refried beans 1 can
  • 16 ounces Velveeta Cheese cubed

Instructions

  • Add all ingredients to a medium crockpot and stir. Cook on high for about 2 hours OR cook on low for about 4 hours until the dip is hot and bubbling. Then just keep warm. Stir occasionally. Serve warm and with tortilla chips. Enjoy!

Notes

Tip:
Add more chicken for a heartier dip. 
Add more rice to thicken the dip.