Smoked Chicken Queso Dip

This chicken queso dip combines tender smoked chicken with a rich, creamy blend of three cheeses. It’s seasoned with zesty green chiles and jalapeno for a gentle kick.

While the smoker does most of the work, you can also make this in the oven. The recipe comes together in a single skillet, which makes cleanup straightforward.

Why will you love Smoked Chicken Queso Dip?

Smoky Flavor: Smoking the chicken first infuses the entire dip with a deep, smoky taste you can’t get from just cooking it on the stove.

Three-Cheese Blend: Using Velveeta, cream cheese, and Pepper Jack creates a dip that is both very smooth and full of flavor.

One-Pan Cooking: After the chicken is cooked, everything gets mixed and heated in the same skillet for easy preparation and serving.

Smoked Chicken Queso Dip Ingredients

• Pasteurized Prepared Cheese: A product like Velveeta is key for a super smooth, classic queso texture that doesn’t split or get greasy.

• Chicken: Boneless, skinless chicken breasts work well, but thighs can be used for a richer flavor.

• Diced Tomatoes with Green Chiles: Look for brands like Rotel. You’ll use the entire can, liquid included, to add flavor and moisture.

• Pepper Jack Cheese: This adds a bit of spice. If you prefer a milder dip, you can substitute with Monterey Jack or mild cheddar.

Exact quantities are in the recipe card below.

How to Make Smoked Chicken Queso Dip

Step 1: Smoke the Chicken

First, season the chicken breasts all over. Place them in your preheated smoker and cook until they are fully cooked through. This step builds the foundational smoky flavor of the dip.

Step 2: Prepare the Dip Base

While the chicken smokes, cube the Velveeta and cream cheese and shred the Pepper Jack. Dice the jalapeno. This prep makes assembly quick once the chicken is ready.

Step 3: Combine and Heat

Shred or chop the cooked chicken and add it to a cast iron skillet. Add the cheeses, canned tomatoes with their liquid, jalapeno, and milk. Stir everything together before placing it on the smoker.

Step 4: Smoke the Queso

Let the dip cook in the smoker, stirring it once halfway through so the cheeses melt evenly. The dip is ready when it’s hot and bubbly all the way through.

What to Serve with Smoked Chicken Queso Dip

Serve this dip warm directly from the skillet with sturdy tortilla chips, pretzel bites, or crusty bread for dipping.

Helpful Tricks for Smoked Chicken Queso Dip

Food Safety: Ensure chicken is cooked to a safe internal temperature of 165°F (74°C).

Oven Method: No smoker? Bake the seasoned chicken at 400°F (200°C) for 20-25 minutes. Then, assemble the dip in an oven-safe skillet and bake at 350°F (175°C) for 25-30 minutes, stirring halfway, until hot and bubbly.

Adjusting Spice: For a milder dip, omit the fresh jalapeno and use Monterey Jack cheese instead of Pepper Jack. For more heat, leave some seeds in the jalapeno.

Smoothness is Key: Using a pasteurized prepared cheese product like Velveeta is important for achieving a consistently smooth and creamy texture that won’t separate.

How to Store and Freeze Smoked Chicken Queso Dip

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk to loosen it up if needed. Freezing is not recommended as the cheese texture will change.

Smoked Chicken Queso Dip Recipe FAQs

Can I make this without a smoker?

Yes, you can bake it in the oven. See the recipe notes for instructions on cooking the chicken and the dip in an oven.

My queso is too thick. How can I thin it out?

Simply stir in a tablespoon or two of milk at a time until the dip reaches your desired consistency.

Can I use a different kind of chicken?

Absolutely. Leftover rotisserie chicken is a great shortcut. Just shred about 2 cups and skip the first cooking step, adding the chicken directly to the skillet with the other ingredients.

Smoked Chicken Queso Dip

Smoky shredded chicken joins three kinds of cheese and zesty green chiles in this easy-to-make dip.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Appetizer

Cuisine American

Servings 10

Ingredients

  

• 1 lb boneless skinless chicken breasts (about 2), 450 g
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 16 oz pasteurized prepared cheese product (like Velveeta) cubed, 450 g
• 8 oz Pepper Jack cheese shredded, 225 g
• 4 oz cream cheese cubed, 115 g
• 1 can diced tomatoes with green chiles undrained, 10-oz / 280 g
• 1 fresh jalapeno finely diced, optional
• 1/2 cup milk 120 ml

Instructions

 

• Preheat your smoker to 225°F (107°C). In a small bowl, mix together the chili powder, garlic powder, salt, and pepper. Pat the chicken breasts dry and season them evenly on all sides with the spice mixture.
• Place the seasoned chicken directly on the smoker grates. Cook for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
• Remove the chicken from the smoker and let it rest for 5-10 minutes. Once cool enough to handle, chop or shred the chicken into bite-sized pieces.
• In a 10-inch or 12-inch cast iron skillet, combine the chopped chicken, cubed Velveeta, shredded Pepper Jack, cubed cream cheese, the entire can of diced tomatoes with green chiles (with liquid), diced jalapeno (if using), and milk.
• Place the skillet in the smoker. Cook for 60-90 minutes, stirring well after the first 45 minutes to combine the melting ingredients.
• The dip is ready when all the cheese has melted and the mixture is hot and bubbly throughout. Stir one last time before serving.
• Serve warm with tortilla chips or other dippers.

Notes

Food Safety: Ensure chicken is cooked to a safe internal temperature of 165°F (74°C).

Oven Method: No smoker? Bake the seasoned chicken at 400°F (200°C) for 20-25 minutes. Then, assemble the dip in an oven-safe skillet and bake at 350°F (175°C) for 25-30 minutes, stirring halfway, until hot and bubbly.

Adjusting Spice: For a milder dip, omit the fresh jalapeno and use Monterey Jack cheese instead of Pepper Jack. For more heat, leave some seeds in the jalapeno.

Smoothness is Key: Using a pasteurized prepared cheese product like Velveeta is important for achieving a consistently smooth and creamy texture that won't separate.

Keyword chicken dip, chicken queso dip, game day appetizer, queso recipe, smoked dip