If there’s one dish that never fails to bring people together on game day, it’s queso — and when you take it to the smoker, it becomes something truly special. This Smoked Chicken Queso is rich, creamy, and packed with smoky flavor from low-and-slow cooking over hickory-infused pellets. Add tender diced chicken, just the right amount of heat, and a few simple seasonings, and you’ve got a dip that’s guaranteed to steal the spotlight.

This isn’t a rushed stovetop queso. This is the kind that melts slowly, absorbs smoke, and builds layers of flavor the longer it cooks. It’s perfect for tailgates, backyard watch parties, or anytime you need a crowd-pleasing appetizer that feels elevated but is still incredibly easy to make.

Everything goes into one cast iron skillet, straight onto the smoker. A couple hours later, you’re pulling off a bubbling, golden queso that’s smooth, smoky, and impossible to stop eating.

Smoked Chicken Queso | Heath Riles BBQ

The key to great smoked queso is patience. Letting it cook low and slow allows the cheeses to melt evenly while picking up a subtle smoke flavor that doesn’t overpower the dip. Stirring throughout the cook keeps everything smooth, and giving it enough time ensures the jalapeños cook through and the chicken fully absorbs the flavors.

This version balances creamy cheese, savory chicken, gentle heat, and just enough spice to keep every bite interesting. It’s thick enough to scoop, but easy to thin out if you want something pourable for nachos or enchiladas later.

Once you make it this way, stovetop queso just won’t hit the same.

The Ingredients

These ingredients are simple, familiar, and easy to find — but when they come together on the smoker, they deliver big flavor.

• Velveeta Cheese. Sixteen ounces of Velveeta, diced into cubes, forms the base of this queso. It melts smoothly and creates that classic creamy texture that holds up perfectly during a long smoke.
• Pepper Jack Cheese. About eight ounces of pepper jack adds a little heat and depth. It balances the richness of the Velveeta and brings just enough bite to keep the queso from being one-note.
• Milk. Start with half a cup of milk to help everything melt and come together. Milk is your control knob here — add more later if you want a thinner consistency.
• Cooked Chicken Breast. A little over one pound of diced chicken breast gives this queso some serious substance. Freshly cooked chicken works great, but rotisserie chicken is an easy shortcut that still delivers excellent results.
• Fresh Jalapeño. One diced jalapeño adds freshness and heat. Remove the seeds for a milder queso, or leave them in if you like it spicy.
• Rotel Tomatoes with Green Chiles. One can of Rotel brings acidity, moisture, and that classic queso flavor everyone loves.
• Cream Cheese. About half a block (4 ounces) of cream cheese adds extra richness and helps make the queso ultra-smooth without being too heavy.
• Seasonings. Heath Riles Chicken Rub brings a Southwestern-style base that pairs perfectly with the cheese and chicken. A light sprinkle of Heath Riles Garlic Jalapeño Rub adds a little extra heat, and ground cumin — about ½ to ¾ teaspoon — is the secret ingredient that ties everything together.

The Setup

This queso was cooked on a Smokin Brothers Premier 30 running at a steady 275°F, fueled with Royal Oak 100% Charcoal and Hickory Pellets.

A 12-inch cast iron skillet gives the queso plenty of surface area to melt evenly while picking up smoke. Keep a wooden spoon nearby — you’ll be stirring every 15 to 20 minutes once things start melting.

The Process for Making Smoked Chicken Queso

Build the Queso Base

Add the diced Velveeta to your cast iron skillet, followed by the pepper jack cheese. Pour in the milk to help everything melt smoothly.

Layer in the diced chicken, jalapeño, Rotel, and cream cheese. There’s no need to stir yet — once the heat hits, everything will start to come together naturally.

Season generously with Heath Riles Chicken Rub, then add a light touch of Heath Riles Garlic Jalapeño Rub. Finish with the ground cumin, being careful not to overdo it.

Get It on the Smoker

Place the skillet on your preheated smoker and close the lid. Let the queso cook undisturbed for about 30–40 minutes before giving it its first stir.

At this stage, the cheese will be softening and beginning to melt, but the mixture won’t be fully combined yet.

Stir, Smoke, and Build Flavor

Continue cooking at 275°F, stirring every 15–20 minutes. Each stir helps incorporate the cheese, evenly distribute the chicken and vegetables, and ensure consistent smoke exposure.

After about an hour, the queso will be well on its way. Let it continue cooking low and slow.

Total cook time is 2 to 2½ hours, giving the jalapeños time to cook through and allowing the queso to fully absorb smoke.

Adjust the Consistency

Once fully melted, check the thickness. If it’s thicker than you like, add a little more milk and stir until smooth.

Water or chicken broth also work well if you want a lighter finish. For a pourable queso, add up to another half cup of liquid.

The Results

This smoked chicken queso is everything you want in a game-day dip — creamy, smoky, rich, and loaded with flavor. The Velveeta and cream cheese create a smooth, scoopable base, while the pepper jack and jalapeño add just enough heat.

The chicken adds heartiness without overpowering the queso, and the cumin brings subtle warmth. The smoke from the Royal Oak pellets ties it all together with that unmistakable backyard barbecue flavor.

Serving Suggestions

Serve this smoked chicken queso hot with tortilla chips, corn chips, or sturdy scoops that can handle a thick dip without breaking. This queso is rich and hearty, so chips with a little structure work best for getting a solid scoop every time.

If you’re looking to build out a full game day spread, this queso pairs perfectly alongside these crowd-favorite recipes:

• Brown Sugar Bacon Wrapped Chicken Bites on the Traeger Ironwood XL - Tender chicken bites wrapped in crispy bacon and glazed with brown sugar for the perfect sweet-and-savory bite that’s easy to grab and impossible to resist.
• Cheesy Bacon Meatball Sliders (Golden’s Cast Iron Cooker) - Juicy meatballs layered with melty cheese and smoky bacon on soft slider buns, delivering big flavor in a handheld bite that pairs perfectly with queso.
• Asian Drum Smoked Chicken Wings - Smoked wings finished with bold Asian-inspired flavors that balance sweet, savory, and just a touch of heat, adding variety and punch to your spread.

Serve them together and you’ve got a game-day lineup that covers smoky, cheesy, sweet, and savory from every angle.

Storing Leftovers

Store any leftover queso in an airtight container in the refrigerator for up to 3–4 days.

Reheat gently on the stovetop or in the microwave, stirring often. Add a splash of milk, water, or broth to bring it back to a smooth consistency.

Final Thoughts

Smoked queso never gets old — and adding chicken takes it to another level. This Smoked Chicken Queso delivers big flavor with minimal effort and fits perfectly into any game-day or backyard spread.

It’s smoky without being overpowering, rich without being heavy, and versatile enough to serve as a dip, sauce, or base for another dish. Once you make it this way, it’s bound to earn a permanent spot in your rotation.

Equipment and Tools

Smokin Brothers Premier 30, Royal Oak 100% Charcoal and Hickory Pellets, YETI 12-inch Cast Iron Skillet, Wooden Spoon, Measuring Cups