Crockpot Buffalo Chicken Dip
A creamy, spicy dip made with shredded chicken, cheese, and Buffalo sauce, perfect for game day or gatherings.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken Rotisserie chicken works wonderfully
- 8 oz cream cheese Softened and cubed
- 1/2 cup Frank's RedHot Buffalo sauce Adjust to taste for heat level
- 1/2 cup ranch dressing
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese Divided
- 1/2 cup crumbled blue cheese Optional
- 2 pieces green onions Thinly sliced
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Instructions
Preparation
- Shred the cooked chicken into bite-sized pieces, removing the skin for a healthier dip.
- Spray the slow cooker with non-stick cooking spray.
- Place cubed cream cheese at the bottom of the cooker.
- Pour Frank's RedHot Buffalo sauce, ranch dressing, and sour cream over the cream cheese.
- Add garlic powder and onion powder to enhance flavor.
- Add the shredded chicken and half of the shredded cheddar cheese; stir gently to combine.
Cooking
- Cover the slow cooker and set it on LOW for about 2 hours or HIGH for 1 hour.
- Stir the dip halfway through cooking.
- About 15 minutes before serving, sprinkle remaining cheddar cheese and optional blue cheese on top.
- Cover and allow cheese to melt.
Serving
- Garnish with sliced green onions and serve hot with tortilla chips, celery sticks, or other desired dippers.
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Notes
For thicker dip, use less ranch dressing or sour cream. Can substitute Greek yogurt for sour cream for a healthier option.