Description
This Crockpot Buffalo Chicken Dip is a creamy, spicy appetizer perfect for game day or parties. Made with shredded chicken, cream cheese, hot sauce, and a blend of cheeses, it’s slow-cooked to perfection and served warm with chips or veggies.
Ingredients
Scale
Dip Base
- 16 ounces cream cheese, softened
- 1 cup hot sauce, Franks RedHot recommended
- ¾ cup ranch dressing
Mix-ins
- 4 cups cooked shredded chicken
- ¾ cups shredded cheddar cheese, divided
- ¾ cups shredded mozzarella cheese, divided
- ¼ cup crumbled blue cheese, divided
- 3 tablespoons sliced green onions, divided
Instructions
- Make the Buffalo Sauce: In a large bowl, whisk together softened cream cheese, hot sauce, and ranch dressing. It’s okay if a few small lumps remain.
- Mix the Ingredients: Add the shredded chicken, ½ cup cheddar cheese, ½ cup mozzarella cheese, 2 tablespoons blue cheese, and 2 tablespoons green onions. Stir with a spatula until combined.
- Slow Cook the Dip: Transfer the mixture to a 3 to 6-quart slow cooker. Cover and cook on high setting for 2 to 2 ½ hours or low setting for 3 to 3 ½ hours. The dip should be hot and reach at least 160ºF (71ºC).
- Add More Cheese: Stir to combine. Sprinkle ¼ cup cheddar cheese and ¼ cup mozzarella cheese on top. Cover and cook on high setting until the cheese is melted, about 15 to 30 minutes.
- Serve: Garnish with 2 tablespoons of blue cheese and 1 tablespoon of green onions. Serve hot with tortilla chips, toasted bread slices, celery sticks, or carrot sticks.
Notes
- Use cooked chicken from a rotisserie or leftover chicken to save prep time.
- Feel free to adjust the hot sauce amount to your preferred spice level.
- Make sure to stir the dip occasionally during slow cooking for even heating.
- For a thicker dip, cook uncovered during the last 30 minutes to allow some liquid to evaporate.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 30 mg
