Description
This slow cooker Buffalo Chicken Dip is a creamy, spicy, and cheesy appetizer perfect for game days or parties. Made with shredded chicken, cream cheese, ranch dressing, hot sauce, and cheddar cheese, this dip is slow-cooked to a creamy perfection, making it an easy and crowd-pleasing dish to serve with chips or veggies.
Ingredients
Scale
Main Ingredients
- 16 ounces cream cheese, cubed (full fat)
- ½ cup chicken broth
- 4 cups cooked shredded chicken breast
- ¾ cup ranch dressing
- ½ cup hot sauce (Frank’s Redhot Sauce preferred)
- 1 ½ cups shredded cheddar cheese (preferably freshly shredded from the block)
Instructions
- Prepare the slow cooker: Lightly spray the slow cooker with cooking spray to prevent sticking. Add the cubed cream cheese and chicken broth into the base of the slow cooker. Then evenly top with the shredded cooked chicken.
- Add the sauces and cheese: Pour the ranch dressing and hot sauce evenly over the chicken layer. Finally, sprinkle the shredded cheddar cheese evenly over the top.
- Cook the dip: Set the slow cooker on low heat and cook for 3 to 4 hours or on high heat for 1 ½ hours. After the first hour of cooking, stir the mixture to help the cream cheese and cheddar melt evenly, then cover and continue cooking. Stir occasionally if needed until the dip is fully heated through, creamy, and the cheese is completely melted.
- Keep warm and serve: Once cooked, switch the slow cooker to the warm setting to keep the dip at serving temperature. Serve warm with tortilla chips, celery sticks, carrot sticks, or your favorite dippers, and enjoy this flavorful appetizer.
Notes
- If you do not have 4 cups of cooked chicken, cook about 2 ½ pounds of raw chicken breast (approximately 3 large breasts) to yield enough.
- You can use diced chicken, but shredding tends to absorb more liquid and blends better into the dip.
- Rotisserie chicken is an excellent shortcut; both white or dark meat can be used, but if using dark meat, clean it well before adding.
- For best texture and flavor, shred cheddar cheese from the block rather than using pre-shredded cheese, which contains anti-caking agents that can make the dip grainy.
- Optional toppings include crumbled blue cheese, chopped green onions, or crispy onion strings for added flavor and texture.
- This recipe is made in a 6-quart slow cooker but can also be prepared in a 4-quart slow cooker. To double the recipe, use an 8-quart slow cooker for best results. Fill crockpots between half and three-quarters full for optimal cooking.
Nutrition
- Serving Size: 1/12th of recipe (about 1/3 cup)
- Calories: 180
- Sugar: 1g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 45mg
