Crockpot Buffalo Chicken Dip
A creamy and spicy dip that combines shredded chicken, buffalo sauce, and cheese, perfect for game days and gatherings.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken (rotisserie chicken works wonderfully) Shred into bite-sized pieces.
- 8 oz cream cheese (softened and cubed) Ensure it's softened for easy mixing.
- 1/2 cup Frank's RedHot Buffalo sauce Adjust to taste for heat level.
- 1/2 cup ranch dressing Choose your favorite brand.
- 1/2 cup sour cream Adds creaminess.
- 1 cup shredded cheddar cheese (divided) Reserve half for topping.
- 1/2 cup crumbled blue cheese Optional for extra flavor.
- 2 pcs green onions (thinly sliced) For garnish.
- 1/4 tsp garlic powder Enhances flavor.
- 1/4 tsp onion powder Gives a savory note.
Instructions
Preparation
- Shred the cooked chicken into bite-sized pieces. If using a rotisserie chicken, remove the skin and focus on the tender white and dark meat.
- Spray the slow cooker with non-stick cooking spray or line it with a slow cooker liner.
- Place the cubed cream cheese into the bottom of the slow cooker, spreading it evenly.
- Pour the Frank's RedHot Buffalo sauce over the cream cheese.
- Add the ranch dressing and sour cream to the slow cooker.
- Sprinkle in the garlic powder and onion powder.
Cooking
- Add the shredded chicken and half of the cheddar cheese to the slow cooker. Stir gently to combine.
- Cover and cook on LOW for 2 hours or on HIGH for 1 hour, stirring halfway through.
- About 15 minutes before serving, sprinkle the remaining cheddar cheese and optional blue cheese crumbles on top.
- Cover again to allow the cheese to melt.
Serving
- Garnish with sliced green onions and serve with a variety of dippers like tortilla chips, celery, or pita chips.
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Notes
For best results, use high-quality ingredients. Adjust Buffalo sauce based on heat preference. This dip can be frozen for up to 2 months.