Crock Pot Buffalo Chicken Dip Recipe

Why Make This Recipe

Crock Pot Buffalo Chicken Dip is a tasty and easy dish that everyone loves. It’s perfect for parties, game days, or casual get-togethers. The combination of spicy buffalo sauce and creamy cheese makes this dip irresistible. Plus, cooking it in a crock pot means you can set it and forget it!

How to Make Crock Pot Buffalo Chicken Dip

Ingredients:

• 4 boneless skinless chicken breasts (cooked and shredded)
• 12 ounces cream cheese (cubed)
• 1/2 cup ranch dressing (homemade or store-bought)
• 1 cup hot sauce (I used Frank’s RedHot) plus more for serving
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup green onion (chopped, plus more for serving)
• 1 cup cheddar cheese (shredded)
• 1 cup mozzarella cheese (shredded)

Directions:

1. 
   

   Prepare the chicken: Bring a large pot of water to a boil over high heat. Carefully add the chicken breasts to the pot, ensuring they are fully submerged in water. Return to a boil and cover the pot with a tight-fitting lid. Remove from heat and let the chicken poach for about 30 minutes, or until fully cooked. Remove from the pot and set aside until cool enough to shred.

   
   
2. 
   

   Mix the ingredients: While the chicken cooks, prepare the remaining ingredients. Shred or chop the chicken into small bite-sized cubes and transfer it to a bowl of a 4-quart or larger slow cooker. Mix in cream cheese, ranch dressing, hot sauce, black pepper, garlic powder, onion powder, green onion, and both kinds of cheese.

   
   
3. 
   

   Cook: Cover and cook on LOW for 2-3 hours or on HIGH for 1-2 hours, until hot and bubbly. Sprinkle with fresh chopped green onion, hot sauce, and extra shredded cheese, if desired. Serve hot with tortilla chips, veggie sticks, or use in wraps the next day!

   
   

How to Serve Crock Pot Buffalo Chicken Dip

Serve the dip warm in a bowl along with tortilla chips, celery sticks, or carrot sticks for dipping. You can also set out some extra hot sauce and chopped green onions so everyone can customize their serving.

How to Store Crock Pot Buffalo Chicken Dip

If you have leftovers, let the dip cool to room temperature before storing. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it; just make sure to store it in a freezer-safe container. To reheat, warm it in the microwave or the crock pot until heated through.

Tips to Make Crock Pot Buffalo Chicken Dip

• Use rotisserie chicken for a faster option.
• For a milder dip, reduce the amount of hot sauce.
• Add more cheese! Mixing different cheeses can enhance the flavor.
• Pair it with plenty of dippers for variety, such as pita chips or sliced bell peppers.

FAQs

1. 
   

   Can I make this dip ahead of time?
   Yes, you can prepare and cook the dip ahead of time. Just reheat it when you’re ready to serve.

   
   
2. 
   

   What can I use if I don’t have ranch dressing?
   You can substitute ranch dressing with blue cheese dressing for a different flavor.

   
   
3. 
   

   Is this dip spicy?
   The spiciness depends on how much hot sauce you use. Adjust the amount to your liking for a milder or spicier dip.

   
   

Crock Pot Buffalo Chicken Dip

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A spicy and creamy buffalo chicken dip that’s perfect for parties and game days.

• Total Time: 135 minutes
• Yield: 8 servings

Ingredients

Scale 1x2x3x

• 4 boneless skinless chicken breasts (cooked and shredded)
• 12 ounces cream cheese (cubed)
• 1/2 cup ranch dressing (homemade or store-bought)
• 1 cup hot sauce (e.g., Frank’s RedHot)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup green onion (chopped)
• 1 cup cheddar cheese (shredded)
• 1 cup mozzarella cheese (shredded)

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Instructions

1. Bring a large pot of water to a boil over high heat. Carefully add the chicken breasts and cover the pot. Remove from heat and let the chicken poach for about 30 minutes, or until fully cooked. Shred the chicken.
2. In a bowl of a slow cooker, mix the shredded chicken with cream cheese, ranch dressing, hot sauce, black pepper, garlic powder, onion powder, green onion, cheddar cheese, and mozzarella cheese.
3. Cook on LOW for 2-3 hours or on HIGH for 1-2 hours until hot and bubbly. Sprinkle with green onion and serve with tortilla chips or veggie sticks.

Notes

For a faster option, use rotisserie chicken. Adjust the hot sauce for more or less spiciness.

• Author: maria
• Prep Time: 15 minutes
• Cook Time: 120 minutes
• Category: Appetizer
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten-Free

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 3g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 100mg