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Buffalo Chicken Dip in a Crock Pot

Creamy buffalo chicken dip in a crock pot with chips and celery
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This is the ultimate set-it-and-forget-it appetizer for any gathering. Using a slow cooker ensures a velvety, non-separated dip with the perfect blend of tangy hot sauce, creamy cheese, and shredded chicken. It is a guaranteed crowd-pleaser that lets you relax and enjoy the party.

Ingredients

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  • 3 cups cooked, shredded chicken (from rotisserie or 1.5 lbs boneless, skinless breasts/thighs)
  • 8 oz block cream cheese, softened
  • 1 cup Frank's RedHot Original Cayenne Pepper Sauce
  • 1 cup ranch dressing (or blue cheese dressing)
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup crumbled blue cheese (optional)
  • 2 green onions, thinly sliced (for garnish)

Instructions

  1. Add the softened cream cheese, ranch dressing, and Frank's RedHot sauce to a 4-6 quart crock pot. Turn to LOW and let sit for 15 minutes to warm slightly, then stir until relatively smooth.
  2. Stir in the shredded chicken, 1 cup of the shredded cheddar cheese, and all of the crumbled blue cheese (if using) until evenly combined.
  3. Cover and cook on LOW for 2 hours, avoiding frequent lid removal. About 30 minutes before serving, stir the dip.
  4. Sprinkle the remaining 1/2 cup of cheddar cheese over the top, cover, and let melt for about 10-15 minutes.
  5. Stir once more, garnish with sliced green onions, and serve directly from the crock pot set to WARM.

Notes

For best texture, always cook on LOW. High heat can cause separation. You can use frozen chicken breasts directly in the crock pot; cook on LOW for 6-7 hours, then shred and proceed. Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.

Nutrition

Find it online: https://www.stacksipsnack.com/buffalo-chicken-dip-crock-pot/