Cheesy Crock Pot Buffalo Chicken Dip
This spicy, tangy, and creamy dip is the ultimate set-and-forget party hero. It transforms simple ingredients into a warm, gooey, flavor-packed centerpiece with minimal effort, perfect for bringing people together.
- Prep Time: 10min
- Cook Time: 2h
- Total Time: 2h 10min
- Yield: About 6 cups 1x
- Category: snack
- Method: slow cooking
- Cuisine: American
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 oz block cream cheese, softened
- 1 cup Frank's RedHot Original Cayenne Pepper Sauce
- 1 cup ranch dressing
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup blue cheese crumbles (optional)
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- Green onions or fresh chives, sliced for garnish
Instructions
- Place the softened cream cheese in the bottom of a 2-4 quart slow cooker.
- Add the shredded chicken, buffalo sauce, ranch dressing, minced garlic, smoked paprika, and onion powder. Stir to roughly combine.
- Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the mixture. If using, scatter half the blue cheese crumbles on top. Do not stir.
- Cover with the lid and cook on LOW for 1.5 to 2 hours, until cheeses are melted and edges are gently bubbling.
- Carefully remove the lid and stir the dip thoroughly until smooth and cohesive.
- Garnish with remaining blue cheese crumbles and sliced green onions. Serve warm.
Notes
For best texture, use room temperature cream cheese and shred your own cheese from blocks. Always cook on LOW to prevent the dairy from separating. Serve with tortilla chips, celery sticks, or over baked potatoes.
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 2
- Sodium: 720
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 10
- Cholesterol: 45