Crock Pot Buffalo Dip

Chi & Kel

Buffalo chicken dip is always the first dish to disappear at any gathering, and making it in the slow cooker takes all the stress out of party prep.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 2

Equipment

3qt slow cooker

Ingredients

1 cup buffalo wing sauce
2 cups shredded cheddar cheese
2 ½ cups shredded cooked chicken (rotisserie chicken works great)
8 oz cream cheese
1 cup ranch dressing

Serving

Green onions
Crumbled blue cheese

Instructions

Lightly coat the inside of a 3-quart slow cooker with nonstick spray.
Add in the chicken, cream cheese, buffalo sauce, and ranch dressing. Stir everything together until well mixed.
Cover and cook on high for 1–2 hours or low for 3–4 hours, giving it a stir now and then.
About 15 minutes before serving, sprinkle in the cheddar cheese and stir until fully melted and creamy.
Spoon into a serving dish or serve directly from the crock pot. Top with green onions and blue cheese crumbles if desired.

Notes

Milder Option: To tone down the heat, use ½ cup hot sauce mixed with ½ cup melted butter instead of a full cup of buffalo sauce. If the dip looks thin, let it cook a little longer so it thickens up.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Warm gently on the stove or in the microwave, stirring occasionally, until heated through.
Leftover Ideas: This dip isn’t just for chips! Spread it inside a sandwich, spoon it over baked potatoes, serve it on rice or pasta, or use it as a topping for nachos.
Cream Cheese Tip: Full-fat cream cheese gives the richest, thickest texture. Reduced-fat or fat-free versions may cause the dip to be looser.
Cheese Tip: Shredding your own cheddar gives a smoother melt. Pre-shredded cheese often has added starches that can keep it from melting as nicely.

Nutrition

Calories: 417kcalCarbohydrates: 4gProtein: 20gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gCholesterol: 97mgSodium: 1497mgPotassium: 179mgSugar: 3gVitamin A: 693IUCalcium: 241mgIron: 1mg

Tried this recipe?Let us know how it was!