Crockpot Buffalo Chicken Dip is the ultimate game day or party appetizer. It combines tender shredded chicken, spicy buffalo sauce, and creamy cheese into one delicious dish. Perfect for serving with your favorite snacks, this dip is sure to please a crowd!
Why Make This Recipe
There are many reasons to whip up this tasty dip. First, it’s easy to prepare—just throw the ingredients into a slow cooker and let it do the work. Second, it’s packed with flavor and has that perfect balance of heat and creaminess. Finally, it’s a crowd-pleaser that suits any occasion. Whether it’s a game day gathering or a cozy night in, this dip will be a hit!
How to Make Crockpot Buffalo Chicken Dip
Ingredients:
- 4 cups shredded chicken
- 1 cup hot sauce (Frank’s RedHot® Original Cayenne Pepper Hot Sauce)
- 8 ounces cream cheese, softened
- ½ cup ranch dressing
- 2 cups shredded cheddar cheese
- 1 cup blue cheese crumbles, divided
- ¼ cup chopped green onions, for garnish
- Tortilla chips, crackers, celery sticks, etc., for serving
Directions:
- Place shredded cooked chicken in the insert of a slow cooker.
- Add the hot sauce, cream cheese, ranch dressing, shredded cheddar cheese, and ½ cup blue cheese crumbles. Stir to combine.
- Cook on LOW for 2-1/2 hours or until the dip is heated and the flavors have melded together. Halfway through the cooking time, stir the dip to help the cheese melt.
- Remove the lid and garnish with the remaining blue cheese crumbles and chopped green onions.
- Keep the crockpot on the warm setting and serve the dip directly from the pot.
- Enjoy with tortilla chips, crackers, celery sticks, and/or other veggies.
How to Serve Crockpot Buffalo Chicken Dip
Serving Crockpot Buffalo Chicken Dip is simple. You can set the slow cooker on the table and let guests help themselves. Provide a variety of dipping options like tortilla chips, crackers, and fresh veggies for a fun and interactive experience.
How to Store Crockpot Buffalo Chicken Dip
If you have any leftover dip, you can store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or back in the slow cooker until heated through.
Tips to Make Crockpot Buffalo Chicken Dip
- For an extra kick, feel free to add more hot sauce to suit your taste.
- You can use rotisserie chicken for even easier preparation.
- Make it ahead of time! Prepare the dip and store it in the fridge, then cook it in the slow cooker when you’re ready to serve.
Variation
Try swapping out the ranch dressing for blue cheese dressing if you’re a blue cheese fan. You can also add diced celery or carrots for a crunchy texture.
FAQs
Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken. Just make sure to cook it longer in the slow cooker until it’s fully cooked and tender.
Q: Can I make this dip ahead of time?
A: Absolutely! You can prepare it a day in advance, store it in the fridge, and then heat it in the slow cooker when you’re ready to serve.
Q: Is there a way to make it healthier?
A: You can use reduced-fat cream cheese and cheese options or substitute Greek yogurt for the ranch dressing to make it lighter.
Enjoy this delicious, easy-to-make Crockpot Buffalo Chicken Dip any time you’re in the mood for something tasty!
Crockpot Buffalo Chicken Dip
Ingredients
Dipping Ingredients
- 4 cups shredded chicken Use cooked, shredded chicken
- 1 cup hot sauce (Frank’s RedHot® Original Cayenne Pepper Hot Sauce)
- 8 ounces cream cheese, softened
- ½ cup ranch dressing
- 2 cups shredded cheddar cheese
- 1 cup blue cheese crumbles, divided ½ cup for cooking, ½ cup for garnish
- ¼ cup chopped green onions, for garnish
- to taste Tortilla chips, crackers, celery sticks, etc. For serving
Instructions
Preparation
- Place shredded cooked chicken in the insert of a slow cooker.
- Add the hot sauce, cream cheese, ranch dressing, shredded cheddar cheese, and ½ cup blue cheese crumbles. Stir to combine.
- Cook on LOW for 2-1/2 hours or until the dip is heated and the flavors have melded together. Halfway through the cooking time, stir the dip to help the cheese melt.
- Remove the lid and garnish with the remaining blue cheese crumbles and chopped green onions.
- Keep the crockpot on the warm setting and serve the dip directly from the pot.
