Crockpot Buffalo Chicken Dip
A creamy, spicy slow cooker dip of shredded chicken, cream cheese, ranch, and two cheeses.
Equipment
- 3 to 4 quart slow cooker
- Wooden spoon
Ingredients
Main Ingredients
- 4 cup shredded cooked chicken
- ½ cup cayenne pepper hot sauce
- 8 oz cream cheese softened
- ½ cup ranch dressing
- 2 cup shredded cheddar cheese
- 1 cup blue cheese crumbles divided, 1/2 cup for cooking and 1/2 cup for garnish
- ¼ cup green onions chopped, for garnish
Instructions
Cooking
- Load the cooker. Add chicken, hot sauce, cream cheese, ranch, cheddar, and half the blue cheese to the slow cooker and stir.
- Cook. Cook on LOW for 2 1/2 hours until hot, bubbly, and 165 degrees F, stirring once halfway.
- Garnish. Top with the remaining blue cheese and green onions.
- Hold. Switch to the warm setting and serve with chips, crackers, and celery.
Notes
Substitutions: Use blue cheese dressing for ranch or canned chicken for cooked chicken.
Tips: Soften the cream cheese first and add extra hot sauce at the end for more heat. Nutrition does not include dippers.
Storage: Refrigerate up to 3 days and reheat to 165 degrees F. Do not freeze.