Slow Cooker Buffalo Chicken Dip with Sour Cream and Ranch
A creamy, spicy slow cooker dip made with shredded chicken, buffalo sauce, cream cheese, sour cream, ranch, and cheddar.
Ingredients
Main Ingredients
- 4 cup cooked chicken, shredded about 1 1/4 lb
- ¾ cup buffalo wing sauce
- 16 oz cream cheese two 8 oz blocks, cubed and softened
- ½ cup ranch dressing
- ½ cup sour cream
- 1 ½ cup shredded cheddar cheese divided
- 2 green onions sliced, optional
- blue cheese crumbles to taste, optional
Instructions
Cooking
- Add the chicken, buffalo sauce, cream cheese, ranch, sour cream, and 1 cup of the cheddar to a 3 quart slow cooker.
- Cover and cook on LOW for 2 to 3 hours, stirring occasionally, until hot and bubbly.
- Sprinkle the remaining 1/2 cup of cheddar on top, cover, and cook for 15 minutes more, until melted.
- Stir, switch the slow cooker to warm, and top with green onions and blue cheese if desired. Serve with chips, crackers, or vegetables.
Notes
Refrigerate leftovers within two hours and eat within 3 days. Reheat in the microwave or a saucepan, not in the slow cooker. Nutrition is an estimate per serving of about 1/4 cup.