Crockpot Buffalo Chicken Dip
A creamy and spicy dip made with shredded chicken, cream cheese, and buffalo sauce, perfect for gatherings and game days.
Ingredients
For the Dip
- 2 cups shredded cooked chicken Use rotisserie chicken for convenience.
- 1 cup softened cream cheese Ensure it is at room temperature for easy mixing.
- 1 cup buffalo sauce Adjust based on preferred spice level.
- 1/2 cup ranch dressing Can substitute with Greek yogurt for a healthier option.
- 1 cup shredded cheddar cheese
- 1/2 cup blue cheese crumbles Optional, for extra flavor.
- 1/4 cup chopped green onions For garnish.
Instructions
Preparation
- Shred cooked chicken into bite-sized pieces.
- In a slow cooker, combine shredded chicken, softened cream cheese, buffalo sauce, ranch dressing, and shredded cheddar cheese.
- Stir the mixture until well combined.
Cooking
- Cover the slow cooker, setting it to low, and cook for two to three hours, stirring occasionally.
- Once the dip is hot and bubbling, add blue cheese crumbles if desired.
Serving
- Garnish with freshly chopped green onions.
- Serve with tortilla chips, crunchy celery sticks, or buttery crackers.
Notes
Store any leftovers in an airtight container in the fridge for up to four days. Reheat gently before serving. You can also freeze the dip for up to three months.