crock pot buffalo chicken dip
This creamy and spicy Buffalo Chicken Dip is perfect for game day or any party gathering. Made effortlessly in a crock pot, it's a crowd-pleaser that combines shredded chicken, cream cheese, and Buffalo sauce for a delicious, cheesy dip.
Equipment
- 1 Crock pot
- 1 Mixing spoon
- 1 set Measuring cups and spoons
- 1 Shredder for chicken
Ingredients
- 2 cups cooked shredded chicken about 1 pound raw chicken.
- 8 oz cream cheese softened.
- 1 cup Buffalo sauce such as Frank's RedHot.
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 1/2 cup green onions chopped (optional for garnish).
- to serve as needed tortilla chips or celery sticks for serving.
Instructions
- In the crock pot, combine the softened cream cheese, shredded chicken, Buffalo sauce, ranch dressing, and half of the cheddar cheese. Stir well until all ingredients are evenly mixed.
- Cover the crock pot and set it to low heat. Cook for about 2 hours, stirring occasionally to ensure even heating throughout.
- After 1.5 hours of cooking, add the remaining cheddar cheese on top of the dip. Cover and continue cooking for the last 30 minutes.
- Once done, stir the dip to combine the melted cheese. If desired, sprinkle chopped green onions on top before serving.
- Serve hot with tortilla chips or celery sticks for dipping.
Notes
You can adjust the heat level by using more or less Buffalo sauce according to your preference.
For a healthier version, you can use Greek yogurt in place of ranch dressing or cream cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.