Crockpot Buffalo Chicken Dip
A creamy buffalo chicken dip made in the slow cooker with cream cheese, Frank's hot sauce, ranch, and cheddar. Serve warm for game days or parties.
Servings: 16 servings
Ingredients
Ingredients
- ?3 cupscooked shredded chicken3 medium chicken breasts.
- ?2 8-ouncepackagesfull fat cream cheesesoftened
- ?3/4 cupFrank’s hot sauce
- ?1 cupranch dressing
- ?1 cupshredded cheddar cheesedivided
- ?2 tablespoonschopped green onions
- ?1/4 cupblue cheese crumblesoptional
Instructions
Instructions
- Into a slow cooker, add 3 cups cooked shredded chicken, 2 (8-ounce) packages softened cream cheese, 3/4 cup Frank’s hot sauce, 1 cup ranch dressing, and half of the 1 cup shredded cheddar cheese (reserve the remaining half). Stir to combine.
- Cover and cook on high for 1 1/2–2 hours, until the mixture is hot and the cream cheese is melted.
- Remove the lid and stir the mixture thoroughly. Sprinkle the reserved shredded cheddar cheese evenly over the top, cover, and cook on high for 15 minutes more or until the cheddar has melted.
- Uncover, sprinkle 2 tablespoons chopped green onions over the dip, and top with 1/4 cup blue cheese crumbles if using. Serve warm.
Equipment
- 5 or 6 quart slow cooker
Notes
Notes:
Dippers to serve with the buffalo chicken dip:
Celery sticks, sliced bell peppers, carrot sticks, tortilla chips, pita chips, or Ritz crackers.
Dippers to serve with the buffalo chicken dip:
Celery sticks, sliced bell peppers, carrot sticks, tortilla chips, pita chips, or Ritz crackers.