Description
This Crockpot Buffalo Chicken Dip is a creamy, spicy, and cheesy appetizer perfect for game day or any casual gathering. Made with shredded chicken, cream cheese, Buffalo sauce, ranch dressing, and cheddar cheese, it’s effortlessly prepared in a slow cooker and served warm with chips and celery sticks.
Ingredients
Scale
Dip Ingredients
- 8 ounces cream cheese, room temperature and cubed (1 brick)
- 1 pound cooked and shredded chicken
- 1 cup Buffalo sauce
- ¾ cup ranch dressing
- 2 cups freshly shredded cheddar cheese, divided
Garnish (Optional)
- Sliced green onions
- Crumbled blue cheese
Instructions
- Prepare the slow cooker base: Place the cubed cream cheese inside the crock of a slow cooker. Top with shredded chicken, Buffalo sauce, ranch dressing, and 1 cup of the shredded cheddar cheese.
- Cook the dip: Cover and cook on high for 1 to 2 hours, or until the mixture is heated through. Stir the dip thoroughly until all ingredients are well combined and creamy.
- Add remaining cheese: Sprinkle the remaining 1 cup of cheddar cheese over the top of the dip, then cover and cook for an additional 15 minutes until the cheese on top is melted and gooey.
- Serve and garnish: Serve the dip warm with tortilla chips and celery sticks. Garnish with sliced green onions and/or crumbled blue cheese if desired for extra flavor and texture.
Notes
- Use cooked shredded chicken from rotisserie or leftover chicken for convenience.
- For extra spice, add more Buffalo sauce according to your heat preference.
- Make sure cream cheese is softened to ensure even melting and smooth texture.
- This dip can be kept warm in the slow cooker on the ‘keep warm’ setting for up to 2 hours before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.
