Crockpot Buffalo Chicken Dip Recipe
Servings: 12 people
Calories: 276kcal
Creamy, cheesy, tangy and a little bit spicy, this Crockpot buffalo chicken dip is one delicious game day appetizer. All made in the slow cooker, this effortless dip is made for sharing!Step-by-step photos can be seen below the recipe card.
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Equipment
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
- Sliced green onions optional, for garnish
- Crumbled blue cheese optional, for garnish
Instructions
- 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 cheddar cheese.8 ounces cream cheese, 1 pound cooked and shredded chicken, 1 cup Buffalo sauce, ¾ cup ranch dressing, 2 cups freshly shredded cheddar cheese
- Cover and cook on high for 1-2 hours, or until heated through. Stir the dip together until well-mixed, and top with the remaining cheese.
- Cover and cook for an additional 15 minutes, or until the cheese is melted.
- Serve with tortilla chips and celery sticks, garnished with green onions and/or blue cheese crumbles, if desired.Sliced green onions, Crumbled blue cheese
Video
Notes
- Cut the cream cheese into cubes so that it melts evenly.
- For best results, soften the cream cheese before using. I like to take it out of the fridge about an hour before making this recipe.
- I like to use cheddar cheese in this dip, but most shredded cheeses like Jack or Mozzarella will work well.
Nutrition
Calories: 276kcal | Carbohydrates: 2g | Protein: 18g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 78mg | Sodium: 983mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 456IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 1mg