Crockpot Buffalo Chicken Dip

Prep: 30

Cook: 2

Total Time: 2 30

Yield: 24 servings

Course: Appetizer

Cuisine: American

Calories: 169kcal

Author: Jessica Gavin

This crockpot buffalo chicken dip recipe is the perfect game day or party appetizer. It's easy to make, full of flavor, and sure to be a crowd-pleaser.

Ingredients

▢ 16 ounces (454 g) cream cheese, softened
▢ 4 cups (585 g) cooked shredded chicken
▢ 1 cup (240 ml) hot sauce, Franks RedHot recommended
▢ ¾ cup (180 ml) ranch dressing
▢ 3 tablespoons (8 g) sliced green onions, divided
▢ ¾ cups (90 g) shredded cheddar cheese, divided
▢ ¾ cups (90 g) shredded mozzarella cheese, divided
▢ ¼ cup (48 g) crumbled blue cheese, divided

Instructions

Make the Buffalo Sauce - In a large bowl, whisk together softened cream cheese, hot sauce, and ranch dressing. It’s okay if a few small lumps remain.
Mix the Ingredients - Add the shredded chicken, ½ cup cheddar cheese, ½ cup mozzarella cheese, 2 tablespoons blue cheese, and 2 tablespoons green onions. Stir with a spatula until combined.
Slow Cook the Dip - Transfer the mixture to a 3 to 6-quart slow cooker. Cover and cook on high setting for 2 to 2 1/2 hours or low setting for 3 to 3 1/2 hours. The dip should be hot and reach at least 160ºF (71ºF).
Add More Cheese - Stir to combine. Sprinkle ¼ cup cheddar cheese and ¼ cup mozzarella cheese. Cover and cook on the high setting until the cheese is melted, about 15 to 30 minutes.
Serve - Garnish with 2 tablespoons of blue cheese and 1 tablespoon of green onions. Serve hot with tortilla chips, toasted bread slices, celery sticks, or carrot sticks.

Notes

Recipe Yield: About 6 cups
Serving Size: ¼ cup dip
Softening the Cream Cheese: Microwave on high setting in 15-second intervals until soft and slightly warm, about 1 minute.
Using Rotisserie Chicken: Shred 4 cups of meat for the dip (about 1 1/4 pounds).
Using Buffalo Sauce: Store-bought or homemade buffalo sauce can be substituted for hot sauce.
Storing: Transfer to an airtight container and refrigerate for up to 5 days.
Reheating: Cover and microwave on high setting in 15-second intervals until hot.

Nutrition

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