Crockpot Buffalo Chicken Dip
This creamy and spicy Buffalo Chicken Dip is perfect for game days and gatherings, combining shredded chicken, cream cheese, cheddar, ranch dressing, and buffalo sauce for a crowd-pleasing snack.
Ingredients
Main Ingredients
- 3 cups Cooked shredded chicken Rotisserie chicken, leftover roasted chicken, or poached breasts work well.
- 8 oz Cream cheese Cut into pieces, full-fat for best texture.
- 1-1.5 cups Shredded cheddar cheese Sharp or mild, depending on preference.
- 1/2 cup Ranch dressing Can be bottled or homemade.
- 1/2-3/4 cup Buffalo sauce Adjust for heat level.
Instructions
Preparation
- Place the cooked shredded chicken into the slow cooker.
- Add the cream cheese pieces, shredded cheddar, ranch dressing, and buffalo sauce on top.
- Stir everything together until the mixture is mostly combined.
- Cover and cook on LOW for 2-3 hours, stirring once halfway through if possible.
- Cook until the dip is hot and bubbling at the edges.
- Give it a final stir, transfer to a serving dish or keep in the slow cooker on the warm setting, and serve with dippers.
Notes
For lower fat, use reduced-fat cream cheese and light cheddar. Swap ranch for blue cheese dressing for a tangier profile. For a smoky twist, use smoked cheddar or add smoked paprika. Store in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months.