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Description
A creamy and flavorful buffalo chicken dip made easily in a slow cooker, perfect for parties and gatherings.
Ingredients
- 4 cups cooked, shredded chicken (rotisserie chicken works well)
- 16 ounces cream cheese, softened to room temperature
- 1 cup buffalo sauce (such as Frank’s RedHot Wing Sauce)
- 1 cup ranch dressing (or 1/2 cup ranch dressing and 1/2 cup sour cream)
- 1.5 cups shredded cheddar cheese, divided (1 cup for mixing, 1/2 cup for topping)
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2-3 tablespoons green onions, diced (for garnish, optional)
- 1/4 cup blue cheese crumbles (optional, for garnish)
Instructions
- In a 4-6 quart slow cooker, add the softened cream cheese, buffalo sauce, ranch dressing, onion powder, salt, black pepper, and 1 cup of shredded cheddar cheese. Stir well to combine.
- Stir in the shredded cooked chicken until fully coated with the mixture.
- Cover and cook on low for 2-4 hours, or on high for 1-2 hours, stirring occasionally (about halfway through) until the mixture is hot, cheese is melted, and cream cheese is fully incorporated.
- During the last 15-30 minutes of cooking, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Cover and continue cooking until the cheese is melted and bubbly.
- Garnish with diced green onions and blue cheese crumbles, if desired.
- Serve hot with tortilla chips, crackers, or celery and carrot sticks.
Notes
- For a spicier dip, use more buffalo sauce or a hotter variety.
- Adjust the amount of ranch dressing and sour cream to your preference for creaminess.
- Ensure cream cheese is fully softened for a smoother consistency.