Buffalo Chicken Dip (In The Slow Cooker!)
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5.0
12 reviews
Excellent
Buffalo Chicken Dip (In The Slow Cooker!)
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Slow cooker buffalo chicken dip in the slow cooker only needs five easy ingredients to make a creamy dip full of buffalo flavor mixed with ranch and gooey cheese. This tasty dip is great party food and is always a big hit.
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Ingredients
- 16 ounces cream cheese cubed, use full fat cream cheese
- ½ cup chicken broth
- 4 cups chicken cooked, I've used shredded chicken breast
- ¾ cup ranch dressing
- ½ cup hot sauce I prefer Frank's Redhot Sauce but you can use your favorite
- 1 ½ cups cheddar cheese shredded
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Instructions
- Spray the slow cooker lightly with cooking spray. Add cubed cream cheese and chicken broth to the slow cooker. Top with shredded chicken.
- Pour ranch and hot sauce over the chicken. Sprinkle the shredded cheddar cheese over the chicken.
- Cook on low heat for 3-4 hours or on high heat for 1 ½ hours. Mix after an hour and then recover. Repeat stirring if needed until heated through and cream cheese and cheese are melted making the dip creamy.
- Flip the slow cooker to warm setting until you are ready to enjoy. Serve with tortilla chips, carrots, celery or your favorite dippers and enjoy!
Equipments used:
Notes
- If you don't have four cups of cooked chicken I recommend cooking about 2 1/2 pounds of raw chicken breast for this recipe. This is usually about 3 large chicken breasts raw.
- Diced chicken can also be used, but I recommend dicing it small for dipping. When you shred the chicken with two forks, it often soaks up a little more of the liquid in the recipe than it does when diced.
- You can also use rotisserie chicken in this recipe. You can use white chicken breast or dark chicken meat. If using dark meat clean the chicken well before adding it to the dip.
- I strongly recommend shredding your own cheddar cheese for this recipe off the block. The pre-shredded cheese has a thin coating to keep it from sticking together. This coating can make the dip taste grainy.
- You can top this dip with crumbled blue cheese, green onions or crispy onion strings (like is used on top of green bean casserole)
- I used a 6 quart crock pot but you could use a 4 quart crock pot. If you plan to double the recipe I would suggest using an 8 quart crock pot. Crockpots work best when filled at half to 3/4 full.
Nutrition Information
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Calories
295kcal
(15%)
Carbohydrates
4g
(1%)
Protein
9g
(18%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
5g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
70mg
(23%)
Sodium
659mg
(27%)
Potassium
121mg
(3%)
Fiber
0.03g
(0%)
Sugar
2g
(4%)
Vitamin A
697IU
(14%)
Vitamin C
8mg
(9%)
Calcium
144mg
(14%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 4g | 1% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 70mg | 23% |
| Sodium | 659mg | 27% |
| Potassium | 121mg | 3% |
| Fiber | 0.03g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 697IU | 14% |
| Vitamin C | 8mg | 9% |
| Calcium | 144mg | 14% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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