Buffalo Chicken Dip (In The Slow Cooker!)
User Reviews
5
Buffalo Chicken Dip (In The Slow Cooker!)
Description
This recipe layers cubed full-fat cream cheese and chicken broth in a slow cooker, topped with shredded chicken, ranch dressing, hot sauce, and shredded cheddar cheese. Cooking on low heat for several hours allows the ingredients to meld and the cheese to melt smoothly into a creamy mixture. The dip can also be cooked on high heat for a shorter period with occasional stirring to ensure even melting and combining of flavors.
The rich, spicy flavor mainly comes from the hot sauce blended with ranch dressing, balanced by melted cheddar cheese, creating a smooth and hearty dip. The chicken adds substance and satisfying texture, with shredding preferred for better sauce absorption over dicing.
Serve warm with tortilla chips, carrots, celery, or other favorite dippers. Keeping the dip on a warm setting after cooking maintains its creamy texture until serving.
Using shredded chicken breast is suggested, with rotisserie or raw chicken as alternatives. Freshly shredded cheddar cheese is recommended over pre-shredded varieties to avoid graininess in the dip. Larger slow cookers suit bigger quantities, and filling the cooker halfway to three-quarters full yields the best results.
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
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!
Notes
- Cook about 2 ½ pounds raw chicken breast for 4 cups cooked shredded chicken if needed.
- Shredded chicken soaks up sauce more effectively than diced chicken.
- Use freshly shredded cheddar cheese from a block to avoid grainy texture caused by pre-shredded cheese coatings.
- Rotisserie chicken can replace cooked chicken breast; clean dark meat well if using.
- A 6-quart slow cooker is suitable; double recipe calls for an 8-quart cooker for best results.
- Keep dip warm on low heat until ready to serve to maintain creaminess.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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