5 from 3 votes
Crockpot Buffalo Chicken Dip
When it comes to Crock-Pot Buffalo Chicken Dip, you may have to stop yourself from grabbing a fork rather than using crackers—it's that yummy!
Prep Time
5 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 20 mins
Servings:
12
servings
Calories:
231 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 3 cups chicken breast shredded, cooked
- 2/3 cup buffalo sauce
- 8 ounces cream cheese softened
- 1/3 cup ranch dressing
- 1/2 cup green onions sliced
- 1/2 teaspoon garlic powder
- 2 cups cheddar cheese shredded, divided
Instructions
- In a 2-quart slow cooker, combine the shredded chicken, Buffalo sauce, softened cream cheese, ranch dressing, sliced green onions, garlic powder, and 1 1/2 cups of the shredded cheddar cheese. Stir until the ingredients are well mixed.
- Set the slow cooker to low and cook the dip for 2-3 hours, stirring occasionally to ensure even heating and melting of the ingredients.
- Once the dip is hot and the ingredients are melted together, sprinkle the remaining 1/2 cup of shredded cheddar cheese on top. Cover the slow cooker and let the cheese melt for about 15 minutes before serving.
Cup of Yum
Nutrition Information
Calories
231kcal
(12%)
Carbohydrates
2g
(1%)
Protein
17g
(34%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Cholesterol
69mg
(23%)
Sodium
678mg
(28%)
Potassium
146mg
(3%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
494IU
(10%)
Vitamin C
1mg
(1%)
Calcium
162mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 231
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 2g | 1% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 69mg | 23% |
| Sodium | 678mg | 28% |
| Potassium | 146mg | 3% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 494IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 162mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.