Crockpot Buffalo Chicken Dip Recipe
User Reviews
5
Crockpot Buffalo Chicken Dip Recipe
Description
The Crockpot Buffalo Chicken Dip Recipe combines shredded cooked chicken with buffalo wing sauce, cream cheese, ranch dressing, and cheddar cheese, all cooked slowly in a crockpot. The heat helps the cheeses melt into a creamy texture that blends with the spicy wing sauce, while the shredded chicken absorbs the flavors for a rich, layered dip. A sprinkle of green onions and blue cheese crumbles can add fresh brightness and tang to the final dish. This warm dip pairs well with tortilla chips, crackers, or crisp vegetables like celery and carrots, catering to different preferences including low-carb options.
The slow cooker method allows for gradual melting and mixing, preventing ingredient burning by placing the sauce on the bottom first. For convenience, precooking and shredding the chicken can be done ahead of time. Leftovers keep well refrigerated for several days and also freeze well, making this dip suitable for meal prep or advance entertaining. Rotisserie chicken can be used to save time while adding flavor. Smaller cubes of cream cheese help even melting and integration into the sauce mixture.
Ingredients
- 1 ½ lbs. chicken shredded, about 5 cups, cooked
- ¾ cup buffalo wing sauce not hot sauce
- 8 oz. cream cheese cubed
- ½ cup ranch dressing
- 1 cup cheddar cheese shredded or cubed
- green onions optional
- blue cheese optional, crumbles
Instructions
- Add Ingredients to Crockpot: Pour the wing sauce along the bottom of a 6-quart slow cooker. Add in the shredded chicken, cubed cream cheese, ranch dressing, and cheese.
- Cook the Dip: Set the slow cooker to high and cook for 1-2 hours, or low and cook for 3-4 hours. After about 30 minutes the cheeses should begin to melt. Give the ingredients a good stir and keep cooking until everything is heated through.
- Serve the dip with a sprinkle of green onions and blue cheese crumbles, if desired. Enjoy the dip with tortilla chips and crackers or veggies such as celery sticks and carrots if on a low-carb diet!
Notes
- Cook and shred the chicken ahead of time to streamline preparation.
- Start with the buffalo wing sauce at the bottom of the slow cooker to avoid burning other ingredients.
- Use smaller cubes of cream cheese for faster and more even melting during cooking.
- Sharp cheddar cheese enhances the dip's flavor more distinctly.
- Leftover dip can be refrigerated for 3-5 days or frozen up to 3 months in an airtight container.
- To reheat frozen dip, thaw and warm it in a slow cooker or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 438mg | 18% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 218IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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