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Crockpot Buffalo Chicken Dip

Creamy crockpot buffalo chicken dip made with shredded chicken, cream cheese, ranch, buffalo sauce and cheddar. 10 minutes of prep and it stays warm for the whole party.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken shredded (about 1 lb / 450 g)
  • 8 oz cream cheese softened and cubed (225 g)
  • 1/2 cup buffalo hot sauce (120 ml) such as Frank's RedHot
  • 1/2 cup ranch or blue cheese dressing (120 ml)
  • 1 1/2 cups shredded cheddar cheese divided (170 g)
  • 2 tbsp green onions sliced, for topping

Method
 

  1. Add the cream cheese, hot sauce and ranch to a 3 to 4-quart slow cooker and stir to combine. The cream cheese does not need to be smooth yet.
  2. Add the shredded chicken and 1 cup of the cheddar. Stir well and spread it into an even layer.
  3. Cover and cook on LOW for 2 hours or on HIGH for 1 hour, stirring once halfway, until hot and completely melted.
  4. Stir until creamy, sprinkle with the remaining cheddar and green onions, cover for 5 minutes to melt, then switch the slow cooker to WARM for serving.

Notes

Keep on WARM for up to 4 hours, stirring occasionally. To cook raw chicken first, see the tips in the post.