Crock Pot Buffalo Chicken Dip
Creamy, spicy buffalo chicken dip with ranch and cheddar, made easy in the slow cooker.
Ingredients
- 16 ounces cream cheese cut into cubes, 450g
- 4 cups shredded cooked chicken about 20 oz or 565g
- 1 cup buffalo-style hot sauce 240ml
- 1 cup ranch dressing 240ml
- 1 cup shredded sharp cheddar cheese divided, 4 oz or 115g
- 2 tablespoons chopped green onions for garnish
- Blue cheese crumbles for serving, optional
Instructions
- Place the cubed cream cheese in the bottom of a 4-quart or larger slow cooker.
- Top with the shredded chicken, buffalo hot sauce, ranch dressing, and half of the shredded cheddar cheese.
- Cover and cook on HIGH for 1.5 to 2 hours, or on LOW for 3 to 4 hours, until the mixture is fully heated and bubbly around the edges.
- Stir everything together until the cream cheese is completely melted and the dip is smooth and uniform. Check that the internal temperature reaches 165°F (74°C).
- Sprinkle the remaining cheddar cheese and the chopped green onions over the top.
- Cover the slow cooker again and cook for another 10 to 15 minutes, or until the cheese on top is melted.
- Turn the slow cooker to the WARM setting for serving. Garnish with optional blue cheese crumbles just before serving.
Notes
For food safety, ensure the chicken dip reaches an internal temperature of 165°F (74°C) as it contains cooked poultry.
A rotisserie chicken is a great shortcut for this recipe. Just remove the skin and shred the meat.
Adjust the spice level by using mild, medium, or hot buffalo sauce to suit your preference.
This dip is thick. If you prefer a thinner consistency, you can stir in a small amount of milk or more ranch dressing at the end.