Description
This creamy Crockpot Buffalo Chicken Dip combines tender chicken, cream cheese, ranch dressing, buffalo sauce, and cheddar for an easy five-ingredient appetizer. Serve it warm with tortilla chips, celery, carrots, crackers, or toasted bread for game day, parties, potlucks, and family gatherings.
Ingredients
Scale
- 4 cups canned chicken, thoroughly drained
- 16 ounces cream cheese, cut into small cubes
- 1 cup buffalo hot sauce, such as Frank’s RedHot
- 1 cup ranch dressing
- 1 1/2 cups shredded cheddar cheese
Instructions
- Drain the canned chicken thoroughly and break any large pieces apart with a fork.
- Cut the cream cheese into small, evenly sized cubes so it melts quickly.
- Lightly coat a 4- to 6-quart slow cooker insert with nonstick cooking spray.
- Add the chicken, cream cheese, buffalo sauce, ranch dressing, and shredded cheddar to the slow cooker.
- Stir gently until the sauces coat the chicken and cheese.
- Cover and cook on low for 3 hours or on high for 1 to 2 hours.
- Stir every 30 minutes, scraping the sides and bottom of the slow cooker.
- Press any remaining cream cheese cubes against the side and stir until fully blended.
- When the dip looks smooth, creamy, and hot throughout, reduce the slow cooker to warm.
- Stir once more before serving and garnish as desired.
Notes
- Drain the chicken well to prevent a thin or watery dip.
- Freshly shredded cheddar usually melts more smoothly than packaged shredded cheese.
- Use mild buffalo sauce or replace 1/4 cup of the sauce with extra ranch for less heat.
- Add 1 to 2 tablespoons of milk if the dip becomes too thick.
- Serve with tortilla chips, celery, carrots, crackers, pretzel crisps, or toasted bread.
- Refrigerate leftovers in an airtight container for 3 to 4 days.
- Nutrition values apply to one of eight servings and do not include dippers.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 604
- Sugar: 4
- Sodium: 2001
- Fat: 48
- Saturated Fat: 20
- Unsaturated Fat: 24
- Trans Fat: 1
- Carbohydrates: 6
- Fiber: 0
- Protein: 35
- Cholesterol: 138