Description
This Crockpot Buffalo Chicken Dip is a creamy, spicy appetizer perfect for gatherings and game days. Made with tender shredded chicken cooked in a zesty Buffalo sauce and combined with cream cheese, cheddar, and ranch dressing, it’s a crowd-pleaser served warm with chips, celery, or your favorite dippers.
Ingredients
Chicken
- 4 boneless skinless chicken breasts
Dairy and Cheese
- 16 ounces cream cheese (2 bricks, cubed)
- ½ cup shredded cheddar cheese
- ¼ cup ranch dressing
- Crumbled blue cheese (optional, for topping)
Sauce
- 1 cup Buffalo sauce
Instructions
- Prepare the chicken: Place the chicken breasts in the bottom of the crockpot.
- Add cream cheese and Buffalo sauce: Place the cubed cream cheese on top of the chicken, then pour the Buffalo sauce over everything to ensure the chicken is well coated.
- Cook the mixture: Set the Crockpot on HIGH and cook for 3 hours, allowing the chicken to become tender and fully cooked.
- Shred the chicken: After cooking, shred the chicken directly in the crockpot using two forks to break it into bite-sized pieces.
- Add cheese and ranch: Stir in the shredded cheddar cheese and ranch dressing evenly through the shredded chicken.
- Melt the cheese: Return the crockpot lid and continue to cook for about 15-20 minutes, or until the cheese is fully melted and the dip is hot throughout.
- Serve warm: Serve the dip warm topped with crumbled blue cheese if desired, alongside celery sticks and chips for dipping.
Notes
- You can substitute cooked shredded rotisserie chicken to reduce cooking time.
- Use your preferred brand of Buffalo sauce depending on your spice tolerance.
- Optional: garnish with chopped green onions or parsley for freshness.
- If you want a thicker dip, cook with the lid off for the last 10 minutes to evaporate excess liquid.
- This dip can be made ahead and reheated gently before serving.
- Prep Time: 10 minutes
- Cook Time: 3 hours 20 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
