Irresistible Cheesy Crock Pot Buffalo Chicken Dip
This creamy, spicy, and cheesy buffalo chicken dip is a guaranteed crowd-pleaser. Made with shredded chicken, cream cheese, cheddar, and tangy buffalo sauce, it's kept warm and bubbly in your Crock-Pot for easy serving. Perfect for parties, game day, or any gathering!
Equipment
- Slow Cooker (Crock-Pot)
- Mixing bowl
- Measuring cups
- Measuring spoons
- Fork
- Serving dish
- Spatula or spoon
Ingredients
- 2 cups cooked and shredded chicken rotisserie chicken recommended
- 8 ounces cream cheese, softened
- 1 cup cheddar cheese, shredded
- ½ cup blue cheese dressing or ranch dressing
- ½ cup buffalo wing sauce
- ¼ cup chopped green onions optional, for garnish
- Crackers, tortilla chips, celery sticks, or baguette slices for serving
Instructions
- In a mixing bowl, combine the softened cream cheese, cheddar cheese, blue cheese dressing (or ranch), and buffalo wing sauce. Mix until well combined and smooth.
- Add the shredded chicken to the cheese mixture and stir until evenly coated.
- Transfer the mixture to your Crock-Pot.
- Cook on low for 2-3 hours or on high for 1-2 hours, or until heated through and bubbly. Stir occasionally to prevent sticking.
- Garnish with chopped green onions, if desired.
- Serve hot with your favorite dippers, such as crackers, tortilla chips, celery sticks, or baguette slices.
Notes
Spice Level: Adjust the amount and type of buffalo wing sauce to your preference. For a milder dip, add a tablespoon of sour cream. Cheese Variations: Experiment with different cheeses like Monterey Jack or pepper jack. Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through. Make Ahead: Prepare the dip up to 24 hours in advance and store it in the refrigerator. When ready to serve, transfer to the Crock-Pot and heat until bubbly.