Crockpot Buffalo Chicken Dip
Creamy, spicy, and perfect for dipping! We love to use carrot sticks, Hawaiian rolls, crackers, and tortilla chips for dipping.
Servings 12
Calories 374kcal
Equipment
- Crockpot
Ingredients
- 3 cups cooked, shredded chicken
- 16 ounces cream cheese room temperature or cold and cut into cubes
- 1 cup shredded cheddar
- 1 cup shredded mozzarella
- 1 cup Frank’s Red Hot Sauce
- 1 cup bottled ranch dressing
- ½ cup crumbled blue cheese optional
- 2 tablespoons chopped green onions
Instructions
- Spray crockpot insert with non-stick spray.
- Add the chicken, cream cheese, cheddar, mozzarella, hot sauce, and ranch to the crockpot and stir to combine.
- Cook on low heat, stirring every 30-45 minutes, for 3 to 4 hours or on high heat for 1 to 2 hours, until cheese is fully melted and mixture is hot and bubbly.
- Sprinkle with blue cheese crumbles and green onions before serving.
Video
Notes
I'm personally not a big fan of blue cheese, so we use ranch dressing and mozzarella cheese instead. You can swap with blue cheese dressing and/or blue cheese if you prefer.
Serve with carrot sticks, celery, crackers, Hawaiian rolls, and tortilla chips for dipping.
Nutrition
Calories: 374kcal | Carbohydrates: 3g | Protein: 16g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 99mg | Sodium: 1247mg | Potassium: 179mg | Fiber: 1g | Sugar: 2g | Vitamin A: 768IU | Vitamin C: 1mg | Calcium: 213mg | Iron: 1mg