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.
All slow cookers cook a differently and some will cook faster than others. You're really just warming this through, so as soon as it's good and hot, you can turn the slow cooker to the 'warm' setting and serve. Be sure to stir occasionally or the cheese will burn around the edges.
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