Crockpot Buffalo Chicken Dip Recipe

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 Crockpot Buffalo Chicken Dip Recipe 



Ingredients

  • 2 to 3 cups cooked chicken, shredded (a rotisserie chicken makes this super fast)

  • 1 block (8 oz) cream cheese, cut into cubes

  • ¾ cup Buffalo wing sauce (like Frank's RedHot)

  • ½ cup Ranch dressing (or blue cheese dressing, if you prefer)

  • 1 ½ cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)

  • For dipping: Tortilla chips (as shown in the photo), celery sticks, carrots, or crackers

Instructions

  1. Prep the Crockpot: Lightly spray the inside of your slow cooker with non-stick cooking spray to make cleanup easier.

  2. Combine Ingredients: Add the shredded chicken, cubed cream cheese, Buffalo wing sauce, Ranch dressing, and 1 cup of the shredded cheese into the slow cooker. Give it a brief stir (it’s okay if the cream cheese isn't mixed in yet; it will melt as it cooks).

  3. Slow Cook: Cover and cook on LOW for 1.5 to 2 hours (or on HIGH for about 1 hour).

  4. Stir and Melt: Check the dip halfway through the cooking time and give it a good stir to help blend the melting cream cheese with the Buffalo sauce.

  5. Add Remaining Cheese: Once the dip is hot, bubbly, and smooth, sprinkle the remaining ½ cup of shredded cheese over the top. Place the lid back on for just a few minutes until the top layer of cheese is melted.

  6. Serve: Turn the crockpot to the "Warm" setting. Serve right out of the crockpot with sturdy tortilla chips, celery, and your favorite dipping vessels! 



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