Slow Cooker Buffalo Chicken Dip (Print Version)
Creamy, spicy slow cooker buffalo chicken dip with tender chicken, melted cheese, ranch, and a tangy Buffalo kick.
# Ingredients:
For the dip
01 -
3 cups (about 450 g) cooked shredded chicken
02 -
8 oz (225 g) cream cheese, softened and cut into cubes
03 -
1 cup (240 ml) Buffalo-style cayenne hot sauce
04 -
1/2 cup (120 ml) ranch dressing
05 -
1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
06 -
1/2 cup (55 g) shredded mozzarella cheese
07 -
1/4 cup (30 g) crumbled blue cheese, optional
08 -
1/2 teaspoon garlic powder
09 -
1/4 teaspoon onion powder
10 -
2 green onions, thinly sliced
For serving
11 -
Celery sticks, carrot sticks, tortilla chips, crackers, or toasted baguette slices
# Instructions:
01 -
Lightly grease a 3 to 4 quart slow cooker. Add the cream cheese, chicken, hot sauce, ranch, garlic powder, onion powder, 1 cup of the cheddar, and the mozzarella.
02 -
Cover and cook on Low for 1 1/2 to 2 hours, or on High for about 1 hour, until the cheese is melted and the edges are hot.
03 -
Stir firmly with a sturdy spoon until the cream cheese is fully blended and the chicken is coated in a smooth orange sauce.
04 -
Sprinkle the remaining 1/2 cup cheddar over the top, plus blue cheese if using. Cover for 10-15 minutes longer until melted.
05 -
Top with sliced green onions. Switch the slow cooker to Warm and serve with celery, carrots, chips, crackers, or toasted bread.
# Notes:
01 -
Best served warm from the slow cooker.
02 -
Use cooked chicken, not frozen raw chicken, for the timing in this recipe.
03 -
For gluten-free serving, choose gluten-free ranch, hot sauce, and dippers.