Description
This Crock Pot Buffalo Chicken Dip is a creamy, cheesy, and spicy hot dip perfect for parties and potlucks. Made with shredded chicken, cream cheese, shredded cheese, buffalo wing sauce, and ranch dressing, it combines bold flavors with effortless preparation using a slow cooker.
Ingredients
Scale
Main Ingredients
- 12.5 oz can chunk chicken breast (drained, Swanson brand recommended)
- 8 oz cream cheese (softened to room temperature)
- 4 oz finely shredded Colby Jack cheese
- 1/2 cup Buffalo Wing Sauce (Sweet Baby Ray’s or Franks Wing Sauce recommended)
- 1/2 cup ranch dressing
For Dipping
- Tortilla chips
- Carrots
- Celery
Instructions
- Combine Ingredients: Add the drained chunk chicken breast, softened cream cheese, shredded Colby Jack cheese, Buffalo wing sauce, and ranch dressing into a 3 quart or 6 quart crock pot.
- Mix Well: Stir all the ingredients thoroughly until well combined to ensure an even flavor throughout the dip.
- Heat the Dip: Set the crock pot on LOW heat and cook the dip for 1 to 2 hours, stirring occasionally to prevent sticking and to evenly distribute the heat. For a 6 quart crock pot, the dip will be hot and ready in about 1.5 hours.
- Serve Warm: Once heated through and bubbly, turn off the crock pot and serve the buffalo chicken dip hot with tortilla chips, carrots, and celery for dipping.
Notes
- This dip is ideal for game days, parties, and casual gatherings due to its crowd-pleasing flavor and simplicity.
- Adjust the amount of Buffalo wing sauce to increase or decrease spiciness according to your taste.
- Softening the cream cheese before adding helps it blend smoothly into the dip without lumps.
- Stirring occasionally during cooking prevents the dip from burning on the sides.
Nutrition
- Serving Size: 1 serving
- Calories: 178 kcal
- Sugar: 2 g
- Sodium: 621 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 20 g
- Cholesterol: 54 mg
