Crockpot Buffalo Chicken Dip
A deeply comforting, warm, and spicy buffalo chicken dip that's easy to prepare in a slow cooker, perfect for gatherings and family-friendly.
Ingredients
Base Ingredients
- 8 ounces cream cheese, softened The creamy backbone of the dip.
- 1 cup ranch dressing Or blue cheese dressing for a tangier bite.
- 1/2 cup hot sauce Frank’s RedHot is classic; adjust to taste.
- 1 teaspoon garlic powder A savory whisper.
- 1/2 teaspoon smoked paprika Optional for a warm, smoky note.
Main Ingredients
- 3 cups cooked shredded chicken Rotisserie chicken works beautifully.
- 1 cup shredded cheddar cheese Adds richness and melt.
- 1/2 cup shredded mozzarella Helps with stretch and gooey texture.
- 1/4 cup crumbled blue cheese Optional for bold, tangy pockets of flavor.
Instructions
Preparation
- In the crockpot, combine the softened cream cheese, ranch dressing, hot sauce, garlic powder, and smoked paprika. Stir until mostly smooth.
- Fold in the shredded chicken and half of the shredded cheddar and mozzarella. Stir to coat the meat evenly.
Cooking
- Cover and cook on low for 3 to 4 hours, or on high for about 2 hours until the dip bubbles gently around the edges and steams.
- Stir the dip, then sprinkle the remaining cheeses and optional blue cheese on top. Let sit for 5 to 10 minutes to melt the cheese.
- Serve warm, either directly from the crockpot or transferred to a warm serving bowl.
Notes
Make it smoky by stirring in 1 tablespoon of chipotle in adobo. Add finely chopped celery and carrots for crunch. Transform it into a hearty meal by stirring in cooked pasta or serving over baked potatoes.