Crockpot Buffalo Chicken Dip
Tasty Buffalo Chicken Dip made in a crockpot perfect for any game day. A tasty combination of cheese, hot suace, and chicken!
Servings 20
Calories 46kcal
Equipment
- Crockpot
Ingredients
- 2 12.5 oz cans chunk chicken drained
- 1 cup hot sauce I use Frank's RedHot
- 2 8 oz packages cream cheese softened
- ¾ cup blue cheese dressing
- 1 ½ cups Cheddar cheese shredded
Instructions
- Add chicken, hot sauce, cream cheese, blue cheese dressing and cheddar cheese to a 6-quart crockpot.
- Stir to combine.
- Cook on LOW for 1-2 hours or until hot.
- Serve with celery sticks, carrots, and tortilla chips.
Notes
- Use Rotisserie Chicken for Extra Flavor. While I love using canned chicken for a quick and easy dip, rotisserie chicken adds a layer of extra flavor! It’s juicy, flavorful, and still saves so much time. Just shred it up and toss it in for that extra yum factor.
- Layer the Ingredients. To make sure everything melts together perfectly, layer the cream cheese on the bottom, followed by the shredded chicken, buffalo sauce, and ranch. It ensures that creamy, cheesy goodness blends seamlessly!
- Low and Slow for the Win. Patience is key! Cook the dip on low for 1-2 hours to get that perfect, smooth consistency. No need to rush it—let the crockpot work its magic!
- Top with Extra Cheese and Broil. For a drool-worthy finish, sprinkle some extra shredded cheese on top and pop it under the broiler for a few minutes. You’ll get a golden, bubbly layer that takes this dip to the next level!
Nutrition
Calories: 46kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 460mg | Potassium: 25mg | Fiber: 0.04g | Sugar: 0.4g | Vitamin A: 106IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 0.1mg