Description
This creamy and flavorful Buffalo Chicken Dip is made easy using a slow cooker, combining shredded chicken, cream cheese, ranch dressing, hot sauce, and cheddar cheese into a perfect party dip. It’s effortlessly melty, spicy, and tangy—ideal for serving with tortilla chips, celery, or carrots.
Ingredients
Scale
Buffalo Chicken Dip Ingredients
- 16 ounces cream cheese, cubed (full fat)
- ½ cup chicken broth
- 4 cups cooked chicken, shredded (preferably chicken breast)
- ¾ cup ranch dressing
- ½ cup hot sauce (Frank’s Redhot Sauce preferred)
- 1 ½ cups shredded cheddar cheese (preferably shredded from the block)
Instructions
- Prepare the Slow Cooker: Lightly spray the slow cooker with cooking spray to prevent sticking. Add the cubed cream cheese and chicken broth into the slow cooker, layering the shredded chicken breast on top.
- Add Sauces and Cheese: Pour ranch dressing and hot sauce evenly over the chicken. Then sprinkle shredded cheddar cheese on top ensuring an even layer.
- Cook the Dip: Cook the mixture on low heat for 3 to 4 hours or on high heat for 1 ½ hours. After the first hour, stir well to help meld the flavors and melt the cheeses smoothly, then cover again. Stir occasionally as needed until the dip is creamy and thoroughly heated through.
- Keep Warm and Serve: Once cooked, switch the slow cooker to the warm setting until ready to serve. Enjoy the dip warm with tortilla chips, carrots, celery, or your preferred dippers.
Notes
- If you don’t have 4 cups of cooked chicken, cook approximately 2 ½ pounds of raw chicken breast (about 3 large breasts) for best results.
- Diced chicken can be used but shredding helps it absorb the flavors better and creates a creamier texture.
- Rotisserie chicken works well too—white or dark meat (ensure dark meat is cleaned properly).
- For best texture, shred your own cheddar cheese rather than using pre-shredded cheese which may have coatings that affect creaminess.
- Optional toppings include crumbled blue cheese, chopped green onions, or crispy onion strings for extra flavor and crunch.
- A 6-quart slow cooker is recommended, though a 4-quart can be used. For doubling the recipe, use an 8-quart slow cooker for optimal heat distribution.
Nutrition
- Serving Size: 1/12 of recipe (approx. 2 tablespoons)
- Calories: 150 kcal
- Sugar: 1.5 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 45 mg
