Description
This Crockpot Buffalo Chicken Dip is a creamy, spicy, and cheesy appetizer perfect for parties and gatherings. Made with shredded rotisserie chicken, cream cheese, cheddar, Buffalo sauce, and ranch dressing, it slow-cooks to a perfect melty texture and is served with crumbled blue cheese, fresh chives, and a selection of dippers like baguette slices, celery, and carrots.
Ingredients
Scale
Main Ingredients
- 1 rotisserie chicken, shredded
- 3 (8-oz.) blocks cream cheese
- 2 cups shredded cheddar cheese
- 3/4 cup Buffalo sauce
- 1/2 cup ranch dressing
For Serving
- 1/2 cup crumbled blue cheese
- Freshly chopped chives, for garnish
- Sliced baguette
- Celery sticks
- Carrots
Instructions
- Combine Ingredients: In a large slow cooker, add the shredded rotisserie chicken, cream cheese blocks, shredded cheddar cheese, Buffalo sauce, and ranch dressing. Stir the ingredients gently to mix all components evenly.
- Cook Dip: Cover and cook the mixture on low heat for 3 hours. This allows all the cheeses to melt and the flavors to blend together completely, resulting in a warm, creamy, and flavorful dip.
- Serve: Once cooked, top the dip with crumbled blue cheese and freshly chopped chives. Serve hot with sliced baguette, celery sticks, and carrots for dipping.
Notes
- Use pre-shredded rotisserie chicken to save time and add flavor.
- Adjust the amount of Buffalo sauce if you prefer it milder or spicier.
- For a thicker dip, reduce the ranch dressing slightly.
- Can be kept warm in the slow cooker on the ‘keep warm’ setting if serving over time.
- Substitute blue cheese with any preferred cheese for toppings if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/12 of recipe (approx. 1/2 cup)
- Calories: 240
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 14g
- Cholesterol: 60mg
