Buffalo Chicken Dip Crockpot
Buffalo Chicken Dip Crockpot is a creamy, spicy, and cheesy dip that’s perfect for parties, game days, or gatherings. Made with just five simple ingredients, it’s an easy, crowd-pleasing appetizer that you can prepare effortlessly in your slow cooker.
Ingredients
- 2 cups cooked and shredded chicken rotisserie, boiled, or baked
- 8 oz cream cheese cubed
- 1/2 cup ranch dressing
- 1/2 cup Frank’s RedHot Wing Sauce
- 1 1/2 cups shredded cheddar cheese divided
Instructions
- Prepare the chicken by shredding it if not already done. Use rotisserie, boiled, or baked chicken.
- In a 4-quart crockpot, add the shredded chicken, cream cheese, ranch dressing, buffalo wing sauce, and 1 cup of cheddar cheese. Stir to combine.
- Cover and cook on HIGH for 1 hour or LOW for 2-3 hours, stirring halfway through for even melting.
- Stir well before serving, top with the remaining 1/2 cup of cheddar cheese, and switch to WARM to keep it hot.
- Serve with tortilla chips, crackers, celery sticks, or baguette slices.
Notes
- For a stovetop version, heat everything in a skillet over medium heat, stirring frequently, for 10-15 minutes.
- To bake, mix ingredients, spread into a baking dish, top with cheese, and bake at 350°F for 25 minutes.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or crockpot on WARM.
- For a spicier version, add extra buffalo sauce or a pinch of cayenne pepper.
- Pair it with Cheesy Garlic Chicken Wraps for a complete meal.