Buffalo Chicken Dip
A creamy and spicy dip made effortlessly in a crock pot, perfect for gatherings and game days.
Servings: 8 servings
Ingredients
Ingredients
- 4 cups cooked chicken breast, shredded
- 8 ounces cream cheese, softened
- ¾ cup buffalo sauce
- 1 cup ranch dressing
- 1 ½ cups cheddar cheese, shredded
- green onions, thinly sliced, for garnish
- carrot sticks, for serving
- celery sticks, for serving
- tortilla chips, for serving
Instructions
- Gather all your ingredients. If you haven’t cooked your chicken yet, you can boil, bake, or use a rotisserie chicken for convenience.
- In your crock pot, add the shredded chicken, softened cream cheese, buffalo sauce, ranch dressing, and half of the cheddar cheese.
- Using a spatula or a large spoon, mix everything well until the ingredients are evenly combined.
- Cover your crock pot with the lid and set it to cook on low for about 2 to 3 hours.
- When the cooking time is almost up, add the remaining cheddar cheese to the top of the dip.
- Once your dip is fully cooked, stir it a little to combine, and then garnish with thinly sliced green onions.
- Serve it hot with carrot sticks, celery sticks, and tortilla chips for dipping.
Equipment
- Crock Pot
- Spatula
Notes
Buffalo Chicken Dip can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or crock pot.