Crock Pot Buffalo Chicken Dip
This crock pot buffalo chicken dip recipe is the best hot appetizer with cheese, ranch dressing, Buffalo sauce, and chicken cooked to perfection in the slow cooker.
Servings: 8
Calories: 451kcal
Ingredients
- 2 pounds skinless, boneless chicken breasts
- ¾ cup buffalo sauce
- ¼ cup butter (melted)
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- 1 ½ cups cheddar cheese (shredded)
- 8 ounces cream cheese (cubed)
- 1 cup ranch dressing
- 3 green onions (diced)
Instructions
- Add chicken to your slow cooker.
- In a medium bowl, melt the butter and add hot sauce, black pepper, and onion powder. Mix until well combined. Then, pour over the chicken.
- Evenly place the cheddar cheese, cream cheese, and ranch over the chicken.
- Cover and cook on high for 3½ hours or on low for 6-7 hours.
- Remove the chicken and shred it with two forks. Add it back into the slow cooker and mix until well combined.
- Garnish with green onions and serve.
Notes
- Shred your chicken using a stand mixer and the paddle attachment to make it easier. Place the cooked chicken in the bowl of your mixer and use the paddle attachment on low speed to shred the chicken.
- Use precooked chicken, like a grocery store rotisserie chicken or canned chicken, to cut down on the cooking time. Add the cooked chicken directly to the slow cooker with the other ingredients and cook for 1-2 hours on high.
- Get the best consistency for this buffalo chicken dip by shredding a block of fresh cheese so it melts evenly.
- If your dip is too thin, you can add more cream cheese to the crock pot to thicken it up. And if it’s too thick, add more buffalo sauce to thin it out.
Nutrition
Calories: 451kcal | Carbohydrates: 5g | Protein: 31g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 1328mg | Potassium: 518mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 696IU | Vitamin C: 2mg | Calcium: 204mg | Iron: 1mg