Slow Cooker Buffalo Chicken Dip
Creamy, cheesy slow cooker buffalo chicken dip made with raw chicken breasts that cook right in the sauce. There's no boiling, poaching, or rotisserie chicken needed. Cream cheese, sharp cheddar, and blue cheese dressing go in at the end so the dip stays smooth and holds on WARM for hours.
Servings: 8 servings
Calories: 372kcal
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 blue cheese dressing
- ⅓ cup blue cheese crumbles
- 3 green onions diced
Instructions
- Add the chicken to the bottom of a 6-quart slow cooker.
- In a medium bowl, melt the butter and stir in the buffalo sauce, black pepper, and onion powder until smooth. Pour the mixture evenly over the chicken.
- Cover and cook on high for 2½-3½ hours or low for 4-5 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily.
- Remove the chicken and shred with two forks. Return to the slow cooker and add cheddar cheese, cream cheese, and blue cheese dressing. Stir until combined and cook for 30 minutes, or until the cheese is completely melted.
- Stir until the cheese and sauce are fully combined and the chicken is evenly coated. Garnish with green onions and blue cheese crumbles before serving.
Video
Notes
- 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.
- Since chicken breasts vary in size and thickness, and slow cookers all cook differently, use a meat thermometer to check the chicken for doneness rather than relying on cook times. It's ready when it has an internal temperature of 165°F.
- Oven method: Start with about 4 cups of cooked, shredded chicken as the oven won't cook raw chicken and melt the dip at the same time. Stir it with the buffalo sauce, melted butter, softened cream cheese, cheddar, and blue cheese dressing, spread into a 9x13 baking dish, and bake at 350°F for 20–30 minutes, until bubbling at the edges. For a browned cheese layer on top, add extra cheddar and bake 5–10 minutes more.
- Allow the cream cheese to sit out at room temperature for about 20 minutes and cut it into cubes so it melts more quickly.
Nutrition
Calories: 372kcal | Carbohydrates: 4g | Protein: 34g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 1410mg | Potassium: 515mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 729IU | Vitamin C: 2mg | Calcium: 253mg | Iron: 1mg