Crockpot Buffalo Chicken Dip Recipe
Let your Crockpot do the work for you with this creamy Buffalo Chicken Dip recipe. This chicken wing dip is so quick and easy to make and will have your guests begging you for the recipe!
Servings: 20 servings
Ingredients
- 1 ½ lbs. cooked chicken shredded, about 5 cups
- ¾ cup buffalo wing sauce not hot sauce
- 8 oz. cream cheese cubed
- ½ cup ranch dressing
- 1 cup cheddar cheese
- Green onions optional
- Blue cheese crumbles optional
Instructions
- Pour the wing sauce along the bottom of a 6-quart slow cooker. Add in the shredded chicken, cubed cream cheese, ranch dressing, and cheese.1 ½ lbs. cooked chicken, 8 oz. cream cheese, ½ cup ranch dressing, 1 cup cheddar cheese, ¾ cup buffalo wing sauce
- Set the slow cooker to high and cook for 1-2 hours, or low and cook for 3-4 hours.
- After about 30 minutes the cheeses should begin to melt. Give the ingredients a good stir and keep cooking until everything is heated through.
- Serve with a sprinkle of green onions and blue cheese crumbles, if desired. Enjoy the dip with tortilla chips and crackers or veggies such as celery sticks and carrots if on a low-carb diet!Blue cheese crumbles, Green onions
Video
Notes
- To Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days.
- To Freeze: Seal in a freezer-safe airtight container for up to 3 months.
Nutrition
Calories: 147kcal | Carbohydrates: 1g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 438mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg