Crock Pot Buffalo Chicken Dip

buffalo chicken dip topped with scallions and blue cheese

Print Recipe

5 from 3 votes

One of the easiest and most beloved hearty dips perfect for any occasion

Prep Time10

Cook Time1 30

Total Time1 40

Course: Appetizer

Cuisine: American

Keyword: cheese, chicken

Servings:

Calories: 141kcal

Author: Tricia

Ingredients

1 pound cream cheese cut into chunks
4 cups diced or shredded cooked chicken poached or rotisserie work well
1 cup Frank’s Red Hot Original Sauce
1 cup ranch dressing or sour cream
1 cup shredded cheddar cheese divided
2 ounces American cheese cut into cubes
1/4 cup sliced green onions

For serving:

blue cheese crumbles
Tortilla chips
celery
carrots
toasted baguette slices

Instructions

Place the cream cheese, chicken, hot sauce, ranch dressing, half the shredded cheddar and all of the American cheese in the crock pot or slow-cooker. Gently stir to combine then cover the crock pot with a lid.
Cook on HIGH for 1 and 1/2 to 2 hours or until hot and bubbly. Stir to combine then reduce the heat to low. Top with the remaining cheddar and sliced green onions and heat until melted.
Serve with chips, celery, toasted baguette slices and blue cheese crumbles.

For oven baked Buffalo Chicken Dip

Preheat oven to 350°F. Combine the cream cheese and hot sauce in a medium bowl and microwave until the cream cheese is very soft, about 2 minutes. Add the American cheese and stir to combine. Microwave again for 1 minute. Remove from the microwave and stir. Repeat as needed until smooth. Add the chicken and ranch dressing.
Pour the mixture into a shallow 3-quart baking dish lightly coated with vegetable cooking spray. Bake for 10 minutes. Remove from the oven and top with shredded cheddar. Bake again until the cheese is melted and the dip is bubbling, about 10 minutes more. Sprinkle with green onions and serve.

Notes

Refrigerate leftovers and reheat gently in the microwave.
Recipe adapted from Frank’s Slow Cooker Buffalo Chicken Dip

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition