Cheesy Crock Pot Buffalo Chicken Dip
A creamy, cheesy dip bursting with the zesty kick of buffalo sauce, perfect for game nights and gatherings.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Use rotisserie or canned chicken for convenience.
- 1 package 8 ounces cream cheese, softened Ensure it's at room temperature for easy mixing.
- ½ cup ranch dressing Can substitute with homemade ranch dressing.
- ½ cup buffalo wing sauce Adjust based on preferred spice level.
- 1 cup shredded cheddar cheese Feel free to use Monterey Jack or pepper jack.
- ½ cup crumbled blue cheese Optional; can replace with feta cheese.
- to taste Chopped green onions For garnish.
- as needed Tortilla chips or vegetable sticks For serving.
Instructions
Preparation
- Organize your ingredients and set them out on your countertop.
- Combine the cooked shredded chicken and softened cream cheese in the slow cooker.
- Add ranch dressing and buffalo wing sauce to the mixture, stirring until well combined.
- Incorporate the shredded cheddar cheese and optional blue cheese, mixing thoroughly.
Cooking
- Cover the slow cooker and set it to cook on low for about 2 to 3 hours, or on high for 1 to 1.5 hours.
- Stir the dip after cooking to ensure all flavors are integrated.
- Taste the dip and adjust seasoning with additional buffalo sauce if needed.
Serving
- Garnish with chopped green onions and serve warm with tortilla chips or vegetable sticks.
- Encourage guests to enjoy it while it's hot!
Notes
Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 2 months. Reheat gently to maintain the texture.