Crockpot Buffalo Chicken Dip
A warm, creamy, and spicy dip that's a perfect crowd-pleaser for parties or cozy gatherings. Serve with dippers for a delightful experience.
Ingredients
Main Ingredients
- 3 cups shredded cooked chicken (rotisserie chicken or poached breasts) Saves time and adds tenderness
- 8 ounces cream cheese, softened Provides richness and creaminess
- 1 cup hot sauce (Frank’s or your favorite) The backbone of that buffalo kick
- 1 cup ranch dressing or blue cheese dressing Choose based on preference; ranch is milder
- 1 cup shredded cheddar cheese Melty, savory goodness
- 1/2 cup crumbled blue cheese (optional) For extra tang and texture
- 1/2 cup plain Greek yogurt or sour cream Adds creaminess and cuts heat
- 2 cloves garlic, minced Aromatic depth
- 1/4 cup chopped green onions Fresh color and bite
- Salt and pepper to taste
Substitutions
- Dairy-free cream cheese and vegan shredded cheese for a dairy-free twist
- Shredded turkey instead of chicken
- Light sour cream instead of Greek yogurt to reduce calories
Instructions
Preparation
- If not using rotisserie chicken, poach or bake chicken breasts until cooked through, then shred with two forks.
- In the crockpot, add cream cheese, hot sauce, ranch or blue cheese dressing, Greek yogurt, and minced garlic. Stir until mostly smooth.
- Fold in the shredded chicken, shredded cheddar, and half of the crumbled blue cheese (if using). Season with salt and pepper.
Cooking
- Cover and cook on low for 2 to 3 hours, stirring once or twice.
- Stir again, sprinkle the remaining blue cheese and chopped green onions on top, and serve warm directly from the crockpot.
Notes
If dip thickens too much, stir in a splash of milk or extra dressing to loosen it up. For added heat, keep a bowl of extra hot sauce on the side for guests.