Easy Crock Pot Buffalo Chicken Dip
Crock pot buffalo chicken dip is an easy dump-and-slow-cook recipe made with just 5 ingredients. Creamy, spicy, and perfect for parties.
Equipment
Ingredients
- 2 12.5 ounce canned chicken drained
- 8 ounces cream cheese
- 1/3 cup ranch dressing
- 3/4 cup Franks buffalo sauce
- 2 cups cheddar cheese shredded
Instructions
- In a crockpot, place the chicken, cream cheese, ranch dressing, Franks Buffalo Sauce, and cheddar cheese.
- Cook the dip on high for 1 hour or low for 2 hours. Stir the ingredients several times as they begin to melt and combine.
- Reduce heat to low or the warm setting when serving.
- Serve with celery sticks, tortilla chips, or peppers.
Notes
- Softened cream cheese is a lot easier to work with.
- Canned chicken is already cooked, so be sure not to overcook the dip. It could make the chicken taste dry and tough. Keep an eye on the cooking time.
- Leave the dip right in the slow cooker for serving. I set mine to Warm as soon as it’s done so the texture stays nice and melty.
- If the dip isn’t thick enough, add some more cream cheese. This should thicken it up nicely! Otherwise, a cornstarch slurry is a good alternative.
- Leftover dip can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in 30-second bursts in the microwave or over low heat in a saucepan on the stovetop. Be careful not to overcook it!
Nutrition
Calories: 260kcalCarbohydrates: 3gProtein: 8gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 1054mgPotassium: 66mgSugar: 2gVitamin A: 668IUCalcium: 230mgIron: 0.1mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!