Description
A creamy, spicy, and cheesy Buffalo Chicken Dip made easy in the crockpot. Perfect for parties and gatherings, this dip combines shredded chicken, hot sauce, cream cheese, and a blend of cheeses and spices for a crowd-pleasing appetizer.
Ingredients
Scale
Main Ingredients
- 2/3 cup Frank’s RedHot Buffalo Wings Sauce, NOT original/traditional
- 3/4 cup full fat sour cream
- 2 tablespoons dry ranch dressing seasoning mix
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1 pound (4 packed cups) cooked and shredded chicken (about 1 large rotisserie)
- 1/4 cup blue cheese crumbles
- 1 1/3 packed cups finely shredded cheddar cheese, divided
- 2/3 packed cups finely shredded mozzarella cheese, divided
- 8 ounces full-fat cream cheese, cubed into 12 pieces
For Serving
- Green onions
- Crumbled blue cheese
- Cilantro or parsley
- Chips, crackers, crostini, pretzels, veggies, etc.
Instructions
- Prep Crockpot: Spray the crockpot insert with nonstick cooking spray to ensure easy cleanup and prevent sticking.
- Combine Ingredients: In the crockpot, whisk together the buffalo sauce, sour cream, ranch seasoning, chili powder, smoked paprika, garlic powder, onion powder, and salt. Stir in the shredded chicken, blue cheese crumbles, 1 cup shredded cheddar cheese, and ⅓ cup shredded mozzarella cheese until evenly mixed.
- Add Cream Cheese: Microwave the cubed cream cheese on a plate for 25 seconds to soften it, then evenly distribute the cubes over the chicken mixture in the crockpot without stirring.
- Cook the Stir: Cover the crockpot and cook on low for 1 hour. After that, stir the mixture thoroughly to combine all ingredients.
- Cook Until Melted: For large, newer crockpots, the dip should be nearly done. For older or smaller units, continue cooking on low for an additional 1 to 1 ½ hours, stirring occasionally, until the cheeses are fully melted and the dip is hot throughout.
- Top with Cheeses: Evenly sprinkle the remaining ⅓ cup cheddar cheese and ⅓ cup mozzarella cheese over the dip. Cover and cook on low for an additional 20 minutes or until the cheese topping has melted completely.
- Garnish and Serve: Keep the heat on low or warm while serving. Garnish the dip with chopped green onions and extra blue cheese crumbles if desired. Serve hot with chips, crackers, crostini, pretzels, or fresh veggies such as carrots, celery sticks, and bell peppers.
Notes
- Use a rotisserie chicken for quick and flavorful shredded chicken.
- Adjust the amount of hot sauce to suit your preferred spice level.
- Softening the cream cheese before adding helps it melt evenly.
- Stir occasionally during the last cooking phase for consistent melting and to prevent burning.
- Can be made a day ahead and reheated in the crockpot on low.
- Serve with a variety of dippers including veggies and crackers for a crowd-pleasing appetizer.
- Make sure to spray the crockpot insert to avoid sticking and make cleanup easier.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 50 mg
