Description
Indulge in the creamy, cheesy goodness of Slow Cooker Crack Chicken Dip, a perfect party snack loaded with shredded chicken, cream cheese, Velveeta, bacon, and ranch seasoning. This irresistible dip comes together easily in a slow cooker and is ideal for gatherings, game days, or festive occasions.
Ingredients
Units
Scale
Main Ingredients
- 2 cups cooked chicken, shredded
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 (12-ounce) can evaporated milk
- 1 package dry ranch dressing powder (about 1 ounce)
- 1/2 teaspoon onion powder
- 1 cup chopped cooked bacon, divided
- 16 ounces Velveeta cheese, cubed
- 2 tablespoons chopped green onion, for garnish
Instructions
- Combine ingredients: Add the shredded chicken, softened cream cheese, sour cream, evaporated milk, ranch dressing powder, onion powder, ¾ cup of chopped cooked bacon, and cubed Velveeta cheese into the slow cooker.
- Cook the dip: Place the lid on the slow cooker and cook on LOW for 2 hours, allowing the cheeses to melt and the flavors to meld.
- Stir to combine: After cooking, remove the lid and stir the dip thoroughly until smooth and well combined.
- Garnish and serve: Sprinkle the remaining ¼ cup bacon and chopped green onions on top. Serve the dip warm with sliced baguette, crackers, or chips.
Notes
- Use rotisserie chicken or leftover cooked chicken for convenience.
- Velveeta can be substituted with other melty cheeses such as mozzarella or cheddar, but Velveeta gives the creamiest result.
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
- This dip also works well in a slow cooker set to HIGH for about 1 hour if short on time.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 710 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 16 g
- Cholesterol: 75 mg
