Description
A creamy, spicy CrockPot Buffalo Chicken Dip that’s perfect for game day or any casual gathering. This easy slow cooker recipe combines canned chicken, cream cheese, buffalo sauce, and ranch dressing, resulting in a warm, flavorful dip that’s great for dipping with chips, veggies, or crackers.
Ingredients
Scale
Main Ingredients
- 12.5 oz canned chicken, drained
- 8 oz cream cheese, softened
- 0.5 cup buffalo sauce (Sweet Baby Ray’s or Frank’s recommended)
- 0.5 cup ranch dressing (Ken’s or your favorite)
- Shredded cheese (optional; cheddar or mozzarella, amount as desired)
Instructions
- Combine Ingredients: In your slow cooker, add the drained canned chicken, softened cream cheese, buffalo sauce, and ranch dressing. Stir well to mix everything; it’s okay if there are some lumps of cream cheese.
- Cook the Dip: Cover the slow cooker and set it to LOW heat. Cook for 1.5 to 2 hours if using a 3-quart pot, or 1 to 1.5 hours for a 6-quart pot. Stir the mixture halfway through cooking to ensure even heating.
- Check Doneness: The dip is ready when it bubbles around the edges and is fully heated through.
- Keep Warm and Serve: Switch your slow cooker to the warm setting to keep the dip hot while serving. Serve with tortilla chips, fresh veggies, or crackers for dipping.
- Optional Cheese Topping: Before serving, sprinkle additional shredded cheddar or mozzarella cheese on top for extra flavor and creaminess.
Notes
- Using canned chicken makes this recipe quick and convenient without sacrificing flavor.
- Adjust the amount of buffalo sauce to control the spiciness of the dip.
- For a thicker dip, add more cream cheese or reduce cooking time slightly.
- This dip can be made ahead and kept warm in the slow cooker for several hours.
- Serve with a variety of dippers like celery sticks, carrot sticks, or pita chips for a crowd-pleasing appetizer.
