Description

Made with juicy shredded chicken, creamy ranch dressing, hot sauce, and loads of cheese, enjoy this easy-to-make and easily transportable Crock Pot Buffalo Chicken Dip at your next potluck or party!

Ingredients

Scale

4 boneless skinless chicken breasts (cooked and shredded)
12 ounces cream cheese (cubed)
1/2 cup ranch dressing (homemade or store-bought)
1 cup hot sauce
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup green onion (chopped)
1 cup cheddar cheese (shredded)
1 cup mozzarella cheese (shredded)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the chicken. Bring a large pot of water to a boil over high heat. Carefully add the chicken breasts to the pot, making sure they are fully submerged with water. Return to a boil and cover pot with a tight-fitting lid. Remove from heat and allow the chicken to poach for approximately 30 minutes, or until fully cooked. Remove from the pot and set aside until cool enough to shred.
Step 2: As the chicken cooks, prepare the remaining ingredients.
Step 3: Shred or chop the chicken into small bite-sized cubes and transfer to the bowl of a 4 quart or larger slow cooker. Mix in the remaining ingredients (cream cheese, ranch dressing, hot sauce, black pepper, garlic powder, onion powder, green onion, cheeses).
Step 4: Cover and cook on LOW for 2-3 hours or on HIGH for 1-2 hours, until hot and bubbly. Sprinkle with fresh chopped green onion, hot sauce, and additional shredded cheese, if desired. Serve hot with tortilla chips, veggie sticks, or leftover in wraps the next day!

Notes

For best results, shred the cheese from a block rather than using pre-shredded cheese. Chicken thighs may be used in place of chicken breasts, though the resulting dip will be greasier. Store leftovers in an air-tight container in the refrigerator for up to 3-4 days.

Prep Time: 10 minutes
Cook Time: 90 minutes
Category: Appetizer
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 304 kcal
Sugar: 1 g
Sodium: 935 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0 g
Protein: 22 g
Cholesterol: 99 mg