Description
This Crockpot Buffalo Chicken Dip combines creamy, cheesy, and spicy flavors with ease of preparation. Ideal for game day or a quick dinner, it’s a crowd-pleaser that leaves everyone wanting more!
Ingredients
- Shredded Chicken (4 cups)
- Cream Cheese (2 – 8 oz packages)
- Shredded Cheese Blend (2 cups)
- Frank’s RedHot Buffalo Sauce (1 cup)
- Ranch Dressing (1 cup)
- Garlic Powder (½ teaspoon)
- Salt and Pepper
- Green Onions
Instructions
- Prepare the Ingredients: Shred rotisserie chicken and ensure cream cheese is softened.
- Combine in the Crockpot: Layer shredded chicken, cream cheese, cheese blend, buffalo sauce, ranch dressing, garlic powder, salt and pepper.
- Set & Cook: Cook on low for 3-4 hours or high for 1-2 hours, stirring halfway through.
- Melt the Cheese: Add remaining shredded cheese on top and let sit for 5 minutes.
- Add Finishing Touches: Garnish with sliced green onions before serving.
Notes
Store leftovers in an airtight container for 3-4 days in the refrigerator.
Reheat in microwave or crockpot, adding a splash of ranch if too thick.
Use pre-shredded chicken to save time.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 2g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 80mg