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Crockpot Buffalo Chicken Dip

An effortless, creamy, and spicy slow cooker dip featuring tender shredded chicken, ranch, cheddar, and Frank's RedHot sauce. The ultimate party appetizer.
Print Recipe
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 frozen chicken breasts boneless, skinless
  • 8 oz cream cheese softened works best, but cold is fine
  • 1 cup ranch dressing can substitute blue cheese dressing
  • 1 cup Red Hot sauce Frank's brand recommended
  • 1 cup cheddar cheese shredded
Serving
  • 1 bag tortilla chips or celery sticks

Equipment

  • Slow Cooker
  • Forks for shredding

Method
 

  1. Place the three frozen chicken breasts into the bottom of the slow cooker insert.
  2. Add the block of cream cheese, cup of ranch dressing, and cup of Red Hot sauce over the chicken.
  3. Top with the shredded cheddar cheese.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  5. Once chicken is cooked through and tender, shred the chicken directly in the pot using two forks.
  6. Stir the mixture vigorously until the cheese and sauces are well combined and creamy.
  7. Switch slow cooker to 'Warm' setting and serve with chips or vegetables.

Notes

For a lower fat version, use low-fat cream cheese and light ranch, though the texture may be slightly less creamy.