Crock Pot Buffalo Chicken Dip
Make creamy Crock Pot buffalo chicken dip with just 5 ingredients, including rotisserie chicken. Easy, cheesy, and great for parties or game day!
Equipment
Ingredients
- 16 oz cream cheese (cut into cubes)
- 1 cup ranch dressing
- 1 cup hot sauce
- 2 cups shredded sharp cheddar cheese (divided)
- meat of 1 rotisserie chicken (about 3 cups of meat)
Instructions
- Add the ingredients. Add the cream cheese, hot sauce, ranch dressing, 1 cup of shredded cheddar, and cooked shredded chicken to the slow cooker. Save the remaining cheddar for the top.
- Cook. Cover and cook on LOW for 2 to 3 hours. Stir once the cream cheese begins to soften, then continue cooking until the dip is smooth and hot throughout.
- Add the topping. Sprinkle the remaining cheddar over the dip during the final 20 to 30 minutes. Cover until melted.
- Serve. Stir before serving or leave the melted cheese on top. Switch the slow cooker to WARM and serve with chips, crackers, pretzels, or vegetables.
Notes
- Use fully cooked, shredded chicken. Rotisserie chicken adds the most flavor.
- Frank’s RedHot, Louisiana, and Crystal hot sauces all work well.
- For less heat, use less hot sauce. For more heat, add cayenne instead of extra liquid.
- Slow cookers vary, so begin checking the dip around the 1½-hour mark.
- If the dip is too thick, add ranch dressing or milk 1 tablespoon at a time.
- Switch the slow cooker to WARM once the dip is ready. Refrigerate leftovers for 3 to 4 days.
Nutrition Facts
Calories: 262kcalCarbohydrates: 4gProtein: 24gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 78mgSodium: 1028mgPotassium: 121mgFiber: 0.04gSugar: 3gVitamin A: 187IUVitamin C: 11mgCalcium: 205mgIron: 0.2mg
