Crock Pot Buffalo Chicken Dip
Make the best Crock Pot buffalo chicken dip with just 5 ingredients. Creamy, slightly spicy, perfect for game day. Get easy oven, microwave, or Instant Pot options too!
Equipment
Ingredients
- 16 oz cream cheese
- 1 cup ranch dressing
- 1 cup hot sauce (Louisiana hot sauce is my favorite; I also use Frank's Red Hot or Crystal)
- 2 cups shredded sharp cheddar cheese
- meat of 1 rotisserie chicken (about 3 cups of meat)
Instructions
- Add cream cheese, hot sauce, ranch dressing, half of the shredded cheese, and the shredded chicken to a Crock Pot. Set on low for 2-3 hours.
- Thirty minutes before serving, top the buffalo chicken dip with the remaining shredded cheddar cheese. Allow cheese to melt before serving.
- Serve warm with tortilla chips or cool with carrot and celery sticks.
Notes
- Works best in a 6–7 quart Crock Pot (cook 1–2 hrs in a 3 qt, 2–3 hrs in a 6-7 quart Crock pot).
- Heat level guide: ¾ cup hot sauce = mild, 1 cup = medium, add cayenne for hot.
- Swap ranch for blue cheese dressing or cheddar for Colby Jack/Pepper Jack.
- Great served with tortilla chips, pretzels, crackers, or fresh veggies.
- Keeps 3–4 days in the fridge or up to 6 months in the freezer; reheat gently.
- Alternate methods: Bake at 350°F for 30–35 min, microwave in 1-min intervals until hot, or use Instant Pot on slow cooker mode until melted.
Nutrition Facts
Calories: 138kcalCarbohydrates: 14gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 2521mgPotassium: 48mgFiber: 0.1gSugar: 0.4gVitamin A: 209IUVitamin C: 18mgCalcium: 122mgIron: 0.1mg
