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Crockpot Buffalo Chicken Dip

Crockpot Buffalo Chicken Dip

The ultimate comfort food for any gathering, Crockpot Buffalo Chicken Dip is creamy, spicy, and incredibly easy to make. This dip will satisfy your cravings and impress your guests. Perfect for game days or casual get-togethers, it's a must-try recipe!
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 16 servings
Course: Appetizers
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 16 ounces cream cheese softened
  • 2 ½ cups chopped cooked chicken leftover or rotisserie
  • 2 cups shredded cheddar cheese divided
  • 1 cup sour cream
  • 1 cup Frank’s RedHot
  • 1 cup chopped scallions divided
  • ½ cup crumbled blue cheese
  • 1 packet ranch dip mix
  • Dippers: crackers, chips, fresh cut vegetables

Equipment

  • Slow Cooker
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. Set out a large 6-quart slow cooker. Add in the cream cheese, chopped chicken, 1 cup of shredded cheddar cheese, sour cream, Frank’s RedHot, ½ cup of chopped scallions, crumbled blue cheese, and ranch dip mix. Reserve the remaining cheddar and scallions for later. Mix well, then spread the dip out evenly in the crock. If needed, wipe the sides of the crockpot with a wet paper towel. Cover and set on LOW for 2 to 4 hours. When ready to serve, sprinkle the top with the remaining cheddar cheese and scallions. Serve warm with chips, crackers, or fresh cut veggies!

Notes

  • Want to bake it? Place the Buffalo Chicken Dip in a 9X13 inch baking dish and bake in a 350 degree oven for 20 minutes.
  • Transfer cooled dip: Store in an airtight container in the fridge for up to 5 days.