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Crockpot Buffalo Chicken Dip

Crockpot buffalo chicken dip combines shredded chicken, softened cream cheese, ranch dressing, and buffalo sauce in a slow cooker for a creamy, spicy texture. The dip cooks on low until the cream cheese melts completely, then finishes with shredded cheddar for a smooth melt.
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Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Crockpot Buffalo Chicken Dip
  • 2 cup cooked shredded chicken
  • 8 oz cream cheese, softened
  • 0.5 cup ranch dressing
  • 0.75 cup buffalo sauce
  • 1.5 cup shredded cheddar cheese
  • 1 sliced green onions, for garnish
  • 1 tortilla chips or celery, for serving

Equipment

  • 1 slow cooker

Method
 

Cook the base in the slow cooker
  1. Place the cooked shredded chicken, softened cream cheese, ranch dressing, and buffalo sauce into the slow cooker. Stir only enough to combine, then spread into an even layer.
  2. Cover and cook on LOW for 2-3 hours, stirring occasionally. Cook until the cream cheese is fully melted and the mixture looks smooth and evenly blended.
Melt in the cheddar and serve
  1. Stir in the shredded cheddar cheese and let it melt until creamy. Mix until no dry cheese streaks remain.
  2. Keep the dip on the warm setting for serving. Stir once more before serving so the texture stays creamy.
  3. Garnish with sliced green onions and serve with tortilla chips or celery. Add toppings right before serving for the best fresh flavor.

Notes

For best results, stir occasionally during the LOW cook to help the cream cheese stay emulsified and prevent sticking at the bottom. Refrigerate leftovers in a sealed container for up to 3 days and reheat in the microwave or on low in the slow cooker until hot, stirring to restore creaminess. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, use reduced-fat cream cheese and reduced-fat cheddar.