Slow Cooker Buffalo Chicken Dip
Creamy, spicy, and ridiculously addictive — this slow cooker buffalo chicken dip turns simple ingredients into party‑perfect comfort food. Whether for a gathering or a cozy night in, it warms up, soothes, and delightfully delivers.
Equipment
- Slow cooker (crock‑pot)
- Mixing Bowl
- Two forks (for shredding chicken)
- Serving spoon
Ingredients
Main Ingredients
- boneless, skinless chicken breasts tender and lean, soak up the spicy flavor
- yellow onion adds sweetness and depth while the chicken cooks
- chicken broth keeps the meat juicy and flavorful during slow‑cooking
- cream cheese softened, the creamy base that gives the dip its irresistible texture
- ranch dressing brings tang and a cool balance to the heat
- hot sauce the signature Buffalo flavor; use your favorite brand
- sharp cheddar cheese melty, bold, and perfectly sharp for balance
- mozzarella cheese stretchy and gooey, it ties everything together
Instructions
- Step 1 – Cook the chicken. Place sliced onion and chicken broth in the bottom of your slow cooker, then lay the chicken breasts on top. Cover and cook on HIGH for about 2½ hours until the chicken is tender and easy to shred.
- Step 2 – Shred the chicken. Once cooked, remove the chicken and shred with two forks until fine. Drain the remaining broth and remove the onions from the slow cooker.
- Step 3 – Combine the ingredients. Turn your slow cooker to LOW. Add shredded chicken, softened cream cheese, ranch dressing, hot sauce, cheddar, and mozzarella. Stir until everything is combined.
- Step 4 – Melt and blend. Let the mixture cook for another 30 minutes, stirring occasionally until the cheeses are completely melted and smooth. Taste and adjust: more hot sauce if you like it spicier, extra ranch if you prefer it milder.
- Step 5 – Serve warm. Once perfectly creamy and bubbly, switch the slow cooker to “WARM”. Serve from the crockpot with chips, celery sticks, or toasted bread.
Notes
This dip keeps wonderfully warm in the slow cooker and is perfect for gatherings. A few reliable tips: always soften the cream cheese before using so it blends more smoothly, shred your own cheese for better texture, and keep the cooker on WARM after for the perfect scoopable consistency. For example, fresh-shredded cheese melts more evenly than pre‑shredded. :contentReference[oaicite:0]{index=0}
Nutrition
Calories: 320kcalCarbohydrates: 4gProtein: 17gFat: 23gSaturated Fat: 12gCholesterol: 80mgSodium: 850mgPotassium: 150mgSugar: 2gVitamin A: 600IUVitamin C: 1mgCalcium: 180mgIron: 0.8mg
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