Crock Pot Buffalo Chicken Dip
Made with juicy shredded chicken, creamy ranch dressing, hot sauce, and loads of cheese, enjoy this easy-to-make and easily transportable Crock Pot Buffalo Chicken Dip at your next potluck or party!
Servings: 12 servings
Calories: 304kcal
Ingredients
- 4 boneless skinless chicken breasts - cooked and shredded
- 12 ounces cream cheese - cubed
- ½ cup ranch dressing - homemade or store-bought
- 1 cup hot sauce - (I used Frank's RedHot) plus more for serving
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup green onion - chopped (plus more for serving)
- 1 cup cheddar cheese - shredded
- 1 cup mozzarella cheese - shredded
Instructions
- Prepare the chicken. Bring a large pot of water to a boil over high heat. Carefully add the chicken breasts to the pot, making sure they are fully submerged with water. Return to a boil and cover pot with a tight-fitting lid. Remove from heat and allow the chicken to poach for approximately 30 minutes, or until fully cooked. Remove from the pot and set aside until cool enough to shred.
- As the chicken cooks, prepare the remaining ingredients.
- Shred or chop the chicken into small bite-sized cubes and transfer to the bowl of a 4 quart or larger slow cooker. Mix in the remaining ingredients (cream cheese, ranch dressing, hot sauce, black pepper, garlic powder, onion powder, green onion, cheeses).
- Cover and cook on LOW for 2-3 hours or on HIGH for 1-2 hours, until hot and bubbly. Sprinkle with fresh chopped green onion, hot sauce, and additional shredded cheese, if desired. Serve hot with tortilla chips, veggie sticks, or leftover in wraps the next day!
Notes
- For best results, shred the cheese from a block rather than using pre-shredded cheese that comes in a bag.
- Chicken thighs may be used in place of the chicken breasts, however, the resulting dip will be greasier due to the higher fat content in thigh meat versus breast meat.
- Keep leftovers stored in an air-tight container in the refrigerator for up to 3-4 days. You may reheat it in the microwave or back in the slow cooker.
- To freeze, transfer leftover dip to freezer-friendly containers, removing as much air as possible. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition
Calories: 304kcal | Carbohydrates: 3g | Protein: 22g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 935mg | Potassium: 395mg | Fiber: 0g | Sugar: 1g | Vitamin A: 675IU | Vitamin C: 17.7mg | Calcium: 157mg | Iron: 0.8mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2024 The Forked Spoon