Description
This Crockpot Buffalo Chicken Dip is a creamy, cheesy, and spicy appetizer perfect for game day or parties. Made with tender shredded chicken, Frank’s RedHot Buffalo sauce, ranch seasoning, and a blend of cheeses, this dip is slow-cooked to perfection and served warm with chips, crackers, or veggies.
Ingredients
Scale
Main Ingredients
- 2/3 cup Frank’s RedHot Buffalo Wings Sauce, NOT original/traditional
- 3/4 cup full fat sour cream
- 2 tablespoons dry ranch dressing seasoning mix
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1 pound (4 packed cups) cooked and shredded chicken (about 1 large rotisserie)
- 1/4 cup blue cheese crumbles
- 1 1/3 packed cups finely shredded cheddar cheese, divided
- 2/3 packed cups finely shredded mozzarella cheese, divided
- 8 ounces full-fat cream cheese, cubed into 12 pieces
For Serving
- Green onions
- Crumbled blue cheese
- Cilantro or parsley
- Chips, crackers, crostini, pretzels, veggies, etc.
Instructions
- Prep Crockpot: Spray the crockpot insert with nonstick cooking spray to prevent sticking and make cleanup easier.
- Combine Ingredients: In the crockpot, whisk together the Frank’s RedHot Buffalo sauce, sour cream, ranch seasoning, chili powder, smoked paprika, garlic powder, onion powder, and salt until smooth. Stir in the shredded chicken, blue cheese crumbles, 1 cup of shredded cheddar cheese, and ⅓ cup of shredded mozzarella cheese evenly into the sauce mixture.
- Add Cream Cheese: Microwave the cubed cream cheese for 25 seconds on a plate to soften it slightly, then distribute the cubes evenly over the chicken mixture in the crockpot without stirring them in.
- Cook and Stir: Cover the crockpot and cook on low for 1 hour. After 1 hour, stir the mixture well to combine the softened cream cheese throughout the dip.
- Cook Until Melted: Continue cooking on low for an additional 1 to 1 ½ hours if needed, stirring occasionally. This allows all the cheeses to melt and the dip to become hot and creamy. Larger, newer crockpots may be done at 1 hour, while older or smaller models may require the extra time.
- Top with Cheese: Sprinkle the remaining ⅓ cup of shredded cheddar cheese and ⅓ cup of shredded mozzarella cheese evenly over the top of the dip. Cover and cook on low for another 20 minutes or until the cheese topping has melted completely.
- Garnish and Serve: Keep the dip warm on low or warm setting while serving. Garnish with chopped green onions, additional blue cheese crumbles, and cilantro or parsley if desired. Serve with chips, crackers, crostini, pretzels, or fresh vegetables like carrots, celery sticks, and bell peppers.
Notes
- For extra heat, use more Frank’s RedHot Buffalo wing sauce or add a dash of cayenne pepper.
- If you prefer a milder dip, reduce the amount of buffalo sauce or omit the chili powder.
- Shredded rotisserie chicken works perfectly, but leftover cooked chicken or even cooked turkey can be substituted.
- Use full-fat cheeses and cream cheese for the creamiest texture and best flavor.
- Stir occasionally during cooking to prevent burning, especially with older crockpots.
- Serve immediately after cooking for best taste, but this dip can be kept warm on a low setting for up to 2 hours.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a microwave or crockpot.
Nutrition
- Serving Size: 1/16 of recipe
- Calories: 210 kcal
- Sugar: 1.5 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.2 g
- Protein: 12 g
- Cholesterol: 45 mg
