Crock-Pot Buffalo Chicken Dip

Crock-Pot Buffalo Chicken Dip

from thepioneerwoman.com
14 - 16 serving(s)

Ingredients

  • 4 c. shredded, cooked chicken (about 1 large rotisserie chicken)
  • 8 oz. shredded sharp cheddar cheese
  • 8 oz. shredded pepper jack cheese
  • 2 8-oz. blocks of cream cheese, softened
  • 1 c. buffalo sauce, plus more for garnish
  • 2/3 c. ranch dressing
  • 2/3 c. blue cheese crumbles, plus more for garnish
  • Chopped chives, for garnish
  • Carrots, celery sticks, and tortilla chips, for dipping

Directions

  1. 1

    Stir together the chicken, cheddar cheese, pepper jack cheese, cream cheese, buffalo sauce, ranch dressing, and blue cheese in a 6-quart slow-cooker. Cover and cook on low for 2 to 4 hours, stirring occasionally.

  2. 2

    To serve, garnish the dip with blue cheese crumbles, buffalo sauce, and a sprinkle of chives. Hold on warm for up to 2 hours. Serve with carrots, celery sticks, and tortilla chips.