The Best Crockpot Buffalo Chicken Dip
Easy, simple buffalo chicken dip made in the crockpot with real chicken breast. Serve with tortilla chips, celery or carrots.
Ingredients
- 1 - 1 1/2 lb chicken breast
- 8 oz cubed cream cheese
- 1 cup blue cheese crumbles
- 1 & 1/4 cup Franks Red Hot
- 4 tbs butter (melted)
- 1/2 tsp Worcestershire Sauce
- 1/2 tsp garlic powder
- 2 cups shredded sharp cheddar cheese ((about 6 oz) + more for topping)
- 1/2 cup buttermilk ranch (I love classic hidden valley)
- tortilla chips, celery & carrots (for serving)
Directions
- 1
Add Ingredients to Crock Pot: Pat chicken dry. Trim anything that feels tough to the touch or added fat. Lay chicken in crock pot. Lightly salt & pepper the chicken. Next, add the cubed cream cheese, 2 cups cheddar cheese, blue cheese crumbles, ranch.
- 2
Make Wing Sauce: In a large microwave safe bowl, melt the butter. Add franks, Worcestershire & garlic powder. Stir until combined. Pour over ingredients in crockpot.
- 3
Slow Cook Buffalo Chicken Dip: Set crockpot to low for 3-4 hours or until chicken is completely cooked through. It may look saucy and separated.
- 4
Shred the Chicken: Using a handmixer, place in crockpot on medium. Use handmixer to shred chicken and mix everything togehter. You should have perfect buffalo chicken dip!* I like when there are thicker pieces of chicken, but shred to your liking. The sauce will begin to thicken and chicken will be distributed throughout. You can serve like this, right out of the crockpot. Keep on warm and stir as needed.
- 5
If serving in a baking dish: add buffalo chicken dip from slow cooker to a large oven safe dish. Sprinkle light layer of any remaining shredded cheese (1/2 cup ish) When ready to serve, set broiler to low. Broil until cheese is melty. Serve hot so it's easy to scoop chips!
- 6
Serve immediately with celery sticks, carrots, tortilla chips or eat it on top of a salad.