BEST Crockpot Buffalo Chicken Dip
If you are looking for the absolute BEST Crockpot buffalo chicken dip, then I have just the recipe for you! It’s amazing what a few simple, affordable ingredients can create for the perfect party appetizer! With the big game coming up, this recipe is perfect for your Super Bowl party or to bring to a party! Either way; this dip doesn’t miss! Made with canned chicken, pantry ingredients, and a few seasonings. Let’s go!
Video
@melissajorealrecipes BUFFALO CHICKEN DIP in the crock pot! 2 blocks of softened cream cheese ( 16 0z. total) 1 cup of ranch dressing (I use Litehouse homestyle Ranch) 3/4 cup of Frank’s buffalo sauce 2 cans of canned chicken breast drained (Two 10 oz. cans of chicken) 2 cups of shredded cheddar cheese 1/2 tsp. of salt 1 tsp. of cracked black pepper 1 tsp. of garlic powder Italian bread, crackers, toast, carrot sticks, and/or celery for dipping How To: Drain both 10 oz. cans of chicken breast and discard the liquid. Spray the Crock Pot or Slow cooker with a nonstick spray. Add 2 blocks of cream cheese, ranch dressing, Frank’s Buffalo Sauce, drained chicken (20 oz. total), 1 & 1/2 cup of shredded cheddar cheese, salt, pepper, and garlic powder to the crockpot. Mix the ingredients together. Top with the rest of the cheddar cheese (1/2 cup) and more cracked black pepper. Set the slow cooker or crock pot to low and cook for about 1 & 1/2-2 hours or until the dip is hot and bubbly. Stir everything together. Serve with Italian bread, buttered toast, crackers, carrots, and/or celery! Enjoy! #gamedaydip #superbowlsnacks #buffalochickendip #crockpotrecipes
The BEST Crockpot Buffalo Chicken Dip
Ingredients
- 2 blocks of softened cream cheese 16 0z. total
- 1 cup of ranch dressing I use Litehouse homestyle Ranch
- 3/4 cup of Frank’s buffalo sauce
- 2 cans of canned chicken breast drained Two 10 oz. cans of chicken
- 2 cups of shredded cheddar cheese
- 1/2 tsp. of salt
- 1 tsp. of cracked black pepper
- 1 tsp. of garlic powder
- Italian bread crackers, toast, carrot sticks, and/or celery for dipping
Instructions
- Drain both 10 oz. cans of chicken breast and discard the liquid.
- Spray the Crock Pot or Slow cooker with a nonstick spray.
- Add 2 blocks of cream cheese, ranch dressing, Frank’s Buffalo Sauce, drained chicken (20 oz. total), 1 & 1/2 cup of shredded cheddar cheese, salt, pepper, and garlic powder to the crockpot. Mix the ingredients together.
- Top with the rest of the cheddar cheese (1/2 cup) and more cracked black pepper.
- Set the slow cooker or crock pot to low and cook for about 1 & 1/2-2 hours or until the dip is hot and bubbly. Stir everything together.
- Serve with Italian bread, buttered toast, crackers, carrots, and/or celery! Enjoy!
Notes
- I used a standard size crock pot: 3.5 qts.
- This is a dump & go recipe. Just add all of the ingredients, set the crockpot to low, and let the slow cooker do it’s thing! You can keep it warm all day if you are hosting the crockpot right in the slow cooker if you choose!
- You can certainly replace the cans of chicken with rotisserie or shredded chicken breasts. But, honestly I have made with both of these options, and the canned chicken is my favorite! Just be sure to drain the chicken before you add it to the crock pot.
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