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A hand with purple-painted nails holds a piece of bread topped with a thick, creamy orange dip, with more of the dip visible in the background.

The BEST Crockpot Buffalo Chicken Dip (Canned Chicken)

Melissa Jo
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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.
Tried this recipe?Let us know how it was!