Description
This Crockpot Buffalo Chicken Dip is a creamy, cheesy, and flavorful appetizer perfect for game day or parties. Made with shredded chicken, Frank’s RedHot Buffalo Wings Sauce, ranch seasoning, blue cheese, and a blend of cheddar and mozzarella cheeses, it’s slow-cooked to melty perfection and served warm with chips or veggies.
Ingredients
Scale
Dip Base
- 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 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Chicken & Cheese
- 1 pound (4 packed cups) cooked and shredded chicken (about 1 large rotisserie chicken)
- 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
Garnishes & Serving
- Green onions (for garnish)
- Additional crumbled blue cheese (for garnish)
- Cilantro or parsley (optional garnish)
- Chips, crackers, crostini, pretzels, or vegetables for serving
Instructions
- Prep the Crockpot: Spray the crockpot insert with nonstick cooking spray to prevent sticking.
- Combine Ingredients: In the crockpot, whisk together the Buffalo wings sauce, sour cream, dry ranch seasoning, chili powder, smoked paprika, garlic powder, onion powder, and salt. Stir in the shredded chicken, blue cheese crumbles, 1 cup of shredded cheddar cheese, and 1/3 cup of shredded mozzarella cheese until well combined.
- Add Cream Cheese: Microwave the cubed cream cheese on a plate for 25 seconds just to soften slightly. Evenly distribute the cream cheese cubes over the top of the chicken mixture in the crockpot. Do not stir the cream cheese in at this point.
- Cook and Stir: Cover and cook on low heat for 1 hour. Afterward, stir all the ingredients together thoroughly.
- Continue Cooking: Depending on your crockpot, continue cooking on low for an additional 1 hour to 1 hour 30 minutes, stirring occasionally, until the cheeses are fully melted and the dip is hot and bubbly.
- Top with Remaining Cheese: Sprinkle the remaining 1/3 cup of cheddar cheese and 1/3 cup of mozzarella cheese evenly over the top of the dip. Cover and cook on low for 20 minutes or until the topping cheeses have melted.
- Garnish and Serve: Keep the crockpot on low or warm setting while serving. Garnish the dip with chopped green onions and additional blue cheese crumbles if desired. Serve warm with chips, crackers, crostini, pretzels, or a variety of fresh vegetables such as carrots, celery sticks, and bell peppers.
Notes
- This dip is best made with Frank’s RedHot Buffalo Wings Sauce for authentic spicy flavor.
- Using a rotisserie chicken saves time and adds juiciness and flavor.
- If you don’t have ranch seasoning mix, you can substitute with homemade or another brand but adjust seasoning to taste.
- To speed up melting, you can microwave softened cream cheese briefly before adding.
- The dip keeps warm well in the crockpot and can be stirred occasionally to maintain creaminess.
- For a thicker dip, reduce sour cream slightly or add extra shredded cheese.
- Serve with a variety of dippers for best crowd-pleasing results.
Nutrition
- Serving Size: 1/14th of recipe
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 18 g
- Cholesterol: 60 mg
