Description
An irresistible buffalo chicken dip made in a slow cooker, perfect for game days and gatherings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1/2 cup buffalo wing sauce (plus extra for serving)
- 1/2 cup ranch dressing
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup green onions, finely chopped
- 2 tablespoons butter
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- Optional: 1/4 cup blue cheese crumbles
Instructions
- Place the chicken breasts in the crockpot, season with salt and pepper, and add 1/4 cup of water. Cook on high for 2-3 hours until shreds easily.
- Remove the chicken to shred it and return it to the crockpot, draining excess liquid.
- In a large bowl, mix cream cheese, buffalo wing sauce, and ranch dressing until smooth.
- Add cheddar and mozzarella cheeses, garlic powder, onion powder, and green onions. Mix to combine.
- Pour the mixture over the shredded chicken and add butter. Stir until coated.
- Cook on low for 30-45 minutes until dip is hot and bubbly.
- Adjust seasoning with buffalo sauce, salt, or pepper as needed. Garnish with blue cheese if desired.
Notes
For a baked version, transfer to a baking dish and bake at 375°F for 20-25 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 65mg