Description
This Buffalo Chicken Dip Crockpot recipe is a creamy, cheesy, and flavorful appetizer perfect for parties and game days. Made with shredded chicken, Frank’s RedHot Buffalo Wings Sauce, ranch seasoning, and a blend of blue cheese, cheddar, and mozzarella, it's slow-cooked in a crockpot until perfectly melted and ready to serve with your favorite chips, crackers, or veggies.
Ingredients
Scale
Buffalo 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
- 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)
- Crumbled blue cheese (for garnish)
- Cilantro or parsley (optional, for garnish)
- Chips, crackers, crostini, pretzels, or veggies for serving (carrots, celery sticks, bell peppers)
Instructions
- Prep Crockpot: Spray the crockpot insert with nonstick cooking spray to prevent sticking and make cleanup easier.
- Combine Ingredients: In the crockpot, whisk together Frank’s Buffalo sauce, sour cream, ranch seasoning mix, chili powder, smoked paprika, garlic powder, onion powder, and salt. Stir in shredded chicken, blue cheese crumbles, 1 cup of shredded cheddar cheese, and 1/3 cup of shredded mozzarella cheese until evenly mixed.
- Add Cream Cheese: Microwave the cubed cream cheese on a plate for 25 seconds to soften it, then evenly distribute the softened cream cheese pieces over the chicken mixture in the crockpot without stirring them in yet.
- Cook on Low: Cover and cook on low heat for 1 hour. Afterward, stir the dip thoroughly to combine the softened cream cheese with the rest of the ingredients.
- Continue Cooking: Depending on your crockpot size and age, cook an additional 1 to 1 1/2 hours on low, stirring occasionally, until the cheeses are completely melted and the dip is hot and bubbly.
- Top with Remaining Cheese: Sprinkle the remaining 1/3 cup cheddar and 1/3 cup mozzarella evenly over the top. Cover and cook on low for another 20 minutes until the cheese has melted thoroughly.
- Garnish and Serve: Switch the crockpot to low or warm setting to keep the dip ready to serve. Garnish with chopped green onions, crumbled blue cheese, and optionally cilantro or parsley. Serve warm with chips, crackers, crostini, pretzels, or fresh vegetables like carrots, celery sticks, and bell peppers.
Notes
- Use Frank’s RedHot Buffalo Wings Sauce (NOT the original or traditional version) for the best authentic buffalo flavor.
- Shredded rotisserie chicken makes prep quick and flavorful, but you can use any cooked shredded chicken.
- Microwaving the cream cheese before cooking helps it melt smoothly into the dip.
- If you have an older or smaller crockpot, stir the dip occasionally to prevent burning and ensure even cooking.
- For a milder version, reduce the amount of buffalo sauce and chili powder.
- Serve with a variety of dippers such as vegetables, chips, and pretzels for crowd-pleasing options.
- Leftovers can be reheated gently in the crockpot or microwave.
Nutrition
- Serving Size: 1/14 of recipe
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 55 mg
