Description
This Crockpot Buffalo Chicken Dip is a creamy, dairy-free appetizer that combines tender chicken breast with spicy buffalo sauce and a blend of flavorful vegetables. Perfectly cooked in a slow cooker for hands-free convenience, it's an ideal dish for game days, holiday gatherings, or casual snacking. Enjoy this healthy, dairy-free twist on a classic dip with fresh veggies and tortilla chips.
Ingredients
Scale
Main Ingredients
- 1 lb. chicken breast, raw
- ¾ cup buffalo sauce, divided
- ½ cup mayo, divided
- 1 red bell pepper, finely diced
- 2 celery stalks, finely diced
- 3 green onions, ends trimmed, white and green parts separated
- ¼ cup unsweetened milk of choice (coconut or almond milk, NOT vanilla)
For Serving
- Celery sticks
- Carrot sticks
- Mini bell peppers
- Tortilla chips
- Ranch dressing and/or hot sauce for drizzling (optional; recommend Primal Kitchen Ranch and Frank's Red Hot Sauce for Whole30 and dairy-free)
Instructions
- Prepare Buffalo Mayo Mixture: In a small bowl, combine ½ cup buffalo sauce with ¼ cup mayo and whisk together until smooth, creating the buffalo mayo mixture.
- Add Ingredients to Slow Cooker: Place the raw chicken breast, buffalo mayo mixture, diced red bell pepper, diced celery, and the white parts of the green onions into the slow cooker. Stir gently to mix all ingredients evenly.
- Cook Chicken: Set the slow cooker to high heat and cook for 4 hours (or on low for 6 hours) until the chicken is fully cooked and tender.
- Shred Chicken: Remove the cooked chicken from the slow cooker and roughly chop or shred it. Return the shredded chicken back to the slow cooker.
- Add Remaining Ingredients: Add the remaining ¼ cup mayo, ¼ cup buffalo sauce, ¼ cup unsweetened milk of choice, and the green parts of the green onions to the slow cooker. Stir everything together until well combined.
- Heat Through: Continue cooking on high for about 30 minutes until the mixture is heated through, stirring occasionally. Add additional milk if necessary to achieve desired consistency.
- Serve and Garnish: Serve the dip directly from the slow cooker or transfer it to a serving dish. Garnish with additional sliced green onions and drizzle with hot sauce and/or ranch dressing, if desired. Accompany with celery sticks, carrot sticks, mini bell peppers, and tortilla chips for dipping.
Notes
- This buffalo chicken dip is creamy, flavorful, and entirely dairy-free, making it suitable for those avoiding dairy products.
- If you prefer a spicier dip, adjust the buffalo sauce quantity accordingly.
- Use unsweetened almond or coconut milk to keep the dip dairy-free and maintain its creamy texture.
- For Whole30 or Paleo versions, use compliant mayo and sauces like Primal Kitchen Ranch and Frank’s Red Hot Sauce.
- To thin the dip further, add additional unsweetened milk of choice gradually.
- The dip can be kept warm in the slow cooker on low for up to 2 hours before serving.
- Serve with a variety of fresh vegetable sticks and tortilla chips for a crowd-pleasing appetizer.
Nutrition
- Serving Size: 1/10 of recipe - about 1/4 cup
- Calories: 185 kcal
- Sugar: 1 g
- Sodium: 575 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 45 mg
