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Crockpot Creamy Buffalo Chicken Dip

Crockpot Creamy Buffalo Chicken Dip (The Ultimate Game Day Appetizer)

The ultimate party dip! This creamy, cheesy buffalo chicken dip is made easily in a slow cooker, combining savory shredded chicken with a tangy, spicy sauce base, perfect for serving a crowd during game day or holidays.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 11 people
Course: Appetizer, Snack
Cuisine: American, Tailgating
Calories: 452
Ingredients Equipment Method Notes

Ingredients
  

Dip Base
  • 2 packages cream cheese (8 ounce each), softened and cubed
  • 1 cup Ranch dressing or Blue Cheese dressing
  • 1/2 cup Buffalo-style hot sauce (e.g., Frank's RedHot)
  • 3 cups cooked chicken shredded or finely chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
Cheese and Garnish
  • 2 cups Monterey Jack cheese shredded
  • 1 cup sharp cheddar cheese shredded
  • 1/4 cup green onions chopped, for garnish (optional)
  • Blue Cheese crumbles extra, for garnish (optional)

Equipment

  • 4-Quart Slow Cooker (Crockpot)

Method
 

Preparation Steps
  1. Prepare the Crockpot: Lightly grease the inside of a 4-quart (or larger) slow cooker with cooking spray to prevent sticking and make cleanup easier.
  2. Combine the Base: Add the cubed cream cheese, Ranch dressing, Buffalo-style hot sauce, garlic powder, and black pepper directly into the prepared slow cooker.
  3. Start Melting: Cover the slow cooker and set the temperature to LOW. Cook for 30 to 45 minutes, stirring occasionally until the cream cheese is completely melted and the sauce base is smooth and uniform.
  4. Add Chicken and Initial Cheese: Stir in the 3 cups of shredded cooked chicken. Mix thoroughly until coated. Next, stir in 1 1/2 cups of the Monterey Jack cheese and 3/4 cup of the shredded cheddar cheese, reserving the remaining cheese for the top layer.
  5. Continue Cooking: Cover the slow cooker again and continue cooking on LOW for another 45 minutes to 1 hour, or until the dip is hot, bubbly around the edges, and the cheese has fully melted into the mixture. Stir the dip halfway through this cooking time to ensure even heating.
  6. Final Cheese Layer: Once the dip is heated through, sprinkle the remaining 1/2 cup of Monterey Jack and 1/4 cup of cheddar cheese evenly over the top layer of the dip.
  7. Melt the Top: Replace the lid and continue cooking for 10 to 15 minutes, or until the cheese topping is completely melted and bubbly. Switch the slow cooker setting to KEEP WARM for serving.
  8. Serve and Garnish: Garnish the dip with chopped green onions and/or extra blue cheese crumbles, if desired. Serve hot directly from the crockpot with sturdy tortilla chips, celery sticks, carrot sticks, or sliced baguette.

Notes

For the best texture, use freshly shredded cheese rather than pre-shredded, as it melts much smoother. If your dip seems too thick, you can stir in 1-2 tablespoons of milk or chicken broth to reach your desired consistency. This recipe is easily doubled for a larger gathering by using a 6-quart slow cooker.