Crockpot Buffalo Chicken Dip (Printable Version)

Creamy, spicy buffalo chicken with tangy sauce and melted cheeses. Ready in 2 hours.

# What You Need:

01 - 2 cups cooked and shredded chicken breast (rotisserie or poached)

02 - 8 oz cream cheese, softened

03 - 1 cup ranch dressing

04 - 1 cup shredded cheddar cheese

05 - 1/2 cup shredded mozzarella cheese

06 - 1/2 cup buffalo wing sauce

07 - 2 tablespoons chopped fresh chives or green onions

08 - 1 tablespoon crumbled blue cheese

01 - Place the shredded chicken, cream cheese, ranch dressing, buffalo sauce, cheddar cheese, and mozzarella cheese into the slow cooker.

02 - Stir everything together until well combined and evenly distributed.

03 - Cover and cook on LOW for 2 hours, stirring once halfway through, until the dip is hot and bubbly.

04 - Stir well before serving to ensure all ingredients are fully incorporated.

05 - Sprinkle chives or green onions and blue cheese on top if desired. Serve warm with tortilla chips, celery sticks, or carrot sticks.

01 -

The slow cooker does all the work so you can actually enjoy your own party
It stays warm and creamy for hours without getting that weird congealed top that happens with baked versions

02 -

The dip needs at least 2 hours on low for the cream cheese to fully melt and the flavors to marry
Stirring halfway through is non negotiable or you will get pockets of unmelted cream cheese

03 -

Cut the cream cheese into cubes before adding it to help it melt faster and more evenly
Use a slow cooker liner for the easiest cleanup ever