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Crockpot Creamy Buffalo Chicken Dip

A warm, creamy dip perfect for gatherings, made with shredded chicken, cream cheese, ranch dressing, and buffalo sauce.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 9 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 135
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Use shredded chicken from a rotisserie or leftovers for best flavor.
  • 1 cup cream cheese, softened Can be swapped with Greek yogurt for a lighter option.
  • 1 cup ranch dressing Use low-fat ranch dressing to reduce calories.
  • 1 cup buffalo sauce Substitute with hot sauce for a milder flavor.
  • 1 cup shredded cheddar cheese Try pepper jack cheese for added spice.
  • 1/2 cup blue cheese crumbles Optional; can be replaced with feta cheese.
  • 1/4 cup green onions, chopped For garnish.

Method
 

Preparation
  1. In a crockpot, combine the shredded chicken, cream cheese, ranch dressing, buffalo sauce, and cheddar cheese.
  2. Stir the mixture until everything is well mixed and coated with the sauces. Ensure the cream cheese is evenly distributed.
  3. Cover the crockpot and cook the dip on low for 2-3 hours or until everything is heated through and creamy.
  4. If using blue cheese, stir it in just before serving for an extra layer of flavor.
  5. Serve the dip warm with tortilla chips, celery sticks, or crackers. Garnish with chopped green onions for added taste and color.

Notes

Store in the refrigerator for up to 4 days in an airtight container. Can be frozen for up to 2 months. Reheat on low in a saucepan or in short intervals in the microwave.