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Crockpot Buffalo Chicken Dip
Your favorite party dip made even easier by using the Crockpot! Creamy ranch, cheeses, and shredded chicken tossed in Franks Red Hot sauce and cooked to creamy perfection in the slow cooker.
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Servings: 3 1/2 cups
Ingredients
- 2 cups of shredded chicken
- 8 oz cream cheese cubed
- 1 cup of shredded cheddar cheese
- 1 cup of sour cream
- 3 tablespoons of powdered ranch seasoning mix
- 3/4 cup of Frank's Red Hot Sauce*
Instructions
- Add all the ingredients to the bowl of the Crockpot. Give the ingredients a light stir to coat in the hot sauce. It won't be smooth and that's ok!
- Place the lid on the slow cooker and cook on high for 2-2 1/2 hours or on low for 4-5 hours, until the mixture is melted and bubbling around the edges. Stir halfway through the cooking process.
- Once all the ingredients are melted, give the dip a stir to make sure everything is well combined. Give the dip a taste and add more hot sauce or ranch seasoning if desired.
- Turn off the heat and allow the buffalo chicken dip to rest until cool enough to eat. The dip will thicken as it cools.
- Serve with celery sticks, tortilla chips, or pita chips.
Notes
*You can reduce the hot sauce to 1/2 cup for a more mild dip or increase the sauce to 1 cup if you like it really spicy. Give the dip a taste after cooking and adjust the spice level.
** Use the original Franks Hot Sauce, not the Wing Sauce.
***For this small batch recipe, you'll need a 2-4 quart slow cooker. This recipe can be doubled for a large crowd or a bigger Crockpot.
Nutrition
Serving: 1Serving | Calories: 283kcal | Carbohydrates: 6g | Protein: 15g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 85mg | Sodium: 1094mg | Fiber: 0g | Sugar: 3g