Description
A creamy and cheesy Buffalo chicken dip made in a Crock Pot, perfect for parties and gatherings.
Ingredients
- 4 boneless skinless chicken breasts, cooked and shredded
- 12 ounces cream cheese, cubed
- ½ cup ranch dressing (homemade or store-bought)
- 1 cup hot sauce (such as Frank’s RedHot)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup green onion, chopped (plus more for serving)
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
Instructions
- Bring a large pot of water to a boil over high heat. Submerge the chicken breasts in the boiling water, cover, and remove from heat. Let it poach for 25-30 minutes, or until the internal temperature reaches 165°F. Remove and set aside until cool enough to shred.
- Once the chicken has cooled slightly, shred it using two forks or your hands.
- Add the shredded chicken, hot sauce, ranch dressing, cream cheese, shredded cheese, garlic powder, onion powder, black pepper, and green onions to the slow cooker. Stir well to combine.
- Cover and cook on LOW for 2-3 hours or on HIGH for 1-2 hours, until the dip is hot and bubbly.
- Sprinkle with fresh chopped green onions and additional shredded cheese, if desired. Serve hot with tortilla chips, veggie sticks, or your favorite dipping accompaniments!
Notes
For best results, use freshly shredded cheese instead of pre-shredded. Keep the dip warm in the slow cooker to prevent it from hardening.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American