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CROCKPOT CREAMY BUFFALO CHICKEN DIP (Game Day Favorite)

This incredibly easy and cheesy slow-cooked dip features shredded chicken smothered in a rich, tangy buffalo sauce base. It's the ultimate hassle-free appetizer, perfect for game days, parties, or any gathering where comfort food is essential.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 442
Ingredients Equipment Method Notes

Ingredients
  

Dip Base
  • 16 ounces Cream Cheese Full-fat, softened and cut into cubes
  • ½ cup Buffalo Sauce Frank’s RedHot Original is highly recommended
  • ½ cup Ranch Dressing Creamy bottled ranch dressing, or blue cheese dressing if preferred
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Black Pepper
Mix-ins & Toppings
  • 1.5 lbs Chicken Boneless, skinless, pre-cooked and shredded (rotisserie chicken works great)
  • 2 cups Cheddar Cheese Shredded sharp or mild cheddar cheese (divided)
  • 1 cup Monterey Jack Cheese Shredded Monterey Jack or Mozzarella (optional, for extra melt)

Equipment

  • 3 to 4-quart Slow Cooker (Crockpot)
  • Wooden Spoon or Rubber Spatula
  • Serving Platter

Method
 

Step 1: Combine the Base
  1. Place the cubed, softened cream cheese into the basin of the slow cooker (3 to 4 quart).
  2. Pour in the ½ cup of Buffalo sauce and the ½ cup of ranch dressing. Add the 1 teaspoon of garlic powder and ½ teaspoon of black pepper.
Step 2: Initial Melt
  1. Secure the lid on the slow cooker. Set the slow cooker to LOW. Allow the ingredients to heat for 30 to 45 minutes, or until the cream cheese is completely melted and the mixture is smooth.
  2. Stop the melting process periodically (every 15 minutes) and stir the mixture well to ensure the cream cheese incorporates fully and does not stick to the bottom.
Step 3: Add Chicken and Cheese
  1. Once the sauce base is creamy and smooth, add the 1.5 pounds of pre-cooked, shredded chicken to the slow cooker. Stir the chicken thoroughly so that it is completely coated in the buffalo sauce mixture.
  2. Add 1 cup of the shredded cheddar cheese and all 1 cup of the Monterey Jack cheese to the mixture. Stir until the cheese is mostly combined and beginning to melt into the dip.
Step 4: Finishing Touches
  1. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the dip. This will create a beautiful, melted cheese crust.
  2. Replace the lid. Cook on LOW for an additional 20 to 30 minutes, or until the cheese on top is fully melted, golden, and bubbling gently around the edges. If serving immediately, switch the setting to KEEP WARM.

Notes

For a richer flavor profile, consider using blue cheese dressing instead of ranch. You can also garnish the finished dip with chopped green onions or a drizzle of extra buffalo sauce before serving. If your slow cooker runs hot, check the dip frequently during the initial melt to prevent scorching.