This Crockpot Buffalo Chicken Dip is creamy, decadent, and happens to be ultra low-carb.
As a guy from Wisconsin, one might assume that I enjoy watching football, but I actually don’t. I find it incredibly dull. You will never catch me wearing a cheesehead and a foam finger yelling at my television. Between the barrage of commercials and incessant timeouts between downs, I can genuinely say it doesn’t capture my attention. But there is one thing I do love about football season, and that’s the snacks. I own three crockpots for a reason, folks. This recipe for Buffalo Chicken Dip with cauliflower is perfect for game days with friends and family. It’s surprisingly healthy, too.
Even if you think you don’t like cauliflower, you’ll still love this dip. The cauliflower is perfectly blended into the cream cheese, broth, and Buffalo Sauce, so you won’t even notice it—my kids certainly don’t! Using a cauliflower base is a great way to lighten up the dish while still providing a delicious way to get in some veggies.
With a creamy, spicy kick and a satisfyingly hearty texture, this dip has all the flavors I love about buffalo chicken dip—minus the extra calories and carbs. Plus, the slow-cooker method makes it practically hands-off, so I can focus on making other game day snacks while my wife and in-laws scream “Go-Pack-Go” in the living room. Who knows? Maybe one day I’ll get into it, cheering for touchdowns. Until then, I’ll stick to my team position as the snack MVP.
Is Crockpot Buffalo Chicken Dip with Cauliflower Healthy?
Yes, especially compared to traditional Buffalo Chicken Dip. By swapping in cauliflower, you reduce the carbohydrates significantly. You’ll also get a healthy dose of fiber and vitamins like C and K. The chicken adds lean protein, while using reduced-sodium broth keeps your salt intake at a minimum. For those following a low-carb, keto, or gluten-free diet, this recipe fits the bill. Vegetarians, feel free to trade the chicken for tofu, tempeh, or your favorite plant-based chicken alternative—either one will absorb the sauce beautifully.
Why Blend the Cauliflower?
Who doesn’t love heavy cream? And honestly, it tastes so good in dips. However, cauliflower can be a surprisingly convincing alternative. When pureed with buffalo sauce and seasonings, the cauliflower takes on a smooth consistency that mimics traditional cheese-based dips. This method keeps the dip light and nutritious but still gives me that satisfying creaminess I love about traditional Buffalo Chicken Dip. Give it a try!
How to Make Ahead and Store?
Make the dip up to a day in advance and refrigerate in an airtight container. When ready to serve, reheat on low in the Crockpot until warmed through. Leftover dip will stay good in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
This dip is incredibly versatile and pairs well with all the traditional favorites like crunchy veggie sticks, pita chips, or even sweet potato fries. If you’re creating a spread, consider including options like blanched broccoli, carrot sticks, or sliced bell peppers. For an extra hearty game day side, add a Baked Potato Bar!
Recipe
Ingredients
- 4 Cups Reduced sodium chicken broth
- 1 Lb Boneless, skinless chicken breast
- 6 Cups Cauliflower, cut into florets (520g)
- 1/2 Cup Buffalo sauce
- 1/2 tsp Salt
- Pepper
- 8 Oz Challenge Dairy Cream Cheese
Instructions
- In the bottom of a 7 quart slow cooker, pour in the chicken broth. Place the chicken breast in, followed by the cauliflower florets. Cover and cook on high until the chicken is no longer pink inside, about 2-2.5 hours.
- Once cooked, remove the chicken to a plate to cool. Using a slotted spoon, transfer the cauliflower into a high-powered blender, trying to leave as much broth in the slow cooker as you can.
- Into the blender, add the buffalo sauce, salt and pepper and blend until smooth and creamy, stopping to scrape down the sides as necessary.
- Drain the chicken broth from the slow cooker and add the cauliflower/buffalo mixture in, along with the cream cheese.
- Using two forks, shred the chicken and then add into the slow cooker. Cover and cook on high until the cream cheese is soft, about 20-30 minutes.
- Once the cream cheese is soft, stir everything together right in the slow cooker, until well mixed.
- Either serve with chips straight out of the slow cooker, keeping it on warm, or transfer to a bowl to DEVOUR.
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