When it comes to Crock-Pot Buffalo Chicken Dip, you may have to stop yourself from grabbing a fork rather than using crackers—it’s that yummy!
Buffalo chicken dip has become a fan favorite for parties, game days, and lazy Saturdays. This crowd-pleaser combines shredded chicken, hot sauce, cream cheese, and either blue cheese or ranch dressing.
The roots of this recipe—and its namesake—trace back to the 1960s. Anchor Bar in Buffalo, New York, is credited with the creation of Buffalo wings. While the wings themselves were an instant hit, Buffalo chicken dip came about much later. By the early 2000s, it had emerged as a popular party dish. It’s easy to make and to eat and easily customizable. The spiciness of this dish is balanced by the items you pair it with. Tortilla chips, celery sticks, bread, and crackers are all popular go-to’s.
If you love Buffalo dip, you’ve likely tried a recipe or two in the past. There are plenty of stovetop Buffalo chicken dip recipes that taste great. But whether you’re planning a party or just a lazy day at home, the ability to make this dip in a Crock-Pot and let it stay warm and ready all day is a big perk.
Is Crock-Pot Buffalo Chicken Dip Healthy?
Buffalo chicken dip is undeniably tasty. However, like many tasty party appetizers, it does come with a high-calorie count. This is one dish that’s best enjoyed in moderation. Buffalo sauce adds flavor to this recipe, but it can be quite high in sodium.
There are some ways that you can modify this recipe to fit your dietary needs. Use a plant-based protein alternative or sautéed and shredded oyster mushrooms in place of chicken to make it vegetarian-friendly. Choose a low-sodium Buffalo sauce (or make your own) and a low-sodium Worcestershire sauce. Low-fat cream cheese and less shredded cheese or a low-fat alternative can also help make this dish a little less indulgent.
Why Ranch dressing?
Many Buffalo chicken dip recipes call for blue cheese rather than ranch dressing. You can easily interchange them and use whichever you prefer. You can even use half ranch and half blue cheese. If you’re feeding a crowd, ranch dressing may be more popular than blue cheese, which can be too strong for some palates.
How to Make Ahead and Store
I’m a big fan of making large amounts of any dip and storing it in the refrigerator for when I’m ready to use it. For this dip, store it in an airtight container once it has cooled, and keep it in the refrigerator for up to 4 days. You can also freeze your Buffalo chicken dip for up to 3 months. Once thawed, warm it up in the Crock-Pot when you’re ready to eat.
Serving Suggestions
This warm and delicious Buffalo chicken dip is perfect for parties and get-togethers. To complete your spread, pair it with this cool and creamy Cream Cheese Dip or these fun Tequeños. To make this recipe all your own, customize it by making your own homemade Buffalo Sauce or Homemade Ranch Dressing.
Recipe
Ingredients
- 3 cups cooked chicken breast shredded
- 2/3 cup Buffalo sauce
- 8 ounces cream cheese softened
- 1/3 cup ranch dressing
- 1/2 cup green onions sliced
- 1/2 teaspoon garlic powder
- 2 cups cheddar cheese shredded, divided
Instructions
- In a 2-quart slow cooker, combine the shredded chicken, Buffalo sauce, softened cream cheese, ranch dressing, sliced green onions, garlic powder, and 1 1/2 cups of the shredded cheddar cheese. Stir until the ingredients are well mixed.
- Set the slow cooker to low and cook the dip for 2-3 hours, stirring occasionally to ensure even heating and melting of the ingredients.
- Once the dip is hot and the ingredients are melted together, sprinkle the remaining 1/2 cup of shredded cheddar cheese on top. Cover the slow cooker and let the cheese melt for about 15 minutes before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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