Slow Cooker Buffalo Chicken Dip
This Slow Cooker Buffalo Chicken Dip made in the Crock Pot is one of the easiest and most popular dips I have ever made. It's full of yummy flavor, and can be easily served buffet style straight from the Crock Pot.
Heat Crock Pot on HIGH and cover the bottom of the Slow Cooker with chicken breasts. Cover with one cup of chicken broth. Cover and cook for 2 and a half to 3 hours
Remove chicken breasts and shred. Drain the chicken broth before adding the ingredients and following the directions below for the dip.
Using pre-cooked chicken
Place the Crock Pot on LOW.
Add shredded chicken, cubed cream cheese, franks hot sauce, and ranch dressing.
Mix all ingredients well. Cover and cook for 3 hours.
Remove lid and stir in one cup of the shredded cheese. Cover with remaining shredded cheese before serving.
- See instructions above on how to cook with or without pre-cooked chicken breasts.
- Add green onions as an optional ingredient.
- Serve this recipe with crostini toasts, celery, carrots, and more.
- Save leftovers in an airtight container in the refrigerator for up to 3 days.
Calories: 589kcal | Carbohydrates: 7g | Protein: 28g | Fat: 51g | Saturated Fat: 16g | Cholesterol: 134mg | Sodium: 2110mg | Potassium: 494mg | Fiber: 1g | Sugar: 3g | Vitamin A: 842IU | Vitamin C: 36mg | Calcium: 261mg | Iron: 1mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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