Description
This slow cooker buffalo chicken dip is a creamy, smoky, high-protein snack, perfect for game day or a satisfying family-friendly meal. The recipe adds a unique smoky twist with a roasted garlic and smoked paprika cream swirl.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breast
- 0.75 cup buffalo-style hot sauce
- 0.5 cup water or vegetable broth
- 8 oz full-fat cream cheese, softened
- 0.5 cup full-fat sour cream
- 10 oz shredded sharp cheddar cheese, divided
- 10 oz shredded low-moisture mozzarella cheese, divided
- 1 whole head garlic
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 0.25 cup heavy cream
- 1 tsp onion powder
- 0.5 tsp garlic powder
- 0.25 tsp dried dill
- 0.25 tsp dried parsley
- 0.125 tsp black pepper
- 0.5 tsp fine sea salt
- 0.25 cup fresh chives, chopped, for garnish
Instructions
- Prepare the Roasted Garlic: Preheat oven to 400°F (200°C) and slice off the top 0.25 inch of the garlic head. Drizzle exposed cloves with 1 tbsp olive oil and wrap the head in aluminum foil. Roast for 30-40 minutes until cloves are soft; let cool slightly, then squeeze the softened garlic into a small bowl.
- Slow Cook the Chicken: Place chicken breasts in a slow cooker. Add 0.75 cup buffalo hot sauce and 0.5 cup water or broth. Cook on LOW for 3-4 hours or on HIGH for 2-3 hours until the chicken is tender.
- Shred and Combine: Remove the cooked chicken breasts from the slow cooker, reserving all cooking liquid. Shred the chicken using two forks or a hand mixer; return the shredded chicken to the slow cooker with the reserved liquid. Stir in 8 oz softened cream cheese, 0.5 cup sour cream, seasonings (onion powder, garlic powder, dill, parsley, black pepper, salt), and half (5 oz each) of the sharp cheddar and mozzarella cheese.
- Finish the Dip Base: Continue to cook the mixture on LOW for another 30 minutes, stirring occasionally until the cheeses are completely melted and the dip is smooth. Adjust consistency by adding more broth if too thick or cooking uncovered if too thin.
- Create the Roasted Garlic Swirl: Add the squeezed roasted garlic cloves, 1 tsp smoked paprika, and 0.25 cup heavy cream to a small blender or food processor. Blend until the mixture is completely smooth and creamy.
- Swirl and Serve: Stir the remaining sharp cheddar and mozzarella (5 oz each) into the hot dip until just melted and gooey. Pour the prepared roasted garlic swirl over the top surface of the hot dip and gently swirl with a skewer or spoon. Garnish with fresh chives and serve immediately.
Notes
To control the spice level, reduce hot sauce to 0.5 cup for a milder flavor. For the best melting quality, avoid pre-shredded cheese. Greek yogurt can be used in place of sour cream as a healthier substitute, but it may curdle at higher heat.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (~160g)
- Calories: 400 calories
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: slow cooker, buffalo chicken dip, appetizer, game day, high-protein, smoky, party food, easy dip, American cuisine