Description

Easy, simple buffalo chicken dip made in the crockpot with real chicken breast. Serve with tortilla chips, celery or carrots.

Ingredients

Scale

1 – 1 1/2 lb chicken breast
8 oz cubed cream cheese
1 cup blue cheese crumbles
1 1/4 cup hot pepper sauce
4 tbs butter (melted)
1/2 tsp Worcestershire Sauce
1/2 tsp garlic powder
2 cups shredded sharp cheddar cheese
1/2 cup buttermilk ranch
tortilla chips, celery & carrots (for serving)

Instructions

Add Ingredients to Crock Pot: Pat chicken dry. Trim anything that feels tough to the touch or added fat. Lay chicken in crock pot. Lightly salt & pepper the chicken. Next, add the cubed cream cheese, 2 cups cheddar cheese, blue cheese crumbles, ranch.
Make Wing Sauce: In a large microwave safe bowl, melt the butter. Add hot pepper sauce, Worcestershire & garlic powder. Stir until combined. Pour over ingredients in crockpot.
Slow Cook Buffalo Chicken Dip: Set crockpot to low for 3-4 hours or until chicken is completely cooked through.
Shred the Chicken: Using a handmixer, place in crockpot on medium. Use handmixer to shred chicken and mix everything together.
Serve: Serve immediately with celery sticks, carrots, tortilla chips or eat it on top of a salad.

Notes

If you do not have a hand mixer, remove chicken breasts and shred with two forks. You can also use a stand mixer with a paddle attachment. If serving in a baking dish, add mixture to an oven-safe dish, top with extra cheese, and broil on low until melty.

Prep Time: PT10M
Cook Time: PT230M
Category: Appetizer
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 258 kcal
Sugar: 0.2 g
Sodium: 1342 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0.01 g
Protein: 23 g
Cholesterol: 88 mg

Keywords: buffalo chicken dip, crockpot, appetizer, party food, chicken recipe