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Slow Cooker Buffalo Chicken Dip

Slow Cooker Buffalo Chicken Dip (The Ultimate Game Day Appetizer)

This creamy, spicy, and irresistible dip is the ultimate game-day or party appetizer. The slow cooker makes it incredibly easy, allowing you to simply set it and forget it after the initial preparation!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Dip Ingredients
  • 1 pound boneless, skinless chicken breasts About 2-3 average-sized breasts
  • 8 ounce cream cheese Softened and cut into cubes
  • 1 cup ranch dressing Or blue cheese dressing, if preferred
  • 1/2 cup Buffalo wing sauce Use more for extra heat, or less for a milder flavor
  • 2 cups shredded sharp cheddar cheese Divided; or a blend of cheddar and Monterey Jack
  • 1/2 cup crumbled blue cheese Optional, for topping and flavor
For Serving
  • Tortilla chips, celery sticks, carrot sticks, sliced baguette Dipping implements

Equipment

  • 3-Quart Slow Cooker
  • Cutting board

Method
 

1. Cook the Chicken
  1. Place the chicken breasts in the bottom of your slow cooker. Pour the Buffalo wing sauce and 1/4 cup of the ranch dressing over the chicken.
  2. Cover the slow cooker and cook on LOW for 3 to 4 hours or on HIGH for 1.5 to 2 hours, until the chicken is fully cooked through and easily shreds with a fork.
2. Shred and Combine
  1. Once the chicken is cooked, remove the chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken thoroughly. Discard any excess cooking liquid, then return the shredded chicken to the slow cooker.
  2. Add the cubed cream cheese, the remaining 3/4 cup of ranch dressing, and 1 1/2 cups of the shredded cheddar cheese to the slow cooker with the chicken.
3. Melt and Serve
  1. Stir all the ingredients together until the cream cheese begins to melt and everything is thoroughly combined and creamy.
  2. Cover the slow cooker again and cook on LOW for an additional 30 to 45 minutes, or until the dip is hot, bubbly, and the cheese is completely melted and smooth. Stir occasionally to prevent sticking.
  3. Just before serving, sprinkle the remaining 1/2 cup of shredded cheddar cheese and the crumbled blue cheese (if using) over the top of the dip.
  4. Switch the slow cooker setting to KEEP WARM. Serve the hot, bubbly dip directly from the slow cooker, surrounded by your favorite dippers.

Notes

If you are short on time, you can substitute the raw chicken breasts with 2 cups of pre-cooked, shredded rotisserie chicken. Simply skip the initial cooking phase (Step 1 and 2) and combine the shredded chicken directly with all the other ingredients in the slow cooker, moving straight to the melting phase (Step 5).