The Best Crockpot Buffalo Chicken Dip

4.60 from 10 votes

The Best Crockpot Buffalo Chicken Dip

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

Prep Time10

Total Time4

Servings: people

Equipment

1 Slow Cooker other cooking options in notes

Ingredients

1 - 1 1/2 lb chicken breast
8 oz cubed cream cheese
1 cup blue cheese crumbles
1 & 1/4 cup Franks Red Hot
4 tbs butter melted
1/2 tsp Worcestershire Sauce
1/2 tsp garlic powder
2 cups shredded sharp cheddar cheese (about 6 oz) + more for topping
1/2 cup buttermilk ranch I love classic hidden valley
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 franks, 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. It may look saucy and separated.
Shred the Chicken: Using a handmixer, place in crockpot on medium. Use handmixer to shred chicken and mix everything togehter. You should have perfect buffalo chicken dip!* I like when there are thicker pieces of chicken, but shred to your liking. The sauce will begin to thicken and chicken will be distributed throughout. You can serve like this, right out of the crockpot. Keep on warm and stir as needed.
If serving in a baking dish: add buffalo chicken dip from slow cooker to a large oven safe dish. Sprinkle light layer of any remaining shredded cheese (1/2 cup ish) When ready to serve, set broiler to low. Broil until cheese is melty. Serve hot so it's easy to scoop chips!
Serve immediately with celery sticks, carrots, tortilla chips or eat it on top of a salad.

Notes

*Shredding chicken: If you do not have a hand mixer, remove chicken breasts and shred with two forks. You can also add chicken breasts to a stand mixer using paddle attachment. Return the shredded chicken back to the crockpot.

*Cheesy Top: if the dip sits long after broiling, the cheese will set on top. YOU CAN skip this step if it is going to be sitting out, but we love cheese over here!

Non Crockpot Directions:

Preheat oven to 350°. In medium pan, bring water to boil. Add chicken breasts. Let water come to boil again. Reduce heat to low, boil for 10 minutes or until cooked through. Remove from water & shred.
Make sure cream cheese is softened. Microwave for 30 seconds if not. In large bowl, add softened cream cheese, blue cheese crumbles, franks, sharp cheddar & ranch. Stir. Add chicken shreds.
In large 9 x 13 pan, spread mixture. Bake for 30 minutes, stirring every 10 minutes. Add extra layer of cheddar on top for final 10 minutes, baking until brown and bubbly.

Nutrition