Buffalo Dip Crock Pot
Equipment
- 1 slow cooker (4–6 quart)
- 1 Mixing bowl
- 1 whisk or spoon
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 2 cup cooked chicken shredded
- 8 ounce cream cheese softened
- 1 cup buffalo wing sauce mild or hot
- 1 cup ranch dressing
- 1 cup cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper ground
- 2 tablespoon green onions optional, for garnish; sliced
Instructions
- Add the softened cream cheese, buffalo wing sauce, and ranch dressing to a mixing bowl and whisk until smooth.
- Stir in the shredded chicken, cheddar cheese, mozzarella cheese, garlic powder, onion powder, and black pepper until evenly combined.
- Lightly grease the inside of the slow cooker with a small amount of oil or nonstick spray.
- Transfer the buffalo chicken mixture into the slow cooker and spread it into an even layer with a spatula.
- Cover and cook on low for 2 hours, or on high for about 1 hour, until hot and bubbly and the cheese is fully melted.
- Stir the dip well, taste, and adjust seasoning if needed.
- Turn the slow cooker to the warm setting and let the dip rest 5 minutes before serving.
- Garnish with sliced green onions and serve directly from the crock pot with chips, celery sticks, or crackers.
Notes
For best results, use freshly shredded cheese so the dip melts smoother, and be sure the cream cheese is softened to avoid lumps; you can use rotisserie chicken for speed, and adjust the heat level by choosing a milder or hotter buffalo sauce or adding a pinch of cayenne for extra kick. Stir the dip occasionally if serving for a long time on warm to prevent edges from browning too much, and if it gets too thick, mix in a tablespoon or two of milk or ranch to loosen it.
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