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Crowd-Pleasing Crockpot Buffalo Chicken Dip for Game Day

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This creamy, spicy, cheesy Buffalo chicken dip is made in a slow cooker with minimal prep. Perfect for game day gatherings, it stays warm and dippable, making it a crowd-pleaser that disappears before halftime.

Ingredients

Scale
  • 16 ounces cream cheese, softened
  • 1 cup ranch dressing
  • 1/2 cup Frank’s RedHot Original hot sauce
  • 1 tablespoon pickle juice (optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 3 cups cooked, shredded chicken (about 1.5 pounds or 680 grams)
  • 2 tablespoons unsalted butter, melted
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup crumbled blue cheese (optional)
  • 2 tablespoons chopped fresh chives or green onions (optional garnish)
  • 1 tablespoon chopped fresh parsley (optional garnish)

Instructions

  1. Prep the chicken: If using rotisserie chicken, remove the skin and shred the meat with two forks or your hands. You should have about 3 cups. Place the shredded chicken in a small bowl, drizzle with 2 tablespoons melted butter, and toss to coat. Set aside.
  2. Soften the cream cheese (optional): If your cream cheese is cold, microwave it in a bowl for 20-30 seconds until softened but not melted.
  3. Mix the base: In a medium mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 1 minute. Add the ranch dressing, hot sauce, pickle juice, garlic powder, onion powder, and black pepper. Mix until well combined.
  4. Layer in the crockpot: Lightly grease the inside of your slow cooker with cooking spray or use a liner. Spread half of the cream cheese mixture evenly across the bottom. Top with half of the shredded chicken. Sprinkle with 1 cup of shredded cheddar cheese and 1/2 cup of Monterey Jack cheese. Repeat the layers with the remaining cream cheese mixture, chicken, and cheeses. If using blue cheese, sprinkle it over the top layer.
  5. Cook on low: Cover the crockpot and cook on LOW for 2 to 3 hours, or on HIGH for 1 to 1.5 hours. Do not lift the lid during the first hour. After 2 hours on low, give the dip a gentle stir. If it looks separated, stir in 1 tablespoon of milk or cream.
  6. Garnish and serve: Once the dip is hot and bubbly, switch the crockpot to the WARM setting. Sprinkle with chopped chives or green onions and parsley. Serve directly from the crockpot with tortilla chips, celery sticks, carrot sticks, or crusty bread.

Notes

Don’t overcook the dip; cream cheese and ranch can separate if cooked too long. Shred chicken while warm for better texture. Use block cream cheese, not spreadable. Taste the cream cheese mixture before layering to adjust seasoning. For a milder dip, reduce hot sauce to 1/3 cup. For extra heat, add 1 teaspoon cayenne pepper.

Nutrition

Keywords: Buffalo chicken dip, crockpot dip, game day appetizer, slow cooker dip, spicy dip, party dip

Find it online: https://platebelle.com/crowd-pleasing-crockpot-buffalo-chicken-dip-for-game-day/