Crockpot Buffalo Chicken Dip
This crockpot buffalo chicken dip recipe bakes up hot, creamy, and packed with bold, cheesy flavor. It’s perfect for parties, game days, and quick snacks.
Servings: 10
Calories: 306kcal
Ingredients
- 3 frozen chicken breasts
- 8 ounces cream cheese
- 1 cup ranch dressing
- 1 cup Red Hot sauce
- 1 cup cheddar cheese shredded
Instructions
- Using a large pan, place frozen chicken breasts inside. Cover with water and boil on high about 20 minutes or until chicken is fully cooked (absolutely NO pink!).
- In a large bowl/crock pot, mix 1 package cream cheese, ranch dressing, Red Hot sauce and cheddar cheese.
- When chicken is fully cooked, shred with a fork and toss into bowl/crockpot with other ingredients.
- Heat in a crock pot on low for about thirty minutes and you’ll have the yummiest dip!
Notes
- I like it best using freshly cooked chicken, but when you’re in a real hurry rotisserie chicken, leftover shredded chicken or canned chicken might be your top choice for this appetizer recipe.
- It’s best to shred the cheese yourself, store-bought shredded cheese has a coating that means it doesn’t melt quite as well.
Nutrition
Calories: 306kcal | Carbohydrates: 3g | Protein: 19g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 1176mg | Potassium: 305mg | Sugar: 2g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 0.4mg