Description
A creamy, spicy buffalo chicken dip made effortlessly in the crock-pot with chicken, ranch, cream cheese, and cheddar—always a crowd-pleaser.
Ingredients
- 3 frozen chicken breasts
- 8 oz cream cheese
- 1 cup ranch dressing
- 1 cup Frank’s RedHot sauce (or preferred hot sauce)
- 1 cup shredded cheddar cheese
Instructions
- In a large pan, cover the frozen chicken breasts with water and boil on high until fully cooked (about 20 minutes).
- In the crock-pot (or large bowl), stir together the cream cheese, ranch dressing, hot sauce, and cheddar.
- Shred the cooked chicken, then fold it into the mixture.
- Set crock-pot to low and heat for about 30 minutes, until the dip is bubbly and well-combined.
Notes
- Use rotisserie, leftover cooked, or canned chicken as a quicker alternative.
- Swap ranch with sour cream and dry ranch mix for a twist.
- Try different cheeses like Monterey Jack or mozzarella.
- Add blue cheese dressing or extra hot sauce for bold flavor.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 80mg
