Description
A creamy, spicy buffalo chicken dip made in a slow cooker—perfect for parties or game day.
Ingredients
- 12.5 oz can chunk chicken breast, drained
- 8 oz cream cheese, softened
- 4 oz finely grated Colby‑Jack cheese
- ½ cup buffalo wing sauce
- ½ cup ranch dressing
Instructions
- In a 3‑quart or 6‑quart crock pot, add chicken, cream cheese, shredded cheese, wing sauce, and ranch dressing.
- Stir to combine ingredients evenly.
- Set crock pot to LOW and cook for about 1½ to 2 hours, stirring occasionally.
- Once hot and well blended, serve with your choice of dippers (chips, veggie sticks, bread, etc.).
Notes
- You can substitute shredded rotisserie chicken (about 2 cups) instead of canned chicken, draining excess liquid.
- Use Neufchâtel cheese for a lighter cream cheese alternative.
- Swap cheeses (cheddar, Monterey Jack, pepper jack) depending on your taste.
- Replace ranch dressing with blue cheese or Greek yogurt + ranch seasoning.
- Serve with celery, carrot sticks, bell pepper slices, cucumber rounds as low‑carb options.
- Leftovers: refrigerate up to 4 days or freeze up to 3 months.
Nutrition
- Calories: 1500‑1800 (for entire recipe)
- Fat: 120‑140 g
- Carbohydrates: 20‑30 g
- Protein: 70‑80 g
