Sometimes I sit on a recipe I love, even though I want to share it will all of you immediately. Every single time this happens, it’s because I don’t have a good image to go with the post, and in most of those cases, it’s because we loved the dish so much we ate it all up before a photo could be taken.
That was the situation with this Crock Pot Buffalo Chicken Dip. Like every recipe I share with you, I make this food to feed my family and sometimes my friends. Many Thursdays my family can be found waiting patiently around the dinner table while I do a quick photo shoot in my kitchen, or they’re waiting not so patiently if I’m being completely honest.
The first time I made this recipe was on Halloween. I doubled it because we were having friends over, and I got so swept up in the trick-or-treating fun, I never snapped a photo.
That was fine, though, because I was happy to make it again, and I was pleased with the feedback from my guest reviewers. Everyone liked it, even the kids, which meant it struck the right balance between spicy, tangy, and creamy. This is a great dip for parties, as it accommodates most palates.
Have you ever shown up to a party carrying your Crock Pot? People are so excited when they see you, right? Hot appetizers are a hit. Always. It’s one of the most basic rules of potlucking.
You’ll want to use a smaller slow cooker for this dish. I used my 3.5 Quart Crock-Pot Casserole Slow Cooker to make this Crock Pot Buffalo Chicken Dip, both when I cooked the original recipe and when I doubled it. If you don’t have a smaller slow cooker, you can place a smaller, oven-safe dish inside your slow cooker’s removable stoneware, put the recipe inside the dish, put the dish lid on, AND the Crock Pot lid. Use regular cook times.
I use this CorningWare set that was a wedding gift a million years ago, and is still going strong.
If you plan on feeding a crowd, I’d suggest doubling this recipe. If you want it spicier, keep the Frank’s on hand to spice up individual servings.
The dip is delicious with crackers, corn or tortilla chips, and celery sticks. The leftovers are great in a tortilla or over nachos. If you’re looking for the perfect chicken to put on a bun, check out this Crock Pot Buffalo Chicken Slider recipe!
If you like Buffalo chicken, you must try this Crock Pot Buffalo Chicken Dip!
Crock Pot Buffalo Chicken Dip
- 1 lb raw boneless, skinless chicken
- 2 cloves garlic, minced
- 1/2 cup blue cheese or ranch dressing
- 1/2 cup Frank's Red Hot sauce
- 8 oz cream cheese
- 1 cup cheddar or Monterey Jack cheese, shredded
- Place uncooked chicken in bottom of 3 quart slow cooker.
- Top with minced garlic, blue cheese (or ranch) dressing, and Frank's Red Hot sauce.
- Cover and cook on LOW for 6-7 hours or HIGH for 4-5 hours.
- When chicken falls apart easily, shred it in the slow cooker and mix with the dressing/hot sauce mixture.
- Add in cream cheese and mix as best you can.
- Stir in shredded cheese.
- Cover again until cream cheese and shredded cheese are melted.
- Stir well and serve with crackers or chips and celery sticks.
ALTERNATE PREPARATION METHOD
Using pre-cooked, pre-shredded chicken (rotisserie chicken works great!), start by placing cream cheese in slow cooker until soft.
Add minced garlic, blue cheese dressing (or ranch), Frank's Red Hot sauce, shredded cheese, and one pound shredded chicken to slow cooker.
Mix well, cover and cook on high for 1-2 hours, or until dip is heated through and cheese is melted.
To help celebrate our football team’s game on Saturday, I made the chicken buffalo dip. I made it with blue cheese dressing. It was very easy to throw together, and was delicious. I served it with celery sticks and tortilla chips. I liked the celery sticks, and everyone else liked the chips. This is really good for a quick throw together.
My husband and I both liked this a lot. I boiled my chicken and wished I had just bought a rotisserie one. I wasn’t in love with the taste of the chicken. However, we still ate it right up and my husband ate it over chips like nachos and loved that! Will for sure make again with a different cooking method for my chicken!
I love this dip.
I’ve made this dip three times, all with the first prep method (using uncooked chicken), and every time it was gobbled right up. I love that there is a quick version for times when you need to whip up an appetizer in a hurry!
Recipe modified from Midget Momma.