Can it be eaten cold?

Yes! This buffalo chicken dip is just as tasty served cold!

Can I store it in the crockpot and reheat it?

No. It is not recommended to reheat leftovers in the slow cooker. It may be unsafe or cause the crock to crack.

Can I use a bigger slow cooker?

If you need to use a bigger slow cooker, it’s best to double the recipe

Do I need to cook the chicken first?

Yes, the chicken will release juices and make the dip too watery if you use raw chicken.

Can I make it spicier?

By all means! I find this to be a very crowd-pleasing level of spice. Even my little kids like it. My husband and I love it with extra cayenne and a little bit of Unique Garlique stirred in at the end!

Slow Cooker Buffalo Chicken Dip

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy buffalo chicken dip tastes just like hot wings!

Author: Mandi
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: about 6 cups 1x
Category: Dip
Method: Slow Cook
Cuisine: American

Ingredients

Units Scale

1 cup Frank's Red Hot Sauce
1 packet Hidden Valley Ranch Seasoning Mix
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon pepper
4 cups of cooked chicken breast (shredded or diced)*
8-ounce block of full-fat cream cheese*
1/2 cup full-fat sour cream
4 ounces shredded pepper jack cheese

Cook Mode Prevent your screen from going dark

Instructions

Add the hot sauce, ranch seasoning, garlic powder, cayenne, and pepper to a 2-quart slow cooker and whisk to combine.
Add the cooked chicken and stir until it’s fully coated.
Place the block of cream cheese on top. Do not stir.
Cover and cook on low for 2 hours.
Remove the lid and stir until fully mixed. It will be thin when you first remove the lid, but it will start to thicken after a few minutes.
Stir in the sour cream. Then stir in the shredded pepper jack cheese and keep stirring until it’s melted.
Keep on low until ready to serve.

Notes

Refrigerate leftovers. Cold leftovers can be reheated, but this dip is just as tasty served cold!

Dippers: Serve with a variety of dippers. Choose from celery sticks, carrot sticks, tortilla chips, pretzel chips, pita chips, Frito scoops, sturdy crackers, and homemade crostini.

Make it spicier: This dip has a mild hot wing flavor as written. If you want a hotter hot wing flavor, double the amount of cayenne in the recipe. Then, stir in a glug of your favorite high Scoville hot sauce after cooking. We love adding about a tablespoon of Unique Garlique to ours. Don’t skip the Franks! Add the cayenne and hot sauce in addition to Franks.

*I like to use poached chicken. Shredded rotisserie chicken or drained low-sodium canned chicken, or leftover roasted chicken will also work.

*Make sure to use full-fat cream cheese and sour cream. Reduced fat will not combine into a creamy dip.

Nutrition

Serving Size: 1/4 cup
Calories: 103
Sugar: 0.5 g
Sodium: 496.2 mg
Fat: 5 g
Saturated Fat: 2.6 g
Trans Fat: 0 g
Carbohydrates: 0.8 g
Fiber: 0 g
Protein: 9.1 g
Cholesterol: 36.4 mg

Find it online: https://mandiofthemountains.com/slow-cooker-buffalo-chicken-dip/