Description
This Crockpot Buffalo Chicken Dip is a creamy, cheesy, and flavorful appetizer perfect for game day or parties. Made with shredded chicken, Frank’s RedHot Buffalo Wings Sauce, ranch seasoning, blue cheese, cheddar, mozzarella, and cream cheese, it’s slow-cooked to melty perfection and served hot with chips, crackers, or veggies.
Ingredients
Scale
Dip Base
- 2/3 cup Frank’s RedHot Buffalo Wings Sauce (NOT original/traditional)
- 3/4 cup full fat sour cream
- 2 tablespoons dry ranch dressing seasoning mix
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 pound (about 4 packed cups) cooked and shredded chicken (about 1 large rotisserie chicken)
- 1/4 cup blue cheese crumbles
Cheeses
- 1 1/3 packed cups finely shredded cheddar cheese, divided
- 2/3 packed cups finely shredded mozzarella cheese, divided
- 8 ounces full-fat cream cheese, cubed into 12 pieces
Garnishes and Serving
- Green onions
- Crumbled blue cheese
- Cilantro or parsley
- Chips, crackers, crostini, pretzels, or assorted vegetables (carrots, celery sticks, bell peppers, etc.)
Instructions
- Prep Crockpot: Spray the crockpot insert with nonstick cooking spray to prevent sticking.
- Combine Ingredients: In the crockpot, whisk together the Frank’s RedHot Buffalo Wings Sauce, sour cream, ranch seasoning, chili powder, smoked paprika, garlic powder, onion powder, and salt. Stir in the shredded chicken, blue cheese crumbles, 1 cup of shredded cheddar cheese, and 1/3 cup of shredded mozzarella cheese until well combined.
- Add Cream Cheese: Microwave the cubed cream cheese on a plate for 25 seconds to soften, then evenly distribute the cream cheese pieces over the chicken mixture in the crockpot without stirring it in.
- Cook the Dip: Cover and cook on low for 1 hour, then stir everything together thoroughly to blend the cream cheese into the mixture.
- Continue Cooking: Cook on low for an additional 1 to 1 1/2 hours, stirring occasionally, until the cheeses are fully melted and the dip is hot throughout. Timing depends on crockpot size and age.
- Top with Remaining Cheese: Sprinkle the remaining 1/3 cup cheddar and 1/3 cup mozzarella cheeses evenly over the top of the dip. Cover and cook on low for 20 more minutes until the cheese is melted.
- Garnish and Serve: Lower heat to warm to keep the dip hot while serving. Garnish with chopped green onions and additional crumbled blue cheese if desired. Serve immediately with chips, crackers, crostini, pretzels, or fresh vegetables like carrots, celery sticks, and bell peppers.
Notes
- This recipe uses Frank’s RedHot Buffalo Wings Sauce (NOT the original/traditional version) for authentic wing flavor.
- Microwaving the cream cheese before adding helps it melt smoothly into the dip.
- Use a newer, larger crockpot if possible to reduce cooking time and ensure even melting.
- You can customize garnishes with cilantro or parsley along with green onions and extra blue cheese.
- Serve with a variety of dippers like chips, pretzels, crackers, or fresh vegetables to please all guests.
- Stir the dip occasionally during cooking for even heating and melted cheese consistency.
Nutrition
- Serving Size: 1/14 of batch
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 15 g
- Cholesterol: 60 mg
