Description
This Crockpot Buffalo Chicken Dip is a creamy, dairy-free appetizer perfect for game days or holiday menus. Made with juicy chicken breasts slow-cooked in buffalo sauce and dairy-free mayo, it delivers a spicy kick without any dairy, making it suitable for those avoiding lactose. Serve with fresh celery, carrots, mini bell peppers, and tortilla chips for dipping.
Ingredients
Scale
Main Ingredients
- 1 lb. chicken breast, raw
- ¾ cup buffalo sauce, divided
- ½ cup mayo, divided
- 1 red bell pepper, finely diced
- 2 celery stalks, finely diced
- 3 green onion, ends trimmed then sliced, white and green parts separated
- ¼ cup unsweetened milk of choice (coconut or almond milk works great – NOT vanilla!)
For Serving
- Celery sticks
- Carrot sticks
- Mini bell peppers
- Tortilla chips
- Ranch and/or hot sauce for drizzling (optional; for Whole30 and Dairy-free use Primal Kitchen Ranch and Franks Red Hot Sauce)
Instructions
- Prepare Sauce: In a small bowl, combine ½ cup buffalo sauce with ¼ cup mayo. Whisk together until smooth to create the buffalo mayo mixture.
- Add to Slow Cooker: Place the raw chicken breast, buffalo mayo mixture, finely diced red bell pepper, diced celery, and the white part of the green onion into the slow cooker. Stir well to combine all ingredients evenly.
- Cook Chicken: Set the slow cooker to high and cook for 4 hours, or on low for 6 hours, until the chicken is cooked through and tender.
- Shred Chicken and Add Remaining Ingredients: Remove the cooked chicken breasts from the slow cooker and roughly chop or shred them into bite-sized pieces. Return the shredded chicken to the slow cooker and add the remaining ¼ cup mayo, ¼ cup buffalo sauce, ¼ cup unsweetened milk of choice, and the green parts of the green onion. Stir well to combine.
- Heat and Thicken: Continue cooking on high for an additional 30 minutes, stirring occasionally, until all ingredients are heated through and combined. Add more milk if needed to adjust the consistency to your liking.
- Serve: Serve the dip straight from the slow cooker or transfer to a serving dish. Garnish with green onion tops and drizzle with hot sauce or ranch dressing if desired. Accompany with celery sticks, carrot sticks, mini bell peppers, and tortilla chips for dipping.
Notes
- This dip is creamy and spicy yet dairy-free, perfect for those avoiding lactose.
- Use unsweetened coconut or almond milk (avoid vanilla flavor) to keep the dip dairy-free and maintain flavor balance.
- Adjust the amount of buffalo sauce to suit your preferred spice level.
- For Whole30 compliance, choose compliant ranch and buffalo sauces such as Primal Kitchen Ranch and Franks Red Hot Sauce.
- Adding extra milk will thin the dip if it becomes too thick during cooking.
- Serve with fresh vegetables and chips for variety and added crunch.
Nutrition
- Serving Size: 1/10 of recipe - about 1/4 cup
- Calories: 185 kcal
- Sugar: 1 g
- Sodium: 575 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 55 mg
