Description
This Crockpot Buffalo Chicken Dip is a creamy, cheesy, and flavorful crowd-pleaser loaded with shredded chicken, Frank’s RedHot Buffalo Wings Sauce, ranch seasoning, blue cheese, and a blend of cheddar and mozzarella cheeses. Cooked low and slow in the crockpot, it’s perfect for parties and gatherings, served warm with chips, crackers, or fresh veggies.
Ingredients
Scale
Main Ingredients
- 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 (4 packed cups) cooked and shredded chicken (about 1 large rotisserie chicken)
- 1/4 cup blue cheese crumbles
- 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, veggies (carrots, celery sticks, bell peppers), etc.
Instructions
- Prep the Crockpot: Spray the crockpot insert with nonstick cooking spray to prevent sticking and make cleanup easier.
- 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 evenly combined.
- Add Cream Cheese: Microwave the cubed cream cheese on a plate for 25 seconds to soften it. Evenly distribute the softened cream cheese cubes over the top of the chicken mixture without stirring them in.
- Cook the Dip: Cover and cook on low heat for 1 hour in the crockpot. Afterward, stir the mixture thoroughly to incorporate the cream cheese.
- Continue Cooking Until Melted: For large or newer crockpots, the dip will be close to done after the first hour. For older or smaller crockpots, continue cooking on low for an additional 1 to 1 1/2 hours, stirring occasionally, until the cheeses are melted and the dip is hot throughout.
- Top with Remaining Cheeses: Sprinkle the remaining 1/3 cup of cheddar cheese and 1/3 cup of mozzarella cheese evenly over the top. Cover and cook on low for another 20 minutes, until the cheese on top has melted.
- Garnish and Serve: Keep the dip warm on low heat. Garnish with chopped green onions, additional crumbled blue cheese, and fresh cilantro or parsley if desired. Serve with your choice of chips, crackers, crostini, pretzels, or fresh vegetables such as carrots, celery sticks, and bell peppers.
Notes
- For best flavor and texture, use Frank’s RedHot Buffalo Wings Sauce instead of the original or traditional version.
- If you prefer a spicier dip, increase the amount of Buffalo sauce or add cayenne pepper.
- Shredded rotisserie chicken provides convenience and a great flavor base.
- Microwaving the cream cheese slightly before adding helps it melt evenly throughout the dip.
- This dip can be made ahead and reheated gently in the crockpot or oven.
- For a thicker dip, reduce the amount of sour cream or add more shredded chicken.
- Serve with a variety of dippers to accommodate different tastes and dietary preferences.
Nutrition
- Serving Size: 1/14 of recipe
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 20 g
- Cholesterol: 70 mg
