Easy Slow Cooker Buffalo Chicken Dip
This creamy, buffalo chicken dip with shredded chicken, three cheeses and buffalo sauce is a classic comfort food, perfect for gatherings or simply snacking at home. It’s easy to prepare and serve this dip using a slow cooker.
Servings: 8
Calories: 331kcal
Equipment
Ingredients
For the Dip
- 8 ounces cream cheese softened
- 2 cups cooked chicken breast shredded
- ⅔ cup buffalo sauce
- ⅓ cup sour cream
- ⅓ cup ranch dressing
- 1 clove garlic minced
- 3 tablespoons jalapeños seeded and diced
- 1 cup cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
Toppings
- 2 green onions sliced
- chili powder
Instructions
- Add all of the dip ingredients to a slow cooker. Stir to combine.
- Place the lid on and cook on low heat for about 2 hours, until it's hot and the cheeses are fully melted. Stir the mixture occasionally to help it combine.
- Sprinkle with green onions and a bit of chili powder.
- Serve with tortilla chips, crackers, veggies, etc.
Notes
- Spice level: You can replace the jalapeños with canned green chiles if you have some on hand. Omit the jalapeños to tone the spice down a little.
- Fridge Storage: This dip will store well covered in the refrigerator for up to 3 to 4 days.
- Freezer Storage: You could also freeze portions of this dip for up to 3 months, although keep in mind that the texture may be slightly different. Make sure to cool it completely and store in an airtight container.
- Reheating: It can be reheated in a saucepan over medium-low heat on the stove. If it's thickened up too much, add a touch of milk and whisk it in while it's warming up.
Nutrition
Calories: 331kcal | Carbohydrates: 4g | Protein: 20g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 93mg | Sodium: 999mg | Potassium: 183mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 762IU | Vitamin C: 7mg | Calcium: 252mg | Iron: 1mg
