Description
This Crockpot Buffalo Chicken Dip is a creamy, spicy, and cheesy appetizer perfect for parties or game day. Combining shredded rotisserie chicken with cream cheese, cheddar, Buffalo sauce, and ranch dressing, it’s slow-cooked to perfection and topped with blue cheese and fresh chives. Serve warm with baguette slices, celery, and carrots for a crowd-pleasing dip.
Ingredients
Scale
Dip Ingredients
- 1 rotisserie chicken, shredded
- 3 (8-oz.) blocks cream cheese
- 2 cups shredded cheddar cheese
- 3/4 cup Buffalo sauce
- 1/2 cup ranch dressing
- 1/2 cup crumbled blue cheese
- Freshly chopped chives, for garnish
Serving
- Sliced baguette
- Celery sticks
- Carrots
Instructions
- Combine Ingredients: In a large slow cooker, add the shredded rotisserie chicken, cream cheese blocks, shredded cheddar cheese, Buffalo sauce, and ranch dressing. Stir gently to combine all ingredients thoroughly, ensuring an even distribution.
- Cook the Dip: Set the slow cooker to low and cook the mixture for 3 hours. This allows the cream cheese and cheddar cheese to melt completely, and the flavors to meld together into a creamy, spicy dip.
- Add Toppings: Once the dip is heated through and fully melted, sprinkle the top with crumbled blue cheese and freshly chopped chives to add extra tang and a fresh herbal note.
- Serve Warm: Offer the dip warm alongside sliced baguette, celery sticks, and carrot sticks for dipping. This makes a delicious appetizer or party snack that everyone will enjoy.
Notes
- Use rotisserie chicken for convenience and extra flavor.
- For less spice, reduce the amount of Buffalo sauce or use a milder hot sauce.
- To make ahead, assemble ingredients in the slow cooker insert the night before and refrigerate; cook on low the next day.
- Serve immediately after cooking for best flavor and texture.
- Substitute ranch dressing with blue cheese dressing for a different flavor profile.
