Description

This Crockpot Buffalo Chicken Dip is a creamy, spicy, and cheesy appetizer perfect for parties and gatherings. Combining shredded rotisserie chicken with cream cheese, cheddar, Buffalo sauce, and ranch dressing, it is slow-cooked to perfection to create a rich and flavorful dip. Topped with blue cheese and chives, it pairs wonderfully with baguette slices, celery, and carrots.

Ingredients

Scale

Main 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

Toppings

1/2 cup crumbled blue cheese
Freshly chopped chives, for garnish

For Serving

Sliced baguette
Celery sticks
Carrot sticks

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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 mixture.
Cook Low and Slow: Set the slow cooker to low and cook the mixture for 3 hours. This slow cooking melts the cream cheese and cheddar completely and allows the flavors to blend smoothly, resulting in a creamy, spicy dip.
Add Toppings: Once heated through and fully melted, sprinkle the top with crumbled blue cheese and freshly chopped chives to enhance the flavor and add freshness.
Serve: Serve the dip warm alongside sliced baguette, celery sticks, and carrot sticks. It makes a perfect appetizer or party snack.

Notes

Using a rotisserie chicken saves time and adds flavor, but you can cook and shred your own chicken if preferred.
If you prefer a milder dip, reduce the amount of Buffalo sauce.
The dip can be kept warm in the slow cooker on the low setting for serving over several hours.
Leftovers can be refrigerated and reheated in the slow cooker or microwave.
For a thicker dip, you can add more cream cheese or reduce the amount of ranch dressing slightly.