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Slow Cooker Buffalo Chicken in a white bowl
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Slow Cooker Buffalo Chicken Dip

This buffalo chicken dip is super creamy and rich, perfectly spicy, and oh so easy! Made in the slow cooker or Crockpot, it's a tailgating favorite and a perfect appetizer.
Course Appetizers
Cuisine American
Keyword football season, party food, tailgate food
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 390kcal

Ingredients

  • 4 cups chicken cooked, shredded - about 2 medium boneless skinless chicken breasts (weighing about 1 ½ pounds uncooked)
  • 12 ounces cream cheese see Notes
  • ½ cup ranch dressing see Notes
  • ¾ cup Frank's red hot sauce or regular hot sauce of choice
  • ¼ cup butter see Notes
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ cup crumbled blue cheese for garnish optional, see Notes
  • green onions for garnish, optional
  • tortilla chips crostini, or parmesan crisps, for serving
  • celery sticks and carrot sticks for serving

Instructions

  • Combine all ingredients in a slow cooker or Crockpot. Cook on low for 1 ½-2 hours or on high for 1 hour, stirring occasionally, or until hot, melted, and bubbly. Garnish with blue cheese crumbles and sliced green onions. Serve with chips, crostini, or parmesan crisps and celery sticks or carrot sticks.

Notes

  • Make it Paleo/Dairy Free: Sub the cream cheese with a good-quality dairy-free cream cheese like Kite Hill. Use ghee for paleo, and a dairy-free butter for dairy free. Skip the blue cheese crumbles for both, or use dairy-free blue cheese crumbles for dairy free. Use a store-bought paleo/dairy-free ranch dressing, or make your own.
 
Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including chips, celery, or carrots. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 8. Result will be the weight of one serving.

Nutrition

Serving: 1serving | Calories: 390kcal | Carbohydrates: 3g | Protein: 21g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1565mg | Potassium: 315mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg | Net Carbs: 2g