Crockpot Buffalo Chicken Dip
This crockpot buffalo chicken dip is a creamy, crowd-pleasing appetizer made with shredded chicken, buffalo sauce, cream cheese, and mozzarella.
Ingredients
- 3 cups shredded chicken
- 8 ounces cream cheese, softened
- ¾ cup greek yogurt
- 1 cup buffalo hot sauce
- 1 cup ranch dressing
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ cups mozzarella cheese, shredded
Instructions
- Add the shredded chicken, cream cheese, Greek yogurt, buffalo hot sauce, ranch dressing, garlic powder, and onion powder to the slow cooker. Stir until everything is well combined.
- Cover and cook on low for 2 hours, stirring once if possible, until the mixture is hot and creamy.
- After 2 hours, stir in the shredded mozzarella cheese. Cover and continue cooking for an additional 15–20 minutes, until the cheese is fully melted and the dip is smooth.
- Give the dip a final stir and adjust seasoning or buffalo sauce to taste.
- Garnish with blue cheese crumbles and sliced green onions just before serving. Serve warm directly from the crockpot with chips, crackers, bread, or fresh vegetables.
Video
Nutrition
Notes
- Use softened cream cheese: Let the cream cheese sit at room temperature for 20–30 minutes so it blends smoothly without lumps.
- Add mozzarella at the end: Stirring in the mozzarella after the initial cook prevents it from clumping or becoming stringy.
- Stir occasionally: Mixing once or twice during cooking helps everything heat evenly and keeps the dip creamy.
- Adjust heat level: Buffalo sauce varies by brand, taste at the end and add more if you want extra spice.
- Keep warm for serving: Switch the slow cooker to the warm setting once finished to keep the dip smooth and scoopable.
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