Buffalo Chicken Dip in the Slow Cooker Recipe
Looking for a crowd-pleaser that’s perfect for game day or any get-together? This Buffalo Chicken Dip in the Slow Cooker has shredded chicken, tangy buffalo sauce, cream cheese, sour cream, and cheddar, all topped with fresh celery and scallions for the perfect balance of creamy and crunchy. Just toss it all in the slow cooker and let it do the work! Bonus: Mix it with pasta for an easy dinner the whole family will love!
Servings 10 servings
Ingredients
- 2 cups Cooked Shredded Chicken Breasts
- 2 Celery Stalks
- 4 Scallions green onions
- 8 ounces sour cream
- 8 ounces Cream Cheese softened you can substitute cottage cheese
- ½ cup Buffalo Sauce I used Franks Red Hot Buffalo Sauce
- ¼ cup Blue cheese crumbles you can substitute shredded cheddar or other cheese
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper or white pepper
- ½ cup Shredded Cheddar Cheese
- Things to Dip! Great options are Pita chips Tortilla chips, crackers, Celery sticks, Carrot sticks
Instructions
Prep Ahead Steps
- PREP VEGGIES. Finely dice the celery. Thinly slice the scallions.
- SOFTEN CREAM CHEESE. Bring the cream cheese to room temperature so that it is soft enough to mix (no more than an hour before) or warm it in a microwave safe dish for 10 seconds to soften it.
Mix and Heat the Dip
- MIX. To the slow cooker insert, add the shredded chicken, celery, scallions (reserve some of the greens for garnish on top), sour cream, softened cream cheese, buffalo sauce, blue cheese crumbles, garlic powder, onion powder, salt, and pepper. Mix to thoroughly combine. Top with the shredded cheddar cheese.
- COOK. Set the slow cooker on high for 1-2 hours or until its warmed through and the top is melted. Serve and enjoy!!
Notes
- To Cook and Shred the Chicken: Preheat the oven to 400 F degrees. Cut the chicken breasts into 2-3 pieces. Place the chicken on an oiled sheet pan and toss with the Buffalo Sauce. Season with salt and pepper and roast in the oven for 20 minutes. Let the chicken cool enough to touch and then shred it.
