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Easy Slow Cooker Buffalo Chicken Dip with Blue Cheese

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This creamy, spicy, and tangy buffalo chicken dip is made effortlessly in the slow cooker. Perfect for game day or any gathering, it’s a crowd-pleaser that disappears fast.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (about 1.5 lbs)
  • 1 cup hot sauce (preferably Frank’s RedHot Original)
  • 1 cup blue cheese dressing (high-quality)
  • 1/2 cup blue cheese crumbles
  • 16 oz cream cheese (two 8-oz blocks), softened to room temperature
  • 1 packet (1 tablespoon) ranch dressing mix
  • 1 cup shredded cheddar cheese (sharp or mild)
  • 1/4 cup sliced green onions (for garnish)

Instructions

  1. Prepare the chicken: If using rotisserie chicken, remove skin and shred meat with two forks. You should have about 3 cups.
  2. Soften the cream cheese: Let cream cheese sit at room temperature for at least 30 minutes.
  3. Combine ingredients in slow cooker: Add softened cream cheese, hot sauce, blue cheese dressing, ranch dressing mix, shredded chicken, and half of the blue cheese crumbles. Stir until cream cheese is mostly incorporated.
  4. Cook on low for 2 hours. Do not open the lid during this time.
  5. After 2 hours, stir well. Sprinkle shredded cheddar cheese over the top, cover, and cook for another 10-15 minutes until melted. Stir gently.
  6. Garnish with remaining blue cheese crumbles and sliced green onions.
  7. Serve immediately from the slow cooker on the ‘warm’ setting with tortilla chips, celery sticks, carrot sticks, or crusty bread.

Notes

For best texture, soften cream cheese to room temperature. Use Frank’s RedHot for authentic flavor. Dip can be made ahead and reheated; flavors meld overnight. To fix a thin dip, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook on high for 10 minutes.

Nutrition

Keywords: buffalo chicken dip, slow cooker dip, game day appetizer, blue cheese dip, easy appetizer

Find it online: https://evabakery.com/easy-slow-cooker-buffalo-chicken-dip-with-blue-cheese/