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Creamy Slow Cooker Buffalo Chicken Dip with Ranch – Easy Recipe

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This creamy slow cooker buffalo chicken dip with ranch is a game day favorite that comes together with minimal effort. The combination of spicy buffalo sauce, cool ranch, and melty cheese is irresistible, and the slow cooker does all the work.

Ingredients

Scale
  • 2 cans (12.5 oz each) canned chicken breast, drained and flaked
  • 16 oz cream cheese, softened and cut into cubes
  • 1 cup ranch dressing
  • 1 packet (1 oz) ranch seasoning mix
  • 1/2 cup buffalo hot sauce
  • 1 1/2 cups shredded sharp cheddar cheese, divided (reserve 1/2 cup for topping)
  • 1/2 cup shredded Monterey Jack cheese
  • 2 green onions, thinly sliced
  • 1 tablespoon fresh parsley, chopped (optional)
  • Crumbled blue cheese for topping (optional)
  • Tortilla chips, celery sticks, carrot sticks, or crusty bread for dipping

Instructions

  1. Prep the chicken: Open the cans of chicken and drain the liquid thoroughly. Flake the chicken with a fork in a medium mixing bowl. If using fresh cooked chicken, shred it finely.
  2. Soften the cream cheese: Cut the cream cheese into 1-inch cubes and let it sit at room temperature for about 15-20 minutes. (If in a hurry, microwave in 15-second bursts until just softened.)
  3. Combine the base ingredients: In the same bowl with the chicken, add the softened cream cheese, ranch dressing, ranch seasoning mix, and buffalo hot sauce. Stir until roughly combined.
  4. Add the cheese: Fold in 1 cup of the shredded cheddar cheese and all of the Monterey Jack cheese. Reserve the remaining 1/2 cup cheddar for the top.
  5. Transfer to slow cooker: Spray the inside of your slow cooker with non-stick cooking spray. Pour the mixture into the slow cooker and spread it into an even layer.
  6. Cook on low: Cover and cook on LOW for 2 hours. After 1 hour, give it a stir to help everything melt together. The dip is ready when it’s bubbly around the edges and the cheese is completely melted. Internal temperature should reach 165°F.
  7. Add the topping: Sprinkle the reserved 1/2 cup cheddar cheese over the top. Cover and cook for another 10-15 minutes, until the cheese is melted and slightly golden around the edges.
  8. Garnish and serve: Sprinkle sliced green onions, fresh parsley, and crumbled blue cheese (if using) over the top. Serve warm directly from the slow cooker on the ‘WARM’ setting, or transfer to a serving bowl.

Notes

Cook on LOW heat only to prevent cream cheese from breaking. Shred your own cheese for best melting. Stir halfway through cooking. Adjust heat level by varying hot sauce amount. Keep warm on ‘WARM’ setting for up to 2 hours. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: buffalo chicken dip, slow cooker dip, game day dip, ranch dip, creamy dip, easy appetizer

Find it online: https://lindabake.com/creamy-slow-cooker-buffalo-chicken-dip-with-ranch-easy-recipe/