Description
A creamy, spicy buffalo chicken dip made in the slow cooker with hot sauce, ranch, cheese, and shredded chicken. Perfect for parties and easy to customize.
Ingredients
- 3 frozen chicken breasts
- 8 oz cream cheese
- 1 cup ranch dressing
- 1 cup hot sauce (like Frank’s RedHot)
- 1 cup shredded cheddar cheese
Instructions
- In a large pan, boil the frozen chicken breasts in water until cooked through (about 20 minutes).
- In your crockpot or large bowl, mix cream cheese, ranch dressing, hot sauce, and cheddar.
- Shred the cooked chicken and add it to the mixture.
- Cook on low in the crockpot for 30 minutes, or until everything is hot and melty.
Notes
- Use rotisserie chicken or canned chicken for a faster option.
- Adjust hot sauce for desired spiciness.
- Substitute cheddar with Monterey Jack or mozzarella for a different flavor.
- Store leftovers in the fridge for up to 3 days.
- Do not freeze as the texture changes.
Nutrition
- Serving Size: 1/10th of recipe
- Calories: 290
- Sugar: 2g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 70mg
