Description
This creamy, spicy crockpot buffalo chicken dip combines tender shredded chicken, cream cheese, ranch dressing, Frank’s RedHot sauce, and cheddar cheese for a crowd-pleasing appetizer perfect for parties and game days.
Ingredients
- 3 frozen chicken breasts
- 8 oz cream cheese
- 1 cup ranch dressing
- 1 cup Frank's RedHot sauce
- 1 cup shredded cheddar cheese
Instructions
- Place the frozen chicken breasts in a large pan and cover with water. Bring to a boil and cook for about 20 minutes, until no pink remains.
- In a bowl or directly in your crockpot, combine cream cheese, ranch dressing, hot sauce, and cheddar cheese.
- Shred the cooked chicken with a fork and mix it into the cheese-hot sauce mixture.
- Cook on low in the crockpot for about 30 minutes, stirring halfway through, until the dip is hot and creamy.
Notes
- Add more or less hot sauce to adjust spiciness.
- Try Monterey Jack, mozzarella, or blue cheese as alternatives.
- Use sour cream and dry ranch mix instead of ranch dressing.
- Use rotisserie or canned chicken to save time.
- Store leftovers in the fridge for 2–3 days; avoid freezing.
- Reheat in the crockpot or microwave, stirring occasionally.
Nutrition
- Serving Size: 1/10th of recipe
- Calories: 250
- Sugar: 1g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 60mg
