Slow Cooker Buffalo Chicken Dip (Printer-Friendly)
Hearty blend of tender chicken, zesty hot sauce, and creamy cheese makes this a classic party snack.
# What You’ll Need to Cook:
→ Dip Base
01 -
2-3 boneless, skinless raw chicken breasts (approximately 700–900 g)
02 -
450 g cream cheese, softened and cubed
03 -
180 ml buffalo hot sauce
04 -
120 ml ranch dressing
→ Cheese
05 -
200 g shredded Colby Jack cheese
06 -
50 g blue cheese crumbles, for garnish
→ Toppings
07 -
2 spring onions, finely sliced
→ For Serving
08 -
Tortilla chips
09 -
Celery sticks
# Steps to Prepare:
01 -
Place chicken breasts in the base of the slow cooker. Evenly distribute cubed cream cheese over the chicken. Pour buffalo hot sauce and ranch dressing over the top.
02 -
Cover and set slow cooker on LOW for 5 to 6 hours, until chicken is cooked thoroughly and cream cheese has softened.
03 -
Remove chicken breasts and shred using two forks. Return shredded chicken to the slow cooker. Stir thoroughly to blend the chicken with the cream cheese mixture.
04 -
Add most of the shredded Colby Jack cheese to the slow cooker and fold to combine. Sprinkle remaining cheese on top, cover, and continue to cook for 30–45 minutes until the cheese is fully melted.
05 -
Top the dip with blue cheese crumbles and sliced green onions. Serve hot with tortilla chips and celery sticks. Set slow cooker to ‘Keep Warm’ as needed.
# Extra Cooking Tips:
01 -
If you prefer a milder dip, use less buffalo sauce or substitute with a milder hot sauce.
02 -
Leftovers can be refrigerated and reheated in the microwave or on the stovetop over low heat.