Description

This creamy and spicy dip combines tender shredded chicken with tangy buffalo sauce, rich cream cheese, and savory ranch dressing, all melted together with cheddar cheese. It’s the perfect appetizer for parties, game days, or any gathering. Serve it warm straight from the slow cooker with your favorite chips, crackers, or veggie sticks.

Ingredients

Units Scale

2 (8-ounce) packages cream cheese, softened
4 cups cooked chicken breast, shredded
1 cup buffalo wing sauce (such as Frank’s RedHot)
1 cup ranch dressing
1 1/2 cups shredded cheddar cheese, divided
2 tablespoons chopped green onions (optional, for garnish)

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Instructions

Prepare the Slow Cooker: Place the softened cream cheese in the bottom of a slow cooker.
Add Ingredients: Top the cream cheese with the shredded chicken, buffalo wing sauce, ranch dressing, and 1 cup of the shredded cheddar cheese. Stir to combine all ingredients evenly.
Cook: Cover the slow cooker with the lid and cook on HIGH for 1½ to 2 hours, or until the mixture is heated through and the cheeses are melted. Stir occasionally to ensure even cooking.
Add Remaining Cheese: Once the dip is hot and bubbly, sprinkle the remaining ½ cup of shredded cheddar cheese on top. Cover and cook for an additional 15 minutes, or until the cheese on top has melted.
Serve: Garnish with chopped green onions, if desired. Serve the dip warm with tortilla chips, crackers, or vegetable sticks.

Notes

Make Ahead: You can assemble the dip in the slow cooker insert the night before and refrigerate it. When ready to serve, place the insert into the slow cooker base and cook as directed, adding an extra 30 minutes to the cooking time if starting from cold.
Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over low heat, stirring occasionally, until warmed through.
Variations: For a spicier dip, add extra buffalo sauce or a few dashes of hot sauce. To lighten the recipe, use reduced-fat cream cheese and dressing.