Slow Cooker Buffalo Chicken Dip

On the party menu is this dangerously good Slow Cooker Buffalo Chicken Dip recipe topped with bleu cheese crumbles and freshly chopped chives.

Happy 2016! Can you believe a year has passed? So many wonderful things happened in 2015: I successfully started my first garden, I started this blog, I spent valuable time with my family and friends, was physically and mentally healthy and most recently…I got engaged! I’d say that’s a good year, wouldn’t you? What better way is there to celebrate than with sharing some good bites and refreshing brews with your favorite people? On the party menu is this dangerously good Slow Cooker Buffalo Chicken Dip topped with bleu cheese crumbles and freshly chopped chives. I promise everyone will be asking you for the recipe by the end of the night!

This is one of those recipes that does not stick around in my house for more than three days. No joke. The first time I tasted this dip (thanks to John), I craved it. There was a definite two to three month period when I made this dip every weekend, but after a while I realized that maybe it’s not the best thing to always have in the fridge. Nowadays, I can’t help but make this dip when there’s a party or get-together. And believe me, I actively try to find a reason to make this 🙂

One thing I love about this recipe is it’s versatility. It can easily be made vegetarian by omitting the chicken and adding in cooked chickpeas or white beans. You can also add in as much bleu cheese as you like or simply leave it out if it’s not your favorite. While this recipe calls for 3/4 cup of Frank’s RedHot Original Hot Sauce, it’s not very spicy at all. If you like your buffalo dip on the spicier side, I’d say add some more.

Are you as addicted to buffalo chicken dip as much as I am? What’s your go-to recipe to take to a party?

Recipe

5 from 1 vote

Slow Cooker Buffalo Chicken Dip

Serves: 24

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Prep: 5 minutes minutes

Cook: 2 hours hours 10 minutes minutes

Total : 2 hours hours 15 minutes minutes

On the party menu is this dangerously good Slow Cooker Buffalo Chicken Dip recipe topped with bleu cheese crumbles and freshly chopped chives.

Ingredients

• ▢ 2-8 oz packaged cream cheese
• ▢ 1 cup ranch dressing
• ▢ 3/4 cup Frank's RedHot Original Hot Sauce
• ▢ 2-12 oz canned and cooked chicken breast (or 2 cups of leftover chicken chopped into small chunks)*
• ▢ Bleu cheese for mixing and topping (optional)
• ▢ Cheddar cheese for topping (optional)
• ▢ Chopped chives for topping (optional)

Instructions

For Slow Cooker

• In a large bowl, mix cream cheese, ranch dressing and hot sauce with a hand held mixer until smooth.
• Stir in chicken and desired bleu cheese with spoon (if you prefer your dip to have bigger pieces of chicken) or hand held mixer (if you prefer your dip to smoother and creamier).
• Transfer mixture into slow cooker, cover and cook on high for 2 hours or until it starts to bubble.
• Top with desired amount of cheddar cheese, cover and cook for another 10 minutes or until cheese is melted.
• Serve with chopped chives and tortilla chips. Enjoy!

For Oven

• Preheat oven to 325 degrees.
• Follow slow cooker instructions 1 and 2.
• Transfer mixture to oven-safe baking dish and bake for 15 minutes.
• Top with desired amount of cheddar cheese and bake for another 10 minutes or until cheese is melted.
• Serve with chopped chives and tortilla chips. Enjoy!

Isabel’s Tips:

To make this recipe vegetarian friendly, substitute the chicken with cooked chickpeas or white beans.

Nutrition Information

Author: Isabel Eats

Course:Appetizer

Did you Make my Slow Cooker Buffalo Chicken Dip?Leave a comment below and tag @isabeleats on social media!

@isabeleats

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