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4.55
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Crockpot Buffalo Chicken Dip
Level up your appetizer game with this easy and delicious Crockpot buffalo chicken dip. Made for scooping this dump and go recipe is perfect for entertaining.
Prep Time
5
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
5
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
10
people
Calories:
313
kcal
Author:
Becky Hardin
Ingredients
4
boneless, skinless chicken breasts
16
ounces
cream cheese
cubed (2 bricks)
1
cup
Buffalo sauce
½
cup
freshly shredded cheddar cheese
¼
cup
ranch dressing
Crumbled blue cheese
optional, for topping
Instructions
Place the chicken breasts in the bottom of the crockpot.
4 boneless, skinless chicken breasts
Place the cubed cream cheese on top of the chicken, then pour the Buffalo sauce over everything.
16 ounces cream cheese,
1 cup Buffalo sauce
Set the crockpot on High for 3 hours.
Shred cooked chicken, then add the cheddar cheese and ranch dressing.
½ cup freshly shredded cheddar cheese,
¼ cup ranch dressing
Return the lid until the cheese is melted.
Serve warm with blue cheese crumbles, celery, and chips!
Crumbled blue cheese
Video
Notes
We prefer to use full-fat cream cheese for flavor and texture, but you can use low-fat if you prefer.
You can shred the chicken right in the Crockpot with two forks, no need to remove it and use an additional bowl!
Storage:
Store crockpot Buffalo chicken dip in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories:
313
kcal
|
Carbohydrates:
3
g
|
Protein:
23
g
|
Fat:
23
g
|
Saturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
116
mg
|
Sodium:
986
mg
|
Potassium:
441
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
734
IU
|
Vitamin C:
19
mg
|
Calcium:
93
mg
|
Iron:
1
mg