Buffalo Chicken Dip – Crock Pot Recipe

Imagine the aroma of spicy chicken and creamy ranch filling the air, beckoning your senses to indulge in the flavors of Buffalo Chicken Dip. As you take a bite, the tender chicken and crispy celery mingle with the tang of buttermilk and the warmth of cayenne, leaving you craving more.

This recipe has been perfected over years of experimenting with flavor combinations and cooking techniques. For a similar take on this beloved dip, be sure to check out the creamy buffalo chicken dip recipe that uses a variety of creative ingredients to create a one-of-a-kind taste experience.

Why This Recipe Works

• By slow-cooking the chicken and vegetables in a Crock Pot, we achieve tender, fall-apart texture with minimal effort and a rich, depth of flavor that’s simply irresistible.
• This recipe is a masterclass in efficiency, as all you need to do is toss your ingredients into the Crock Pot, and let the magic happen. No need to fuss with stovetops or ovens!
• The marriage of buffalo sauce and ranch seasoning is truly greater than the sum of its parts, resulting in a flavor profile that’s spicy, tangy, and moderately hot.

Key Ingredients

With the versatile Buffalo Chicken Dip, you have the ingredients you need for a great sauce. Whether you're at the grocery store or at home rummaging through your pantry, here are the top must-haves for this recipe: To make a great buffalo sauce, you need to get the right quality flour. It may seem unnecessary, but the difference in quality can be noticeable. You can find this at most grocery stores as well as online. Most people are familiar with the standard can of Ranch seasoning, but take a look at your local spice aisle for a more exotic flavor profile. For the classic American desire for cheese, grab a cheddar or other weighty cheese.

Recipe Courtesy of Our Kitchen

Buffalo Chicken Dip – Crock Pot Recipe

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 pound boneless, skinless chicken thighs

1 medium onion, chopped

1 cup buffalo sauce (such as Frank's RedHot)

1 cup sour cream (full-fat or reduced-fat as desired)

1 cup shredded cheddar cheese (such as Cabot's Extra Sharp)

1 cup shredded Monterey Jack cheese (optional)

2 cups ranch seasoning (or 1 tsp dried mix)

1 tablespoon olive oil (optional)

Directions

1

Combine chicken thighs, chopped onion, buffalo sauce, and bleu cheese in a 6-quart Crock Pot. Season with salt and pepper to taste.

2

Cook on low for 8 hours or high for 4 hours. After 6 hours, stir in the sour cream and milk.

3

Shred the chicken with two forks or chop into small pieces with a meat shredder. Then, sprinkle shredded cheese on top and return to the Crock Pot for an additional 15 minutes or until cheese has melted. Serve with crackers or your favorite dippers.

4

Note: If you find your dip too thick, add a tablespoon of milk at a time until desired consistency is achieved.

5

Refrigerate your leftover Buffalo Chicken Dip for up to 5 days, giving it a good stir before reheating or serving.

Storage & Reheating

Once you finish feasting on Buffalo Chicken Dip, it’s easy to store leftovers for a quick snack or next day meal. Place your leftover Buffalo chicken dip in an airtight container and put it in the refrigerator after letting it cool down. There’s no need to reheat it for consuming – simply enjoy it straight from the fridge or melt it in the microwave when you need a quick treat.