Easy Crockpot Buffalo Chicken Dip
This Easy Crockpot Buffalo Chicken Dip is perfect for holiday parties and game day! Just set it and forget it while it cooks all day.
Servings: 10 servings
Calories: 240kcal
Ingredients
- 2 cups chicken broth
- 2 chicken breasts
- 1 (8 oz) brick cream cheese, cut into cubes
- 1 cup sour cream
- 1 cup buffalo wing sauce
- 1/4 cup melted butter
- 1/2 cup blue cheese crumbles
- 2 green onions, sliced
To serve
- Tortilla chips
- Carrots
- Celery
Instructions
- Add chicken and broth to slow cooker and cook on high for 4 hours. Remove chicken to shred, and discard leftover broth. You can also boil chicken in broth for 18-20 minutes until chicken is cooked through, or use 2 cups leftover/rotisserie chicken.
- Microwave cream cheese for 2 minutes. Stir in sour cream, buffalo sauce and melted butter, then stir in shredded chicken. Add to slow cooker, then cook on high for 2 hours.
- Top buffalo chicken dip with green onions and blue cheese, then serve with tortilla chips, celery and carrots and enjoy!
Video
Notes
Calories reflect a 1/2 cup serving minus any chips or veggies.
Don’t have a crockpot? Cook this dip in a baking dish in the oven at 350 F for 20-25 minutes.
Serve your buffalo chicken dip with veggies, tortilla chips, toasted pitas and more.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave, the slow cooker or the oven at 350 F.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 240kcal | Carbohydrates: 2g | Protein: 13g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 1101mg | Potassium: 274mg | Fiber: 1g | Sugar: 1g | Vitamin A: 679IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 1mg