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Meal Instructions
Specimen #0222·SLOW COOKER·Dead Simple

Slow Cooker Buffalo Chicken Dip

Cream cheese, ranch, hot sauce, and shredded chicken melted on low for 2 hours into the party dip that empties the bowl before halftime.

Cook temp
LOW 2 HOURS
Total time
2.2h
REST
5m
Serves
12
PREP
10m
Ingredients
3 cups Shredded Rotisserie Chicken — about 1.5 lbs meat
16 oz Full-Fat Cream Cheese — two blocks, cubed
1 cup Ranch Dressing — Hidden Valley or homemade
3/4 cup Frank's RedHot Original — not wing sauce
1 1/2 cups Shredded Sharp Cheddar — hand-grated from block
1/4 cup Blue Cheese Crumbles — for garnish
2 tbsp Scallions — sliced, for garnish
Equipment
3- or 4-qt Slow Cooker
Rubber Spatula
Cheese Grater
DirectionsGet to the point
1Cube 16 oz cream cheese; layer with 3 cups shredded chicken in slow cooker.
2Pour 1 cup ranch and 3/4 cup Frank's RedHot over; top with 1.5 cups cheddar.
3Cook LOW 2 hours undisturbed until cream cheese fully melts. Stir until smooth.
4Set to WARM to serve; garnish with blue cheese crumbles and scallions.
Dad pro tip

Two hot-sauce upgrades: swap 2 tbsp of the Frank's for Cholula for a smokier profile, or add 1/2 tsp cayenne if you want serious heat without changing the vinegar balance.

Kid adjustment

Reserve a small ramekin of the melted cream cheese and cheddar with just chicken (no hot sauce) before stirring in the Frank's. Kids get a mild version, adults get the full Buffalo.

Reheat

Reheat in the slow cooker on LOW for 45 minutes, stirring every 15 minutes. Add 2 tbsp milk if it looks too stiff. Microwave in 30-second bursts if in a hurry — dip splits when overheated.

BASIS: Tested with 3 cups shredded rotisserie chicken, 16 oz cream cheese, 1 cup ranch dressing, 3/4 cup Frank's RedHot, and 1.5 cups shredded cheddar in a 4-qt Crock-Pot on LOW.285 kcal · 18g protein · 3g carbs · 22g fat
USDA FoodData Central #171077 (chicken breast) and #170854 (cream cheese)
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