Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs) OR 3 cups cooked shredded rotisserie chicken
- 2 packages (8 oz each) cream cheese, softened and cut into cubes
- ½ cup buffalo sauce (such as Frank’s RedHot), plus more to taste
- ½ cup ranch dressing
- ½ cup sour cream (optional, for extra creaminess)
- 1½ cups shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup crumbled blue cheese (optional, for garnish)
- 2 green onions, sliced (for garnish)
- Fresh celery sticks, carrot sticks, tortilla chips, pita chips, or crackers (for serving)
Instructions
- Prepare the Chicken (if using raw): If using raw chicken breasts, place them in the bottom of your slow cooker. You can leave them whole or cut them into 2-3 large pieces for faster cooking. Season lightly with salt and pepper. If using pre-cooked rotisserie chicken, shred it now and set aside – you’ll add it later in step 4.
- Add the Creamy Base: Cut the softened cream cheese into 1-inch cubes for easier melting. Add the cream cheese cubes directly into the slow cooker on top of or around the chicken. Pour in the buffalo sauce, ranch dressing, and sour cream (if using). Add the garlic powder and onion powder for extra flavor depth.
- Add Most of the Cheese: Reserve ½ cup of cheddar cheese and ½ cup of mozzarella cheese for topping later. Add the remaining 1 cup cheddar and ½ cup mozzarella to the slow cooker. Give everything a gentle stir to distribute the ingredients, though they don’t need to be completely mixed at this point.
- Cook on Low: Cover the slow cooker with its lid and set to LOW heat. Cook for 2-3 hours if using raw chicken, or 1½-2 hours if using pre-cooked rotisserie chicken. The dip is ready when the chicken is cooked through (internal temperature of 165°F) and all the cheese and cream cheese have melted into a smooth, creamy mixture.
- Shred the Chicken: After cooking time, remove the lid and use two forks to shred the chicken directly in the slow cooker. Pull the meat apart into small, bite-sized shreds. If you used rotisserie chicken and added it at the beginning, simply stir well to ensure it’s evenly distributed.
- Stir and Adjust Seasoning: Mix everything thoroughly to combine the shredded chicken with the creamy sauce. Taste the dip and adjust seasoning – add more buffalo sauce if you want more heat or tang, more ranch for coolness and creaminess, or a pinch of salt if needed. The dip should be smooth, creamy, and well combined.
- Add Final Cheese Topping: Sprinkle the reserved ½ cup cheddar and ½ cup mozzarella cheese evenly over the top of the dip. Cover and cook for an additional 10-15 minutes on LOW, just until the cheese on top melts and becomes gooey.
- Garnish and Serve: Just before serving, garnish with crumbled blue cheese (if using) and sliced green onions for color and fresh flavor. Set your slow cooker to the WARM setting to keep the dip at perfect serving temperature throughout your party. Arrange celery sticks, carrot sticks, tortilla chips, crackers, or your preferred dippers around the crockpot and let guests help themselves!
Notes
- Chicken Options: Rotisserie chicken is the ultimate time-saver and adds great flavor. Raw chicken breasts are more economical. You can also use canned chicken (well-drained) for maximum convenience, though fresh or rotisserie tastes better.
- Heat Level: Start with ½ cup buffalo sauce and taste before adding more. Different brands vary significantly in heat level. You can always add more at the end but can’t take it away.
- Cream Cheese Softening: Let cream cheese sit at room temperature for 30-60 minutes before using, or microwave for 15-20 seconds to soften. This ensures smooth melting without lumps.
- Consistency Adjustments: If your dip seems too thick, stir in a splash of milk, chicken broth, or extra ranch dressing. If it’s too thin, add more shredded cheese or let it cook uncovered for 20-30 minutes to reduce moisture.
- Doubling the Recipe: This recipe easily doubles for large crowds. Use a 6-8 quart slow cooker and increase cooking time by 30 minutes to ensure everything heats through properly.
- Stovetop Alternative: If you don’t have a slow cooker, combine all ingredients in a large pot over medium-low heat, stirring frequently until smooth and hot throughout (about 20-25 minutes).
- Prep Time: 10 minutes
- Cook Time: 2-3 hours (on low)
- Category: Appetizer
- Method: Crockpot
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: ½ cup dip (without dippers)
- Calories: 285
- Sugar: 2g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 85mg