Slow Cooker Spicy Buffalo Chicken Dip
Slow Cooker Spicy Buffalo Chicken Dip is a classic. It is hot, cheesy, and straightforward to make, pleasing any size crowd, an excellent appetizer for any game day, tail-gaiting party, and other get-togethers.
You’ll love have a tasty and delicious dish your guests will love. The amount of heat can be adjusted easily to suit individual tastes by increasing or decreasing the amount of hot sauce and jalapeno used. Although the serving suggestions offered below are gluten-free, this tasty dip can also serve with crackers or crusty bread.
Table of Contents
Why you’ll love this Crockpot Buffalo Chicken Dip
- It’s the perfect appetizer for large crowds
- This creamy buffalo chicken dip recipe is perfect for game time or simple tailgating recipe for football season
- Everyone will love this party dip because of the cheesy goodness paired with the best flavor
Hot Buffalo Chicken Dip Ingredients
- Boneless skinless chicken breasts – This is my favorite type of chicken to use but you can use other cuts as well.
- Salt and pepper – To taste.
- Chicken broth – I prefer using organic broth if at all possible.
- Celery & Carrot sticks – For dipping into the easy dip recipe.
- Cream cheese – This is the creaminess of the dip.
- Frank’s hot sauce – Add in to make the heat!
- Jalapeno pepper – You may get more heat from the jalapeno pepper if it’s spicy.
- Blue cheese – Crumbled blue cheese works the best.
- Mozzarella cheese – Perfect for adding in more cheesy goodness.
- Green Onions
How to Make This Delicious Buffalo Chicken Dip
See the recipe card below for a complete list of ingredients and measurements.
- Season chicken breasts with salt and black pepper, to taste. Add chicken breasts, chicken broth, celery, cream cheese, hot sauce, jalapeno pepper, and 4 oz. crumbled blue cheese in the crock of a 5 or 6-quart slow cooker. Cover and cook on high for 3-4 hours or 6-7 hours on low.
- 30 minutes before serving, remove the lid and shred the chicken using two forks. Add shredded Mozzarella cheese and stir to combine. Add cover and continue cooking until cheese is all melted.
- Remove lid and garnish dip with remaining blue cheese, sliced green onions, or jalapeno, if desired. Keep warm and serve with celery stalks and carrot sticks.
Storage and leftovers
To store leftover dip, add the buffalo dip recipe to an airtight container and keep it stored in the fridge. It should last for 2-3 days. To reheat the slow cooker buffalo chicken dip, you can warm it up in the microwave or add it back to the slow cooker on high heat for a short time.
Tips and tricks
You can save time and buy shredded chicken already cooked from the grocery store if you’d like! You can also use any kind of cheese that you’re craving, which will change up the flavor of the original recipe but give you something delicious to eat as well.
FAQs
Anything you want! Tortilla chips are great, celery sticks are yummy, and you can even pick other fresh veggies to dip into this easy appetizer.
You can. Canned chicken is a great hack to add ease to this dip. It’s much faster than using fresh chicken and it’s easy to add in with the rest of the recipe instructions. Using canned chicken is a great way to cut down on prep time.
What to eat with Buffalo Chicken Dip
More Dips We Love
- Dill Chip Dip
- Easy Hot Party dips: 4 Dips In One Pan!
- Spicy Organic Hummus Dip
- See all our yummy dip recipes!
Related Recipes
- Crockpot Chili Mac
- Mississippi Chicken
- Slow Cooker Paprika Chicken
- See all our delicious crockpot recipes!
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Spicy Buffalo Chicken Dip
Equipment
Ingredients
- 2 lbs (907 ⅕ g) boneless skinless chicken breasts
- Salt and black pepper to taste
- ½ cup (117 ½ g) chicken broth preferably organic*
- 3 stalks celery very finely chopped
- 2 (56 ⅔ g) cream cheese 8 oz packages
- ¾ cup (180 g) Frank’s hot sauce
- 1 small jalapeno pepper finely minced
- 6 oz (170 g) crumbled blue cheese divided
- 1 cup (112 g) Mozzarella cheese finely shredded
- 3 green onions tops sliced (optional)
- 1 small jalapeno sliced (optional)
- Celery Stalks Carrot sticks To Serve:
Instructions
- Season chicken breasts with salt and black pepper, to taste. Add chicken breasts, chicken broth, celery, cream cheese, hot sauce, jalapeno pepper, and 4 oz. crumbled blue cheese in the crock of a 5 or 6-quart slow cooker. Cover and cook on high for 3-4 hours or 6-7 hours on low.
- 30 minutes before serving, remove the lid and shred chicken using two forks or shredding claws. Add shredded Mozzarella cheese and stir to combine. Add cover and continue cooking until cheese is all melted.
- Remove lid and garnish dip with remaining blue cheese, sliced green onions, or jalapeno, if desired. Keep warm and serve with celery stalks and carrot sticks.
Nutrition Information
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