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Creamy Crockpot Buffalo Chicken Dip with Blue Cheese Crumbles

Creamy Crockpot Buffalo Chicken Dip - featured image
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A thick, velvety, and irresistible buffalo chicken dip made in a crockpot with cream cheese, hot sauce, and blue cheese crumbles. Perfect for game day, potlucks, or any gathering.

Ingredients

Scale
  • 16 oz cream cheese, softened to room temperature
  • 3 cups cooked, shredded chicken (about 1 rotisserie chicken)
  • 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
  • 1/2 cup ranch dressing
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1/2 cup blue cheese crumbles
  • 3–4 green onions, sliced
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Soften the cream cheese: Take the cream cheese out of the fridge 30 minutes before starting. If forgotten, microwave in 10-second bursts until soft but not melted.
  2. Shred the chicken: If using a rotisserie chicken, remove skin and bones, then shred with two forks to get about 3 cups. Let cool slightly.
  3. Mix the base: In a large mixing bowl, combine softened cream cheese, Frank’s RedHot, ranch dressing, garlic powder, and a pinch of black pepper. Use a hand mixer or spatula to blend until smooth.
  4. Fold in the chicken and 1 cup of cheddar: Add shredded chicken and 1 cup of shredded cheddar to the cream cheese mixture. Stir until evenly coated.
  5. Transfer to the crockpot: Grease the inside of a 3-4 quart slow cooker lightly. Spoon the mixture in and spread evenly.
  6. Top with remaining cheddar and blue cheese crumbles: Sprinkle remaining 1/2 cup cheddar over the top, followed by blue cheese crumbles. Press gently.
  7. Cook on low for 2-3 hours: Cover and cook on low. After 1 hour, stir once. If too thick, add a splash of milk or ranch. If too thin, leave lid off for last 30 minutes. Dip is ready when hot and bubbly.
  8. Garnish and serve: Sprinkle sliced green onions over the top. Serve straight from the crockpot to keep warm.

Notes

For best texture, use full-fat cream cheese and shred cheddar from a block. Blue cheese crumbles are best added at the end or as garnish. If doubling, make two separate batches in a smaller slow cooker. Leftovers keep in the fridge for up to 4 days; reheat in microwave or on stovetop. Not recommended for freezing.

Nutrition

Keywords: buffalo chicken dip, crockpot, slow cooker, game day, appetizer, blue cheese, party dip

Find it online: https://lumalunch.com/creamy-crockpot-buffalo-chicken-dip-with-blue-cheese-crumbles/