Slow-Cooker Buffalo Chicken Dip Recipe

Active
10 Minutes
Total
1 Hour, 40 Minutes

Yield

Serves 10 (serving size: 1/2 cup)

Now, this is something to cheer about: Everyone’s favorite game-time dip getting a slow-cooker makeover! All you need to do is drop the first 10 ingredients in the slow cooker and then let it do all the work while you handle the rest of your last-minute watch-party prep. The recipe calls for a cup of hot sauce. We opted for Frank’s Red Hot but feel free to sub in your favorite. A combination of cream cheese, shredded cheese, crumbled blue cheese, and sour cream make this one creamy appetizer. The dip will cook for an hour and a half to two hours, but only takes 10 minutes of hands-on time. Just before serving, stir in 1/4 cup of chopped scallions for an extra punch of flavor. Serve with celery sticks, carrots sticks, and your favorite tortilla chips. Buy pre-chopped celery and baby carrots to cut down on prep time. With ten half cup servings, this recipe was made for a crowd. Serve it straight out of the slow-cooker for a no fuss presentation. If you like the sound of Slow-Cooker Buffalo Chicken Dip, check out our recipe collection for even more slow-cooker dips that will be perfect for your big game crowd. If your looking to really get crazy, serve with a bowl of your favorite ranch dressing that guests can drizzle on their mound of dip. After all, we’re supposed to indulge on game day, right?

Ingredients

  • 12 ounces chopped, cooked chicken (about 3 cups)
  • 1 (8-oz.) package cream cheese, cut into cubes
  • 4 ounces pre-shredded low-moisture mozzarella cheese (about 1 cup)
  • 4 ounces colby-Jack cheese, shredded (about 1 cup)
  • 1 cup sour cream
  • 1 cup hot sauce (such as Frank’s Red Hot)
  • 2 ounces blue cheese, crumbled (about 1/2 cup)
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 cup chopped scallions
  • Celery sticks
  • Carrot sticks
  • Tortilla chips

How to Make

  • Combine chicken, cream cheese, mozzarella, colby-Jack, sour cream, hot sauce, blue cheese, pepper, garlic powder, and onion powder in a 4-quart slow cooker. Cover and cook on LOW until cheeses melt, 1 1/2 to 2 hours, stirring after 1 hour. Stir in scallions. Serve with celery sticks, carrot sticks, and tortilla chips.