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Crockpot Buffalo Chicken Dip

July 14, 2015 By: Stephanie11 Comments

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Buffalo chicken dip recipe

I had never heard of Buffalo Chicken Dip before we moved to Pennsylvania, but it is all the rage around here and has since become my husband’s favorite thing to bring to pot lucks. Eddie got our recipe from his friend Chad. It is nice because you can throw most of the ingredients in the Crockpot and forget about it. This dip is served warm. We have taken it to two parties in the past three weeks and run out both times.

So, without further ado, I present to you, Chad’s Buffalo Chicken Dip: 

Ingredients:

  • 1 package of boneless, skinless chicken breasts, cooked and shredded
  • 1 package (2 cups) of shredded cheddar cheese
  • 16 oz of cream cheese
  • 8 oz of ranch dressing
  • Buffalo sauce to taste (We use at least half a bottle of a hot sauce like Frank’s  or Texas Pete‘s)

We like to cook the chicken in advance. Once that is done, just throw everything into the Crock-Pot, and stir occasionally until it is warm and melted. You can also use a shredded rotisserie chicken or canned chicken, if that is your preference. 

Serve with tortilla chips and/or carrot and celery sticks.  

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Comments

  1. Lyn Wiley says

    February 5, 2017 at 3:36 pm

    Hi there. Do you cook on low or high in the crock pot?

    Reply
    • Stephanie says

      February 7, 2017 at 9:32 am

      I cook it low because of the cream cheese.

      Reply
  2. Louisa says

    September 9, 2017 at 2:27 pm

    how much is a “package” of chicken? Two breasts? Three?

    Reply
    • Stephanie says

      September 9, 2017 at 3:09 pm

      I’ve done it with varied amounts. It will work with two breasts or leftovers from a Rotisserie chicken from the night before. I don’t usually measure, I just throw in whatever we have on hand. Or sometimes I take a shortcut and use a package of pre-cooked Perdue chicken pieces, chopped.

      Reply
  3. Jen says

    January 7, 2018 at 6:13 pm

    How long do you normally cook it in the crock pot for?

    Reply
    • Stephanie says

      January 19, 2018 at 10:25 am

      Hi Jen. That depends on wether or not you need to cook the chicken. If the chicken is raw, I’d suggest 4 hours on high or at least 6 on low. If the chicken is already cooked, then you just need to heat it until it is warmed through and the cheese is melted.

      Reply
  4. Amber says

    January 7, 2018 at 11:03 pm

    What’s the serving size?

    Reply
    • Tina says

      February 4, 2018 at 8:22 am

      6-8 people.

      Reply
  5. Jen says

    April 15, 2019 at 12:07 pm

    I made this but we couldn’t eat it and ended up throwing it away. There was way too much cream cheese in it. If you like a lot of cream cheese, I’m sure it would be good but I wanted to taste the chicken and other flavors. I would try it again, but only use 8 oz of cream cheese.

    Reply

Trackbacks

  1. 5 Low-Stress Labor Day Recipes • Binkies and Briefcases says:
    September 5, 2015 at 11:07 am

    […] you use rotisserie or canned chicken for this crockpot buffalo chicken dip, it can also be thrown together in just a few minutes, then left to heat up in the crock […]

    Reply
  2. Baby Shower to the 2nd Power | It's a Hutchings! says:
    October 5, 2016 at 8:34 pm

    […] we ate: Croissant sandwiches and pinwheels, BUFFALO CHICKEN DIP, meatballs, veggies, other delicious […]

    Reply

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