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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:
- 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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