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–+ servings

This slow cooker Buffalo Chicken Dip is creamy, cheesy, and boldly spiced—made with pantry staples and perfect for any gathering. Set it and forget it, then serve straight from the crockpot for hours of hands-free deliciousness.
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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12.5 oz canned chunk chicken, drained
  • 8 oz cream cheese, softened
  • 0.5 cup Buffalo wing sauce
  • 0.5 cup ranch dressing
  • 4 oz shredded Colby Jack cheese (or cheddar/Jack blend)

Equipment

  • slow cooker (3- or 6-quart)
  • mixing spoon
  • serving bowl or platter

Method
 

  1. Add chicken, cream cheese, Buffalo sauce, ranch dressing, and shredded cheese to the slow cooker. Room-temp cream cheese ensures smoother melting.
  2. Stir roughly to combine. Cover and cook on LOW for 1½ to 2 hours, stirring once or twice.
  3. When mixture is fully melted, hot, and uniformly creamy, switch to WARM to serve.
  4. Before serving, taste and adjust with more wing sauce, salt, or lemon juice if needed.
  5. Serve with chips or veggies. Garnish with green onions, parsley, or extra wing sauce.

Nutrition

Calories: 190kcalCarbohydrates: 2gProtein: 10gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 48mgSodium: 390mgPotassium: 100mgSugar: 1gVitamin A: 520IUVitamin C: 1mgCalcium: 140mgIron: 0.3mg

Notes

Make ahead by loading the crock insert and refrigerating for up to 2 days. Keep cream cheese at room temperature for best melting. To lighten, use Greek yogurt or steamed cauliflower. Serve warm with chips or veggies, and garnish with fresh herbs or a swirl of wing sauce.

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