Description
A creamy, cheesy Buffalo Chicken Dip made with shredded chicken, cream cheese, ranch dressing, and hot sauce. Perfect for parties and gatherings!
Ingredients
Scale
- 2 cups shredded chicken
- 8 oz cream cheese, softened
- 1/2 cup ranch dressing
- 1/2 cup hot sauce
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Optional: Chopped green onions or parsley for garnish
Instructions
- Cook chicken breasts by poaching or use leftover/canned chicken. Shred.
- In a Crock Pot, combine chicken, cream cheese, ranch, hot sauce, shredded cheeses, and seasonings.
- Cook on high for 2 hours or low for 3 hours, stirring occasionally.
- Serve warm with chips, veggies, or pita bread. Garnish if desired.
Notes
- For best results, use freshly grated cheese.
- Adjust the amount of hot sauce for your preferred spice level.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 2–3 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American