Working nights in the ER can really take a tole on your overall mental and physical health. The one thing a lot of us always looked forward to was work carry ins. This crock pot buffalo chicken dip was one of the easiest and most tasty things I would take in regularly to work for my crew to enjoy! The best thing about it is it can be customized to add in additional things to cool it down if it is too spicy for your liking.
I have made many variations of this over the years. Most of which came from what was currently available at the store, or in my refrigerator and pantry at time time. For instance, my preference is to use buffalo wing sauce for a smoother dip. However, hot sauce can be substituted just use about 1/2 the amount to start. I also have added in sour cream when I have added a little too much hot sauce on accident to help cool the dip down.
Start with dumping the hot sauce, ranch, shredded cheese and cream cheese into the crock pot. I now prefer to use shredded chicken I pre-make in the instant pot and freeze. In the past I routinely used canned chicken without any problems.
Then turn your crock pot on to low and let cook for 4 hours until all of your cheese is melted, stir until smooth and serve. This dip can be enjoyed on chips, crackers, by itself, or even on baked potatoes.
Enjoy your Crock Pot Buffalo Chicken Dip!
Ingredients for Crock Pot Buffalo Chicken Dip
2 Cans White Meat Chicken or 3 Shredded Chicken Breasts
8oz Cream Cheese
1 Cup Shredded Colby Jack Cheese
6-8 oz buffalo wing sauce or 3-4 oz of hot sauce
8 oz Ranch Dressing
Crock Pot Buffalo Chicken Dip
- crock pot
- 2 Cans white meat chicken or 3 shredded chicken breasts
- 8 oz cream cheese
- 6-8 oz buffalo sauce or 3-4 oz hot sauce
- 8 oz ranch dressing
- 1 Cup Colby Jack Shredded Cheese
- Dump buffalo sauce, chicken, cream cheese, shredded cheese and ranch into the Crock Pot.
- Set the Crock Pot on low for 2-3 hours until cheese is all melted.
- Stir until smooth and serve warm.
- Enjoy your Crock Pot Buffalo Chicken Dip!