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Easy Crockpot Buffalo Chicken Dip with Ranch Recipe

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This easy crockpot buffalo chicken dip with ranch is creamy, tangy, and perfectly spicy. Made with simple pantry ingredients, it’s the ultimate crowd-pleaser for game day or any gathering.

Ingredients

Scale
  • 2 (12.5-ounce) cans canned chicken, drained
  • 2 (8-ounce) blocks cream cheese, softened and cut into cubes
  • 1 cup buffalo wing sauce (e.g., Frank’s RedHot)
  • 1 (1-ounce) packet ranch seasoning mix
  • 1 cup shredded cheddar cheese
  • Optional garnishes: chopped green onions, crumbled blue cheese, extra hot sauce

Instructions

  1. Prep your cream cheese: Take the cream cheese out of the fridge about 30 minutes before you start. Cut it into cubes (about 1-inch pieces). If forgotten, microwave in 15-second intervals until soft but not melted.
  2. Drain your chicken: Open both cans of chicken and dump them into a fine-mesh strainer. Press down with a fork or paper towel to get as much liquid out as possible.
  3. Layer everything in the crockpot: Start with the cubed cream cheese at the bottom. Add the drained chicken on top. Pour the buffalo wing sauce over everything. Sprinkle the ranch seasoning mix evenly across the top. Add the shredded cheddar cheese last. Do not stir yet.
  4. Cook on low for 2 hours: Put the lid on and let the crockpot do its thing. After about 1 hour, give it a quick stir to start incorporating everything. Then let it go for the remaining hour. The cream cheese should be completely melted and the dip should be bubbly around the edges.
  5. Stir until smooth: After 2 hours, give the dip a really good stir. Scrape the bottom and corners of the crockpot to make sure nothing is stuck. The final texture should be thick, creamy, and completely uniform.
  6. Taste and adjust: Dip a chip in and taste it. Need more heat? Add another splash of buffalo sauce. Want it creamier? Stir in an extra tablespoon of cream cheese.
  7. Garnish and serve: Sprinkle chopped green onions and crumbled blue cheese on top if desired. Switch the crockpot to the ‘warm’ setting and serve directly from the pot with chips, celery sticks, or carrot slices.

Notes

Use full-fat cream cheese for best texture. Drain canned chicken well to avoid watery dip. Stir halfway through cooking for even melting. Keep dip warm on ‘warm’ setting; add a splash of milk if it thickens too much. Leftovers keep in the fridge for up to 5 days; reheat on the stovetop or microwave.

Nutrition

Keywords: buffalo chicken dip, crockpot dip, game day appetizer, buffalo dip, ranch dip, easy appetizer, slow cooker dip

Find it online: https://sweetstirring.com/easy-crockpot-buffalo-chicken-dip-with-ranch-recipe/