Creamy Crock Pot Buffalo Chicken Dip Recipes

CROCK POT BUFFALO CHICKEN DIP

Steps:

• Drain canned chicken and put in medium sauce pan.
• Add hot sauce and cook on medium until heated throughout. My personal favorite is Frank's hot sauce.
• Add cream cheese and stir until blended thoroughly.
• Add ranch dressing and mix.
• Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted.
• Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on low.
• I serve on baguette that has been sliced and toasted. However, it is also tasty on corn chips.

CROCKPOT BUFFALO CHICKEN DIP

Steps:

• Add all ingredients except garnish ingredients to slow cooker. Stir to combine.
• Cook on LOW for 2-3 hours. When hot and bubbly, stir to incorporate cream cheese cubes fully. The dip is ready when the cheese is fully melted, cream cheese is incorporated, and the dip is hot all the way through.
• Sprinkle remaining mozzarella on top with green onions.
• Serve warm with chips, crackers, and veggies.

CROCKPOT CHICKEN BUFFALO DIP

Steps:

• Place chicken in slow cooker and add chicken broth to cover. Cook for 4 hours. Skip this step if using prepared rotisserie chicken.
• Combine cream cheese, cheddar cheese, sour cream, vinegar and hot sauce until smooth. Add half blue cheese crumbles.
• Pour over chicken in slow cooker and mix well.
• Cook low for 2-3 hours.
• Turn to warm and serve in slow cooker or transfer to serving dish. Top with remaining blue cheese. Serve warm.

CREAMY CROCK POT BUFFALO CHICKEN DIP

Steps:

• Heat chicken and buffalo wing sauce in a skillet over medium heat, until heated through.
• Stir in cream cheese and blue cheese dressing. Cook, stirring until well blended and warm.
• Mix in 1 cup of the shredded cheese, and transfer the mixture to a slow cooker.
• Sprinkle the remaining 1/2 cup cheese over the top, cover, and cook on Low setting for 30 minutes or until hot and bubbly.
• Serve with celery sticks and crackers.