Slow-Cooker Crockpot Buffalo Chicken Dip
This Slow Cooker Buffalo Chicken Dip is a game-day winner! Loaded with shredded chicken, cream cheese, buffalo sauce, and melty cheddar, this creamy and spicy dip is perfect for parties, tailgates, or any time you’re craving a delicious snack. Just throw everything in the Crockpot and let it cook until bubbly and irresistible. Serve it with tortilla chips, veggies, or crackers for the ultimate crowd-pleaser
Servings 10 servings
Calories 142kcal
Equipment
Ingredients
- 1 pound skinless chicken breasts
- Chicken rub or seasoning to taste You can use your favorite chicken rub.
- salt and pepper to taste
- 1 cup chicken broth
- 4 oz cream cheese Softened.
- 1 cup plain Greek yogurt or sour cream
- 1 cup Buffalo sauce
- 2 cups shredded cheddar cheese Divided into 1 cup servings. I used sharp cheddar.
- 1 tablespoon chopped green onions Optional
Instructions
Slow Cooker Instructions
- Season the chicken breasts with the chicken rub, salt, and pepper to taste.
- Add the chicken to the slow cooker with the chicken broth.
- Cook on high for 4 hours or low for 8 hours. When the chicken has finished cooking, remove it from the slow-cooker and shred. Set aside.
- Preheat oven to 375 degrees.
- Combine 1 cup shredded cheddar cheese, cream cheese, Greek yogurt (or sour cream), and hot sauce in a medium-sized bowl and stir until fully combined.
- Add the cooked chicken. Taste repeatedly and add additional salt and pepper if needed.
- Spray an 8x8 baking dish with cooking spray.
- Add the chicken mixture to the baking pan. Sprinkle the remaining 1 cup of shredded cheese throughout.
- Bake for 20-25 minutes until the cheese is bubbly.
- Sprinkle with green onions and serve.
Instant Pot Instructions
- Preheat oven to 375 degrees.
- Add the chicken broth, chicken breasts, chicken seasoning, salt and pepper to taste to the Instant Pot.
- Seal. Cook for 10 minutes on Manual > High-Pressure Cooking.
- When the Instant Pot indicates it has finished allow the steam to release naturally for 10 minutes without quick release.
- Open the pot remove the chicken. Shred the chicken using two knives or a knife and fork.
- Drain the leftover broth from the Instant Pot.
- Place the Instant Pot on the saute function. Add the chicken back to the pot with the cream cheese, Greek yogurt (or sour cream), 1 cup cheddar cheese, and buffalo sauce.
- Stir to combine the ingredients. Allow the mixture to cook for a few minutes until the cheddar and cream cheese has melted. Taste repeatedly and add additional salt and pepper if needed.
- Load the mixture into an 8x8 baking dish. Top with the remaining cup of cheddar cheese.
- Bake for 20-25 minutes until the cheese is bubbly.
- Remove from the oven. Top with green onions and serve.
Video
Notes
Instead of baking the mixture, you can return it to the slow cooker with the cheese sprinkled throughout. Heat until the cheese is bubbly.
You can make your own chicken seasoning or rub using ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon paprika, and salt and pepper to taste.
Nutrition
Serving: 1serving | Calories: 142kcal | Carbohydrates: 3g | Protein: 17g | Fat: 7g