This Buffalo chicken dip is the easiest snack food recipe I’ve made! The ranch dressing adds a great flavor and the cream cheese adds a creaminess that you can’t resist. This crock pot recipe is great for tailgates or watching games at home.
I enjoyed the opportunity to make this recipe for Karina Nova and Ross Caruso on WBNS Channel 10. I was asked to bring two different versions of the recipe. One using fresh chicken breasts that I cooked and shredded on my own and the second using canned meat. The anchors and crew LOVED both versions and they couldn’t tell a difference.
I love that this recipe is so versatile and EASY. Precooked canned chicken gives you so many more options, so that’s the version that I’ll share in this post. The ingredients can be mixed up and put in a slow cooker until the cheese is melted and everything is warmed through. OR the recipe can be prepared in the oven in twenty minutes.
Regardless of how you heat the recipe be sure to stir at least once. If you leave the recipe in the slow cooker on low or keep warm be sure to continue to stir so the ingredients don’t burn on the edges.
This recipe tastes great with chips or celery for dipping.
Although it was 7 a.m. the crew had been there for hours, so they really enjoyed this treat!
The ingredients in this picture were mixed up by the one and only Karina Nova. Can you tell, the recipe just looks special, doesn’t it?
Crock Pot Buffalo Chicken Dip
This Buffalo Chicken Dip is the easiest snack food or appetizer I’ve made. The ranch and cheese make this Buffalo Chicken Dip extra delicious.
- 28 ounces canned shredded chicken drained
- 8 ounces cream cheeses softened
- 1/2 cup hot sauce
- 1/2 cup ranch dressing
- 1/2 cup sharp shredded cheddar cheese
Combine all ingredients, mixing well.
Cook on high in the slow cooker for one hour or until all of the cheeses are melted. Stir at least once while cooking and again when finished.
Serve warm with tortilla chips or veggies.