Slow Cooker Buffalo Chicken Dip

Okay guys, I’m about to share with you quite possibly the best dip of all time – Slow Cooker Buffalo Chicken Dip! I’m not sure what it is about the flavors of this easy crockpot dip but it is literally the absolute, hands down, BEST vegetable (yes, I said vegetable!) dip of all time! And now with the new Weight Watcher Freestyle Smart Points Program this Slow Cooker Buffalo Chicken Dip is super low in points and so filling, all while being unbelievably delicious and easy to make. WIN!!

If you’re not a Weight Watcher and you are following a Keto or Low Carb lifestyle, this is also the dip for you! This Slow Cooker Buffalo Chicken Dip is high in protein, low in carb, and pairs perfectly with lower carb vegetables such as red cabbage, celery sticks, cucumber chips, broccoli florets, and cauliflower florets! The possibilities for buffalo chicken dip are endless!

If you’re looking for a great St. Patrick’s Day appetizer, you could arrange colorful vegetables in a rainbow shape and serve Buffalo Chicken Dip in a black bowl at the end of the “rainbow” – ya know, like the pot of gold at the end of the rainbow. See, I told you the possibilities were endless!

So now that I’ve got ya wanting to try this Slow Cooker Buffalo Chicken Dip, let’s jump right into it! You’ll be shocked at how easy this recipe is!

Start out with two boneless skinless chicken breasts in a two quart or larger slow cooker.  You can use either frozen or thawed chicken breasts, I usually use frozen because my chicken breasts are almost always frozen.

After adding the chicken breasts to the Crockpot, add in 1/2 cup of water.

Grab a packet of Ranch Salad Dressing Mix and get ready to sprinkle it over the chicken in the Crockpot slow cooker. I use the classic version – not buttermilk, and any brand will do.

Now sprinkle one packet of Ranch salad dressing mix over the chicken in the Crockpot slow cooker. The Ranch seasoning gives this Buffalo Chicken Dip such a good flavor!

Once the Ranch seasoning is added, pour in twelve ounces (that’s one regular sized bottle) of Frank’s Red Hot Buffalo Sauce. You can use any brand of Buffalo sauce you like but I personally think that Frank’s is the best.

Once the Buffalo wing sauce and dry ranch seasoning has been added you are ready to cook this Slow Cooker Buffalo Chicken Dip!

Place the lid on the slow cooker and set the the Crockpot to cook on high four hours or low six hours.

Once the chicken breast is cooked, remove the chicken from the Crockpot.

Shred the chicken between two forks, discarding any fat or nasties.

Pour the cooked and shredded chicken back into the Crockpot with the sauce.

Stir the shredded chicken into the Buffalo wing sauce that’s in the slow cooker.

Add in three tablespoons of Blue Cheese Dressing.

Add in 1 cup of shredded American or Cheddar Cheese.

Stir the shredded cheese and Blue Cheese dressing into the shredded chicken and Buffalo wing sauce.

 

Stir in one and 3/4 blocks of softened, room temperature cream cheese that has been cut into chunks. The cream cheese is what makes this Slow Cooker Buffalo Chicken Dip so delicious and creamy!

Stir the cream cheese into the Slow Cooker Buffalo Chicken Dip until it is melted and well combined in the dip.

Time to grab some veggies and serve this Slow Cooker Buffalo Chicken Dip!

Happy dipping my friends!

-Amy

Shared at Whatcha Crockin’

Shared at Foodie Friday Link Party

Also shared at Weekend Potluck

Shared at Meal Plan Monday