Buffalo Chicken Dip
Slow cooker buffalo chicken dip with cream cheese, ranch, Frank's Red Hot, and cheddar. Game day essential.
EasyPrep: 20 minCook: 1h 45mServes 12Slow Cook
Ingredients
- ●4 lbs chicken breast
- ●Chicken broth (enough to cover the chicken)
- ●4 packages (8 oz each) cream cheese
- ●1 bottle (12 oz) Frank's Red Hot sauce
- ●16 oz ranch dressing
- ●4 Cup shredded cheddar cheese, divided
- ●1 bunch green onions, finely diced
- ●Tortilla chips or celery sticks for serving
Assembly
- 1.Place raw chicken breasts in a pot. Cover with chicken broth.
- 2.Bring to a boil and cook until the chicken is fully cooked through. Work in batches if needed.
- 3.Remove the chicken and use a hand mixer (like you'd use for mashed potatoes) to shred it. This is the easiest way to shred chicken.
- 4.Place all the shredded chicken in the slow cooker.
- 5.Add the cream cheese, entire bottle of Frank's Red Hot, ranch dressing, and 2 cups of shredded cheddar.
- 6.Cook on low for about 1.5 hours, stirring occasionally as the cream cheese melts and everything incorporates.
- 7.Add the remaining 2 cups of cheddar cheese and the diced green onions. Stir to combine.
- 8.Cook for another 15 minutes until the cheese is melted.
- 9.Serve hot with tortilla chips or celery sticks.
Photo coming soon
The Story
“This is a game day and tailgate staple. I start by boiling chicken breast in chicken broth until it's cooked through, then shred it with a mixer — the same kind you'd use for mashed potatoes. That's the easiest way to shred chicken. Everything goes in the slow cooker from there — cream cheese, a full bottle of Frank's, ranch dressing, and cheddar. The second round of cheddar and the green onions go in right at the end. You can control the heat by adjusting how much Frank's you use, but I go with the whole bottle.”
