Slow cooker buffalo chicken dip in the slow cooker only needs five easy ingredients to make a creamy dip full of buffalo flavor mixed with ranch and gooey cheese. This tasty dip is great party food and is always a big hit.
Spray the slow cooker lightly with cooking spray. Add cubed cream cheese and chicken broth to the slow cooker. Top with shredded chicken.
Pour ranch and hot sauce over the chicken. Sprinkle the shredded cheddar cheese over the chicken.
Cook on low heat for 3-4 hours or on high heat for 1 ½ hours. Mix after an hour and then recover. Repeat stirring if needed until heated through and cream cheese and cheese are melted making the dip creamy.
Flip the slow cooker to warm setting until you are ready to enjoy. Serve with tortilla chips, carrots, celery or your favorite dippers and enjoy!
Notes
If you don't have four cups of cooked chicken I recommend cooking about 2 1/2 pounds of raw chicken breast for this recipe. This is usually about 3 large chicken breasts raw.Diced chicken can also be used, but I recommend dicing it small for dipping. When you shred the chicken with two forks, it often soaks up a little more of the liquid in the recipe than it does when diced.You can also use rotisserie chicken in this recipe. You can use white chicken breast or dark chicken meat. If using dark meat clean the chicken well before adding it to the dip.I strongly recommend shredding your own cheddar cheese for this recipe off the block. The pre-shredded cheese has a thin coating to keep it from sticking together. This coating can make the dip taste grainy.You can top this dip with crumbled blue cheese, green onions or crispy onion strings (like is used on top of green bean casserole)I used a 6 quart crock pot but you could use a 4 quart crock pot. If you plan to double the recipe I would suggest using an 8 quart crock pot. Crockpots work best when filled at half to 3/4 full.