Buffalo Chicken Dip Recipe

How to make Buffalo Chicken Dip in the crock pot with notes for making it in the instant pot, stove, or oven.

Ingredients

8 oz one brick Cream Cheese
16 oz Sour Cream or Greek Yogurt
12 oz Chicken cooked and chopped (anywhere between 10-16 oz should be good)
1/2 C Franks Red Hot Buffalo Sauce more if you want it to have more kick
1 C Cheddar Cheese shredded cheese
1/2 C Blue Cheese Crumbles if you are aren't a blue cheese person you can just add more shredded cheese.
1 TBS Garlic chopped
Green Onions - optional

Instructions

Prep the chicken. I usually use cooked rotisserie chicken for this recipe but if you are starting with raw chicken season it with salt and pepper and cook it on the stove with some spray oil. Chop into small pieces. I personally prefer chopped chicken in dips but you can shred if you like that texture.
Add all the ingredients. Add the ingredients into the crock pot.
Turn the slow cooker on high and cook for about 30 minutes and then stir. Cook more until your desired texture is reached and then set on warm to serve. It usually takes 1-2 hours on high for me. Make sure to check and stir every 30 minutes though.
Serve. Serve with tortilla chips, carrots, celery, or any other dipping agent you like. Make sure to try some of my leftover ideas below if you don't end up gobbling it all up!

Notes

Instant Pot Buffalo Chicken Dip

Use an electric pressure cooker like an Instant Pot. This is particularly good if you are starting off with raw chicken. Just put everything except the shredded cheese, blue cheese and onions in and cook on high for 15 minutes.

Stick forks in to shred or kitchen scissors to chop and add the shredded cheese and blue cheese and stir until melted. If you are using precooked chicken just stick it all in close the lid and and cook on high for 5 minutes with a natural release. Mix it all up and serve.

Nutrition

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