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–+ servings

Crockpot Buffalo Chicken dip recipe

Created by: Sarah Mock
shredded cooked chicken breasts, franks hot sauce, butter and ranch dressing packet cooked to make buffalo chicken dip in a crock pot. The crockpot is white and oval.
prep time2 minutes
cook time5 hours
rest time 30 minutes
Makes 8 servings

Ingredients

  • 2 lbs Chicken Breasts (boneless, skinless)
  • 1 oz Hidden Valley Ranch Dressing Packet (1 Packet)
  • 2 Cups FRANK'S RedHot Sauce
  • 1 stick Butter (½ cup)
  • Blue Cheese Crumbles

Instructions
 

  • Place the chicken breasts in the slow cooker.
    2 lbs Chicken Breasts
  • Cover the chicken with the ranch seasoning and then add all of the buffalo sauce to the slow cooker.
    1 oz Hidden Valley Ranch Dressing Packet, 2 Cups FRANK'S RedHot Sauce
  • Place the butter on top of the ingredients.
    1 stick Butter
  • Cover and cook on low for 5 hours. After 5 hours, shred the chicken thoroughly with 2 forks and mix well.
  • Switch the slow cooker to the warm setting and let it rest for 30 minutes.
  • Before serving stir in the blue cheese crumbles.
    Blue Cheese Crumbles

Notes

  • If the dip seems too thick when reheating, add a splash of milk or buffalo sauce.
  • For best flavor, bring the blue cheese to room temperature before adding.
  • Stir the dip occasionally during serving to maintain consistency.
  • If you're short on time, you can reheat in the microwave in 30-second intervals, stirring between each, then transfer to the slow cooker to keep warm.

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