The BEST Buffalo Chicken Dip

Buffalo Chicken Dip. A sign that football season has begun. Fall Sundays hanging out with friends and family are slowly pushing their way back into my routine. The first official football weekend is THIS weekend. And while honestly, football is my family’s entire life, I’m mostly in it for the food. I want to start by saying, there are probably a million already buffalo chicken dip recipes on the internet. Google says there are 36 million results. But just like tonight when I poured a coffee at 4:30 in the afternoon, I like to live on the edge!

Yes there are 36 million buffalo chicken dips out there, but when I say that mine is ACTUALLY the best, I’m not lying! For years my friends and family have raved about it. They scarf it down at parties and events, and asked me for the recipe. It’s time that I share it with you at the start of the football season. Because if you are like me, and you don’t even care about what’s on TV, the food just has to be worth it.

This recipe is also SO easy. Dump everything in the crock pot, shred the chicken, toss, add more cheese, bake, done. I honestly even make this for dinner sometimes and throw it on a big pile of lettuce & chopped celery. Although I try not to ever specify a diet on this blog, this a very Keto friendly dinner that feeds a crowd and is great meal prep.

I really am just so excited for you to make this recipe, I don’t even know what else to share or say! Are you like me and only semi-care about football? Or are you like my family?? What’s your team? I want to hear it all in the comments. And tag me on Instagram @quartersoulcrisis when you make this recipe–I want to hear your thoughts.

The Best Buffalo Chicken Dip

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Total Time 4 hours hrs

Equipment

• 1 Slow Cooker other cooking options in notes

Ingredients

  

• 1 – 1 1/2 lb chicken breast
• 8 oz cubed cream cheese
• 1 cup blue cheese crumbles
• 1 & 1/4 cup Franks Red Hot
• 2 cups shredded sharp cheddar cheese (about 6 oz) + more for topping
• 1/2 cup buttermilk ranch I love classic hidden valley
• tortilla chips, celery & carrots for serving

Instructions

 

• Add Ingredients to Crock Pot: Pat chicken dry. Trim anything that feels tough to the touch or added fat. Lay chicken in crock pot. Lightly salt & pepper the chicken. Next, add the cubed cream cheese, 2 cups cheddar cheese, blue cheese crumbles, ranch, & hot sauce. Toss to evenly spread everything over the chicken.
• Slow Cook Buff Chick Dip: Set crockpot to low for 4 hours or until chicken is completely cooked through. It may look watery! Toss until any thick cream cheese pieces are incorporated. It will still look a little saucy.
• Shred the Chicken: With two forks, shred the chicken*. I like when there are thicker pieces of chicken, but shred to your liking. The sauce will begin to thicken and chicken will be distributed throughout. You can serve like this, but I like to add to the oven for one final step.
• Add buffalo chicken dip from slow cooker to a large oven safe dish. Sprinkle lightly layer of some remaining shredded cheese (1/2 cup – 3/4 cup) When ready to serve, set broiler to low.  Broil until cheese is melty (3ish mins)
• Serve immediately with celery sticks, tortilla chips or eat it on top of a salad..

Home Cook’s Notes

Home Cook’s Tip: 

• Shredding chicken with a fork sometimes drives me crazy. There are two amazing alternatives: kitchenmaid stand mixer or hand mixer and a large bowl. Remove the chicken breasts, add them to the chicken aid bowl of stand mixer and beater attachment & beat on low until chicken is shredded. You can also add it to a large bowl and beat with hand mixer until shredded. Return the shredded chicken back to the crockpot. 
• Cheesy Top: if the dip sits long after broiling, the cheese will basically thicken on top. YOU CAN skip this step if it is going to be sitting out, but we love cheese over here!

Non Crockpot Directions:

1. Preheat oven to 350°. In medium pan, bring water to boil. Add chicken slices. Let water come to boil again. Reduce heat to low, boil for 10 minutes or until cooked through. Remove from water & shred.
2. Make sure cream cheese is softened. Microwave for 30 seconds if not. In large bowl, add softened cream cheese, blue cheese crumbles, franks, sharp cheddar & ranch. Stir. Add chicken shreds.
3. In large 9 x 13 pan, spread mixture. Bake for 30 minutes, stirring every 10 minutes. Add extra layer of cheddar on top for final 10 minutes, baking until brown and bubbly.