Buffalo Chicken Dip with Rotisserie Chicken
An easy and flavorful slow cooker appetizer that's perfect for game day, parties, tailgates, and potlucks. Simply layer shredded rotisserie chicken, ranch dressing, buffalo sauce, cream cheese, and plenty of shredded cheese, let them melt together, and stir until creamy.
Equipment
- 4- to 6-quart Crock Pot or slow cooker
- Cutting board and knife (optional)
- Measuring cups
- Mixing spoon or silicone spatula
- Serving spoon
Ingredients
- 1 pound Cooked chicken shredded
- 8 ounces Cream cheese, cubed
- 1 cup Ranch dressing
- ¾ cup Buffalo wing sauce (i.e. Frank’s Red Hot Wing sauce)
- 1 cup Cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
Instructions
- Spread the shredded rotisserie chicken evenly across the bottom of a 4- to 6-quart slow cooker.
- Scatter the cubed cream cheese over the chicken, then sprinkle the shredded cheddar and mozzarella evenly on top.
- Pour the buffalo wing sauce and ranch dressing evenly over the cheese layer.
- Cover and cook on LOW for 1½ to 2 hours, or until the cheeses are melted and the dip is heated through.
- Remove the lid and stir well until all of the ingredients are fully combined and the dip is smooth and creamy.
- Switch the slow cooker to the WARM setting and serve with tortilla chips, pita chips, crackers, celery sticks, or carrot sticks. Stir every 15 - 20 minutes while serving to maintain a creamy texture.
Notes
- Rotisserie chicken is a convenient shortcut, but leftover cooked chicken works just as well.
- For a smoother texture, allow the cream cheese to soften before adding it to the slow cooker.
- Pre-shredded cheese works fine, but freshly shredded cheese melts more smoothly.
- Keep the dip on the WARM setting while serving and stir occasionally to maintain a creamy texture.
- For a spicier dip, add additional buffalo sauce or a few dashes of hot sauce.
- This recipe can also be baked in a 350°F oven for 20 to 25 minutes. Stir well before serving.
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