Description
A creamy, spicy, and crowd-pleasing dip perfect for game days or parties. The slow cooker handles the work while you relax!
Ingredients
2 pounds boneless, skinless chicken breast or thighs
2 (8-ounce) blocks cream cheese, softened
1 cup buffalo wing sauce (non-alcoholic)
1 cup ranch dressing or blue cheese dressing
1/2 cup sour cream
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 cup shredded mozzarella cheese (optional, for topping)
Instructions
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken until golden brown (about 5 minutes per side). Transfer to slow cooker.
Add cream cheese, buffalo sauce, ranch dressing, sour cream, garlic powder, salt, and pepper to the slow cooker.
Stir well until fully combined.
Cover and cook on low for 6 hours.
Top with shredded mozzarella cheese (if using), then increase temperature to high for 1 hour before serving.
Notes
Make-ahead: Prepare the dip up to 8 hours ahead. Store covered in the fridge; reheat on low for 1-2 hours.
Substitute mozzarella with crushed baked tortilla chips for a crunchy topping.
Adjust buffalo sauce quantity to control spiciness.
Dip can be frozen for up to 3 months (omit cheese topping before freezing).
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 2g
- Sodium: 1800mg
- Fat: 32g
- Saturated Fat: 20g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 180mg