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Slow-cooker Hot chicken dip

Slow-Cooker Hot Chicken Dip

This Hot Chicken Dip is so creamy. You can adjust the amount of hot sauce used depending on how much heat you like.
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Servings: 12 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups Chicken Breasts, cooked and shredded (or use a rotisserie chicken)
  • 1 cup Mild Cheddar Cheese
  • 1 cup White Cheddar Cheese
  • 14 oz Cream Cheese (full fat)
  • 2 1/2 cups Ranch Dressing
  • 1/2 cup Buffalo Sauce
  • Green Onions, chopped (Optional)

Equipment

  • Slow Cooker

Method
 

  1. Cook the chicken breasts. I like to place them on a parchment lined baking sheet (seasoned with salt and pepper) and bake in the oven at 350℉ for 20 minutes or until the internal temperature reads 165℉. Allow to cool.
  2. Shred the chicken and set aside.
  3. Mix the ranch dressing, buffalo sauce, cream cheese and add to the slow- cooker. Stir until smooth.
  4. Cook on low for 2-3 hours.
  5. Lastly, grate the cheeses and add them to the dip (20 minutes before serving), stirring until thoroughly combined. Once the cheese is all melted, it’s ready to serve. Garnish with green onions (optional).

Notes

  • Serve with: tortilla chips, celery sticks, crackers, toasted mini sourdough loaves
  • Use the buffalo sauce according to your heat tolerance. If you like a kick, add more and vice-versa. I don’t do a lot of heat and the 1/2 cup is good for me. 
  • Extra spicy: Add cayenne or chopped jalapeños.
  • BBQ style: Swap buffalo sauce for BBQ + a pinch of smoked paprika.