Editors' Pick
Crock Pot Buffalo Chicken Dip
"This recipe is great for parties! I haven't had a person yet who doesn't enjoy it."
photo by limeandspoontt
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
20
ingredients
- 2 (10 ounce) cans chicken
- 2 (8 ounce) packets cream cheese
- 3⁄4 cup hot sauce (I use Frank's)
- 1 cup ranch dressing
- 2 cups mild cheddar cheese
- 2 loaves baguette
directions
- Drain canned chicken and put in medium sauce pan.
- Add hot sauce and cook on medium until heated throughout. My personal favorite is Frank's hot sauce.
- Add cream cheese and stir until blended thoroughly.
- Add ranch dressing and mix.
- Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted.
- Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on low.
- I serve on baguette that has been sliced and toasted. However, it is also tasty on corn chips.
Questions & Replies
-
I have fresh chicken breast, boiled - it started out almost 3lbs but now shredded seems to be only about 25oz. Think it can still be used with a double recipe of this? I can't figure out why my chicken seemed to decrease so much but I figure if canned chicken is really chopped up like tuna, it might be comparable even if my weight is less.
Reviews
-
If you have an extra 20 minutes... SKIP THE CANNED CHICKEN. Canned chicken has that "tuna" taste/smell association because of the brine/canning process. Take 3/4-1lb of boneless skinless chicken breasts, cut them in 1/2 or 1/3rds depending on the size of the breast pieces you have and poach them in boiling salted water (they'll cook quicker) - run them under cold water and shred them with a fork or dice them if you're in a hurry. If you've made it with canned chicken and then do it this way you will taste the WORLD of difference. Also, I tend to add a touch of cayenne 1/8tsp and use sharp cheddar... If you make it in a 13x9 instead of the crock pot, you can sprinkle crumbled bleu cheese on top before you bake it and you get a nice cheesey brown crusty top :) (ps I'm from Buffalo...)<br/><br/>ALSO - If you're making this ahead of time and want to 'set and forget' -- which is what a crock pot recipe should be, you can completely skip the saucepan, just stir everything together (easiest way is throw it all in the bowl of a stand mixer with the paddle and turn it up (it really helps integrate the chicken as well) and throw it all in the crock pot... -
Quick, simple and tastes wonderful. I made the dip for my cousins grad party and it was gone in no time, everyone loved it. I skipped all of the first steps and just put all of the ingredients into the crockpot and let them cook together on high for 1 hour and then another hour on warm and then switched it to warm and it was ready! A real crowd pleaser. -
I made this twice for Christmas parties and also for New Year's Eve, everyone loved it!!! I used about 1/3 of a block of "velveeta" and threw in about 1-2 cups of shredded mexican cheese and also upped the hot sauce, since we all love the heat. I also used a rotisserie chicken, picked free of skin, fat and bone. Threw it all in the crockpot and stirred from time to time, easy and delicious!!! -
This recipe is amazing!! I skipped the canned chicken and use a rotisserie chicken from the grocery store. I mostly used the breast portions and diced it up. It was SO good!! The creamy texture this recipe creates with the cream cheese and cheddar is awesome!
-
Quite frankly the sauce pan steps are NOT needed. Just put everything into the crock pot, stir, heat on high for about 2 hours, turn to low and serve. Much easier. I use aged Parmesan ranch dressing for a bit of extra cheese.
see 49 more reviews
Tweaks
-
So, I've made this before using a crock pot and it was wonderful. I prefer this over the oven version due to the fact that the crock pot keeps the dip warm and smooth. A few things that I did differently... 1. I used hidden valley ranch packet mixed with sour cream *wanted to try this avocado ranch but I had to play it safe for the office party next time though. 2. I bought boneless skinless sliced breast, poached them in salt water. Shredded with a fork and sprinkled McCormick's Rotisserie Seasoning *if you have never tried this you are missing out. Amazing#@!$#! 3. Franks hot sauce is must, its flavorful it doesn't taste like pepper and vinegar 4. I used the three cheese with Sharp Cheddar, White Vermont and something else. LOL Kraft Philadelphia 5. I threw everything in except the chicken, cooked for about 45 mins added my chicken stirred it in and topped with some more cheese. *prevents the chicken from dissolving lol 6. THIS IS THE BEST DIP EVER :) if you have a super 1 grocery store I found a creole tortilla chip, its flavored tastes amazing and you heat them up in the bag before you serve them <3 Enjoy!
-
I personally hate the taste of canned chicken! I use the breast meat from a rotisserie chicken and then save the rest for another dish. An easier way to use fresh chicken and tastes great!
-
Use blue cheese dressing, not ranch dressing. -
I used 1 whole rotisserie chicken bought from my local supermarket. I removed the skin, picked off the meat, and pulled/shredded apart with my hands. -
This recipe is really good. However, the second time I made it, instead of using 2 cups of cheddar cheese, I used 1 cup of American processed cheese and 1 cup of cheddar and it came out much smoother (better consistency). Also I bought a roasted chicken from the store and deboned it for the chicken in this recipe and it is 10 times better than the canned. I let all the ingredients (except the chicken) simmer in the crockpot for an hour and then added the chicken shortly before I served it. I like it better this way because the chicken does not disintegrate or break up. I have found this dip to be really good heated up in the microwave the next day also.
see 3 more tweaks
