Hands-Off Crockpot Buffalo Chicken Dip
A lightened-up crockpot buffalo chicken dip madewith rotisserie chicken, Greek yogurt, and full-fat cream cheese for a smooth,hands-off party dip.
Ingredients
- 1 rotisserie chicken, shredded (about 3 cups)
- 8 oz full-fat cream cheese, cubed
- 1 cup plain Greek yogurt (2% or full-fat)
- ¾ cup buffalo hot sauce (such as Frank's Red Hot)
- ½ cup ranch or blue cheese dressing
- 1½ cup shredded cheddar or Mexican blend cheese
- Sliced green onions, for serving (optional)
Instructions
- Add the shredded chicken and cubed cream cheese to the slow cooker along with the hot sauce and dressing.
- Cover and cook on low for 2 hours, or high for 1 hour, until the cream cheese is fully melted.
- Stir well to combine, then fold in the Greek yogurt and half the shredded cheese.
- Sprinkle the remaining cheese over the top, cover, and cook another 20 to 30 minutes on low until smooth and bubbling.
- Stir once more, taste, and add extra hot sauce if you want more heat.
- Top with sliced green onions if using, and serve warm with celery, carrots, or tortilla chips.
Notes
Stir the dip every 30 minutes if keeping it on warm for a party to prevent it from separating. Use full-fat cream cheese rather than reduced-fat, which is more likely to break down under sustained heat.