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Crockpot Buffalo Chicken Dip

Crockpot buffalo chicken dip with shredded chicken, melted cream cheese, and tangy buffalo sauce for a smooth, dippable texture. Finished with a creamy persimmon-orange ranch swirl and melted cheddar, it stays warm and ready for a party table.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Shredded cooked chicken
  • 2 cup shredded cooked chicken
Cream cheese
  • 8 oz cream cheese, softened
Buffalo sauce
  • 0.5 cup buffalo sauce
Ranch dressing
  • 0.5 cup ranch dressing Split for cooking and a top swirl.
Shredded cheddar cheese
  • 1 cup shredded cheddar cheese
Serving items
  • 1 celery sticks
  • 1 tortilla chips

Equipment

  • 1 Dutch oven

Method
 

Mix and slow cook
  1. Add the shredded cooked chicken, softened cream cheese, buffalo sauce, and half the ranch dressing to the crockpot and stir until evenly combined.
  2. Cover and cook on low for 2-3 hours, stirring occasionally, until the cream cheese is fully melted and the dip looks smooth and cohesive.
Melt cheddar and finish
  1. Stir in the shredded cheddar cheese and cook until melted, 5-10 minutes, so the dip becomes thick and creamy.
  2. Drizzle the remaining ranch dressing over the top in a swirl for a creamy persimmon-orange ranch finish.
Serve warm
  1. Keep on the warm setting and serve immediately with celery sticks and tortilla chips for easy dipping.

Notes

Pro tip: keep the dip on warm throughout the party and stir once or twice to maintain a smooth, dippable texture. Store leftovers in a sealed container in the refrigerator for up to 3 days; reheat gently in the microwave or crockpot until hot. Freezing is not recommended for best cream-cheese texture. If you need a dairy-free option, use dairy-free cream cheese and dairy-free cheddar in the same amounts.