Crock Pot Buffalo Chicken Dip: Creamy and Spicy Party Pleaser

This is my crock pot. There are many like it, but this one is mine. My crock pot is my best friend. It is my life. I must master it as I must master my life. My crock pot, without me, is useless. Without my crock pot, I am useless. This is my new favorite mantra. I never realized how awesome it would be to cook everything in a crock pot and I can’t believe being a Rochester native, I’ve never made crock pot buffalo chicken dip.

After making this recipe myself all I have to say is…Why have I never made this before?! I’ve eaten it so many times at friend’s parties and company potlucks but never made it myself. WHY?! It’s so easy and mouth-watering and perfect on a round tortilla chip! Ok, I’m done being dramatic, but I will be making this a staple of my cheat day foods list now that I know it’s simple to make.

When the worlds of creamy and spicy combine to create a spectacular medley of flavor, there is crock pot buffalo chicken dip. On the first bite, you get the softness of the cream cheese, the melted mixture of cheddar and mozzarella cheese, and the buttermilk ranch dressing hints. It’s comfort food, your brain thinks. Then you get hit with the slow burn of the spicy buffalo sauce and the dry rub and your brain goes to its happy place of euphoria. The juicy chicken pieces only add to the sparks of flavor in your mouth.

This dip is easy to double or triple if you want to bring it to parties or if it’s a party of one, you can simply cut the amounts in half. For beginning crock potters, this recipe is extremely hard to mess up. It’s basically a little bit of chicken cutting, allowing the crock pot to do its thing for awhile, dumping in a few other ingredients, and then waiting impatiently for the mixture to melt together. If you cook the chicken properly, it should be easy to shred with a fork. You don’t have to do any Mythbuster-style experiments to figure out if the chicken is cooked either. If you can rake your fork across the top and little strands come off, it’s ready for shredding.

In addition to the easy chicken, if you want a cheesier dip, you can add more shredded cheese easily. I’m addicted to melted cheese. I’m probably going to be one of those people who tells their doctor, nope, I have to have my cheese. Live cheese or die. That’s the phrase right?

I like to add both mozzarella and colby jack to the crock pot buffalo chicken dip sometimes with the cheddar to get a more well-rounded set of flavors…and to feed my melted cheese addiction. If you prefer other cheeses, feel free to change out any of the other cheeses for them. Some recipes suggest blue cheese instead of mozzarella so give that a go if you’re nuts about blue cheese. I wouldn’t suggest upping the cream cheese for a larger cheese flavor though. Too much cream cheese will make the dip heavy and oily. Not good for stomachs, presentation, or chips. I also tend to detect a slight sourness if there is too much cream cheese too; something that’s not ideal for this recipe.

I tend to eat crock pot buffalo chicken dip with tortilla chips but other crackers or hard breads will work well too. If you’re feeling experimental, you can add a little beer to the crock pot and let that simmer in with the rest of the dip. I’ve had beer cheese at several restaurants (and loved it) and any chance I get to cook with beer or infuse a recipe with it, I take the bottle and run.

Since this recipe is so simple, you can easily customize it to your own tastes. If you like less spicy, you can easily downplay the buffalo sauce and dry rub. As a spice enthusiast, I try to add as much spice as I can to dishes like these. Another great appetizer to make if you love spice is the Chipotle Lime Mango Salsa. The bright combinations of lime and hot spices really make your taste buds dance.

This recipe reheats well so you can enjoy it day after day. Crock pot buffalo chicken dip is like a buffalo wing smoothie that you can have a chip. It’s flavorful, hot, and hits all the right spots whether you’re hanging out at a backyard bbq or binging on a soul-fulfilling comfort food.

Crock Pot Buffalo Chicken Dip

2014-04-28 07:14:14

Serves 4

Creamy and Spicy Crock Pot Buffalo Chicken Dip

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Prep Time

15 min

Cook Time

8 hr

Total Time

8 hr 15 min

Prep Time

15 min

Cook Time

8 hr

Total Time

8 hr 15 min

Ingredients

• 3 lbs boneless, skinless chicken breasts
• 1 (16 oz) bottle of buttermilk ranch dressing
• 2 (8 oz) packages of low fat cream cheese
• 1 (12 oz) bottle of buffalo wing sauce (I prefer Anchor Bar’s Wing Sauce or Frank’s Wing Sauce)
• 1 cup shredded mozzarella or colby jack cheese (I have used and enjoyed both and only noticed a very slight change in taste.)
• 3 TB (Tablespoon) dry rub (I LOVE Dinosaur BBQ’s Cajun Foreplay dry rub seasoning and always stock up when I got to New York. You can order their Foreplay rub on their website (http://www.dinosaurbarbque.com/store/product/8_cajun_foreplay_spice_rub) along with any of their other mind-blowing sauces; I indulge in them all.)
• 2 cups shredded cheddar cheese

Instructions

For the dip: Cut off the excess fat on the chicken, place chicken breasts in slow cooker and cover with just enough water to completely submerge the chicken, cook the chicken on high for 3-7 hours, shred the chicken into small pieces, add all other ingredients, cook on high for an additional 1-2 hours, serve with chips or bread and love your new favorite dip

By Mandy Ellis

So Good Blog http://www.sogoodblog.com/

Recipe type: Appetizer

Recipe Cuisine: American Bar Food

Slow cook it:

Cut any excess fat off of your chicken breasts
Place the chicken breasts into the slow cooker and cover with water until all the chicken is covered (Only add enough water to completely submerge the chicken. This helps to add juiciness and makes shredding easier.)

Cook the chicken for 3-7 hours on high until there is no pink in the center

When the chicken is fully cooked, shred it into small pieces (Remember, this is a dip so you want bite-sized pieces not humungous chunks that people can’t stuff in their mouth.)
- Note: I kept the water in the slow cooker and shred the chicken in the slow cooker with the water. I didn’t notice that the water made the dip any less thick once you added all the other ingredients and cooked it for the final hours. Also, the next day the dip was even more thick and creamy than the first. You can drain the water, but your dip will be more dense and thick than maybe is ideal for a chip/dip ratio.)

Add all of the other ingredients to the slow cooker and mix until all ingredients are fully combined

Cook this mixture on high for an additional 1-2 hours
When the mixture is completely melted together, change the temperature to low

Serve in small bowls or a large party bowl with tortilla chips for the ultimate football game treat or a great cheat day food!

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Mandy Ellis

I am in deep-fried love with food and travel. With Italian roots, I have a weakness for bread, marinara, and mozzarella. I’ll try anything once and am constantly searching for intriguing places to visit. When I'm not savoring the last bite or organizing my next trip, I'm indulging my inner bookworm and writing about my adventures. If you turn on college football and give me a local craft beer, you’ll see the happiest Hokie on the West coast.