Description

A creamy, cheesy, and spicy dip loaded with shredded chicken and buffalo sauce—perfect for game day, parties, or snacking!

Ingredients

Units Scale

2 cups cooked shredded chicken (rotisserie or boiled)

1 (8-oz) package cream cheese, softened

1/2 cup ranch dressing (or blue cheese dressing)

1/2 cup buffalo sauce (Frank’s RedHot or your favorite)

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

1/4 cup blue cheese crumbles (optional)

2 tbsp green onions or parsley, chopped (for garnish)

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Instructions

Add shredded chicken, cream cheese, ranch dressing, buffalo sauce, cheddar cheese, mozzarella cheese, garlic powder, onion powder, and black pepper to a slow cooker.

Stir everything together until well combined.

Cover and cook on LOW for 2-3 hours or HIGH for 1 hour, stirring occasionally.

Once melted and creamy, stir in blue cheese crumbles (if using).

Garnish with green onions or parsley and serve warm.

Notes

Make it spicier by adding extra buffalo sauce or a dash of cayenne pepper.
Dairy-free option: Use vegan cream cheese and dairy-free shredded cheese.
Shortcut tip: Use canned shredded chicken if you’re short on time.

Leftovers? Store in an airtight container in the fridge for up to 4 days and reheat in the microwave or slow cooker.