Slow Cooker Buffalo Chicken Dip 

This Slow Cooker Buffalo Chicken Dip is a wonderfully creamy and spicy appetizer that’s perfect for game nights or gatherings. It combines shredded chicken with buffalo sauce, cheeses, and tangy sour cream, all melted together in a slow cooker for a hands-off, flavorful dip. It’s great for setting up ahead of time and simply forgetting until it’s time to serve. 

Full Recipe:

Ingredients

• 3 cups cooked, shredded chicken (rotisserie or poached chicken works well)

• 1 cup buffalo wing sauce (choose gluten-free if needed)

• 1 cup sour cream

• 1½ cups shredded cheddar cheese (reserve ½ cup for topping later)

• 1 cup shredded mozzarella cheese

• 8 oz cream cheese (typically half a standard block)

• 1 teaspoon dried chives

• 1 teaspoon dried parsley

• 1 teaspoon dried dill weed

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

Directions

1. In a medium mixing bowl, whisk together the sour cream, buffalo sauce, and the dried spices (chives, parsley, dill, garlic powder, onion powder).

2. Add the shredded chicken and the majority of the shredded cheeses (except the reserved ½ cup cheddar) into the slow cooker. Pour in the buffalo-sour cream-spice mixture and stir until everything is well combined.

3. Place the cream cheese (in blocks) on top of the mixture—do not stir yet.

4. Cover and cook on low for 2–3 hours, or until the cheeses are melted and the dip is hot and bubbly.

5. Stir the mixture well to combine. Top with the remaining ½ cup shredded cheddar, close the lid, and let it sit for a few minutes until the cheese on top melts.

6. Garnish with extra chives if desired, and serve hot with tortilla chips, crackers, or fresh vegetables.

Nutrients (per serving, based on 12 servings) 

• Calories: 251 kcal

• Carbohydrates: 3 g

• Protein: 16 g

• Total Fat: 19 g

  • Saturated Fat: 10 g

  • Polyunsaturated Fat: 1 g

  • Monounsaturated Fat: 5 g

• Cholesterol: 78 mg

• Sodium: 856 mg

• Potassium: 166 mg

• Fiber: 0.2 g

• Sugar: 2 g

• Vitamin A: 878 IU

• Vitamin C: 3 mg

• Calcium: 194 mg

• Iron: 1 mg