Ingredients
Equipment
Method
Prepare the Crockpot
- Lightly coat the inside of the crockpot with nonstick cooking spray.
Assemble the Dip
- Add the shredded cooked chicken, cubed cream cheese, ranch dressing, buffalo sauce, and 1 1/2 cups of the shredded cheddar cheese to the crockpot.
- Gently stir the ingredients together to distribute everything evenly.
Slow Cook
- Cover the crockpot and cook on LOW for 2 1/2 to 3 hours, until the cream cheese has melted and the dip is hot and creamy.
- About 30 minutes before the end of the cooking time, remove the lid and sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top.
- Replace the lid and continue cooking on LOW for the remaining 30 minutes, or until the cheese on top is completely melted.
Finish and Serve
- When the dip is finished cooking, top with crumbled blue cheese and sliced scallions, if desired.
- Serve warm with tortilla chips, fresh vegetables, thick-sliced bread, or crackers.
- If serving the dip over an extended period, keep the crockpot on the WARM setting.
Notes
- Chicken: Use any cooked shredded chicken, including leftover chicken or rotisserie chicken.
- Cheese: Mix 1 1/2 cups cheddar into the dip and reserve the final 1/2 cup for the melted topping.
- Cooking time: Cook on LOW for 2 1/2 to 3 hours. The recipe timing uses the maximum 3-hour cooking time.
- Serving: Keep the dip in the crockpot on the WARM setting while serving so it stays creamy and hot.
- Toppings: Crumbled blue cheese and sliced scallions are optional and can be added just before serving.
- Dippers: Serve with tortilla chips, crackers, thick-sliced bread, celery, carrots, bell pepper slices, or other fresh vegetables.
- Storage: Transfer cooled leftovers to an airtight container and refrigerate for 3–5 days.
- Reheating: Microwave leftovers in 30-second increments, stirring between intervals, until hot and creamy.