Buffalo Chicken Dip - Oven, Stovetop, and Slow Cooker Methods
Servings: 8 4 cups
Calories: 306kcal
Our classic buffalo chicken wings in a crowd-pleasing comfort food dip recipe. Make it on the stove top, in the oven, or in a slow cooker.
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Ingredients
- 2 tablespoons unsalted butter
- 3 cups shredded rotisserie chicken. (about 1 pound)
- ¾ cup hot sauce such as Frank's Original Hot Sauce
- 1 package (8 oz) cream cheese cut into small chunks
- 1 cup sour cream
- 2 tablespoons ranch seasoning
- 6 ounces block of cheddar cheese (3/4 of an 8 ounce block) 1-1/2 cups shredded
- 2 green onions sliced
- 2 tablespoons blue cheese crumbles
Instructions
Stove Top method
- In a medium saucepan over medium-low heat, add the butter and heat until melted. Add chicken and hot sauce. Cook, stirring, until warm and combined.
- Stir in the cream cheese, sour cream, ranch seasoning, and cheddar cheese. Cook, stirring often, about 10 minutes or until all ingredients have melted together and the dip is heated through.
- Transfer to a serving bowl. Garnish with green onions and blue cheese crumbles, if using. Serve immediately. See Tips
Oven method
- Preheat the oven to 350°F.
- In a medium saucepan over medium-low heat, add the butter and heat until melted. Add chicken and hot sauce. Cook, stirring, until warm and combined.
- Stir in the cream cheese, sour cream, ranch seasoning, and 1 cup of the cheddar cheese. Stir well to combine.
- Transfer mixture to an oven-safe baking dish or skillet. Top with the remaining cheese
- Bake for 20 minutes or until heated through and bubbly. Garnish with green onions and blue cheese crumbles, if using. Serve immediately.
Slow Cooker method
- In a medium saucepan over medium-low heat, add the butter and heat until melted. Add chicken and hot sauce. Cook, stirring, until warm and combined.
- Stir in the cream cheese, sour cream, ranch seasoning, and the cheddar cheese. Stir well to combine.
- Transfer mixture to the slow cooker, stirring well. Cook on LOW for 2 to 3 hours, stirring occasionally, until the dip is heated through and everything is well combined and melted.
- If serving in the slow cooker, turn the slow cooker to keep warm. If serving in a bowl, transfer the dip to the bowl. Garnish with green onions and blue cheese crumbles, if using. Serve immediately.
Serve with:
- Celery sticks, sliced vegetables, chips, crackers, or breadsticks
Notes
The cooking times in the recipe card are for the stovetop version. The oven method takes 20 minutes of cooking time, and the slow cooker takes 2 to 3 hours of cooking time.
Tips:
Do not use store-bought grated cheese. Most contain an anti-caking agent which will not melt the same and separates the oil in the cheese. Grate your cheese at home.
Adjust the hot sauce to your tastes.
Storing:
Store in an airtight container in the refrigerator for 3-5 days. Do not freeze.
Nutrition
Calories: 306kcal | Carbohydrates: 7g | Protein: 24g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1283mg | Potassium: 297mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 596IU | Vitamin C: 18mg | Calcium: 299mg | Iron: 1mg