This easy-to-make Buffalo chicken dip from the slow cooker may be made in time for game day or whenever you want a delicious appetizer. Serve with tortilla chips, fresh veggie sticks, and a variety of crackers.
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 20 |
| Yield: | 5 cups |
Ingredients
- 2 cups diced, cooked rotisserie chicken
- 8 ounces cream cheese, softened
- 8 ounces shredded Colby-Jack Cheese
- 4 ounces honey-flavored goat cheese, softened
- ½ cup Buffalo wing sauce
- ½ cup blue cheese salad dressing
- 2 tablespoons chopped green bell pepper
- 1 tablespoon onion, chopped
- 1 tablespoon chopped celery
- 1 tablespoon chopped scallions for garnish (Optional)
Instructions
- Combine chicken, cream cheese, Colby-Jack cheese, goat cheese, Buffalo wing sauce, blue cheese dressing, bell pepper, onion, and celery in a slow cooker.
- Cook on Low for 4 hours. Transfer dip to a bowl and sprinkle with chopped scallions.
Reviews
I have made many variations of chicken wing dip and this one was probably one Id try again but with a few changes mentioned below. First it would have been just as good cooked in the oven so next time I won’t use the slow cooker, the goat cheese I didn’t find necessary either seeing as it just tasted like what chicken wing dip normally tastes like so next time I will cut that out. I did what someone else mentioned and added a dash of lemon pepper and a dash of minced garlic which once again I didn’t find much purpose in as well seeing as all the other ingredients overpowered it and you couldn’t even tell it was there. I also used an entire 3 pound chicken, doubled the cream cheese, double the Monterey Jack cheese, added maybe about a cup and a half of cheddar, used almost an entire bottle of franks extra spicy buffalo wing sauce leaving about a quarter of the bottle, and same with the blue cheese dressing. It was delicious and I ended up with a lot of left overs which I love. One other thing I love about chicken wing dip is no matter how you make it, it always taste even better the next day. Thanks for the recipe
I doubled the chicken and cream cheese, added cheddar and 12oz of Colby jack with a dash of lemon pepper and garlic. It’s incredible