• 8 oz. cream cheese, softened
  • 1/2 c. Blue cheese or Ranch salad dressing
  • 1/2 c. Blue cheese crumbles (can use 1 c. sharp cheddar if you don't care for blue cheese)
  • 1/2 c. Buffalo wing sauce - more to taste if you like it spicy! (like Frank's Red Hot)
  • 1 lb. boneless, skinless chicken breast, cooked and shredded
  • 1/2 c. chopped celery (optional)
  • Tortilla chips

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This recipe for Slow Cooker Buffalo Cheesy Chicken Dip is one of my go-to dishes for potlucks or social gatherings. Everyone loves it and it’s super easy to make. I usually make it with ranch dressing and blue cheese crumbles but I do switch it up a bit depending on what I have on-hand. You can also use canned chicken breast or a store-bought rotisserie chicken if you don’t have time to cook chicken breasts up for this recipe. Enjoy!

  1. In a 3-quart slow cooker mix cream cheese, salad dressing, blue cheese crumbles (or cheddar cheese), and wing sauce.
  2. Stir in cooked, shredded chicken. (note: I have even used chicken shredded from a cooked, store-bought rotisserie chicken to make this recipe even easier.)
  3. Cover & Crock on LOW for 1 hour or until cheese is melted and dip is heated throughout.

Stir in celery (optional) and serve with tortilla chips or keep warm until ready to serve.

Note: Make this recipe lighter by using reduced-fat versions of the cheeses and salad dressings. Also, this is one of those recipes that is really easy to customize to your liking without messing it up. Add more/less wing sauce to your taste and feel free to experiment with your favorite cheeses!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



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