Crockpot Buffalo Chicken Dip Recipe
This Crockpot Buffalo Chicken Dip is creamy, spicy, and built for sharing. It has real buffalo flavor, plenty of melty cheese, and a scoopable texture that works with tortilla chips, crackers, or celery sticks. It’s easy to set up in the slow cooker and always one of the first dishes to disappear on game days.
Servings: 12 Servings
Calories: 108kcal
Ingredients
- 3 boneless skinless chicken breasts about 1.5 lbs
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ cup buffalo sauce
- 2 cups cottage cheese blended smooth
- ½ cup greek yogurt
- ½ cup cheddar cheese shredded
- ½ cup mozzarella shredded
- ¼ cup blue cheese crumbled, plus extra to garnish
- ¼ cup green onions or chives sliced, plus extra to garnish
Instructions
- Add the chicken breasts, smoked paprika, garlic powder, onion powder, black pepper, and buffalo sauce the slow cooker and cook on high for 3 hours.3 boneless skinless chicken breasts, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon black pepper, ½ cup buffalo sauce
- Shred the chicken right in the crockpot with two forks or an electric hand mixer.
- Blend the cottage cheese and greek yogurt together with an immersion blender or in a food processor.2 cups cottage cheese, ½ cup greek yogurt
- Stir the cheeses, and yogurt-cottage cheese mixture into the slow cooker and cook for 1 more hour.½ cup cheddar cheese, ½ cup mozzarella, ¼ cup blue cheese
- Turn off the heat and stir in the sliced green onions.¼ cup green onions or chives
- Garnish with extra blue cheese crumbles and sliced green onions, and enjoy!
Notes
- Blending matters: Take the extra minute to blend the cottage cheese and Greek yogurt smooth. It makes a big difference in the final texture.
- Shredding shortcut: An electric hand mixer shreds the chicken fast and evenly, especially if you’re doubling the recipe.
- Heat level: Buffalo sauces vary a lot. Start with the amount listed, then adjust after everything is stirred together.
- Keep warm: Once it’s done, switch the slow cooker to warm if it’s sitting out for a while. Give it a quick stir now and then.
- Consistency fix: If the dip thickens as it sits, stir in a splash of chicken broth to loosen it back up.
- Garnish timing: Add the green onions and extra blue cheese right before serving so they stay fresh and don’t melt into the dip.
STORAGE INSTRUCTIONS
- Fridge: Let the dip cool, then transfer it to an airtight container and store it in the fridge for up to 4 days.
- Reheating: Reheat leftovers in the microwave or oven, stirring once or twice to bring the texture back together.
- Consistency check: If it thickens after chilling, add a small splash of chicken broth or water when reheating.
- Freezing: Freezing isn’t recommended, as the dairy can separate and affect the texture once thawed.
Nutrition
Calories: 108kcal | Carbohydrates: 2g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 31mg | Sodium: 636mg | Potassium: 167mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 0.4mg | Calcium: 106mg | Iron: 0.2mg