Description
This Crockpot Buffalo Chicken Dip with Cream Cheese delivers bold flavor, creamy texture, and comforting warmth. I make it in my slow cooker using tender chicken, smooth cream cheese, and tangy buffalo sauce for an easy appetizer that brings everyone together.
Ingredients
Scale
- 900 g boneless skinless chicken breasts
- 225 g cream cheese, cubed
- 180 ml buffalo sauce
- 120 g shredded cheddar cheese
- 60 g shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
Instructions
- Place the chicken breasts into the crockpot and pour the buffalo sauce evenly over them.
- Add cubed cream cheese, garlic powder, onion powder, and a pinch of salt.
- Cover and cook on low for 3 hours until the chicken becomes tender.
- Shred the chicken directly in the crockpot using two forks and stir gently.
- Add shredded cheddar and mozzarella, stir until creamy, and cook for 10 more minutes.
Notes
Adjust spice level by adding more or less buffalo sauce. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently to maintain a creamy texture.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: B
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 95 mg