Crock pot buffalo chicken dip is so easy to make with just five ingredients including chicken, buffalo sauce, ranch dip, cream cheese and shredded cheddar cheese.
Cut the cream cheese into small cubes (these will melt easier).
Add the buffalo hot sauce, ranch dressing, shredded chicken, shredded cheese and cut cream cheese to a crock pot. Seal with the lid and turn to high heat. Cook for 1-2 hours, stirring every 30 minutes until the cheese has fully melted and mix in.
Recipe Notes:
I used 2 cups of cooked chicken. You can make your own from cooked shredded chicken breasts, or use a cooked rotisserie chicken from the store and shred it with two forks. You can also use canned chicken.
Serve with tortilla chips, crackers, chips, carrots, celery, radishes, bell pepper, cucumbers or breadsticks.
Leftover dip will keep in your fridge for up to 3-5 days.
To reheat the dip add it back to the crockpot on low or high setting until reaches the desired consistency. Or reheat in the microwave for 1-2 minutes. Stir before serving.