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Crock-Pot Buffalo Ranch Chicken Dip

Published on December 30, 2014 | In | By |
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Aaron and I first discovered this buffalo ranch chicken dip at a diner in Linesville. After taking a trip with the family to the Linesville Spillway in Pennsylvania to see “the ducks walk on fish.” If you’ve never heard of this place, it’s really wild! Here’s a YouTube video of these insane fish. It’s cool to see but a little freaky (/gross?) too…

So, doing what we do, we decided to recreate the buffalo chicken dip we had there. We’ve been making this for about five years now as a party appetizer and this I do believe is the best version of it yet. Super easy. You can make and then also serve it in the crock-pot. I recently bought this little crock-pot since I was serving crock-pot chili in my big crock-pot.

You can serve this with tortilla chips or sometimes I get a crusty French baguette and eat it with slices of that. It you want to go low-carb, try eating it with celery sticks!

 

Recipe Rating

  • (5 /5)
  • (5 Rating)

Ingredients

  • 4 chicken breasts
  • 1/4 cup butter, melted
  • 1/4 cup hot sauce
  • 1/4 cup ranch dressing
  • 1 cup cheddar cheese
  • 1 (8oz) package cream cheese
  • 3 ribs celery, diced

Instructions

  • 1. Cut chicken breasts in half evenly and place in crock-pot set to high. Add water until chicken is just covered. Bring to a boil and cook for 15-20 minutes or until thoroughly cooked. Remove chicken and shred. Drain water and return shredded chicken to crock-pot.
  • 2. Add butter, hot sauce, ranch dressing, cheddar cheese and cream cheese. To speed up cooking, it's best to use room temperature cream cheese, cubed.
  • 3. Keep on high for an additional 15 minutes or until bubbling hot, stirring occasionally.
  • 4. Set on low to serve. Serve topped with diced celery and with tortilla chips or crusty French bread.

Instructions

  • 1. Cut chicken breasts in half evenly and place in crock-pot set to high. Add water until chicken is just covered. Bring to a boil and cook for 15-20 minutes or until thoroughly cooked. Remove chicken and shred. Drain water and return shredded chicken to crock-pot.
  • 2. Add butter, hot sauce, ranch dressing, cheddar cheese and cream cheese. To speed up cooking, it's best to use room temperature cream cheese, cubed.
  • 3. Keep on high for an additional 15 minutes or until bubbling hot, stirring occasionally.
  • 4. Set on low to serve. Serve topped with diced celery and with tortilla chips or crusty French bread.

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Crock-pot Buffalo Ranch Chicken Dip

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