Baked Buffalo Chicken Dip
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Buffalo Chicken Dip (in the Crock Pot, Instant Pot, or Oven!)

This easy, zero-prep Buffalo Chicken Dip turns a favorite bar food into a foolproof appetizer for any party and can be made in the Crock Pot, Instant Pot, or your oven! Shredded chicken and lots of creamy cheese come together in a spicy Buffalo-ranch sauce - it's so good, you may even chow down with a fork when the chips run out! 
Course Appetizer
Cuisine American
Keyword buffalo chicken dip
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8
Calories 263kcal
Author Erica

Ingredients

  • 1 1/2 cups cooked chicken breast shredded
  • 8 ounces cream cheese softened; cut into cubes
  • 1/2 cup sour cream
  • 2 tablespoons dry ranch dressing mix
  • 1 1/2 cups shredded cheddar cheese blend divided
  • 1/2 cup Buffalo hot sauce
  • Green onion chopped; for garnish (optional)

Instructions

In the Crock Pot...

  • Combine all ingredients except cream cheese in the crock of a slow cooker, reserving 1/2 cup of cheddar for the top. Stir to combine. Place the cubes of cream cheese on top of the mixture. 
  • Close the lid and cook 1-2 hours on low, until cheeses are melted. Stir well, then sprinkle remaining cheddar on top. Close lid and allow cheddar to melt. Garnish with green onion if desired, then serve with carrot & celery sticks and/or tortilla chips.

In the Instant Pot...(with raw chicken)

  • Place whole chicken breasts in the inner pot of the Instant Pot, along with 1 cup of water. Seal the lid and valve and cook on Manual High for 10 minutes. Press Cancel and perform a quick pressure release. 
  • Remove the lid and transfer the chicken to a mixing bowl. Carefully discard the water from the inner pot and return it to the cooker. Shred the chicken, then return it to the pot.
  • Press Saute Low. Add cream cheese, sour cream, ranch mix, 1 cup of cheddar, and Buffalo sauce (feel free to add more than 1/2 cup if you want to). Allow cheeses to melt, mixing occasionally to help combine. When well mixed, sprinkle remaining cheddar on top. Close lid and allow cheddar to melt. Garnish with green onion if desired, then serve with carrot & celery sticks and/or tortilla chips.

In the Instant Pot...(with cooked chicken)

  • Pour Buffalo sauce and 1/4 cup water in the inner pot of the Instant Pot. Layer in the cooked chicken (pre-shredded), then add ranch mix, sour cream, cream cheese, and 1 cup of cheddar on top. Seal the lid and valve and cook on Manual High for 0 minutes (yes - that's ZERO minutes - just for pressure building purposes). Press Cancel and perform a quick pressure release. 
  • Remove the lid carefully. Stir well until combined, then sprinkle remaining 1/2 cup cheddar on top. Close lid and allow cheddar to melt. Garnish with green onion if desired, then serve with carrot & celery sticks and/or tortilla chips.

In the Oven...

  • Preheat oven to 350 degrees F. Lightly spray a casserole dish with cooking spray and set aside.
  • Combine all ingredients in a large bowl, stirring well to combine, reserving 1/2 cup of cheddar for the top. Transfer the contents of the bowl to prepared casserole dish. 
  • Sprinkle the remaining cheddar on top. Bake for 18-20 minutes, until the cheese is hot and bubbly. Garnish with green onion if desired, then serve with carrot & celery sticks and/or tortilla chips.

Video

Nutrition

Calories: 263kcal | Carbohydrates: 3g | Protein: 15g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 994mg | Potassium: 147mg | Sugar: 1g | Vitamin A: 685IU | Vitamin C: 0.2mg | Calcium: 200mg | Iron: 0.6mg