Buffalo Chicken Dip Day 2

Welcome Back to the Crock Pot Challenge!  Yesterday, I featured Asian Style Pork Ribs.  For day two of this five day challenge, I’m bringing you one of my favorite party dips!  I first tasted this at a work potluck.  One of our colleagues, Steph P, brought in her crock pot filled with a dubious orange looking substance.  I must admit, it’s not the prettiest looking thing– but holy moley, it is so unbelievably addictive that I knew I had to get the recipe from her!  It’s so simple– it only takes a little over an hour to heat up, and a little really goes a long way!  Whether I’m going to a potluck or a tailgating event, this Buffalo Chicken Dip is a must-make for me.  


  • 2 packages of cream cheese
  • 2-3 cans of chicken breast in water (the larger, 12-13 oz sized can–or for a less processed version, shred about 2 – 3 chicken breasts and add the meat from that)
  • 10 oz ranch dressing
  • approx. 1/2 bottle Franks “Red Hot” Buffalo Sauce (12 oz bottle)
  • 1 scant cup shredded cheddar cheese


Combine all the ingredients, except for the shredded cheddar cheese, in a lightly sprayed crock pot.  Put crock pot on High setting for approximately 45 minutes.  Stir the mixture occasionally to help the cream cheese melt and to help break up the larger chunks of chicken breast.  After the 45 minutes is up, reduce the heat setting to Low and continue to heat until the mixture is fully melted and warm enough to eat.  Immediately before serving, stir in the shredded cheddar cheese.  Serve with tortilla chips.  (Note: I prefer to serve this by having folks take portions right out of the crock pot.  Once the heat is turned off, it solidifies pretty quickly, so if it’s going to be out for a bit it’s best to keep it on the Low setting.)


Just like yesterday, make sure you stop by the others that are contributing to the Crock Pot Challenge this week.  A special shout out to our lovely host, Tammi, at Momma’s Meals– thanks again for putting this all together!

Tammi at Momma’s Meals is fixin’ A Breakfast Casserole In the Crock
Sarah at Crispy Bits & Burnt Ends is serving Meatball Two Ways
Laura at Small Wallet Big Appetite is making Sweet and Tangy Ribs
Becca from Amuse Your Bouche made Sweet corn Casserole 

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