With football season in full swing, I’m bringing back this game day favorite! This buffalo chicken dip is always a favorite and so easy to make. I love that I can just throw everything in the crockpot and it’s ready to go.

What You’ll Need

• 8 ouces of Cream Cheese
• 1/2 cup Ranch dressing (I use Hidden Valley)
• 1/2 cup Hot Sauce (I use Frank’s Red Hot)
• 2 cups Shredded Chicken (Rotisserie Chicken is great for this)*
• 1 cup Shredded Cheddar Cheese

*For frozen chicken, put chicken and 1 cup chicken broth and seasonings of choice (I normally use salt, pepper, and garlic powder) in an Instant Pot and cook for 10-12 minutes depending on how large your chicken is. I’ve also used boneless skinless breats and thighs depending on what I have.

In your crockpot, you’ll combine the cream cheese, Ranch dress, hot sauce, and shredded chicken. Top with 1/2 cup of your shredded cheese and cover with the lid. This will cook on high for 1 1/2 to 2 hours.

Once the cream cheese is melted through, mix until everything is well combined. Then top with the reserved 1/2 cup of shredded cheese.

Cook for 15 more minutes and give dip another stir.

Lower to your crockpot’s warm setting and enjoy! I serve mine with tortilla chips, but have also used celery sticks, carrots, and toasted slices of baguette too.

XOXO,
Leah