Darcy Young's Crock Pot Buffalo Chicken Dip - WSMV News 4

Darcy Young's Crock Pot Buffalo Chicken Dip

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Crockpot Buffalo Chicken Dip


  • 2 packages of cream cheese (I use light 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 (I use Mexican Blend)


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.)

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