Slow Cooker Buffalo Chicken Dip
- Yield 6
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Slow Cooker Buffalo Chicken Dip is a appetizers recipe on Avoteb. The yield on the card is 6. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 (8-ounce) block reduced-fat cream cheese, roughly cut into 1-inch cubes
- 4 ounces crumbled blue cheese*
- 3 cups diced or shredded cooked chicken
- 2 cups shredded part-skim mozzarella cheese
- 1 cup hot sauce** (I recommend Frank’s)
- 1 cup plain Greek yogurt or sour cream
- 1/2 cup thinly-sliced green onions (about 3 green onions)
- 1 Tablespoon ranch seasoning
- (optional toppings: extra crumbled blue cheese, thinly-sliced green onions, chopped celery, and/or a drizzle of hot sauce)
Method
Spray the inside of the bowl of your slow cooker with cooking spray.
Tip in all ingredients to the bowl of the slow cooker, and stir until combined. (You can also stir the ingredients together in a separate bowl, and then move that to the bowl of the slow cooker afterwards.)
Leave on high for 1.5 – 2 hours, or until the cheeses are all melted. (Alternately, you can also cook this on low for 3-4 hours, or until the cheeses are all melted.) Give the dip a good final stir, then move to a serving bowl and finish with extra blue cheese and green onions if desired. Plate with chips or your desired dippers.
