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This Slow Cooker Buffalo Chicken Wing Dip will be the most sought after food item at your Super Bowl party for sure! Sure, there might be other Buffalo Chicken Dip Crock Pot recipes out there, but there are a couple things that make this one absolutely perfectly creamy, spicy, and tangy.
Do you want to know the secret? Well, it’s two-fold. First, it does have blue cheese dressing in it. Now, I don’t even like blue cheese dressing (huge fan of crumbled blue cheese). But it works GREAT in this. Read on to see why it’s such a necessary ingredient.
The thing this makes this recipe awesome is that perfectly mixed, homogenous, and SO creamy. I’ve tried too many slow cooker buffalo chicken dip recipes that have a layer or pockets of that orange colored oily liquid floating around. This is because the ingredients have either separated or never fully combined in the first place.
And that’s not right for a dip, right? You don’t want that orange oily liquid dripping on your clothes!
But this recipe had NONE of that. Here’s why – the blue cheese dressing contains emulsifiers that help the dip become smooth and perfectly creamy.
But to make sure we get that perfectly creamy texture, be sure to add the chicken last. While this might seem like an extra step, it actually turns out to be convenient… while the cream cheese, hot sauce, blue cheese, and dressing are warming up and melting, boil a few chicken breasts in a pot of water.
After about 45 minutes, you can remove the chicken breasts from the water and shred them (I use my standing mixer to do this step). Open the slow cooker and whisk the cream cheese, hot sauce, blue cheese, and dressing until super smooth. Then add the chicken and mix until it’s coated.
Could you make this simply in a pan on the stovetop? Sure! But the slow cooker works best because it doesn’t get too hot, and after it’s done, just turn it down to the warm setting and take to the party!
The only thing left to do is cut up some celery, grab a bag of tortilla chips, and DIG IN!
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