Buffalo Chicken Dip Franks Crock Pot
This creamy, cheesy buffalo chicken dip made in the crock pot with Frank’s RedHot is the ultimate crowd-pleaser for game day or family gatherings.
Equipment
- Crock Pot
Ingredients
- 16 oz cream cheese cut into chunks (two 8 oz packages)
- 4 cups shredded cooked chicken
- 1 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 1 cup ranch dressing
- 1 cup shredded Cheddar cheese divided
- 2 tbsp chopped green onions
- blue cheese crumbles optional for topping
Instructions
- Lightly spray your crock pot with nonstick cooking spray.
- Add cream cheese chunks to the bottom of the crock pot, then layer in the shredded chicken, Frank’s RedHot sauce, ranch dressing, and half of the cheddar cheese.
- Cover and cook on LOW for 2–3 hours until hot and bubbly.
- Stir the mixture until smooth and creamy.
- Top with the remaining cheddar cheese, cover, and cook for another 15 minutes until melted.
- Garnish with green onions and optional blue cheese crumbles before serving warm with chips or veggies.
Notes
Keep the dip warm in the crock pot during parties so it stays creamy and scoopable. For a spicier version, add extra Frank’s RedHot.
