Description
This Slow Cooker Buffalo Chicken Dip is a creamy, spicy, and flavorful appetizer perfect for game days or casual gatherings. Tender chicken cooked low and slow is combined with zesty Frank’s hot sauce, tangy ranch seasoning, creamy Velveeta cheese, and mild diced tomatoes with green chilies, resulting in a crowd-pleasing dip that melts beautifully in your slow cooker.
Ingredients
Scale
Chicken and Sauce
- 1½ lb chicken tenderloins
- 1 cup Frank’s hot sauce or wing sauce
- 1 (1-oz) package ranch dressing mix
Add-ins and Garnish
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
- 1 lb Velveeta cheese
- Green onions for garnish (optional)
Instructions
- Prepare the chicken: Place the chicken tenderloins into a 6-quart slow cooker. Evenly sprinkle the ranch dressing mix over the chicken, then pour the Frank’s hot sauce all over. Cover the slow cooker and cook on LOW heat for 1½ hours to allow the chicken to become tender and infused with spicy flavors.
- Shred the chicken: After cooking, use two forks to shred the chicken directly within the slow cooker, mixing it into the sauce for even flavor distribution.
- Add tomatoes and cheese: Stir in the undrained can of Rotel diced tomatoes and green chilies, followed by the cubed Velveeta cheese. Mix well to combine all ingredients.
- Melt the cheese: Cover the slow cooker again and increase the heat to HIGH, cooking until the Velveeta cheese has melted completely and the dip is smooth and creamy.
- Garnish and serve: Before serving, sprinkle the dip with chopped green onions for a fresh finish. Serve hot with chips, crackers, or fresh vegetables for dipping.
Notes
- Use cooked shredded rotisserie chicken as a shortcut if desired.
- Adjust the amount of hot sauce to control the spice level.
- For a thicker dip, cook uncovered on HIGH for a few minutes after cheese melts to reduce excess liquid.
- Keep warm in the slow cooker on the ‘Keep Warm’ setting if serving over time.
- Pairs well with tortilla chips, celery sticks, or sliced bell peppers.
