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Mini Crockpot Warm Buffalo Chicken Dip

5.00 Mitt(s) 10 Rating(s)10 votes, average: 5.00 out of 510 votes, average: 5.00 out of 510 votes, average: 5.00 out of 510 votes, average: 5.00 out of 510 votes, average: 5.00 out of 5

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Level: Easy

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Description

I get serious excitement when I get to use my mini crockpot. Warm Buffalo Chicken Dip works splendidly in the mini crockpot, plus it’s my favorite warm dip for parties.

Ingredients

  • 2 cans 12.5 Ounces Each, White Chunk Premium Chicken
  • 8 ounces, weight Cubed Cream Cheese
  • ½ cups Franks Hot WING Sauce
  • ½ cups Mozzarella, Shredded
  • ¼ cups Plain Greek Yogurt
  • ¼ cups Ranch Dressing
  • For Serving: Wheat Thin Bigs, Or Your Favorite Crackers; Celery Sticks

Preparation

I get excited over little things.

Serious high-level excitement when I get to use my mini crockpot (1.5 quart).

Warm Buffalo Chicken Dip works splendidly in one of those darling little mini appetizer-sized crockpots.

I like to heat the ingredients first on the stove, then transfer to the mini crockpot. This way we can get the party started. FAST.

You can serve Buffalo Chicken Dip with any crunchy type scooping tool, such as tortilla chips or celery sticks.

My favorite scoopers for Buffalo Chicken Dip are Wheat Thin BIGS. They’re BIG and they’re sturdy.

Which means more dip substance per scoop that I can shovel into my mouth.

NOTE: Frank’s brand has several types of hot sauce.

There’s Frank’s Red Hot Sauce Original. And Frank’s Red Hot Wings (Buffalo). For the optimal Buffalo wing flavor, be sure to get the Frank’s Red Hot Wings flavor. There IS a difference, trust me.

In a medium sized pan on medium-high heat, combine the drained cans of chicken, cream cheese, hot wing sauce, mozzarella cheese, yogurt and ranch dressing. Stir frequently until cheeses are all melted, all is warm and bubbly, and everything is right with the world.

Transfer the mixture into your mini crockpot and turn setting on low until you are ready to serve.

BIG.

STURDY.

Wheat Thins.

Scoop.

Yum.

2 Comments

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Nancy D on 12.22.2015

Absolutely use Real Chicken – i trim it real well and cook it in oven in chicken broth. i also subsitute the mozz for 1/4 to 1/2 cup sharp chedder and the ranch and yogurt for blue cheese dressing (if you cant find rooties use maries or pfeiffer is good too) sprinkle with some chedder and blue cheese crumbles and then your styling like a buffalonian! and use the original Frank’s – no one in Buffalo uses the “wing” sauce – if you prefer a more mild to med heat melt some butter and mix it before adding to dip… yummy

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jjcain on 11.6.2011

Yes, Buffalo Chicken Dip is the end-all be-all warm dip for me, too. Here’s another tip (like yours RE the hotsauce) try using real boneless skinless chicken breast that you cook and shred yourself in place of the canned chicken. The difference is outstanding, you’ll be glad you did! Happy chunky dipping!

10 Reviews

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rachelreebs on 12.18.2019

This has been my go-to recipe for potlucks now for a couple of years. I figured it was time to write a review. This recipe always gets much praise when I bring it to potlucks, and the leftovers (if there are any) are sooooo good!

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Eugenia on 5.4.2015

This was awesome! I made it for a large gathering of ladies the first time, so I halved the hot sauce and doubled the cream cheese, assuming not everyone would do spicy well. Still tasted great! I like how you can make it with just a kick or super spicy depending on what you want.

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mayasmom on 2.4.2013

Delicious! I substituted the 1/4 cup Ranchh to 1 1/2 teaspoons dry Ranch to save a few calories. And also added 1/2 teaspoon crushed garlic. Definitely a crowd pleaser.

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trebuchet on 12.22.2012

Made this for a party and it was demolished! Yum yum yum!

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Tsubasa on 11.22.2012

Just like everyone else said… so simple, so good. I couldn’t find wing sauce so I used original and it was fabulous. I served it with Tostitos scoops, lightly toasted baguette slices, and celery sticks. All were excellent with the dip.

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