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Crockpot Buffalo Chicken Dip {gluten free, keto}

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I cannot believe it took me so long to try Buffalo Chicken Dip because I am completely obsessed now! This dip is super simple to make and is sure to be a crowd-pleaser! 

How to serve:

The most popular way to serve Buffalo Chicken Dip is, you guessed it, as a dip with tortilla chips. That’s my favorite way to eat it! But you can use this versatile mixture in a variety of ways to make a full meal out of it:

  • Serve over white rice for a yummy meal
  • Serve over cauliflower rice for a delicious keto-friendly meal
  • Serve with celery sticks for dipping to keep it low carb
  • Place some in the center of a gluten free flour tortilla and roll into a delicious wrap 
  • Toss with some gluten free macaroni noodles for a yummy take on Mac n Cheese
  • Serve over some French fries
  • Serve on top of a baked potato
  • Place between two gluten free flour tortillas and grill for a spicy quesadilla

Ingredients:

  • 1 pound boneless skinless chicken breasts (or 2 cups shredded Rotisserie chicken)
  • 1/2 to 1 cup Ranch dressing (I recommend my Ranch as it’s the best)
  • 3/4 cup Frank’s Red Hot Buffalo Wings Sauce
  • 8 ounces 1/3 less fat cream cheese
  • 2 cups shredded cheddar cheese

Directions:

Add chicken to crockpot and cook on HIGH for 3 hours and then shred OR Place shredded chicken in crockpot and turn heat to LOW

Add remaining ingredients and turn heat to LOW

Stir everything together and allow to melt (about 30 minutes)

Serve immediately with celery sticks and tortilla chips


Chicken:

  • If using frozen chicken, cook on HIGH for 4 hours before shredding
  • If using fresh chicken, cook on HIGH for 3 hours before shredding
  • If using Rotisserie chicken, add all ingredients to crockpot at once and stir to combine, allow to melt for 30 minutes and serve

Ranch Dressing:

  • I highly recommend my Ranch as it’s the best!
  • Use 1/2 cup if you want the dip to be thick
  • Use 1 cup if you want the dip to be a little thinner 

Storing Leftovers:

Store leftovers in an airtight container in the fridge for up to 3 days. Use one of the serving suggestions above for leftovers!

Crockpot Buffalo Chicken Dip {gluten free, keto}

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Course Chicken, Dinner, Main Course, Side Dish, Snack

Equipment

  • Crockot

Ingredients
  

  • 1 pound boneless skinless chicken breasts or 2 cups shredded Rotisserie chicken
  • 1/2 to 1 cup ranch dressing less for a thicker dip and more for a thinner dip
  • 3/4 cup Frank's Redhot Buffalo Wings Sauce
  • 8 ounces 1/3 less fat cream cheese
  • 2 cups shredded cheddar cheese

Instructions
 

  • Add chicken to crockpot and cook on HIGH for 3 hours and then shred OR Place shredded chicken in crockpot and turn heat to LOW
  • Add remaining ingredients and turn heat to LOW
  • Stir everything together and allow to melt (about 30 minutes)
  • Serve immediately with celery sticks and tortilla chips
Tried this recipe?Let us know how it was!

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