Crock Pot Buffalo Chicken Dip (Print version)

Rich and creamy slow cooker soup with tender shredded chicken, spicy buffalo sauce, cream cheese, and melted cheddar.

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 1 pound)

→ Vegetables & Aromatics

02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced

→ Dairy

04 - 8 ounces cream cheese, softened and cubed
05 - 1 cup shredded cheddar cheese, plus extra for serving
06 - 1/2 cup sour cream

→ Liquids

07 - 4 cups low-sodium chicken broth

→ Sauces & Seasonings

08 - 2/3 cup buffalo wing sauce
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon salt, adjusted to taste

→ Garnishes

12 - Sliced green onions
13 - Crumbled blue cheese
14 - Chopped fresh parsley

# How to Make:

01 - Place chicken breasts, diced onion, and minced garlic in the bottom of slow cooker.
02 - Add chicken broth, buffalo wing sauce, smoked paprika, black pepper, and salt. Stir gently to combine.
03 - Cover and cook on low for 4 hours until chicken is very tender and easily shreds.
04 - Remove chicken from slow cooker and shred using two forks. Return shredded chicken to soup.
05 - Add cream cheese, cheddar cheese, and sour cream. Stir until melted and fully incorporated, using a whisk if needed.
06 - Taste soup and adjust seasoning as necessary for optimal flavor balance.
07 - Ladle into bowls and garnish with sliced green onions, crumbled blue cheese, or chopped parsley as desired.

# Expert tips:

01 -
  • It does almost all the work itself while you're busy doing literally anything else.
  • That perfect balance of spicy and creamy hits different when it's warm and soupy instead of dip.
  • You can stretch it to feed more people without anyone noticing you're being resourceful.
02 -
  • If you add the cream cheese when the broth is still boiling hot, it can separate and get grainy, so let things cool for just a minute first or stir slowly and deliberately.
  • The difference between a good version and a great one is tasting as you go at the end, because slow cookers can mellow flavors more than you'd expect.
03 -
  • Softening the cream cheese before it goes in is the difference between a smooth soup and one with annoying little nuggets, so take the thirty seconds to do this.
  • Using low heat instead of high means your dairy won't break, the flavors develop more evenly, and you get a better texture overall.
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