Healthy Buffalo Chicken Dip (Slow Cooker and Oven Instructions)

This Healthy Buffalo Chicken Dip Recipe is a lightened-up version of the popular party favorite! It doesn’t skimp on flavor at all and is also gluten-free and keto so everyone can enjoy all of its deliciousness. Trust me, this creamy dip is going to make you the star of the party!

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Course: Appetizer

Cuisine: American

Keyword: buffalo chicken dip, easy buffalo chicken dip, healthy buffalo chicken dip, slow cooker buffalo chicken dip

Prep Time: 4

Cook Time: 2

Total Time: 6

Servings: people

Calories: 152kcal

Author: Tammy Overhoff

Ingredients

1.5 lbs boneless skinless chicken breasts
1 cup chicken broth
1.5-ounce packet ranch seasoning mix
2 8-ounce blocks of low-fat cream cheese softened to room temperature
1 8-ounce container of sour cream
1 cup Frank's hot sauce
1/4 cup crumbled gorgonzola optional

Instructions

Place the chicken breasts in the crockpot with 1 cup of chicken broth and cook for 4-5 hours on low.
After the chicken is completely cooked remove it from the crockpot and place it into a bowl. Use a hand mixer, or two forks, to shred the chicken into small pieces.
Remove the liquid from the crockpot insert and then add in the shredded chicken, cream cheese, ranch seasoning mix, hot sauce, and gorgonzola, or any other cheese you’re using.
Stir together all of the ingredients until well combined.
Place the lid on tightly and cook on low for 2-3 hours.
Keep warm in the crockpot or transfer to a serving bowl.

Notes

Oven instructions

Step 1: Set the oven to 350 degrees. Place the cream cheese and sour cream into a 8 x 8-inch baking dish. Bake for 20 minutes or until cream cheese softens.

If you want to skip this step then bring the cream cheese up to room temperature. I like to cook the cream cheese first in all of my oven-baked cream cheese-based dip recipes. This makes it easier to blend in the rest of the ingredients.

Step 2: While the cream cheese is in the oven cook the chicken breasts in boiling water. When the chicken is completely cooked shred into small pieces. Again, this step can be done ahead of time.

Step 3: Mix the shredded chicken, hot sauce, and ranch seasoning in with the softened cream cheese and sour cream. Stir in the gorgonzola, or any other cheese you’re using, at this time.

Step 4: Place back into a 350-degree oven and bake for 20 - 25 minutes or until hot and bubbly. Serve with crackers, pitas, or veggies of your choice.

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