Crock Pot Buffalo Chicken Dip

# What You’ll Need:

→ Dairy

01 - 8 oz cream cheese, softened and cubed

02 - 1/2 cup sour cream

03 - 1 1/2 cups shredded cheddar cheese

04 - 1/2 cup shredded mozzarella cheese

→ Proteins

05 - 3 cups cooked shredded chicken breast

→ Condiments and Sauces

06 - 1/2 cup buffalo wing sauce

07 - 1/4 cup ranch dressing

→ Garnishes

08 - 2 tablespoons chopped scallions, optional

09 - Extra shredded cheese for topping, optional

# How-To:

01 - Place cream cheese, sour cream, cheddar cheese, mozzarella cheese, shredded chicken, buffalo wing sauce, and ranch dressing into the slow cooker bowl.

02 - Stir all ingredients together until well combined and evenly distributed.

03 - Cover and cook on low setting for 2 hours, stirring halfway through cooking to ensure even melting and consistent texture.

04 - Once the dip is melted and bubbling, give it a final stir to ensure all ingredients are fully incorporated.

05 - Sprinkle with extra cheese and chopped scallions if desired.

06 - Transfer to serving dish and serve warm with tortilla chips, celery sticks, carrot sticks, or crackers.

# Expert Advice:

01 -

It tastes like you spent hours perfecting it, but the slow cooker handles everything while you do literally anything else.
The combination of creamy, spicy, and salty hits in a way that makes people keep coming back for just one more chip.

02 -

Low heat for the full time is non-negotiable—high heat will break the cheese and make it separate into oily patches instead of staying creamy.
Shredding your own cheese instead of using pre-shredded makes an actual difference because the anti-caking powder in bagged cheese interferes with smooth melting.

03 -

Use a slow cooker that's not enormous—a five or six quart cooker with eight servings of dip means it spreads thin and might scorch on the bottom instead of staying creamy.
The halfway stir is the difference between silky dip and something that looks separated, so set a timer and actually do it.