Crockpot Buffalo Chicken Dip (Low-Carb)

This Slow cooker Buffalo chicken dip is an easy, crowd-pleasing appetizer that’s big on flavor and low on carbs. This dip comes together effortlessly in the crockpot and stays warm for serving. Whether you’re hosting a potluck, game day party, or just craving a savory snack, this recipe delivers maximum comfort with minimal prep. Instructions to make Buffalo chicken dip in the Instant Pot are also included.

Ingredients For Slow Cooker Buffalo Chicken Dip

• Chicken Breasts or Thighs (uncooked or cooked)
• Hot Sauce
• Cream Cheese
• Butter
• Cheddar Cheese
• Dry Ranch Dressing Seasoning

How To Make Buffalo Chicken Dip In The Slow Cooker

Slow Cooker

1. Add all the ingredients to the slow cooker. Mix until well blended.
2. Cook HIGH 2-3 hours or LOW 4-6.
3. Remove the chicken & shred it OR or shred directly in the slow cooker.

Instant Pot

1. Add all the chicken, hot sauce, broth (or water), cream cheese, butter, and ranch seasoning to the pressure cooker. Mix until well blended.
2. Close the lid and seal the valve. Set high pressure and cook for 10 minutes. When cooking time is done, quick release the pressure.
3. Remove the chicken from the pressure cooker and shred it. Add it back to the pot.
4. Stir in cheddar cheese and cook on WARM until the cheese is melted.

FAQs & Tips

What is Buffalo Chicken Dip?

Buffalo chicken dip is a dip inspired by classic Buffalo chicken wings. It combines shredded chicken with hot sauce, cream cheese, butter, cheese, and dry ranch seasoning mix. Traditionally served warm, Buffalo chicken dip is a staple at potlucks, game day parties, and tailgates. This slow cooker version makes it even more convenient by keeping the dip warm and ready to serve for hours; no oven or constant reheating required.

How is this healthier?

This recipe for buffalo chicken dip is low-carb and keto diet friendly.  I tried to make it as healthy as I could but at the end of the day it includes butter and cream cheese. I don’t use packaged premade mixes for my ranch seasoning, so I am able to control how much of each ingredient goes into the mix. This is great because I can use all natural and organic ingredients instead of the sodium and preservative filled mixes you get from the store. To reduce some of the fat in this recipe, you can omit the ghee/butter and use low-fat or non-fat cream cheese. The blue cheese and green onion were used as garnish which means they’re both optional ingredients.

What type of chicken should you use?

You can use raw, uncooked chicken or leftover, cooked chicken in this recipe. What you see here is uncooked, boneless skinless chicken breasts. Whether it’s cooked or raw, most of you will probably use boneless, skinless chicken breasts or thighs. Another option is to use ground chicken. When I use ground chicken to make this buffalo chicken dip, I cook the ground meat in a skillet before adding it to the slow cooker with the rest of the ingredients. I do this to eliminate some of the grease. If you’re using the Instant Pot and ground chicken, you can do this directly in the pot.

Do you have to use the homemade ranch seasoning?

Nope. Feel free to substitute a store-bought packet of ranch dressing mix. 

How do you serve this? 

The short answer is anything you want. To keep things low-carb & keto friendly, I usually serve this dip with carrots and celery. This is also good served with chips. 

How do you store leftovers?

Store leftover crockpot buffalo chicken dip in the refrigerator for up to 4 days. 

What size slow cooker did you use?

I use a 3.5-quart slow cooker for this recipe. Feeding a larger crowd? Double the recipe and use a larger slow cooker. 

Dip Recipes

• Enchilada

• Spinach Artichoke

• Bacon Cheeseburger

• Beef Queso

Crockpot Buffalo Chicken Dip (Low-Carb)

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This Slow cooker Buffalo chicken dip is an easy, crowd-pleasing appetizer that’s big on flavor and low on carbs. This dip comes together effortlessly in the crockpot and stays warm for serving. Whether you’re hosting a potluck, game day party, or just craving a savory snack, this recipe delivers maximum comfort with minimal prep. Instructions to make Buffalo chicken dip in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 10 mins
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Slow Cooking
• Diet: Keto, Low-Carb

Ingredients

Units USM Scale 1x2x3x

• 1 pound boneless, skinless chicken breasts or thighs (raw or cooked)
• 1 cup hot sauce
• 4 ounces cream cheese
• 1 tablespoon butter
• 1 tablespoon dry ranch dressing seasoning (see below for homemade)
• 1 cup cheddar cheese, shredded
• 1/2 cup chicken broth or water (for Instant Pot only)
• 1 green onion, sliced (optional for garnish)
• 2 ounces crumbled blue cheese, (optional for garnish)

Homemade Dry Ranch Dressing Mix

• 3/4 teaspoons dried parsley
• 3/4 teaspoons dried onion flakes
• 1/2 teaspoon dried dill
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

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Instructions

Slow Cooker

1. Add all the ingredients to the slow cooker. Mix until well blended.
2. Cook HIGH 2-3 hours or LOW 4-6.
3. Remove the chicken & shred it OR or shred directly in the slow cooker.

Instant Pot

1. Add all the chicken, hot sauce, broth (or water), cream cheese, butter, and ranch seasoning to the pressure cooker. Mix until well blended.
2. Close the lid and seal the valve. Set high pressure and cook for 10 minutes. When cooking time done, quick release the pressure.
3. Remove the chicken from the pressure cooker and shred it. Add it back to the pot.
4. Stir in cheddar cheese and cook on WARM until the cheese is melted.

Nutrition

• Serving Size:
• Calories: 188
• Sugar: 0.6 g
• Sodium: 1119.1 mg
• Fat: 12.5 g
• Saturated Fat: 6.7 g
• Carbohydrates: 1.4 g
• Fiber: 0 g
• Protein: 16.9 g
• Cholesterol: 73.5 mg

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