This lightened up, low-carb version of buffalo chicken dip can be made in your slow cooker or Instant Pot.
PIN FOR LATER
Updated 2020 with Instant Pot instructions
What is Buffalo Chicken Dip?
Buffalo chicken dip is one of America’s favorite and most flavorful appetizers and party foods. This recipe is warm and creamy with a delightfully spicy kick that goes great with chips and veggies both. You are sure to find some version of buffalo chicken dip in attendance at many game day watch parties, and it is a must have when watching the Super Bowl. My recipe for buffalo chicken dip is always a hit at whatever party I bring it to, and I’m always being asked to share how I get it to taste so great, so I decided to go ahead and share it with everyone! This recipe is so good, it will make you crave my recipe for Slow Cooker Paleo and Keto Friendly Buffalo Chicken Wings, I can almost guarantee it. This recipe for buffalo chicken dip is a version of the classic buffalo chicken wings, and it can be made in your slow cooker or Instant Pot with way less mess and stress than traditional bone-in or boneless wings. The flavors are mostly the same between the dip and the wings, but in this recipe, I add cream cheese to cut a little bit of the spice from the hot sauce and make this dip irresistibly creamy. You can use your favorite brand of hot sauce to really make this recipe your own and make this recipe as spicy or mild as you like it.
before (slow cooker)
A Healthier Version
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.
after (slow cooker)
Leftover Cooked OR Uncooked Chicken
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.
Homemade Ranch Seasoning
The real star of this buffalo chicken dip is the ranch seasoning. Of course I use a homemade blend. Ditch the seasoning packet! I don’t like to preach but instead of using a store-bought ranch dressing mix, try making your own! Here is my homemade dry ranch mix you can use:
Homemade Dry Ranch Mix
2 tablespoon dried, chopped onions
1 tablespoon parsley
1 tablespoon chives
1 tablespoon dill weed
2 teaspoon garlic powder
2 teaspoon onion powder
1 teaspoon salt
Serving & Storing Buffalo Chicken Dip
What do you serve this buffalo chicken dip with? 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. Store leftover buffalo chicken dip in an airtight container in the frig for up to 3 days. Personally I haven’t tried freezing leftovers so I don’t know if that will work. To be honest, I rarely have leftovers when I make this!
I used a 3.5-quart slow cooker but you can double this recipe to feed a larger crowd.
PIN FOR LATER
{VIDEO} Slow Cooker/Instant Pot Low-Carb Buffalo Chicken Dip (Keto)
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 mins
- Yield: 8 servings 1x
Ingredients
- 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 mix (see blog post for homemade)
- 1 cup cheddar cheese, shredded
- 1 green onion, sliced (optional for garnish)
- 2 ounces blue cheese, (optional for garnish)
Instructions
- Add all the ingredients to the slow cooker.
- Cook HIGH 2-3 hours or LOW 4-6.
- Remove the chicken & shred it OR or shred directly in the slow cooker.
- Add all the chicken, hot sauce, cream cheese, butter, and ranch seasoning to the pressure cooker.
- Close lid and seal valve. Set high pressure and cook for 10 minutes. When done, quick release pressure.
- Remove the chicken from the pressure cooker and shred it. Add it back to the pot.
- Stir in cheddar cheese and cook on WARM until the cheese is melted.
Notes
Cook time based on slow cooker.
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