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{VIDEO} Slow Cooker/Instant Pot Low-Carb Buffalo Chicken Dip (Keto)

  • Author: Shannon Epstein
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 mins
  • Yield: 8 servings 1x


  • 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)


Slow Cooker

  1. Add all the ingredients to the slow cooker.
  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, cream cheese, butter, and ranch seasoning to the pressure cooker.
  2. Close lid and seal valve. Set high pressure and cook for 10 minutes. When done, quick release 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.


Cook time based on slow cooker.