Ingredients
This dip needs only a handful of ingredients, which makes it a good party recipe. Quantities below serve a crowd in a 3 to 4 quart slow cooker.
- 3 cups cooked, shredded chicken (rotisserie chicken works well)
- 16 ounces cream cheese, softened
- 1/2 cup sour cream
- 3 tablespoons ranch seasoning mix (or about 1/2 cup ranch dressing in place of the sour cream and seasoning)
- 1/2 cup buffalo sauce or hot sauce, such as Frank’s RedHot
- 2 1/2 cups shredded Monterey Jack, mozzarella, or cheddar, divided
- 1/4 cup blue cheese crumbles (optional)
- Chopped parsley or green onions for garnish
Steps
- Combine the softened cream cheese, sour cream, ranch seasoning, hot sauce, chicken, and half of the shredded cheese in the slow cooker. Stir until mixed.
- Top with the remaining cheese.
- Cover and cook on low for 2 to 3 hours, stirring occasionally, until hot and bubbly.
- Stir well, then sprinkle with blue cheese and herbs. Switch to the warm setting for serving.
Mixing everything in a large bowl first and then transferring it makes it easier to get the cream cheese evenly blended.
Chicken options
- Rotisserie chicken is the fastest and has plenty of flavor.
- Poached or slow cooked breasts. Cook chicken breasts covered with water or broth in the slow cooker on high for about 4 hours, as one popular lighter recipe does, then drain and shred. Cook until the chicken reaches 165 F.
- Canned chicken works in a pinch; drain it well.
Use fully cooked chicken. The short cook time here is meant to heat and melt the dip, not to cook raw chicken.
Adjusting heat and thickness
- Milder: use less buffalo sauce, or add more cheese and sour cream. Taste before cooking.
- Hotter: add a dash of cayenne or extra hot sauce at the end.
- Too thick: stir in a splash of chicken broth.
- Too thin or greasy: add more shredded cheese and let it cook uncovered briefly.
- Smooth texture: make sure the cream cheese is very soft. If you see lumps, wait about 30 minutes while it heats and stir again.
A lighter version
A lighter take swaps part of the cream cheese for more sour cream or Greek yogurt, uses reduced-fat cream cheese, and adds a little white vinegar for tang. Expect a slightly looser, less rich dip.
What to serve with it
- Celery and carrot sticks
- Tortilla chips and crackers
- Toasted baguette slices
- Bell pepper strips or cucumber slices
- Warm pita or pretzel bites
Leftover dip also works as a sandwich or quesadilla filling.
Keeping it warm safely
Hot dips are convenient in a slow cooker, but dairy and chicken should not sit out too long. Keep the dip on the warm or low setting while serving so it stays hot, and refrigerate leftovers within about two hours. If the dip has cooled in the cooker, discard it rather than reheating it for hours.
Make-ahead, storing, and reheating
- Make ahead: you can mix the dip a day ahead and keep it refrigerated, then cook it when needed, adding some extra time since it starts cold.
- Store: refrigerate in an airtight container for about 3 to 4 days.
- Reheat: microwave in short bursts, stirring in between, or reheat it on the stove, then return it to the slow cooker on low to keep it warm.
- Freeze: some cooks freeze the dip for a couple of months; the texture can change, so stir well after thawing.
Leftover ideas
Spread it on a pizza crust, stuff it into baked potatoes, or fold it into a wrap. For other crowd-friendly dishes, see our crockpot macaroni and cheese.
FAQ
Can I use raw chicken? No. Use cooked chicken, as the cook time is short.
Can I make it without blue cheese? Yes. Leave it out, or swap in extra cheddar or mozzarella.
How long does it stay good on the warm setting? Plan on serving within a couple of hours, and chill leftovers promptly.