Slow Cooker Buffalo Chicken Dip – Cooking With Miss O 96

Springer Mountain Farms® Slow Cooker Buffalo Chicken Dip
By Heather Sinyard


8 oz cream cheese, cut into 1“ cubes
2 oz crumbled blue cheese
3 cups cooked Springer Mountain Farms® chicken (can use any cut, I prefer whole roasted chicken)
1 cup shredded cheddar cheese
1 cup shredded Monterey jack or colby jack cheese
1 cup hot sauce
1 cup plain greek yogurt or sour cream
1 green onion, thinly sliced
¼ cup diced celery
1 teaspoon dried parsley
½ teaspoon garlic powder
½ teaspoon onion powder

Toppings: extra crumbled blue cheese, sliced green onions, chopped celery or drizzled hot sauce


Spray the inside of the slow cooker with cooking spray.

Add all ingredients to bow to large bowl and stir to combine. Place in the bowl of the slow cooker.

Cook on high for 1 ½ to 2 hours or until all cheese is melted. [Note: cream cheese cubes may not appear to be melted, but will blend in once stirred.] Can also be cooked on low setting for 3-4 hours.

Garnish with desired toppings and serve with tortilla chips or celery sticks.

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