Slow Cooker Buffalo Chicken Dip Recipe
Creamy, tangy, and packed with protein, this slow cooker buffalo chicken dip is the ultimate game day appetizer. It’s made with simple ingredients like cottage cheese, chicken breast, and hot sauce—perfect for scooping with chips, veggies, or crackers. Whether you're hosting friends or just want a satisfying high-protein snack, this dip delivers big flavor with minimal effort.
Ingredients
- 3 boneless skinless chicken breasts - about 1.5 lbs
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ cup buffalo sauce
- 2 cups cottage cheese - blended smooth
- ½ cup greek yogurt
- ½ cup cheddar cheese - shredded
- ½ cup mozzarella - shredded
- ¼ cup blue cheese - crumbled, plus extra to garnish
- ¼ cup green onions or chives - sliced, plus extra to garnish
Instructions
- Add the chicken breasts, smoked paprika, garlic powder, onion powder, black pepper, and buffalo sauce the slow cooker and cook on high for 3 hours.½ teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon onion powder, ¼ teaspoon black pepper, ½ cup buffalo sauce, 3 boneless skinless chicken breasts
- Shred the chicken right in the crockpot with two forks or an electric hand mixer.
- Blend the cottage cheese and greek yogurt together with an immersion blender or in a food processor.2 cups cottage cheese, ½ cup greek yogurt
- Stir the cheeses, and yogurt-cottage cheese mixture into the slow cooker and cook for 1 more hour.½ cup cheddar cheese, ½ cup mozzarella, ¼ cup blue cheese
- Turn off the heat and stir in the sliced green onions.¼ cup green onions or chives
- Garnish with extra blue cheese crumbles and sliced green onions, and enjoy!
Notes
- Chicken: If you don’t want to use raw chicken, rotisserie or canned chicken works great—just reduce the first cook time to 1 hour.
- Blend until smooth: Don’t skip blending the cottage cheese and yogurt. It makes the texture super creamy.
- Adjust the heat: Add more buffalo sauce for extra kick, or tone it down with extra yogurt or cheese.
- Stir: Give the dip a quick mix during the second cook to help the cheese melt evenly.
- Keep it warm: If serving at a party, keep the dip on the “warm” setting in your slow cooker, and give it a stir occasionally.
- Make it ahead: Prep the entire dip a day in advance and just reheat before serving.
Storage instructions
- Fridge: Let the dip come to room temperature before storing in an airtight container for up to 4 days.
- Reheat: Warm in the microwave or on low in the slow cooker, stirring to keep it creamy.
- Don’t freeze: You can freeze it, but the texture may change—best eaten fresh or within a few days.
Nutritional Information
Calories: 129kcal | Carbohydrates: 2g | Protein: 18g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 42mg | Sodium: 578mg | Potassium: 145mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 0.4mg | Calcium: 102mg | Iron: 1mg