Buffalo Chicken Dip

 I haven't made this in years so I hoped it come out as good as I remember and it really did! 

This Buffalo Chicken Dip is great on hamburger buns (kinda like a pulled pork sandwich), as a dip for game day and its also great cold too! I hope you enjoy it as much as I do!


  • Chicken- 3 cups when shredded (I had used 2 medium sized breasts before they were cooked)
  • Franks Red Hot Sauce- 1/2 cup ( you can add more if you like it spicy but not more than 1 cup or it drowns out the other flavors)
  • Cream cheese- 1 Package or 8oz
  • Cheese-  1 cup, I do the Mexican blend, but cheddar or which ever cheese you prefer is fine!
  • Ranch- 2/3 cup 
  • Chicken Broth 

Tools you'll use:

  • Crock Pot
  • Glass baking pan
  • Hand mixer


  1. Throw your chicken breasts into Crock-pot cover with chicken broth to cook on high for 2 hours or low for 4 hours, at this time take out the cream cheese from the refrigerator to soften. 
  2. Drain broth and shred chicken with hand mixer right in the crock pot and preheat oven to 350*f 
  3. Mix up it all up! in the crock pot mix your chicken, cream cheese, hot sauce, ranch, and cheese until blended well (I used hand mixer again to blend it all together)
  4. Throw a little cheese on the bottom of the glass pan and then transfer your chicken mix into it as well  ( I used an 8x8) You can top with breadcrumbs if your like or more cheese!
  5. Bake on 350*f for 20 mins 
  6. Let cool down and Enjoy!

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