Slow Cooker Buffalo Chicken Dip Recipe 55 Recipes

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SLOW-COOKER BUFFALO CHICKEN DIP



Slow-Cooker Buffalo Chicken Dip image

Here's a streamlined way to enjoy all the spicy goodness of buffalo chicken wings, without all the messy work. You can pull this crockpot buffalo chicken dip together with just five minutes' prep, then pop it in the slower cooker and let it warm up.

Provided by By Stephanie Wise

Categories     Appetizer

Time 2h5m

Yield 10

Number Of Ingredients 7

2 packages (8 oz each) cream cheese, softened
2 cups shredded deli rotisserie chicken
1 cup Frank's™ RedHot™ Original cayenne pepper sauce
1 cup blue cheese dressing or ranch dressing
1 cup shredded mozzarella cheese (4 oz)
1/2 cup crumbled blue cheese (2 oz)
Toasted sliced bread, crackers or celery sticks, as desired

Steps:

  • Spray 6-quart slow cooker with cooking spray. Add cream cheese and 1 cup of the chicken. Top with 1/2 cup of the hot sauce and 1/2 cup of the dressing. Top with remaining 1 cup chicken, 1/2 cup hot sauce and 1/2 cup dressing.
  • Sprinkle mozzarella cheese and blue cheese over top. Cover and cook on Low heat setting about 2 hours or until warmed through and cheese is melted.
  • Serve warm with remaining ingredients.

Nutrition Facts : Calories 390, Carbohydrate 7 g, Cholesterol 90 mg, Fat 5 1/2, Fiber 0 g, Protein 14 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 6 g, TransFat 1 g

SLOW COOKER BUFFALO CHICKEN DIP



Slow Cooker Buffalo Chicken Dip image

Prep, cook, and serve this delicious Buffalo chicken dip in 1 bowl - your slow cooker! Cook the chicken breasts, shred with a hand mixer, then add the rest of the ingredients and voila: 4 hours later, this yummy dip is ready.

Provided by Yoly

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 4h10m

Yield 16

Number Of Ingredients 8

2 (8 ounce) skinless, boneless chicken breasts
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 (8 ounce) package reduced-fat cream cheese (Neufchatel)
1 (8 ounce) container sour cream
½ cup Buffalo wing sauce (such as Frank's® Red Hot)
½ cup shredded sharp Cheddar cheese

Steps:

  • Season chicken breasts with salt, pepper, and garlic powder. Place in the slow cooker and cover with the lid.
  • Cook on Low until chicken is cooked through, about 3 hours. Drain accumulated juices. Shred chicken using a hand mixer. Add cream cheese, sour cream, Buffalo wing sauce, and Cheddar cheese. Cook on Low for 1 more hour. Stir to combine.

Nutrition Facts : Calories 119.6 calories, Carbohydrate 3 g, Cholesterol 34.9 mg, Fat 7.8 g, Protein 9.2 g, SaturatedFat 4.5 g, Sodium 370.6 mg, Sugar 0.1 g

BUFFALO WING DIP



Buffalo Wing Dip image

If you like spice, you'll love this dip. It's super cheesy, full of rich flavor and really has that Buffalo wing taste! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 2h20m

Yield 6 cups.

Number Of Ingredients 9

2 packages (8 ounces each) cream cheese, softened
1/2 cup ranch salad dressing
1/2 cup sour cream
5 tablespoons crumbled blue cheese
2 cups shredded cooked chicken
1/2 cup Buffalo wing sauce
2 cups shredded cheddar cheese, divided
1 green onion, sliced
Tortilla chips

Steps:

  • In a small bowl, combine the cream cheese, dressing, sour cream and blue cheese. Transfer to a 3-qt. slow cooker. Layer with chicken, wing sauce and 1 cup cheese. Cover and cook on low for 2-3 hours or until heated through., Sprinkle with remaining cheese and onion. Serve with tortilla chips.

Nutrition Facts : Calories 167 calories, Fat 14g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 348mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.

SLOW-COOKER SOUTHWEST CHICKEN NACHOS



Slow-Cooker Southwest Chicken Nachos image

Next party, let guests scoop creamy single-serving southwest chicken nachos direct from the slow cooker. Black beans and peppers add flavor and color.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 4h45m

Yield 21

Number Of Ingredients 8

1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
3/4 cup Old El Paso™ Thick 'n Chunky salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cubed
1 container (8 ounces) Southwest ranch sour cream dip
1 medium green bell pepper, chopped (1 cup)
1 medium red bell pepper, chopped (1 cup)
12 ounces large tortilla chips

Steps:

  • Place cheese, salsa, beans and chicken in 3- to 4-quart slow cooker.
  • Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot.
  • Stir in sour cream dip and bell peppers. Increase heat setting to High. Cover and cook about 30 minutes or until mixture is hot. Serve over tortilla chips. Topping will hold on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 230, Carbohydrate 20 g, Cholesterol 30 mg, Fiber 2 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 4 g, TransFat 0 g

BUFFALO CHICKEN WINGS



Buffalo Chicken Wings image

Looking for a mouth-watering appetizer to be served at your next party? Then check out these spicy chicken wings that are baked to perfection.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 55m

Yield 24

Number Of Ingredients 11

12 chicken wings (about 2 pounds)
2 tablespoons margarine or butter, melted
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup barbecue sauce
1 tablespoon Frank's™ RedHot™ Original cayenne pepper sauce
1/2 teaspoon Cajun seasoning
1/4 teaspoon ground cumin
1 bottle (8 ounces) blue cheese dressing, if desired
Celery, carrot and zucchini sticks

Steps:

  • Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.
  • Heat oven to 425°. Melt margarine in rectangular pan, 13x9x2 inches, in oven. Mix flour, salt and pepper in large heavy-duty resealable plastic bag. Add chicken; seal bag tightly. Shake until chicken is completely coated with flour mixture. Place in pan.
  • Bake uncovered 20 minutes; turn chicken. Mix barbecue sauce, pepper sauce, Cajun seasoning and cumin in medium bowl. Pour over chicken; toss until evenly coated with sauce. Bake uncovered 10 to 12 minutes longer or until light golden brown on outside and juice is no longer pink when centers of thickest pieces are cut.
  • Serve with dressing and celery sticks.

Nutrition Facts : ServingSize 1 Appetizer

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