Crock Pot Buffalo Chicken Dip

# Needed ingredients:

→ Dairy

01 - 8 oz cream cheese, softened and cubed

02 - 1/2 cup sour cream

03 - 1 1/2 cups shredded cheddar cheese

04 - 1/2 cup shredded mozzarella cheese

→ Proteins

05 - 3 cups cooked shredded chicken breast

→ Condiments & Sauces

06 - 1/2 cup buffalo wing sauce

07 - 1/4 cup ranch dressing

→ Garnishes

08 - 2 tablespoons chopped scallions, optional

09 - Extra shredded cheese for topping, optional

# How to make it:

01 - Place cream cheese, sour cream, shredded cheddar, mozzarella, shredded chicken, buffalo wing sauce, and ranch dressing into the slow cooker bowl.

02 - Stir all ingredients together thoroughly until well combined and evenly distributed.

03 - Cover and cook on low setting for 2 hours, stirring halfway through to ensure even melting and consistent texture.

04 - Once the mixture is fully melted and bubbling, give the dip a final stir to achieve smooth consistency.

05 - Sprinkle with extra shredded cheese and chopped scallions if desired.

06 - Transfer to serving dish and serve warm with tortilla chips, celery sticks, carrot sticks, or crackers.

# Expert advice:

01 -

It requires almost no active cooking time, just a quick stir and the slow cooker does the rest.
The creamy buffalo tang is dangerously addictive and always gets people asking for the recipe.
You can throw it together with rotisserie chicken and pantry staples without a trip to the store.

02 -

Softening the cream cheese before adding it prevents lumps and helps it blend smoothly into the dip.
Stirring halfway through ensures even melting and keeps the edges from scorching or drying out.
If the dip gets too thick, stir in a splash of milk or extra ranch to loosen it up.

03 -

Use rotisserie chicken to save time and add extra flavor without any extra effort.
Let the cream cheese sit out for 30 minutes before starting so it blends smoothly and does not clump.
If you like it spicier, add a few dashes of hot sauce or increase the buffalo sauce by a quarter cup.