Crock Pot Buffalo Chicken Dip
Buffalo chicken dip. It's amazing for parties. I've taken it to work events twice and come home empty-handed both times, not to mention parties outside of work! I always always double, triple, or quadruple the recipe!
Buffalo chicken dip. It's amazing for parties. I've taken it to work events twice and come home empty-handed both times, not to mention parties outside of work! I always always double, triple, or quadruple the recipe!
- 1 package cream cheese i use neufatel cheese because it's lower in fat and it tastes no different.
- 1/2 bag shredded colby jack cheese
- 10 ounces unseasoned/canned chicken you can poach your own chicken or use canned chicken if you want to be quicker.
- 1/2 cup frank's red hot/buffalo sauce i use red hot, but some people prefer the buffalo sauce. the red hot is cheaper and has the same flavor in the end in my opinion.
- 1 cup ranch or blue cheese dressing you can use fat free or regular, whichever dressing suits your preference.
- Carbohydrate 22.4416377646 g
- Cholesterol 377.05285395 mg
- Fat 85.3957398063 g
- Fiber 0 g
- Protein 60.6228464384 g
- Saturated Fat 45.51476138451 g
- Serving Size 1 1 Dip (510g)
- Sodium 3730.24249629 mg
- Sugar 22.4416377646 g
- Trans Fat 13.48832270195 g
- Calories 1088 calories
Step-by-step
- Soften cream cheese (I add this into the crock pot first).
- Drain chicken.
- Mix all ingredients in crock pot.
- Stir occasionally on high in crock pot, when all cheese/cream cheese is melted, turn down to low.
- Leave on low for duration of party, stirring occasionally.
- I serve with pretzels, tortilla chips, and celery.
- You can also add chunks of celery and blue cheese. If you're taking it to a party, I know that some people are pickier eaters than others and I leave these out because they are 2 foods that people either love or hate.
Substituting neufchâtel cheese for standard cream cheese alters the fat percentage by roughly one-third, which changes how quickly the dairy emulsion breaks under prolonged heat. This dip relies on the interaction between capsaicin in the hot sauce and casein proteins in the dairy, where the fat coats the tongue while the acid cuts through richness. Understanding this balance helps maintain texture during long heating cycles.
Adjusting Yields for Different Crowd Sizes
Standard slow cookers require a minimum volume to prevent scorching along the heating element. When halving the ingredients, use a smaller 1.5-quart appliance rather than a 6-quart model to ensure the dairy heats evenly. Conversely, quadrupling the recipe demands a 6-quart vessel and extends the initial melt time past 45 minutes on high. Stir the mixture every ten minutes during the transition phase to distribute heat uniformly.
Managing Thermal Holding Times
Set the appliance to low once the melted cheeses reach a smooth, homogeneous state without visible separation. Holding the temperature above 140 degrees Fahrenheit prevents bacterial growth during extended service windows lasting up to four hours. Stir occasionally to prevent a skin from forming on the surface as moisture evaporates near the edges of the ceramic insert.
