Tuesday, October 16, 2012

Buffalo Chicken Dip #CrockPot Challenge Day 2

Welcome Back to the Crock Pot Challenge!  Yesterday, I featured Asian Style Pork Ribs.  For day two of this five day challenge, I'm bringing you one of my favorite party dips!  I first tasted this at a work potluck.  One of our colleagues, Steph P, brought in her crock pot filled with a dubious orange looking substance.  I must admit, it's not the prettiest looking thing-- but holy moley, it is so unbelievably addictive that I knew I had to get the recipe from her!  It's so simple-- it only takes a little over an hour to heat up, and a little really goes a long way!  Whether I'm going to a potluck or a tailgating event, this Buffalo Chicken Dip is a must-make for me. 



Ingredients
  • 2 packages of cream cheese
  • 2-3 cans of chicken breast in water (the larger, 12-13 oz sized can--or for a less processed version, shred about 2 - 3 chicken breasts and add the meat from that)
  • 10 oz ranch dressing
  • approx. 1/2 bottle Franks "Red Hot" Buffalo Sauce (12 oz bottle)
  • 1 scant cup shredded cheddar cheese

Directions

Combine all the ingredients, except for the shredded cheddar cheese, in a lightly sprayed crock pot.  Put crock pot on High setting for approximately 45 minutes.  Stir the mixture occasionally to help the cream cheese melt and to help break up the larger chunks of chicken breast.  After the 45 minutes is up, reduce the heat setting to Low and continue to heat until the mixture is fully melted and warm enough to eat.  Immediately before serving, stir in the shredded cheddar cheese.  Serve with tortilla chips.  (Note: I prefer to serve this by having folks take portions right out of the crock pot.  Once the heat is turned off, it solidifies pretty quickly, so if it's going to be out for a bit it's best to keep it on the Low setting.)

Just throw it all in the slow cooker and turn on High.  Stir occasionally, and reduce to Low when it's nice and melted


Just like yesterday, make sure you stop by the others that are contributing to the Crock Pot Challenge this week.  A special shout out to our lovely host, Tammi, at Momma's Meals-- thanks again for putting this all together!


Tammi at Momma's Meals is fixin' A Breakfast Casserole In the Crock
Sarah at Crispy Bits & Burnt Ends is serving Meatball Two Ways
Laura at Small Wallet Big Appetite is making Sweet and Tangy Ribs
Becca from Amuse Your Bouche made Sweet corn Casserole



                                  
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42 comments:

  1. Laura HunterOctober 16, 2012 at 8:26 AM

    This sounds so good. Now I need to come up with an excuse for a party to make this so I don't end up eating it all

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    Replies
    1. AnonymousOctober 3, 2013 at 2:47 PM

      I literally almost ate the whole things myself. It is so good.

      Delete
  2. SarahOctober 16, 2012 at 8:47 AM

    This dip is all things Sunday afternoon watching the Bears ganme with a beer ( I know you hate the beer and the Bears) and a extra large bag of corn chips. I would hog this dip all to myself. I don't share well. I don't care if it's processed! I want some now.

    ReplyDelete
  3. TammiOctober 16, 2012 at 10:47 AM

    Oh wow...I think it looks amazing!! I could eat that for dinner alone, I'm putting this on our "Football" food list, which means hubby watches football all day while I cook and eat all day! Thanks for the share, love it!

    ReplyDelete
  4. AnonymousOctober 27, 2012 at 6:01 AM

    This dip is amazing and delicious.

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  5. AnonymousNovember 7, 2012 at 4:24 PM

    Can u use Ranch dry mix instead of the dressing?

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    Replies
    1. UnknownNovember 8, 2012 at 9:56 AM

      No, you probably shouldn't use just the "dry" mix because the dressing adds liquid. But if you had enough of the dry mix that you could make the dressing out of it, then go ahead and do that-- (by mixing the milk and mayo into it) That would work! Enjoy!

      Delete
    2. Nickel City NateSeptember 19, 2016 at 2:47 PM

      You shouldnt use ranch...period. if you use ranch in buffalo, you get strangled. Blue cheese only.

      Delete
    3. Nickel City NateSeptember 19, 2016 at 2:49 PM

      You shouldnt use ranch...period. if you use ranch in buffalo, you get strangled. Blue cheese only.

      Delete
  6. jnbrown1December 10, 2012 at 12:41 PM

    Thanks for this amazing recipe! I am making it for a staff luncheon at the school I am teaching at! Can't wait to try more of your things! :)

    ReplyDelete
  7. AnonymousDecember 11, 2012 at 9:58 AM

    What would should I do if I wanted to make this the night before and reheat right before the event?

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    Replies
    1. UnknownDecember 21, 2012 at 6:52 PM

      So sorry! Just saw this now..... I've reheated this in the crockpot just fine. It does get pretty "hard" (like cream cheese hard) when put in the fridge-- but I've had it reheat well.

      Delete
  8. UnknownDecember 31, 2012 at 11:31 AM

    I have had this several times, but making for my annual Dirty Santa party this weekend. Can't wait for my guests to enjoy!

    ReplyDelete
  9. CassiJanuary 21, 2013 at 10:46 PM

    Holy moly this is good! I love how it's almost fluffy! Insanely easy for when I needed a buffalo chicken fix bad! I will make this again! Thank you!

    ReplyDelete
    Replies
    1. UnknownJanuary 25, 2013 at 7:33 AM

      Thanks for the kind words! Glad you enjoyed it!

      Delete
  10. AnonymousJanuary 24, 2013 at 7:25 PM

    A couple personal preferences, in the event you like to experiment:
    -For those who like things a bit spicier, a little more Franks and a little less Ranch is an option. Using pepper jack instead of cheddar, also enjoyable. Final option, some diced jalapeños, also gives it some nice color and different "bite" textures; which leads me to...
    -I put in 12oz of Rotella last time I made it; oddly, I quite liked it. Tomatoes usually aren't found in the company of buffalo wings (very standoffish,) but the flavors went well and again help the way jalepenos normally do.
    *Please note, aside from grilling I have no culinary skill. I just have been making this dip since the 90's at....wait for it....Bears tailgates, South Lot.

    ReplyDelete
    Replies
    1. UnknownJanuary 25, 2013 at 7:34 AM

      You had me up until Bears....... :-)

      I like to mix up the cheeses as well. I've added jalapenos after the fact, since my heat-hating family actually enjoys this dip-- I like to spice mine up a bit sometimes! I'll have to try Rotel at some point. Thanks for the comments!

      Delete
  11. AnonymousJanuary 27, 2013 at 1:54 PM

    Do you drain the cans of chicken breast? How much of a difference does using fresh chicken make? Also, about how long does it take to cook on "low" after the initial 45 minutes? Thanks!

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    Replies
    1. UnknownFebruary 3, 2013 at 10:23 AM

      Yes, drain the chicken breast cans. Fresh vs. canned doesn't make a difference other than prep time/convenience. There's no "cooking" involved- just melting, so once it's all melted and stirred, it's ready! I leave it on warm/low and just stir occasionally to mix up any of the oils from the cheese and people just eat right from the crock pot. Enjoy!

      Delete
  12. AnonymousJanuary 27, 2013 at 1:56 PM

    How long does it stay good (warm, melted, not hard, etc.) after taking it out of the crock pot? I'm hoping to take it to a party and the logistics of bringing a crock pot may be difficult

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    Replies
    1. UnknownFebruary 3, 2013 at 10:24 AM

      I'm afraid you'll need to bring the crock pot. I've not had success after it comes off heat. It starts to get solid-ish pretty quickly. I reaaaaalllly recommend serving form the crock pot.

      Delete
  13. AnonymousFebruary 3, 2013 at 9:58 AM

    How many people can eat off this?

    ReplyDelete
    Replies
    1. UnknownFebruary 3, 2013 at 10:27 AM

      Depends-- It makes a lot of dip. I doubled it once and had dip coming out of my ears!!! One batch is enough for a party that I host for about 12 people. Of course, I have other appetizers to serve as well.

      Delete
  14. AnonymousFebruary 3, 2013 at 10:05 AM

    What's the serving size on this ? I have a large crock pot so I want to know if I need to double up.

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    Replies
    1. UnknownFebruary 3, 2013 at 10:29 AM

      A serving size is as much as one person eats! (how's that for an answer...) I've seen people take a few tablespoons, and I've seen the guys come back for heaping scoopfuls. Normally, most take about a 1/4 of a cup of the dip and that's fine. I usually make mine in a 2 1/2 quart crock pot (a smaller one but not the "little dipper sized) If I was making it in a really big crock pot and was feeding a large party of more than 12 people-- especially for something like a Super Bowl Event, then I'd be comfortable doubling it.

      Delete
    2. AnonymousFebruary 4, 2013 at 5:52 PM

      Thanks I doubled up and it was perfect! It was a hit at the party. Thanks so much!!!

      Delete
  15. AnonymousFebruary 3, 2013 at 7:04 PM

    This was very good. I decided to try it today, and I made a couple changes (decreased the cream cheese by a little bit and added a little extra Franks), and it was delicious. I just wanted to suggest cucumber for dipping: I was trying chips at first, which was great, but it was just something about cucumber that made this dip heavenly!

    Thanks for the recipe!

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    Replies
    1. UnknownMarch 16, 2013 at 6:29 PM

      Thanks for the cucumber suggestion! That does sound amazing! YUM!

      Delete
  16. AnonymousMay 18, 2013 at 4:37 PM

    Can u make this without cream cheese

    ReplyDelete
    Replies
    1. ShannaAwesomeJune 12, 2013 at 4:02 PM

      I've read that Greek yogurt makes a great substitute, but not sure how well it holds up through a slow cooker.

      Delete
  17. UnknownSeptember 22, 2013 at 9:16 PM

    Thank you for sharing this recipe! It was absolutely fantastic! We will be making this again. I have mentioned this recipe on my blog, Capturing Inspirations, and added your link. Thank you again!

    www.capturinginspirations.blogspot.com/

    ReplyDelete
    Replies
    1. UnknownSeptember 25, 2013 at 8:25 AM

      Thanks so much for the link on your blog! (nice blog!) And yes-- amazing dip, isn't it? I can't get enough of it sometimes. To me, football season means "buffalo chicken dip"!

      Delete
  18. UnknownDecember 18, 2013 at 1:07 PM

    This can also be cooked in the oven for 350° for 30minutes. Same ingredients, I only use one can of chicken and its plenty.

    ReplyDelete
  19. UnknownDecember 18, 2013 at 1:08 PM

    This can also be cooked in the oven for 350° for 30minutes. Same ingredients, I only use one can of chicken and its plenty.

    ReplyDelete
  20. UnknownFebruary 7, 2014 at 10:43 PM

    What size crockpot is the recipe for?

    ReplyDelete
  21. UnknownDecember 11, 2015 at 8:23 PM

    Do you have to cook the chicken? Or just throw in raw diced up chunks? sorry if this is a repeated question.

    ReplyDelete
  22. UnknownJanuary 18, 2016 at 12:11 AM

    I would cook real chicken breasts and process them yourself. The canned chicken leaves a faint taste in the dip that resemble's the smell of cat food. Mechanically separated canned chicken is gross! Soooo much better with real, cooked chicken.

    ReplyDelete
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