Print
Slow Cooker Buffalo Chicken Dip - cream cheese, Greek Yogurt, Frank’s Buffalo Sauce, ranch seasoning and more all combine into an irresistible chip dip you’re guests will love! Perfect for game day!

Skinny Buffalo Chicken Dip

A tasty (and healthier) twist on classic Buffalo Chicken Wings! Quickly mix together this easy Buffalo Chicken Dip for a chip dip you're guests will love! Serve with celery, tortilla chips, bread, carrots, and more! 

Course Appetizer
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 16 servings
Author Maggie Roush

Ingredients

  • 3 cups shredded cooked chicken (can use canned)
  • 1 cup Frank's RedHot Buffalo Sauce
  • 8 ounces reduced-fat cream cheese (softened)
  • 2 cups non-fat plain Greek yogurt
  • 1 cup Blue Cheese Crumbles or shredded part-skim Mozzarella cheese
  • 1/2 teaspoon garlic powder
  • 1 tablespoon ranch seasoning (optional)

Instructions

SLOW COOKER BUFFALO CHICKEN DIP INSTRUCTIONS

  1. Stir all ingredients together in a slow cooker until combined. 

  2. Heat on low for 3 hours or until the cheese is melted; you can then switch to warm. 

    Heat on high for 1 hour if you need quick prep but then set heat to low for remaining time to prevent the dip from burning. Serve immediately.

BAKED BUFFALO CHICKEN DIP INSTRUCTIONS

  1. Preheat oven to 350 degrees F.

  2. Add all ingredients to a medium bowl and stir until well combine.  

  3. Place combined dip into shallow 1-quart baking dish. 

  4. Bake at 350 degrees F for 20 minutes or until mixture is heated through. Stir and garnish with optional chopped green onions or blue cheese crumbles if desired. Enjoy!