Description
This Crockpot Buffalo Chicken Dip is a creamy, dairy-free appetizer bursting with bold buffalo flavor. Made effortlessly in a slow cooker with tender chicken breast, buffalo sauce, and dairy-free mayo, it's perfect for game days, holiday gatherings, or any occasion needing a spicy, satisfying dip.
Ingredients
Scale
Main Ingredients
- 1 lb. chicken breast, raw
- ¾ cup buffalo sauce, divided
- ½ cup mayo, divided
- 1 red bell pepper, finely diced
- 2 celery stalks, finely diced
- 3 green onions, ends trimmed and sliced (white and green parts separated)
- ¼ cup unsweetened milk of choice (coconut or almond milk, not vanilla)
For Serving
- Celery sticks
- Carrot sticks
- Mini bell peppers
- Tortilla chips
- Ranch and/or hot sauce for drizzling (optional; for Whole30 and dairy-free use Primal Kitchen Ranch and Frank's RedHot Sauce)
Instructions
- Prepare Buffalo Sauce Mixture: In a small bowl, combine ½ cup buffalo sauce with ¼ cup mayo. Whisk together until smooth to create a creamy buffalo mayo sauce.
- Combine Ingredients in Slow Cooker: Add the raw chicken breast, buffalo mayo mixture, finely diced red bell pepper, diced celery, and the white parts of the green onion into the slow cooker. Stir everything together to combine evenly.
- Cook Chicken: Set the slow cooker to high and cook for 4 hours (or low for 6 hours) until the chicken is fully cooked and tender.
- Shred Chicken and Add Remaining Ingredients: Remove the cooked chicken from the slow cooker and roughly chop or shred it. Return the shredded chicken to the slow cooker along with the remaining ¼ cup mayo, ¼ cup buffalo sauce, ¼ cup unsweetened milk of choice, and the green parts of the green onion. Stir to mix well.
- Heat Through: Continue cooking on high for an additional 30 minutes, stirring occasionally. Add more milk if needed to achieve desired consistency.
- Serve: Serve the dip warm straight from the slow cooker or transfer to a serving dish. Garnish with additional green onions and a drizzle of extra hot sauce and/or ranch dressing if desired. Accompany with celery sticks, carrot sticks, mini bell peppers, and tortilla chips for dipping.
Notes
- Use dairy-free mayo and unsweetened plant milk to keep this recipe dairy-free.
- If you prefer a milder dip, reduce the amount of buffalo sauce to suit your taste.
- Leftover dip can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- For Whole30 compliance, use compliant ranch dressing and hot sauce brands as suggested.
- Feel free to add extra veggies or use shredded rotisserie chicken for a faster prep.
Nutrition
- Serving Size: 1/10 of recipe - about 1/4 cup
- Calories: 185 kcal
- Sugar: 1 g
- Sodium: 575 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 50 mg
