buffalo chicken dip crock pot recipe
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Buffalo Chicken Dip Crock Pot Recipe (Keto Friendly & Low Carb)

We love serving this low carb buffalo chicken dip at parties and on game day! It's so easy to make and such a crowd pleaser!!
Course Appetizer
Cuisine American
Keyword Buffalo Chicken Dip, Crockpot, Keto, Low Carb
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 10 servings
Calories 280kcal
Author Kim and Kalee

Ingredients

  • 2 boneless, skinless chicken breasts (approximately 1 pound)
  • 5 cups water or chicken broth
  • 16 ounces cream cheese 2 packages
  • 1/4 cup Hidden Valley Ranch mix Make Your Own Option: 1 Tablespoon dried onion, 1 teaspoon garlic powder, 1/4 teaspoon dried dill, 1/2 teaspoon salt, 1/2 teaspoon black pepper
  • 1 cup sour cream
  • 1 cup cheddar cheese
  • 1 cup hot sauce

Instructions

  • Place chicken breasts in a crockpot. Use a crock pot liner for easier clean up, or grease well with coconut oil.
  • Cover with water or broth. Set crockpot on low and cook for 6-8 hours, or overnight.
  • Remove chicken breasts, discard liquid and return chicken breasts back to crock pot.
  • Using 2 forks, shred chicken.
  • Combine cream cheese, seasonings, sour cream, cheddar cheese and hot sauce in a mixing bowl.
  • Pour mixture over shredded chicken and stir well to combine in the crockpot.
  • Turn crockpot on high and cook for 2-3 hours.
  • Serve hot and store leftovers in an air tight container for up to 4 days.
  • To reheat, heat in large skillet on the stove, adding a bit of cream if necessary to help warm through.

Notes

1. Place chicken breasts in a crockpot. Use a crock pot liner for easier clean up, or grease well with coconut oil. 2. Cover with water or broth. Set crockpot on low and cook for 6-8 hours, or overnight. 3. Remove chicken breasts, discard liquid and return chicken breasts back to crock pot. 4. Using 2 forks, shred chicken. 5. Combine cream cheese, seasonings, sour cream, cheddar cheese and hot sauce in a mixing bowl. 6. Pour mixture over shredded chicken and stir well to combine in the crockpot. 7. Turn crockpot on high and cook for 2-3 hours. 8. Serve hot and store leftovers in an air tight container for up to 4 days. 9. To reheat, heat in large skillet on the stove, adding a bit of cream if necessary to help warm through.

Nutrition

Calories: 280kcal | Carbohydrates: 4g | Protein: 12g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 88mg | Sodium: 1411mg | Potassium: 258mg | Fiber: 1g | Sugar: 3g | Vitamin A: 910IU | Vitamin C: 18.4mg | Calcium: 159mg | Iron: 0.6mg