Description
This Crockpot Buffalo Chicken Dip is a creamy, dairy-free appetizer packed with bold buffalo flavor and made effortlessly in a slow cooker. Perfect for game day or holiday gatherings, it combines tender shredded chicken with buffalo sauce, mayo, and fresh veggies, served alongside crisp celery, carrots, mini bell peppers, and tortilla chips for dipping.
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 then 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
- Optional: Ranch and/or hot sauce (Primal Kitchen Ranch and Franks Red Hot Sauce recommended for Whole30 and dairy-free)
Instructions
- Prepare Buffalo Mayo Mixture: In a small bowl, whisk together ½ cup buffalo sauce with ¼ cup mayo until smooth and combined.
- Combine Ingredients in Slow Cooker: Add the chicken breast, buffalo mayo mixture, diced red bell pepper, diced celery, and the white parts of the green onions to the slow cooker. Stir well to combine all ingredients evenly.
- Cook Chicken: Set the slow cooker to high and cook for 3-4 hours or on low for 5-6 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 using two forks. Return the shredded chicken to the slow cooker along with the remaining ¼ cup mayo, ¼ cup buffalo sauce, ¼ cup unsweetened milk, and the green parts of the green onions. Stir well to incorporate.
- Heat and Adjust Consistency: Continue cooking on high for an additional 30 minutes or until the dip is heated through. Add additional milk if needed to reach your desired dip consistency.
- Serve: Serve the dip directly from the slow cooker or transfer to a serving dish. Garnish with green onions and optionally drizzle with hot sauce or ranch dressing. Pair with celery sticks, carrot sticks, mini bell peppers, and tortilla chips for dipping.
Notes
- This dip is creamy, delicious, and dairy-free—perfect for those avoiding dairy without sacrificing flavor.
- Cooking the dip in the crockpot makes preparation easy and hands-off.
- Ideal as a flavorful appetizer for game day or the holiday season.
- Choose unsweetened, non-vanilla almond or coconut milk to maintain the correct flavor balance.
- Adjust the amount of buffalo sauce to control spiciness according to personal preference.
Nutrition
- Serving Size: 1/10 of recipe (about 1/4 cup)
- Calories: 185
- 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: 45 mg
