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Easy Crockpot Buffalo Chicken Dip Recipe with Greek Yogurt

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This creamy, tangy buffalo chicken dip is made lighter with Greek yogurt and cooked in a slow cooker for a perfect game-day or potluck appetizer. It’s a happy accident that turned into a go-to recipe.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (about 1 large rotisserie chicken breast or 2 small ones)
  • 8 oz cream cheese, softened
  • 1 cup plain Greek yogurt (recommend Fage or Chobani)
  • 1/2 cup buffalo hot sauce (Frank’s RedHot Original recommended)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup crumbled blue cheese (optional but recommended)
  • 1 tablespoon ranch dressing mix (optional)
  • Salt and black pepper to taste

Instructions

  1. Prep your chicken: If using a rotisserie chicken, remove skin and bones, then shred meat with two forks to get about 2 cups. If cooking from scratch, poach 2 boneless, skinless breasts in simmering water for 15-20 minutes until cooked through, then shred. Let cool slightly.
  2. Soften the cream cheese: Take cream cheese out of fridge 30 minutes before starting, or microwave in 10-second bursts until just soft (not melted).
  3. Combine the wet ingredients: In a medium mixing bowl, whisk together softened cream cheese, Greek yogurt, and buffalo hot sauce until smooth and uniform orange-pink color. Taste and adjust heat with extra yogurt if needed.
  4. Layer in the slow cooker: Spray inside of a 3- to 4-quart slow cooker with nonstick cooking spray. Add shredded chicken in an even layer, then pour cream cheese mixture over top. Sprinkle shredded cheddar and blue cheese (if using) evenly across surface. Do not stir yet.
  5. Cook on low for 2 hours or high for 1 hour. After about 45 minutes on high, give it a gentle stir. If dip looks thin, don’t worry—it will thicken as it continues to cook and cools slightly.
  6. Stir and adjust seasoning: Once cooking time is up, stir everything until well combined. Taste and add salt, pepper, or more hot sauce if needed. If too thick, stir in a tablespoon of milk or chicken broth. If too thin, cook uncovered for another 15-20 minutes to reduce.
  7. Keep warm for serving: Switch slow cooker to ‘warm’ setting. Dip stays perfect for hours; stir every 30 minutes to prevent skin from forming.

Notes

Don’t overcook to prevent Greek yogurt from curdling. Use room-temperature ingredients for smooth texture. For a dairy-free version, use vegan cream cheese and thick dairy-free yogurt. For lower fat, use Neufchâtel and reduced-fat cheddar. Leftovers can be refrigerated for up to 4 days; reheat gently on stovetop or microwave. Not recommended for freezing.

Nutrition

Keywords: buffalo chicken dip, crockpot, slow cooker, Greek yogurt, game day, potluck, easy appetizer

Find it online: https://ariaappetite.com/easy-crockpot-buffalo-chicken-dip-recipe-with-greek-yogurt/