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Lightened Up Delicious Crockpot Buffalo Chicken Dip

This recipe is one that is SURE to please a big or small crowd! I have used this recipe for YEARS at gatherings, events and parties. It's a big hit and I just so happened to sneak in protein from the greek yogurt and give it more richness from the ranch seasoning. You could have this with tortilla chips, celery or carrots or just on it's own! My husband went crazy and even made buffalo chicken melt sliders, just because!

Try this at your next gathering or at an event and let me know how you love it. It's a fun, tasty and lightened up option to share with friends and family!



  • 2 boneless skinless chicken breasts, 16 ounces

  • 2 Tbsp unsalted butter

  • 1 packet of ranch seasoning

  • 4 oz low fat cream cheese, softened

  • 1 cup nonfat plain Greek yogurt

  • 1/2 cup Franks red hot sauce

  • 1/2 cup crumbled blue cheese

  • 1 teaspoon white vinegar

  • scallions, optional for garnish

  • cut up celery sticks and carrot sticks, for dipping


  1. To make the shredded chicken, place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid.

  2. Meanwhile, combine the cream cheese, butter, ranch seasoning, greek yogurt, vinegar and hot sauce together until smooth. Add half of the blue cheese.

  3. Transfer to the slow cooker with the chicken, mixing well and return to the slow cooker, cook low 4-5 hours.

  4. Transfer to a serving dish and top with the remaining blue cheese, garnish with scallions. Serve hot and ENJOY!!

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