Description
This Crockpot Buffalo Chicken Dip is a creamy, dairy-free appetizer made easy with tender chicken breasts slow-cooked in a flavorful blend of buffalo sauce, mayo, and vegetables. Perfect for game day, holidays, or casual gatherings, it delivers the perfect kick without the dairy and can be served with fresh veggies and tortilla chips.
Ingredients
Scale
Chicken and Sauce
- 1 lb. chicken breast, raw
- ¾ cup buffalo sauce, divided
- ½ cup mayo, divided
- ¼ cup unsweetened milk of choice (coconut or almond milk, NOT vanilla)
Vegetables
- 1 red bell pepper, finely diced
- 2 celery stalks, finely diced
- 3 green onions, ends trimmed, white and green parts separated
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 Franks Red Hot Sauce)
Instructions
- Make Buffalo Mayo Sauce: In a small bowl, combine ½ cup buffalo sauce with ¼ cup mayo and whisk together until smooth, creating the initial buffalo mayo mixture.
- Combine Ingredients in Slow Cooker: Add raw chicken breast, buffalo mayo mixture, finely diced red bell pepper, diced celery, and the white parts of the green onions to the slow cooker. Stir well to combine the 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 cooked through 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 onions. Stir to combine.
- Heat Dip: Continue to cook the mixture on high for about 30 minutes, stirring occasionally, until everything is heated through. Add extra milk if needed to thin the dip to your preferred consistency.
- Serve: Serve the dip straight from the slow cooker or transfer to a serving dish. Garnish with green onion slices and drizzle with hot sauce and/or ranch if desired. Accompany with celery sticks, carrot sticks, mini bell peppers, and tortilla chips for dipping.
Notes
- This dip is creamy and delicious despite being dairy-free, making it accessible for those avoiding dairy.
- It cooks easily in the crockpot, freeing you up for other preparations.
- The dip offers just the right amount of heat, perfect for game-day snacks or holiday menus.
- Use a dairy-free ranch and buffalo sauce to keep it Whole30 and dairy-free compliant.
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: 50 mg
