Buffalo Chicken Dip in the Oven
My recipe for Buffalo Chicken Dip in the oven is one of the easiest appetizer recipes that you will ever make! And everyone will love it! Save it now for your next football game party or holiday celebration.
Print
Pin
Servings: 15 people
Equipment
- Pressure cooker or chicken slow cooker
Ingredients
Buffalo Chicken Dip in the oven ingredients
- 1 1/4 lbs. cooked chicken, shredded or rotisserie
- 16 oz. cream cheese, softened
- 1 cup shredded cheddar cheese Plus an additional 2 tablespoons for topping
- 1 cup shredded mozzarella cheese Plus an additional 2 tablespoons for topping
- 1 cup sour cream
- 3-4 green onions, bottoms and tops separated You want to make sure you have about 1/4 cup of the bottoms.
- 1 packet dry ranch dressing I use Hidden Valley
- 1-2 tsp. garlic salt I'm a salt lover so if you like less salt, add a little less here. See note in the TIPS section above for more.
- 1/2 tsp. onion powder
- 1 cup hot sauce I use Frank's Original.
- 1/4 tsp. fresh cracked black pepper Or 1/8 tsp regular black pepper
- Optional: 1/4 cup Blue cheese crumbles for the topping.
Ingredients for cooking the chicken in the pressure cooker or slow cooker
- 1 1/4 lbs boneless, skinless chicken broth
- 1 cup chicken broth
- 2 tsp. garlic salt
- 2 tsp. garlic powder
- 1 Tbsp. smoked paprika
- 1/2 tsp. salt
- 1/4 tsp black pepper
Instructions
Buffalo Chicken Dip in the oven
- Preheat the oven to 350 degrees.
- In a large bowl, mix together the softened cream cheese, chicken, cheddar, mozzarella, sour cream, ranch seasoning, green onion bottoms, garlic salt, onion powder and hot sauce. Mix well until everything is well combined.
- Add to a heat safe oven baking dish and top with the additional mozzarella, cheddar and blue cheese, if desired. Add on the green onion tops too.
- Bake for 20 minutes. Serve hot with chips, celery or bread!
Cooking the Chicken in the slow cooker or pressure cooker
- Add the chicken to the slow cooker or the pressure cooker with one cup of chicken broth. Add in garlic powder, garlic salt, smoked paprika, onion powder, salt and pepper.
- In the pressure cooker (Instant Pot), cover, lock and set timer for chicken and increase it to 20 minutes. Let the pressure release naturally for at least 10 minutes when done.
- In the slow cooker, cover and cook on low for 8-10 hours. You can do this overnight if you want. It's important that it cooks for at least 8 hours to shred properly.
- Remove the chicken from the cooker and shred. Discard the broth in the pot and add the chicken to the dip mix.