Keto Crockpot Buffalo Chicken Dip

Savor the spicy, creamy delight of this Keto Crockpot Buffalo Chicken Dip, a perfect appetizer for any gathering. This dip combines the tangy flavor of buffalo sauce with tender shredded chicken and a rich, cheesy base, all while keeping it low-carb and keto-friendly. Easy to prepare in your crockpot, it's a set-and-forget recipe that will have your guests coming back for more.

Course Appetizer

Cuisine American

Keyword Crockpot Dip, keto appetizer, Keto Crockpot Buffalo Chicken Dip, Low Carb Buffalo Chicken Dip

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 320kcal

Equipment

Crockpot
Mixing bowl
Forks for shredding chicken

Ingredients

2 lbs chicken breasts
1 cup buffalo sauce
8 oz cream cheese, softened
½ cup ranch dressing
½ cup shredded cheddar cheese
½ cup mozzarella cheese
¼ cup chicken broth
2 green onions, chopped
½ tsp garlic powder
Salt and pepper to taste

Instructions

Place chicken breasts at the bottom of the crockpot.
Pour buffalo sauce and chicken broth over the chicken.
In a separate bowl, mix the softened cream cheese, ranch dressing, garlic powder, and a pinch of salt and pepper until well combined.
Spread the cream cheese mixture over the chicken in the crockpot.
Cover the crockpot and cook on high for 2 hours or on low for 4 hours.
Once the chicken is cooked through, shred it inside the crockpot using two forks.
Add the shredded cheddar and mozzarella cheeses to the crockpot and stir until the cheeses are melted and the dip is well mixed.
Garnish with chopped green onions before serving.
Enjoy with keto-friendly veggies or crackers.

Notes

For a spicier dip, you can add more buffalo sauce to taste or include a dash of cayenne pepper. Adjust the thickness of the dip with additional chicken broth if desired. Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and flavorful snack.

Nutrition