Description
This Crockpot Buffalo Chicken Dip is a creamy, dairy-free appetizer that combines tender shredded chicken with bold buffalo sauce and fresh veggies. Cooked low and slow in the crockpot, it’s an easy, flavorful dish perfect for game-day snacking, parties, or holiday gatherings. The dip delivers a spicy kick without any dairy, making it suitable for those avoiding dairy products. Serve it warm with celery, carrot sticks, mini bell peppers, and tortilla chips for a crowd-pleasing treat.
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 then sliced (white and green parts separated)
For Serving
- Celery sticks
- Carrot sticks
- Mini bell peppers
- Tortilla chips
- Ranch and/or hot sauce for drizzling (optional; Primal Kitchen Ranch and Frank’s Red Hot Sauce recommended for Whole30 and dairy-free)
Instructions
- Make Buffalo Mayo Mixture: In a small bowl, combine ½ cup buffalo sauce with ¼ cup mayo. Whisk together until smooth and well blended to create a creamy buffalo mayo base.
- Add Ingredients to Slow Cooker: Place the raw chicken breast in the slow cooker along with the buffalo mayo mixture, diced red bell pepper, diced celery, and the white parts of the green onion. Stir gently to combine all ingredients evenly.
- Cook the Chicken: Cover and cook on high for 3-4 hours or on low for 5-6 hours, until the chicken is thoroughly cooked and tender.
- Shred Chicken and Add Remaining Ingredients: Remove the chicken from the slow cooker and roughly chop or shred it using forks. 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 onion. Stir well to combine.
- Heat and Adjust Consistency: Cook on high for another 30 minutes until everything is hot and well combined. Add additional milk if needed to thin out the dip to your desired consistency.
- Serve: Serve the dip warm directly from the slow cooker or transfer it to a serving dish. Garnish with additional green onions and a drizzle of 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 flavorful without any dairy, perfect for those avoiding dairy products.
- It’s a great make-ahead appetizer for game day, parties, or a scaled-down holiday menu.
- Adjust heat by varying the amount of buffalo sauce or adding more milk to balance spiciness.
- Use Primal Kitchen Ranch and Frank’s Red Hot Sauce if you want to keep the recipe Whole30-friendly and dairy-free.
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
