Easy Crockpot Buffalo Chicken Dip with Sautéed Onions

There’s something about buffalo chicken dip that just hits every time. It’s creamy, cheesy, a little spicy, and perfect for scooping up with chips. This version takes it up a notch by adding sautéed onions, which bring a subtle sweetness and extra depth of flavor that makes it even more addictive.

This version with sautéed onions is honestly hard to go back from once you try it. It adds just enough flavor to make people ask what you did differently… in the best way.

This is one of those recipes I keep going back to when I need something easy but still really good. Whether it’s for a quick dinner, game day, or just a snack, it always disappears fast.

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Easy Crockpot Buffalo Chicken Dip with Sautéed Onions

Course: AppetizerDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

3

minutes

Calories

320

kcal

Ingredients

• 2 cups cooked shredded chicken
  8 oz cream cheese, softened
  ½ cup buffalo sauce (adjust to taste)
  ½ cup ranch dressing
  1 cup shredded cheddar cheese
  1 small onion, chopped fine
  Salt and pepper, to taste
  (Tortilla chips, for serving)

Directions

• In a skillet over medium heat, melt the butter or add oil.
  Add the sliced onions and cook for about 8–10 minutes, stirring occasionally, until they’re soft and lightly golden.
  Set aside.
• Shred your chicken, I used rotisserie. Place the shredded chicken in the crockpot.
• Top with your sautéed onions, ranch, cream cheese, hot sauce and cheese.
• Cover and let it cook on low for 30 minutes to get hot.
• Once cheese is starting to melt, mix together, cover again and cook for 3 hours.
• Enjoy!

Notes

• This is one of those recipes I make when I don’t feel like cooking but still want something really good. Using rotisserie chicken makes it so easy, and the crockpot does all the work. The sautéed onions are a small step, but they make a big difference.