Description
This Crockpot Buffalo Chicken Dip is a creamy, dairy-free appetizer perfect for game days or holiday gatherings. Made with tender chicken breast simmered in buffalo sauce and mayo, combined with crunchy veggies, and served with fresh celery, carrots, mini bell peppers, and tortilla chips, this dip packs a flavorful kick without any dairy. It’s easy to prepare in your slow cooker and is sure to be a crowd-pleaser.
Ingredients
Scale
Main Ingredients
- 1 lb chicken breast, raw
- ¾ cup buffalo sauce, divided
- ½ cup mayo, divided
- 1 red bell pepper, finely diced
- 2 celery stalks, finely diced
- 3 green onions, ends trimmed then sliced (white and green parts separated)
- ¼ cup unsweetened milk of choice (coconut or almond milk, not vanilla)
For Serving
- Celery sticks
- Carrot sticks
- Mini bell peppers
- Tortilla chips
- Ranch dressing and/or hot sauce for drizzling (optional; recommended Primal Kitchen Ranch and Franks Red Hot Sauce for Whole30 and dairy-free)
Instructions
- Prepare Buffalo Sauce Mix: In a small bowl, whisk together ½ cup buffalo sauce with ¼ cup mayo until smooth and well combined.
- Add Ingredients to Slow Cooker: Place the raw chicken breast, prepared buffalo sauce and mayo mixture, diced red bell pepper, diced celery, and the white parts of the green onions into the slow cooker. Stir to combine all ingredients evenly.
- Cook the Chicken: Set the slow cooker to high and cook for 4 hours (or use 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 either roughly chop or shred it. Return the chicken to the slow cooker along with the remaining ¼ cup mayo, ¼ cup buffalo sauce, ¼ cup unsweetened milk, and the green parts of the green onions. Stir the mixture well.
- Heat Dip Through: Continue cooking on high for about 30 minutes until the dip is heated through and flavors meld. Add additional milk if needed to thin the consistency.
- Serve: Serve the dip directly from the slow cooker or transfer it to a serving dish. Garnish with extra 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 a creamy and flavorful dairy-free alternative to traditional buffalo chicken dips, perfect for those avoiding dairy.
- Using unsweetened coconut or almond milk keeps the dip creamy without adding sweetness or vanilla flavor.
- Adjust the amount of buffalo sauce to control the spice level to your preference.
- If the dip is too thick after cooking, thin it out with a bit more unsweetened milk.
- It’s a great make-ahead appetizer as flavors improve when refrigerated and reheated gently.
- This dish pairs well with fresh veggies and crunchy chips for variety and added texture.
Nutrition
- Serving Size: 1/10 of recipe - about 1/4 cup
- Calories: 185 kcal
- 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: 45 mg
