Description

This Crockpot Buffalo Chicken Dip is a creamy, dairy-free appetizer that's perfect for game day or holiday gatherings. Made with tender chicken breast, buffalo sauce, and a blend of dairy-free mayo and unsweetened milk, it offers the perfect balance of heat and creaminess without any dairy. Easy to prepare in a slow cooker, it's served with fresh veggies and tortilla chips for dipping.

Ingredients

Scale

Main Ingredients

1 lb chicken breast, raw
3/4 cup buffalo sauce, divided
1/2 cup mayo, divided
1 red bell pepper, finely diced
2 celery stalks, finely diced
3 green onions, ends trimmed and sliced, white and green parts separated
1/4 cup unsweetened milk of choice (coconut or almond milk, NOT vanilla)

For Serving

Celery sticks
Carrot sticks
Mini bell peppers
Tortilla chips
Optional: Ranch dressing (e.g., Primal Kitchen Ranch) and/or hot sauce (e.g., Franks Red Hot Sauce) for drizzling

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Instructions

Mix Buffalo Sauce and Mayo: In a small bowl, combine 1/2 cup buffalo sauce with 1/4 cup mayo and whisk until smooth.
Combine Ingredients in Slow Cooker: Add the raw chicken breast, buffalo sauce-mayo mixture, diced red bell pepper, diced celery, and the white parts of the green onions to the slow cooker. Stir to mix evenly.
Cook the Chicken: Set slow cooker to high and cook for 4 hours (or low for 6 hours) until the chicken is fully cooked through and tender.
Shred the Chicken and Add Remaining Ingredients: Remove chicken from slow cooker and roughly chop or shred it. Return shredded chicken to the slow cooker along with remaining 1/4 cup mayo, 1/4 cup buffalo sauce, 1/4 cup unsweetened milk of choice, and the green parts of the green onions. Stir to combine well.
Heat Through: Continue cooking on high for about 30 minutes or until the mixture is heated through and creamy. Add extra milk if necessary to achieve desired consistency.
Serve: Serve directly from the slow cooker or transfer to a serving dish. Garnish with additional green onions and optionally drizzle with ranch dressing and/or hot sauce. Accompany with celery sticks, carrot sticks, mini bell peppers, and tortilla chips.

Notes

This recipe is excellent for those avoiding dairy but still wanting a creamy buffalo dip experience.
Use unsweetened, unflavored non-dairy milk such as coconut or almond milk to maintain flavor balance.
Adjust the amount of buffalo sauce to customize spiciness to your preference.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
For Whole30 or dairy-free compliant options, use compliant ranch and hot sauces like Primal Kitchen Ranch and Franks Red Hot Sauce.

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