Slow Cooked Keto Buffalo Chicken Dip
Looking for a delicious low carb appetizer? Try this slow cooker keto buffalo chicken dip! It’s easy to make with just 5 ingredients that all go in the crockpot. Perfect to serve at your next party, to munch on for game day, or just to enjoy as a random snack.
Why I love this keto buffalo chicken dip
Most buffalo chicken dip recipes out there are generally keto-friendly as they’re rich in fatty, delicious cheese. This one is no exception – you’ll get a blend of cream cheese and mozzarella in this dip, plus extra fat and flavor in the ranch dressing.
But I think you’ll appreciate this recipe even more for the simple fact that you can make the whole thing right in the slow cooker!
I’ve found in the past that most slow cooker buffalo chicken dip recipes called for pre-cooked chicken. Of course, this is how you traditionally make it in the oven as well. But if you’ve gotta have the chicken already cooked, then why even bother using the slow cooker?! You could just throw that stuff in the oven and it’d be done in 20 minutes or so. (Am I right?! 😉 )
So in this case, I’ve developed the recipe where you start with raw chicken in the slow cooker. This means you don’t have to worry about having a cooked rotisserie chicken on hand or anything. You can just defrost some chicken breast and you’re ready to start making the dip.
How to make keto buffalo chicken dip
Alright, so you’ve got your raw chicken. You’re going to simply toss that in the slow cooker with hot sauce, and let it cook for about 3 hours on high or 6 hours on low (or until the chicken reaches an internal temperature of 165 degrees).
At this point, the chicken will be fully cooked and you can shred it using two forks, right in the slow cooker. Leave it in there with all the hot sauce you cooked it in.
Then, add your cream cheese, mozzarella cheese, and ranch dressing. Keep the slow cooker on for another 30-60 minutes until everything is all melty and delicious, and it’s ready to go!
I recommend you turn off the slow cooker and leave the lid off for about 10 minutes before eating, just because it helps the dip thicken up a bit.
One serving of this keto buffalo chicken dip clocks in at just 2 grams net carbs and 15.5 grams of fat.
I like to pair it with celery for snacking. Even when paired with 4 large full stalks of celery (which would be like 15 dipping size pieces), you’d still only be clocking in at 10 g of total carbs and 5.5 g of net carbs.
Keto friendly options to serve with this dip
Again, my personal favorite is celery, but there are a lot of other options you could serve alongside this recipe. Here are a few ideas below and the carb counts specific to each – remember you’ll want to combine the carb counts with that in the dip for your total:
- Dip with a sliced raw bell pepper (1 medium = 5.5 g carbohydrate, 2 g fiber, 3.5 g net carbs)
- Dip with raw cauliflower (1 cup = 5.5 g carbohydrate, 2.5 g fiber, 3 g net carbs)
- Stir the dip into cooked cauliflower rice (1 cup cooked = 8 g carbohydrate, 4 g fiber, 4 g net carbs)
- Scoop the dip into lettuce wraps (4 large leaves = 1.2 g carbohydrate, 0.8 g fiber, 0.4 g net carbs)
- Load the dip on sliced cucumbers (1 cup slices = 4 g carbohydrate, 0.6 g fiber, 3.4 g net carbs)
- Try it with these low carb tortilla chips (1 serving = 4.8 g carbohydrate, 2.9 g fiber, 1.7 g net carbs)
- Scoop the dip on these pepperoni chips (1 serving = 0 g carbs)
- Stuff it into jalapenos for a spicy kick! (6 jalapenos = 5.4 g carbohydrate, 2.4 g fiber, 3 g net carbs)
How to store this dip
Once you’ve made it, you can store the dip in a tupperware container in the fridge for up to 5 days. To reheat, just pop a serving in the microwave for 30-60 seconds.
Or, you can put the entire dip back in a casserole dish and reheat it in the oven (just keep in mind once you reheat a second time, you don’t want to store it again after that).
Also keep in mind if you’ve left it out for several hours at a party though, you don’t want to store it after that. It’s best to toss food that’s sat out for more than a few hours.
Looking for more keto appetizers?
I hope you enjoy this slow cooker keto buffalo chicken dip! If you get a chance to try it, leave a recipe rating or comment below.
Slow Cooker Keto Buffalo Chicken Dip
- 2 small chicken breasts (or 1 large chicken breast – about 3/4 to 1 pound raw)
- 1/2 cup hot sauce
- 8 ounces cream cheese
- 1/2 cup mozzarella cheese
- 1/2 cup ranch dressing
- Add the raw chicken breasts and hot sauce to the slow cooker. Cook on low for 6 hours or high for 3 hours, or until the internal temperature of the chicken reaches 165 degrees.
- Shred the chicken breast in the slow cooker using two forks, and leave the chicken and sauce in there when done.
- Add the cream cheese, mozzarella cheese, and ranch to the slow cooker. Cook on low for another 30-60 minutes, or until all the cheese is melty.
- Turn the slow cooker off and remove the lid. Let the dip sit for about 10 minutes just to thicken up. Enjoy served with celery sticks or your other favorite things to dip.