Lightened-Up Slow-Cooker Chicken Buffalo Dip

This party dip usually comes with bragging rights for an indulgent amount of fat. Our slow-cooker version is full of the same big flavors, but with fewer calories and less fat.
  • Level: Easy
  • Total: 2 hr 15 min
  • Active: 15 min
  • Yield: 12 servings (1/4 cup per person)
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Two 8-ounce packages reduced-fat cream cheese, cut into small pieces

2 cups shredded white meat from a rotisserie chicken, skin and bones discarded

2 cups shredded low-fat Cheddar (about 6 ounces) 

1 cup buttermilk 

1/3 cup hot sauce, such as Frank's RedHot

1 tablespoon all-purpose flour 

1 teaspoon Worcestershire sauce 

1 teaspoon garlic powder 

1 teaspoon onion powder 

3/4 teaspoon cayenne pepper 

1/2 cup fresh parsley leaves, chopped 

1/4 cup crumbled blue cheese 

Celery and carrot sticks, for serving

Celery and carrot sticks, for serving 


  1. Put the cream cheese, chicken, Cheddar, buttermilk, hot sauce, flour, Worcestershire, garlic powder, onion powder and cayenne in a slow cooker and stir to roughly combine.
  2. Cover and cook on high for 2 hours; the mixture should be bubbling and the Cheddar melted. Stir until smooth and combined. Sprinkle with the parsley and blue cheese, reduce the heat to warm and serve with celery and carrot sticks.
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