If you’re craving bold flavors without blowing your keto goals, this lightened-up slow-cooker chicken buffalo dip is about to become your go-to. Think tangy hot sauce, tender chicken, and a creamy base, all simmered in your crockpot. The best part? You get that classic Buffalo taste without loading up on unnecessary carbs.
Traditional versions can be packed with mayo or cheese, but you’ll keep the richness here by layering lighter ingredients. Whether you’re hosting a game-day crowd or need a quick potluck staple, let your slow cooker handle the heavy lifting.
Ingredients
- 1 pound cooked, shredded chicken (rotisserie or homemade)
- 1 cup hot pepper sauce (opt for sugar-free to stay keto-friendly)
- 8 ounces reduced-fat cream cheese, softened
- 1/2 cup plain Greek yogurt (full-fat or reduced-fat both work)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup shredded cheddar cheese, plus extra for topping
- Salt and pepper, to taste
- Optional garnishes: sliced green onions, crumbled blue cheese
Directions
- Lightly coat the inside of your slow cooker with cooking spray.
- In a bowl, stir together the shredded chicken, hot pepper sauce, cream cheese, Greek yogurt, garlic powder, onion powder, and shredded cheddar cheese. Add salt and pepper if needed.
- Scoop the mixture into the slow cooker.
- Cook on low for about 2 to 3 hours, until the dip is heated through and the flavors blend nicely.
- Stir halfway through cooking, and adjust seasonings if you like it spicier or saltier.
- Before serving, top with extra cheddar or even a sprinkle of blue cheese for an added kick. Serve warm with celery sticks, low-carb tortilla chips, or crispy pork rinds.
Nutrition facts
Nutrition can vary depending on your ingredient brands. Here’s an approximate breakdown per 1/4-cup serving:
- Calories: ~140
- Protein: ~11g
- Carbs: ~3g (net)
- Fat: ~9g
- Fiber: ~0g
By swapping out heavy mayo for creamy Greek yogurt, you’ll enjoy a leaner dip that still fits your keto plan.
Final thoughts
If you’ve ever felt torn about indulging in Buffalo dip while staying on track, this recipe is your answer. It’s flexible enough for any gathering, and you can toss everything in the slow cooker and let it do its magic. Next time you’re in the mood for something spicy, creamy, and guilt-free, give this dish a whirl and see how fast it disappears.
Frequently asked questions (FAQs)
- Can I use canned chicken?
Yes. If you’re short on time, canned chicken is a quick alternative. Just be sure to drain it thoroughly to avoid a watery dip. - Does this recipe freeze well?
You can freeze it in an airtight container for up to two months. Thaw in the fridge overnight, then reheat on the stove or in your slow cooker as needed. - What hot sauce works best?
Any classic Buffalo or sugar-free hot pepper sauce should work. If you like a milder dip, start with less sauce and add more to taste. - Can I make it dairy-free?
Absolutely. Just replace cream cheese and Greek yogurt with keto-friendly, dairy-free alternatives that have a similar creamy texture.
Ingredients
1 pound cooked, shredded chicken (rotisserie or homemade)
1 cup hot pepper sauce (opt for sugar-free to stay keto-friendly)
8 ounces reduced-fat cream cheese, softened
1/2 cup plain Greek yogurt (full-fat or reduced-fat both work)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup shredded cheddar cheese, plus extra for topping
Salt and pepper, to taste
Optional garnishes: sliced green onions, crumbled blue cheese
Directions
- Lightly coat the inside of your slow cooker with cooking spray.
- In a bowl, stir together the shredded chicken, hot pepper sauce, cream cheese, Greek yogurt, garlic powder, onion powder, and shredded cheddar cheese. Add salt and pepper if needed.
- Scoop the mixture into the slow cooker.
- Cook on low for about 2 to 3 hours, until the dip is heated through and the flavors blend nicely.
- Stir halfway through cooking, and adjust seasonings if you like it spicier or saltier.
- Before serving, top with extra cheddar or even a sprinkle of blue cheese for an added kick. Serve warm with celery sticks, low-carb tortilla chips, or crispy pork rinds.
