Slow Cooker Garlic Buffalo Chicken Dip (Dairy Free)
This Slow Cooker Garlic Buffalo Chicken Dip is absolutely delicious and best of all it's dairy free!
This recipe was submitted by one of our readers Jessica from Edmond, Oklahoma. Thank you Jessica for submitting your recipe and photos.
Slow Cooker Garlic Buffalo Chicken Dip
Every now and then, I get questions about dairy free recipes. Honestly these can be a challenge for a lot of folks to make! Dairy alternatives are necessary for many eating plans, and of course for those of us with dairy intolerances and allergies.
You shouldn't have to give up dip if you're going dairy free! Although most dips rely on sour cream, cream cheese, or some combination of the two, this one is completely free of those ingredients and even better– it can be prepared in the slow cooker!
Sprouts is my favorite place to find Dairy Free items if you're searching for a good place to shop. They have a larger selection than many stores, and you can sign up/download the Sprouts App for coupons!
Slow Cooker Garlic Buffalo Chicken Dip – Make It!
This is a hot dip and can be served along with tortilla chips, focaccia bread, pita crackers, pretzels, or really anything you like. It does contain veggies and has a strong Buffalo Chicken flavor, so I recommend serving it with something hearty like chips or crackers rather than on a vegetable tray.
First, combine your hot sauce, mayo, garlic and vinegar in a lined slow cooker. The lining won't look pretty, but honestly they are great for things like slow cooker dips. The slow cooker can be harder to clean up afterwards without the liner!
Add your raw chicken, and turn it on. All slow cookers vary, so once your chicken is easily shredded and no longer pink in the thickest part of your chicken breast, it's fully cooked.
Always double check with a meat thermometer if you're concerned poultry isn't quite ready!
After your chicken is shredded, go ahead and add the rest of the ingredients. The nice thing about this being non-dairy is that we aren't as concerned with the dip becoming lumpy as a lot of things like cream cheese do.
After the rest of the ingredients are stirred, replace the slow cooker lid and give it an additional 30 minutes or so to allow the flavors to combine. Unless your slow cooker is on the “hot” or highest setting, it will probably not cook the chicken any further at this point.
I am usually impatient with my slow cooker recipes at this point, since I've been smelling the amazing aroma of the food as it's been cooking all day. So I almost always bump the cooker up to “high” setting! 🙂
Serve Your Buffalo Chicken Dip:
This dip should be ready to eat straight out of the slow cooker! As I mentioned with the liner, it's not going to look spectacular. This is one of those dips I would personally move out of the slow cooker and into a pretty serving dish. You can always reheat it in the microwave (assuming your server is microwave safe). The dip is best served hot, so if it does cool off you can reheat as needed.
If you have a small Crock Pot server, this is the perfect time to use it!
Print Your Recipe Here:
Slow Cooker Garlic Buffalo Chicken Dip (Dairy Free)
This slow cooker dip is served hot. Get all the flavors of Buffalo Chicken in a diary free dip!
- 1 lb chicken breast
- 1 tsp vinegar
- 4 cloves of garlic
- ¾ C Red cayenne pepper sauce (or other buffalo/hot sauce if you prefer) Divided
- ½ C Mayo, divided
- 1 Red Bell pepper finely diced
- 2 celery stalks, finely diced
- 3 green onions, sliced, separate whites from greens.
- ¼ C dairy free heavy whipping cream
- Celery, bell peppers, carrots, veggies or tortilla chips for dipping.
- *Dairy free ranch dressing and hot sauce for garnish.
*In a small bowl combine ½ C hot sauce, with ¼ C Mayo garlic and vinegar. Whisk together until smooth.
*Add chicken to the slow cooker (I used a liner), hot sauce and mayo mixture, bell pepper, celery, whites of onions and stir together.
*Cook on high 3-4 hours then keep warm, or use the low setting for 6 hours.
*Once the chicken is thoroughly cooked, chop or shred the chicken meat and combine it in the slow cooker with the remaining mayo and hot sauce, heavy whipping cream and about half of the remaining green onions and combine well. Cook in the slow cooker for an additional 30 minutes to warm through.
*When ready to serve, top with remaining green onions, hot sauce or dairy free ranch dressing of your choice.
*Serve with veggies or tortilla chips for dipping. Make sure to chop your veggies in a chip size/shape not thin strips for holding the hearty dip.
Amount Per Serving Calories 383Total Fat 25gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 17gCholesterol 85mgSodium 284mgCarbohydrates 16gFiber 7gSugar 5gProtein 27g
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