Description
Slow Cooker Crack Chicken Dip is a creamy, cheesy, and addictive dip featuring shredded chicken, cream cheese, Velveeta, bacon, and ranch seasoning. Perfect for holiday gatherings, game days, and parties, this warm dip is easy to prepare in the slow cooker and sure to be a crowd favorite.
Ingredients
Units
Scale
Main Ingredients
- 2 cups cooked chicken, shredded
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 (12-ounce) can evaporated milk
- 1 package dry ranch dressing powder (approximately 1 ounce)
- 1/2 teaspoon onion powder
- 1 cup chopped cooked bacon, divided
- 16 ounces Velveeta cheese, cubed
- 2 tablespoons chopped green onion, for garnish
Instructions
- Combine Ingredients: Add the shredded chicken, cream cheese, sour cream, evaporated milk, ranch dressing powder, onion powder, ¾ cup of the chopped cooked bacon, and cubed Velveeta cheese into the slow cooker.
- Slow Cook: Place the lid on the slow cooker and cook the mixture on low for 2 hours, allowing the ingredients to melt together and flavors to meld.
- Stir Smooth: After cooking, stir the dip thoroughly until it is smooth and well combined.
- Garnish: Sprinkle the remaining ¼ cup of bacon pieces and chopped green onion over the top for added flavor and presentation.
- Serve: Serve the dip warm with a sliced baguette, crackers, or chips for dipping and enjoy.
Notes
- Use cooked rotisserie chicken or leftover chicken breasts shredded for convenience.
- For extra spice, add a dash of cayenne pepper or hot sauce.
- Velveeta cheese can be substituted with processed cheddar cheese for a different texture, but Velveeta melts smoother.
- To make ahead, prepare ingredients in the slow cooker insert, cover, and refrigerate overnight. Cook just before serving.
- This dip can be kept warm in the slow cooker on the warm setting for up to 1 hour after cooking.
- If you prefer crispier bacon texture, cook bacon fresh and add as garnish rather than mixing it in.
- For a lower fat option, use reduced-fat cream cheese and sour cream.
Nutrition
- Serving Size: 1/8 recipe (about 1/2 cup)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 15 g
- Cholesterol: 70 mg
