Description
Slow Cooker Crack Chicken Dip is a creamy, cheesy, and flavorful appetizer featuring shredded chicken, Velveeta cheese, cream cheese, sour cream, ranch seasoning, and bacon. Perfect for game days, holiday gatherings, and parties, this dip is easy to make and irresistibly addictive.
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 (about 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, softened 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.
- Cook the Dip: Place the lid on the slow cooker and cook the mixture on LOW for 2 hours until the cheese is melted and the dip is creamy and well blended.
- Stir and Garnish: Stir the dip thoroughly until smooth and combined. Sprinkle the remaining ¼ cup bacon and chopped green onions on top for garnish.
- Serve: Serve the dip warm with sliced baguette, crackers, or chips for dipping.
Notes
- Use pre-cooked rotisserie chicken to save time.
- Velveeta cheese melts smoothly, but you can substitute with processed cheese or mozzarella for variation.
- For extra spice, add chopped jalapeños or a dash of hot sauce to the dip before cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
- Make sure cream cheese is softened to ensure smooth mixing.
- Serve warm to maintain creamy texture and flavor.
Nutrition
- Serving Size: 1/8th cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 14 g
- Cholesterol: 70 mg
