Add all ingredients except garnish ingredients to slow cooker. Stir to combine.
Cook on LOW for 2-3 hours. When hot and bubbly, stir to incorporate cream cheese cubes fully. The dip is ready when the cheese is fully melted, cream cheese is incorporated, and the dip is hot all the way through.
Sprinkle remaining mozzarella on top with green onions.
Serve warm with chips, crackers, and veggies.
One serving is about ½ cup.Nutrition facts do not include chips or veggies for dipping.
Buffalo Chicken Dip is naturally gluten free, and is keto friendly with just 2 net carbs per serving.
It is not necessary to soften the cream cheese when making this slow cooker version (Woohoo! One less step!)
To make this dip spicier, add a few dashes of Tabasco. This will add some heat without changing the consistency or texture of the dip.
To make your dip milder, choose a mild buffalo sauce or use Frank's Red Hot original sauce (not buffalo).
I love adding ½ teaspoon garlic powder to mine because I LOVE spicy garlic buffalo wings.
Make ahead directions: To make this dip ahead, you can assemble the dip according to recipe instructions. Then cover and refrigerate until you're ready to use. To cook, start on HIGH for one hour, then switch back to LOW for the remaining 1-2 hours. You can also prepare and heat this dip, and then transfer to an oven-safe dish. Keep covered in the refrigerator until ready to use. Then bake in the oven at 350°F for about 20-30 minutes, until heated through.
Storage: Store leftover dip in the refrigerator covered for up to 5 days.