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If you’re looking for a creamy, flavorful dip that's packed with protein and perfect for football season, potlucks, or anytime you're craving a crowd-pleasing snack, this High Protein Buffalo Chicken Dip is for you! Made with wholesome, simple ingredients, this dip is a healthier twist on traditional buffalo chicken dip without sacrificing any of the bold, zesty flavors you love. Bonus: it's made in the slow cooker for hands-off cooking!
Why You'll Love This Easy Buffalo Chicken Dip Recipe
We are all about dips over here. My spinach artichoke dip has been the star of many parties (I have this no-mayo version too!), but I think this new recipe might take the prize for the "most beloved" dip on the table.
This High Protein Buffalo Chicken Dip is a must-try for so many reasons! Packed with protein from cottage cheese, Greek yogurt, and shredded chicken, it's a satisfying and nutritious option that doesn't compromise on flavor. Unlike traditional recipes, this healthier alternative skips the cream cheese and sour cream, using blended cottage cheese and Greek yogurt for a lighter, creamy texture.
It’s a crowd-pleaser perfect for game day, a Super Bowl party, or casual gatherings, and the slow cooker makes it incredibly easy to prepare-just set it and forget it! Plus, it's simple to double the recipe for larger crowds.
Give it a try and watch it disappear-this one's a crowd favorite! Try this Whipped Feta with Hot Honey and this Cottage Cheese Queso for more fun recipes!
Ingredients You'll Need
- Raw Chicken Breasts: You can also use rotisserie, canned chicken, or leftover chicken for convenience.
- Frank’s Red Hot Sauce: Classic buffalo flavor. You can substitute it with your favorite hot sauce or buffalo wing sauce.
- Paprika, Salt, and Garlic Powder: Simple seasonings you probably already have on hand.
- Cottage Cheese: Adds creaminess and protein. Blended cottage cheese works well for a smoother texture.
- Greek Yogurt: A light and tangy alternative to cream cheese. Sour cream can be used as a substitute if desired. You can use full-fat or non-fat Greek Yogurt.
- Shredded Cheddar Cheese: Adds a cheesy, melty topping. Feel free to mix in Monterey Jack or pepper jack cheese for variety. Use pre-shredded cheese or grate your own block.
- Green Onions: Optional for garnish.
- Fresh Vegetables or Tortilla Chips: Perfect for dipping! Think celery sticks, red bell peppers, or pita chips are great options.
See the full recipe card below for exact ingredient amounts and instructions.
How to Make Slow Cooker Buffalo Chicken Dip
Step 1: Place the chicken breasts in the bottom of your slow cooker.
Step 2: Pour the hot sauce on top and sprinkle with seasonings.
Step 3: Toss to coat the chicken.
Step 4: Cook on high heat for 2-3 hours, or low heat for 4-6 hours.
Step 5: Shred the chicken using two forks.
Step 6: Add in the cottage cheese, Greek yogurt, and ½ cup of the cheese.
Step 7: Stir to combine.
Step 8: Add the remaining cheese on top.
Expert Tips
- Use Rotisserie Chicken: If you’re short on time, use shredded rotisserie chicken instead of cooking chicken breasts. This will reduce the cooking time significantly. Just heat until warmed through.
- Blended Cottage Cheese: For an extra-smooth dip, blend the cottage cheese before adding it to the slow cooker.
- Cheese Options: While cheddar is classic, you can mix in Monterey Jack or pepper jack for a spicier twist.
- Room Temperature Ingredients: Let the Greek yogurt and cottage cheese come to room temperature before adding them to help everything blend more smoothly.
Storage and Serving Tips
Serve with celery sticks, red bell peppers, gluten-free crackers, pita chips, baguette slices, or tortilla chips for dipping.
Store leftover dip in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave in 30-second intervals, stirring until warm. You can also reheat it in a baking dish in a preheated oven at 350°F for 10-15 minutes.
This dip can be frozen for up to 2 months. Thaw overnight in the fridge before reheating. Note that the texture might change slightly due to the dairy.
Recipe FAQs
Absolutely! Prepare the dip as directed, store it in an airtight container, and reheat it when you're ready to serve.
You can substitute any buffalo sauce or hot sauce you prefer. For a milder dip, reduce the amount of hot sauce and add a splash of ranch dressing.
Yes! Just ensure that your hot sauce and chips or crackers are certified gluten-free.
Yes, canned chicken works in a pinch! Simply skip the slow cooking step and mix everything together in a large mixing bowl before heating.
37 grams per serving!
More Delicious Recipes
Crispy Fried Pickle Dip (Gluten-Free)
Easy Mediterranean Feta Dip (7 Layer Greek Dip!)
Easy Hot Honey Chicken Wings Recipe (Air Fryer Option)
Easy High Protein Buffalo Chicken Dip (Slow Cooker)
Equipment
Ingredients
- 1.5 lbs chicken breasts, 2 large or 3 small
- ½ cup Frank's Red Hot hot sauce
- ½ tsp paprika
- ½ tsp salt
- ½ tsp garlic powder
- 1 cup 2% cottage cheese
- 1 cup plain non-fat Greek yogurt
- 1 cup shredded cheddar cheese, divided
- diced green onions, for topping, optional
- veggies or tortilla chips , for serving
Instructions
- Place the chicken breasts in the bottom of your slow cooker. Pour the hot sauce on top and sprinkle with seasonings. Toss to coat the chicken.
- Cook on high for 2-3 hours, or low for 4-6 hours.
- Shred the chicken with 2 forks and add in the cottage cheese, Greek yogurt, and ½ cup of the cheese. Stir until melted and creamy.
- Top with the remaining cheese and cover. Let it sit on warm until ready to serve.
- Serve with celery, carrots, or tortilla chips and enjoy!
Notes
- Use Rotisserie Chicken: If you’re short on time, use shredded rotisserie chicken instead of cooking chicken breasts. This will reduce the cooking time significantly. Just heat until warmed through.
- Blended Cottage Cheese: For an extra-smooth dip, blend the cottage cheese before adding it to the slow cooker.
- Cheese Options: While cheddar is classic, you can mix in Monterey Jack or pepper jack for a spicier twist.
- Room Temperature Ingredients: Let the Greek yogurt and cottage cheese come to room temperature before adding them to help everything blend more smoothly.
- Serving: Serve with celery sticks, red bell peppers, gluten-free crackers, pita chips, baguette slices, or tortilla chips for dipping.
- Storage: Store leftover dip in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave in 30-second intervals, stirring until warm. You can also reheat it in a baking dish in a preheated oven at 350°F for 10-15 minutes.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Great healthy alternative and my family likes this better than the traditional recipe! Big win!
Could this be done in the instant pot?
Is it possible to do this stovetop?