📋 Slow Cooker Halloween Buffalo Chicken Dip Recipe

Halloween Buffalo Chicken Dip on a black platter with black nacho chips and orange peppers

5 from 6 votes

📋 Slow Cooker Halloween Buffalo Chicken Dip Recipe

Served in a hollowed out pumpkin, this Slow Cooker Halloween Buffalo Chicken Dip is quick and easy to make, with only a few ingredients that are thrown together in a crockpot.

Course Appetizer, dip, Snack

Cuisine American

Keyword buffalo chicken, dip, Halloween

Prep Time 20

Cook Time 2

Total Time 2 20

Servings servings

Calories 120kcal

Author Terri Gilson

Ingredients

6 cups shredded chicken (about 5- 8 oz chicken breasts)
355 ml bottle of Frank's Hot buffalo wing Sauce
355 ml jar of Lighthouse Chunky Blue Cheese dressing or Renee's Chunky Blue Cheese dressing
2 blocks light cream cheese
2 to 2.5 cups shredded old cheddar
1 small to medium sized pumpkin hollowed out

US Customary - Metric

Instructions

NOTE: The photos will NOT print automatically -you need to check off the box for 'instruction images' and 'recipe image' IF you want them printed.
Combine chicken, cream cheese, buffalo wing sauce, cheddar cheese, and blue cheese dressing together in the slow cooker.
Set to cook on low for one hour.
*OR alternatively, bake in preheated oven for 35-40 minutes @ 350 degrees F
Then stir ingredients.
Allow to cook for an additional hour on low.
When all ingredients are blended together and it's warmed through, it's ready!
Cut a hole in the top and remove it, then trim off the pumpkin around the stem. Hollow out the pumpkin.
Line the pumpkin with saran wrap.
Draw a jack o'lantern face on the pumpkin with an edible marker.
Add the buffalo chicken dip to the pumpkin.
Add more buffalo chicken dip to pumpkin so it covers saran wrap.
Place stem on top of buffalo chicken dip.