Slow Cooker "Crack Chicken" Dip
You can never have too many dip recipes in your arsenal and this slow cooker "crack chicken" dip is bound to make the rotation!
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Servings: 20
Equipment
- Slow Cooker
Ingredients
- 1 Rotisserie Chicken skin removed and chicken removed from bone
- 1 block cream cheese
- 8 oz cheddar jack shredded cheese
- 1 lb bacon cooked and chopped
- 8 oz sour cream
- 12 oz cheese dip
- 1 packet Ranch seasoning
- 2 tsp garlic powder
- 1.5 tsp smoked paprika
- 1.5 tsp black pepper
- 1 tsp onion powder
- 1 can evaporated milk 11oz
Instructions
- Remove skin from chicken then remove chicken from bone. Cut up to desired size.
- Cook bacon and set aside.
- Add chicken to slow cooker along with cream cheese.
- Add the rest of ingredients including cooked bacon.
- Cook on low for approx 2 hrs, stir until well combined.
- If mixture is not smooth after stirring, let it cook another 30 min.
Video
Notes
If you want to make this really, really easy then use pre shredded cheese and bacon pieces. Â I like bacon so id prob use 1.5-2 cups personally. Â Whatever amount you prefer is fine! Â Also, Â I think whole milk, half and half, or heavy cream would be fine to substitute for the evaporated milk!
What is cheese dip?
Like queso, they just make cheddar and American cheese flavored as well.
I dont have Arbo’s cheese dip, would you recommended a substitute?
You can use canned cheddar cheese sauce or even queso.
Hi Matt
Just tried the recipe for a SB evening with friends – it was great! I have a lot of leftovers, though as well as another event next Saturday. Do you think I can freeze it till then?
I’ve never frozen it to be honest. I think it would be fine but can’t say for sure.
Made this for a large family gathering, huge hit. There was none left, I should have doubled up on the recipe.
To anyone wondering: you can sub evaporated milk for 9oz heavy cream and 3 oz milk. This is what I did everything turned out great.
That should be fine! Glad you enjoyed it!