If you want a creamy, flavorful dip that’s high in protein and perfect for game day, potlucks, or casual snacking, this High Protein Buffalo Chicken Dip is a winner. Made with simple, wholesome ingredients, it’s a lighter take on classic buffalo chicken dip that doesn’t skimp on bold, zesty taste. The slow cooker makes it easy and hands-off, so you can set it and forget it until it’s ready.
Why You’ll Love This Buffalo Chicken Dip
This version swaps out cream cheese and sour cream for blended cottage cheese and Greek yogurt, keeping the dip creamy while boosting protein. Shredded chicken, cottage cheese, and Greek yogurt make it satisfying and nutrient-dense without losing the spicy buffalo kick you expect. It’s an easy crowd-pleaser for the Super Bowl, a casual get-together, or any time you want a hearty dip. The recipe scales well, so doubling it for a larger group is simple.
Ingredients You’ll Need
- Chicken breasts (1.5 lbs; or use rotisserie, canned, or leftover shredded chicken)
- Frank’s RedHot sauce (or your preferred hot/buffalo sauce)
- Paprika, salt, and garlic powder for simple seasoning
- Cottage cheese (blend for a smoother texture if desired)
- Greek yogurt (plain; full-fat or non-fat both work; sour cream can substitute)
- Shredded cheddar cheese (divided; Monterey Jack or pepper jack can be mixed in)
- Green onions for garnish (optional)
- Fresh vegetables or tortilla chips for serving (celery, carrots, bell pepper, pita or tortilla chips)
The recipe card below includes exact amounts and full instructions.
How to Make Slow Cooker Buffalo Chicken Dip
Step 1: Place the chicken breasts in the slow cooker.
Step 2: Pour the hot sauce over the chicken and sprinkle with paprika, salt, and garlic powder.
Step 3: Toss the chicken to coat it evenly.
Step 4: Cook on high for 2–3 hours or low for 4–6 hours, until the chicken is tender.
Step 5: Shred the chicken with two forks.
Step 6: Stir in the blended cottage cheese (if using), Greek yogurt, and half of the shredded cheese. Mix until smooth and creamy.
Step 7: Stir to combine thoroughly so the dip is evenly mixed.
Step 8: Sprinkle the remaining cheese on top, cover, and let it sit on warm until serving.
For more dips with big flavor and extra protein, try other options like high-protein pizza dip or a cottage cheese queso.
Expert Tips
- Use rotisserie chicken to skip the slow-cooking step—just warm and mix.
- Blend the cottage cheese for an ultra-smooth texture before adding it to the dip.
- Try different cheeses—mix in Monterey Jack or pepper jack for creaminess or extra heat.
- Bring dairy to room temperature so the cottage cheese and yogurt blend more easily and the dip becomes silkier.
Storage and Serving Tips
Serve the dip with celery, carrot sticks, red bell pepper, pita chips, tortilla chips, baguette slices, or gluten-free crackers.
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in 30-second microwave intervals, stirring between intervals until warmed through, or heat in a 350°F oven for 10–15 minutes in a covered baking dish.
The dip freezes for up to 2 months. Thaw overnight in the fridge before reheating; the texture of the dairy may change slightly after freezing.
Recipe FAQs
Yes. Make the dip ahead, refrigerate it in an airtight container, and reheat when you’re ready to serve.
Use any buffalo or hot sauce you prefer. For a milder flavor, use less hot sauce and consider adding a splash of ranch or plain yogurt.
Yes, when you use gluten-free hot sauce and serve with gluten-free chips or crackers.
Yes. If using canned chicken, skip the slow cooker step and mix ingredients in a bowl before heating.
This recipe provides about 37 grams of protein per serving (estimate).
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Easy High Protein Buffalo Chicken Dip (Slow Cooker)
Equipment
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Slow cooker
Ingredients
- 1.5 lbs chicken breasts (2 large or 3 small)
- ½ cup Frank’s RedHot 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 slow cooker. Pour the hot sauce over the chicken and sprinkle with paprika, salt, and garlic powder. Toss to coat.
- Cook on high for 2–3 hours or low for 4–6 hours, until the chicken shreds easily.
- Shred the chicken with two forks. Stir in the cottage cheese, Greek yogurt, and ½ cup of the shredded cheddar until the mixture is creamy and well combined.
- Top with the remaining cheese, cover, and keep warm until serving.
- Serve with celery, carrots, bell pepper, pita, or tortilla chips and enjoy.
Notes
- Use rotisserie chicken: Saves time—just warm and mix.
- Blended cottage cheese: Blend for an extra-smooth dip.
- Cheese options: Swap or mix cheeses to change the flavor profile.
- Room temperature dairy: Let cottage cheese and yogurt warm slightly for easier blending.
- Serving: Great with vegetables, pita, or chips.
- Storage: Refrigerate up to 3–4 days in an airtight container; reheat in the microwave or oven.
Nutrition
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Carbohydrates: 3 g
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Protein: 37 g
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Fat: 10 g
Nutrition facts are estimates and may vary based on specific ingredients and brands. For the most accurate results, weigh ingredients and divide by the number of servings.
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