Simple Crockpot Buffalo Chicken Dip with Cottage Cheese

Finding a crowd-pleasing appetizer that’s actually healthy and won’t leave you feeling guilty after game day can feel impossible. After all, most dips are loaded with cream cheese, sour cream, and way more calories than you’d like to admit, and things get even trickier when you’re trying to sneak in some extra protein for your family.

Luckily, this crockpot buffalo chicken dip with cottage cheese checks all the boxes: it’s packed with protein and lighter than traditional recipes, incredibly easy to throw together in your slow cooker, and tastes just as rich and satisfying as the original version everyone loves.

What Kind of Cottage Cheese Should I Use?

Any cottage cheese you have on hand will work great for this buffalo chicken dip. Full-fat cottage cheese will give you the creamiest, richest result, but low-fat or even fat-free versions work just fine if that’s what you prefer or have available. Small curd cottage cheese blends in more smoothly and creates a better texture, though large curd will still taste delicious once everything gets mixed together in the crockpot. If you want an extra smooth dip without any lumps, give your cottage cheese a quick blend in a food processor before adding it to the slow cooker.

Options for Substitutions

This dip is pretty forgiving when it comes to swapping ingredients around:

• Chicken: You can use chicken breasts, thighs, or even a rotisserie chicken to save time. If using pre-cooked rotisserie chicken, just shred it and add it in during the last 30 minutes of cooking.
• Hot sauce: Frank’s RedHot is the classic choice, but feel free to use your favorite brand. For less heat, try a mild buffalo sauce or mix in some ranch dressing to tone it down.
• Cottage cheese: If you’re not a fan of cottage cheese, cream cheese works great here. Use 8 ounces and let it soften before mixing. You can also try ricotta for a similar texture.
• Yogurt: Greek yogurt, sour cream, or even regular plain yogurt all work well. Greek yogurt will give you a thicker, creamier dip, while sour cream adds extra richness.
• Cheddar cheese: Any melty cheese works here – try monterey jack, pepper jack for extra kick, or a Mexican cheese blend. You could also use mozzarella if you want a milder flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this dip is adding the cottage cheese, yogurt, and cheddar too early in the cooking process, which causes them to separate and become grainy – always wait until after the chicken is fully cooked and shredded before stirring in any dairy products.

Another common error is not draining excess liquid from the chicken before shredding, so take a minute to remove any pooled hot sauce or chicken juices with a spoon to keep your dip thick and creamy instead of watery.

To get the smoothest texture possible, blend the cottage cheese in a food processor for 30 seconds before adding it to the crockpot, since this eliminates any lumps and makes the dip feel more like traditional buffalo chicken dip.

Finally, resist cranking up the heat to “high” once you’ve added the dairy ingredients – keep it on warm or low to prevent the cheese from breaking and the yogurt from curdling.

What to Serve With Buffalo Chicken Dip?

This dip is perfect for game day or any party, and you’ll want plenty of dippers on hand to scoop up every bite. Tortilla chips and celery sticks are my go-to choices – the celery adds a nice cool crunch that balances out the spicy buffalo flavor. Crackers like Ritz or Wheat Thins work great too, and if you’re feeding a crowd, consider setting out some sliced bell peppers, carrot sticks, and pita chips for variety. For a heartier option, serve it alongside some soft pretzel bites or even use it as a topping for baked potatoes.

Storage Instructions

Store: Keep any leftover buffalo chicken dip in an airtight container in the fridge for up to 4 days. It actually tastes great cold too, so I sometimes spread it on sandwiches or wraps straight from the fridge!

Freeze: This dip freezes pretty well for up to 2 months. Just let it cool completely first, then store it in a freezer-safe container. Keep in mind that dairy-based dips can sometimes get a little grainy after freezing, but stirring it well when reheating usually fixes that.

Reheat: Warm it back up in your crockpot on low for about an hour, stirring occasionally, or microwave individual portions for 1-2 minutes. You might need to add a splash of milk or hot sauce if it seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1450
• Protein: 150-165 g
• Fat: 60-75 g
• Carbohydrates: 20-25 g

Ingredients

For the dip:

• 2 lb chicken breasts
• 3/4 cup hot sauce (I use Frank’s RedHot)
• 1/2 tsp paprika
• 1/2 tsp salt
• 3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup cottage cheese
• 1 cup plain Greek yogurt
• 3/4 cup cheddar cheese, shredded

For topping:

• 1/2 cup cheddar cheese (shredded)

Step 1: Season and Cook the Chicken

• 2 lb chicken breasts
• 3/4 cup hot sauce
• 1/2 tsp paprika
• 1/2 tsp salt
• 3/4 tsp garlic powder
• 1/2 tsp onion powder

Place the chicken breasts in your crockpot and sprinkle them with paprika, salt, garlic powder, and onion powder, distributing the seasonings evenly on all sides.

Pour the hot sauce over the top, ensuring the chicken is well coated.

Cover and cook on high for 2-3 hours or on low for 4-6 hours, until the chicken is completely cooked through and easily shreds with a fork.

The low and slow cooking method allows the flavors to infuse into the chicken while keeping it moist and tender.

Step 2: Shred Chicken and Build the Dip Base

• shredded cooked chicken from Step 1
• hot sauce liquid from Step 1
• 1 cup cottage cheese
• 1 cup plain Greek yogurt
• 3/4 cup cheddar cheese, shredded

Remove the cooked chicken from the crockpot and shred it using two forks or your hands, then return it to the pot with all the hot sauce liquid.

Add the cottage cheese, Greek yogurt, and 3/4 cup of shredded cheddar cheese, stirring constantly until everything is combined and the cheese is mostly melted.

I find that starting with these creamy base ingredients while the chicken is still warm helps them integrate smoothly and creates a silky texture.

The cottage cheese adds protein and richness while the Greek yogurt keeps the dip tangy and light.

Step 3: Finish and Serve

• 1/2 cup cheddar cheese

Top the dip with the remaining 1/2 cup of shredded cheddar cheese and cover the crockpot to keep it warm until serving.

Leave the crockpot on the warm setting if available, or on low heat to prevent the dip from cooling down.

Serve directly from the crockpot with celery sticks, carrot sticks, tortilla chips, or crackers for dipping.

Simple Crockpot Buffalo Chicken Dip with Cottage Cheese

Delicious Simple Crockpot Buffalo Chicken Dip with Cottage Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 42 minutes mins

Servings 4 cups of dip

Calories 1375 kcal

Ingredients

  

For the dip::

• 2 lb chicken breasts
• 3/4 cup hot sauce (I use Frank's RedHot)
• 1/2 tsp paprika
• 1/2 tsp salt
• 3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup cottage cheese
• 1 cup plain Greek yogurt
• 3/4 cup cheddar cheese, shredded

For topping::

• 1/2 cup cheddar cheese (shredded)

Instructions

 

• Place the chicken breasts in your crockpot and sprinkle them with paprika, salt, garlic powder, and onion powder, distributing the seasonings evenly on all sides. Pour the hot sauce over the top, ensuring the chicken is well coated. Cover and cook on high for 2-3 hours or on low for 4-6 hours, until the chicken is completely cooked through and easily shreds with a fork. The low and slow cooking method allows the flavors to infuse into the chicken while keeping it moist and tender.
• Remove the cooked chicken from the crockpot and shred it using two forks or your hands, then return it to the pot with all the hot sauce liquid. Add the cottage cheese, Greek yogurt, and 3/4 cup of shredded cheddar cheese, stirring constantly until everything is combined and the cheese is mostly melted. I find that starting with these creamy base ingredients while the chicken is still warm helps them integrate smoothly and creates a silky texture. The cottage cheese adds protein and richness while the Greek yogurt keeps the dip tangy and light.
• Top the dip with the remaining 1/2 cup of shredded cheddar cheese and cover the crockpot to keep it warm until serving. Leave the crockpot on the warm setting if available, or on low heat to prevent the dip from cooling down. Serve directly from the crockpot with celery sticks, carrot sticks, tortilla chips, or crackers for dipping.