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keto low carb buffalo chicken dip in a bowl, plate of celery and cauliflower

Easy Slow-Cooker Keto Low-Carb Buffalo Chicken Dip

Easy Slow-Cooker Keto Low-Carb Buffalo Chicken Dip is the perfect skinny crockpot appetizer recipe that will show you how to make buffalo chicken dip. The ingredients include cream cheese and Frank's Red Hot Buffalo sauce perfect for holidays, the Superbowl, game day, tailgates, parties, and events.
Course Appetizer, Side Dish
Cuisine American
Keyword crockpot buffalo chicken dip, keto buffalo chicken dip, low carb buffalo chicken dip, slow cooker buffalo chicken dip
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 10
Calories 142kcal


  • 2 chicken breasts (16oz)
  • McCormick's Grill Mates Montreal Chicken Seasoning, salt, and pepper to taste
  • 1 cup low sodium chicken broth
  • 4 oz cream cheese
  • 1 cup plain Greek yogurt or sour cream
  • 1 cup Frank's Red Hot Buffalo sauce
  • 2 cups shredded cheddar cheese (divided)
  • 1 tbsp green onions chopped (optional)


  • Season the chicken breasts.
  • Add to a slow cooker with the chicken broth.
  • Cook on high for 4 hours or low for 8 hours. (You can also bake the chicken until the inside is no longer pink). The slow cooker is my preferred method for shredded chicken.
  • Preheat oven to 375 degrees.
  • Once the chicken is complete, place the cream cheese in a small bowl and microwave for 20 seconds to soften.
  • Combine 1 cup shredded cheese, cream cheese, Greek yogurt, and hot sauce in a medium-sized bowl and stir until fully combined.
  • Add the chicken. Season with salt and pepper.
  • Spray a baking pan with cooking spray.
  • Add the chicken mixture to the baking pan. Sprinkle the remaining cup of shredded cheese throughout.
  • Bake for 20-25 minutes until the cheese is bubbly.
  • Sprinkle with green onions.
  • Serve!

Instant Pot Instructions

  • Preheat oven to 375 degrees.
  • Add the chicken broth, chicken breasts, chicken seasoning, salt and pepper to taste to the Instant Pot.
  • Seal. Cook for 10 minutes on Manual > High-Pressure Cooking.
  • When the Instant Pot indicates it has finished allow the steam to release naturally for 10 minutes without quick release.
  • Open the pot remove the chicken. Shred the chicken using two knives or a knife and fork.
  • Drain the leftover broth from the Instant Pot.
  • Place the Instant Pot on saute. Add the chicken back to the pot with the cream cheese, Greek yogurt (or sour cream), 1 cup cheddar cheese and buffalo sauce.
  • Stir to combine the ingredients. Allow the mixture to cook for a few minutes until the cheddar and cream cheese has melted. 
  • Load the mixture into a baking dish. Top with the remaining cup of cheddar cheese.
  • Bake for 20-25 minutes until the cheese is bubbly.
  • Remove from the oven. Top with green onions. Cool before serving.



Slow Cooker Tip:
Instead of baking the mixture, you can return it to the slow cooker with the cheese sprinkled throughout. Heat until the cheese is bubbly.
Pairings: Serve with low-carb veggies like cauliflower and celery.


Serving: 1serving | Calories: 142kcal | Carbohydrates: 3g | Protein: 17g | Fat: 7g