A twist on the classic flavors of Buffalo wings, our simple Buffalo chicken dip is made with cream cheese, blue cheese and tender bits of chicken flavored with a tangy sauce.
Our easy recipe for Pressure Cooker (Instant Pot) Pulled Chicken is included here but if you’re pressed for time, leftover rotisserie chicken and bottled wing sauce will do the trick.Print
Buffalo Chicken Dip
Cream cheese, tender chicken and blue cheese combine with a spicy wing sauce to make this easy dip recipe that has all the classic flavors of buffalo wings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- 8 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 5 ounces blue cheese, crumbled
- 1-1/2 cups pulled chicken, finely chopped (recipe below)
- Hot sauce to taste (we recommend Frank’s Red Hot, 1 to 2 tablespoons)
- Preheat the oven to 325°F and coat a small baking dish with nonstick spray.
- Combine the cream cheese, mayonnaise and blue cheese in a mixing bowl until thoroughly blended.
- Add the chicken and hot sauce and mix well.
Note: The dip can be made ahead to this point, refrigerated and baked just before serving.
- Spread the dip in the prepared baking dish and bake until the edges are lightly browned and the dip is warmed through, 15 to 20 minutes.
- Serve with slices of toasted baguette, crackers, celery, carrot sticks and bell pepper strips.
You can use any type of cooked chicken you like in this dip, but we like to use our recipe for Pulled Chicken (see below). Made with boneless chicken thighs, it’s a lighter alternative to pulled pork.
If you’re low on time though, opt for leftover rotisserie chicken and 1/2 cup of store-bought wing sauce.
Pressure Cooker Pulled Chicken
This recipe for pulled chicken is as easy as can be and with the help of an electric pressure cooker or Instant Pot it can be ready to use in 45 minutes.
We’ve also included instructions for making pulled chicken in the oven. No matter which method you choose, the end result is tender, juicy and full of flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2-1/2 to 3 cups
- 1-1/2 lbs boneless, skinless chicken thighs (about 8 pieces)
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2/3 cup low-sodium chicken broth
- 3/4 cup ketchup, divided
- 2-1/2 tablespoons apple cider vinegar, divided
- 4 tablespoons brown sugar, divided
- 3 tablespoons fruit juice (apple, orange, or pineapple)
- 1 teaspoon Worcestershire sauce
- Hot sauce to taste (we recommend Frank’s Red Hot)
- 1 tablespoon butter
- Season both sides of the chicken thighs with salt and pepper and set aside.
- Turn the pressure cooker on to the sauté function, add the oil to the pot and heat for 1 minute.
- Add the onion and sauté until soft and translucent, 2 to 4 minutes, then add the garlic and cook just until fragrant, 1 minute longer.
- Add the chicken broth, 1/4 cup of the ketchup, 1 tablespoon of the apple cider vinegar and 1 tablespoon of the brown sugar. Heat until bubbly, stir to dissolve the sugar, then shut off the sauté function on the pressure cooker.
- Add the chicken thighs to the pot, nestling them into the liquid. It isn’t necessary that they be totally submerged.
- Secure the lid on the cooker and set the pressure valve to the sealed position.
- Program the cooker for 9 minutes on high pressure. Once the cooking is complete, allow the pressure to release naturally.
- While the chicken is cooking, combine the remaining 1/2 cup of ketchup, 1-1/2 tablespoons apple cider vinegar, 3 tablespoons brown sugar, fruit juice and Worcestershire sauce in a microwave-safe bowl or measuring cup.
- Cover and heat for 1 minute on high. Stir until the brown sugar has dissolved, then add hot sauce to taste (we used about 2 teaspoons).
- Add the butter, cover and microwave for 20 to 30 seconds more, then stir the butter into the sauce. Set aside.
- Once the chicken is done, transfer it to a cutting board and let cool for at least 5 minutes. Discard the cooking liquid or reserve for another use (see notes).
- Using two forks, pull the thighs into shreds and transfer to a mixing bowl. Add the sauce, combine well and use for sandwiches, dips, etc.
How To Make Pulled Chicken In The Oven
- Preheat the oven to 300°F.
- Heat the oil over medium heat in an oven-proof pan large enough to hold the chicken in a single layer. Add the onion and sauté until softened, 3 to 4 minutes.
- Add the chicken broth, 1/4 cup of the ketchup, 1 tablespoon of the apple cider vinegar and 1 tablespoon of the brown sugar. Heat until bubbly, then add the chicken and turn the pieces to coat them in sauce.
- Cover the pan tightly and bake for 1-1/2 to 2 hours or until the chicken is tender and shreds easily.
- Follow the directions above for preparing the sauce and shredding the chicken.
Don’t waste the tasty liquid you cooked the chicken in. Refrigerate it and discard the fat once it solidifies, then you can then freeze it to add to homemade soup at a later date or use it as a cooking liquid for pasta or rice.
Just keep in mind that it does have a slight sweetness, so you’ll want to be sure the flavors are a match.