This easy Keto Buffalo chicken dip is the best buffalo chicken recipe for parties any time of year and especially for football and Superbowl season. Instructions for instant pot, stove top and crock pot and Whole30 compliant option are included below! 

Why you’ll love this Keto Buffalo Chicken Dip:

• You can make this recipe in the instant pot, crockpot or slow cooker or stovetop.
•  It will be a hit for any party especially for football or Superbowl season. 
• This dip can be served with crackers, chips or even cut up vegetables
• Leftover dip (if there is any) can be served on top of a green salad or in a sandwich or wrap for lunch! 

Is Buffalo Chicken Dip Keto Friendly?

This easy recipe for buffalo chicken dip is keto diet friendly because it contains a small amount of net carbs per serving. Buffalo chicken dip purchased in stores like Aldi or Publix may not be keto friendly as extra sugar may be added making the dip contain more carbohydrates. Always check your labels to see what will fit into your lifestyle! 

Homemade Ranch Seasoning Blend:

This ranch seasoning is made without buttermilk powder and is dairy free making it a perfect addition to any vegan, paleo or Whole30 diet. 

• ¼ cup Dried Parsley
• 1 tsp Dried Dill
• 2 tsp Garlic Powder
• 2 tsp Minced Onion
• 1 tbsp Dried Chives
• 1 tsp Mustard Powder
• 1 tsp Black Pepper

*salt is left out of this recipe so you can customize the salt level in the recipe you’re making

How To Make Keto Buffalo Chicken Dip

Instant Pot Keto Buffalo Chicken Dip:

1. Add chicken breast to bottom of instant pot and pour ½ cup water over the top. Cook on high pressure for 12 minutes and do a quick release once it’s done cooking. You can also use frozen chicken breast for this recipe. 
2. Remove chicken breast and shred with 2 forks or a stand mixer using the paddle attachment. 
3. Discard excess liquid in instant pot and add chicken breast back in. Turn instant pot to saute on LOW. Add in butter or ghee, softened cream cheese, shredded cheddar, ranch seasoning, buffalo sauce, garlic, paprika, salt and pepper. 
4. Stir everything together until everything is mixed together and shredded cheddar is fully melted. 

Crock pot and Slow Cooker Instructions:

1. Add chicken breast to bottom of crock pot or slow cooker and pour ½ cup water over the top. Cook chicken on HIGH  3-4 hours or LOW for 6-8 hours or until chicken is cooked through all the way. 
2. Remove chicken breast and shred with 2 forks or a stand mixer using the paddle attachment. 
3. Discard excess liquid in crock pot and add shredded chicken breast back in. Turn crock pot to saute LOW and add in butter or ghee, softened cream cheese, shredded cheddar, ranch seasoning, buffalo sauce, garlic, paprika, salt and pepper. 
4. Stir everything together until everything is mixed together and shredded cheddar is fully melted. If serving right away, keep crock pot on warm and serve right out of it! 

Stove Top Instructions:

1. To a large sauce pot, add in chicken breast and cover with water until it is 2 inches above chicken.  Turn to high heat and bring to a boil. Once the water is boiling, bring heat down to low and cover the pot.  Chicken should be fully cooked in about 15-20 minutes.
2. Remove chicken breast and shred with 2 forks or a stand mixer using the paddle attachment. 
3. Discard excess liquid in a sauce pot and add shredded chicken breast back in. Turn heat to low and add in butter or ghee, softened cream cheese, shredded cheddar, ranch seasoning, buffalo sauce, garlic, paprika, salt and pepper. 
4. Stir everything together until everything is mixed together and shredded cheddar is fully melted.

Whole30 Buffalo Chicken Dip:

To make this recipe Whole30 compliant, swap out the cream cheese for a cream cheese made with almond milk and omit the shredded cheddar cheese. You would also need to make sure you use the homemade ranch seasoning instead of a ranch seasoning packet. 

Kite Hill makes a cream cheese that is made from almond milk and contains Whole30 compliant ingredients but can be considered SWYPO depending on the person, so use your best judgement! 

Feel free to use Whole30 approved buffalo sauce from The New Primal who makes a mild, medium and hot version of buffalo sauce.

Reader Questions and Recipe Tips:

Can you use canned chicken? You can absolutely used canned chicken in this recipe which will cut down on the cooking time!  Simply skip the first 2 steps of the recipe where you cook the chicken and add in the rest of the ingredients to a warm cooking appliance to make sure everything is combined and melted together. 

Can you use Rotisserie Chicken? Shredded rotisserie chicken is a great option to save time on keto buffalo chicken dip as well. BONUS: you can also use the bones to make Rotisserie Chicken Bone Broth

Can you use plain yogurt or Greek yogurt instead of cream cheese? You can use greek yogurt in place of the cream cheese in this recipe.  Be warned that the texture may change to a dip that is a little bit more watery depending on the thickness of the yogurt. 

If you can’t find pre-made buffalo sauce, simply make your own by using Frank’s Red Hot sauce and mix with butter or ghee as instructed on the back of the bottle. 

An optional step for this recipe is to add the cooked buffalo chicken dip to a casserole dish and broil for a few minutes to get a brown crispy top!

How long does keto buffalo chicken dip last? this dip will last up to one week if it is stored in an air tight container in the fridge.  It can be re-heated on the stove top over medium low heat until warmed through or it can be warmed up in the microwave.  It is not recommended that this dip be frozen as the freezing it and defrosting it will change the texture! 

Other Keto Buffalo Recipes:

• Cashew Buffalo Dip
• Buffalo Chicken Chili
• Buffalo Chicken Frittata
• Instant Pot Buffalo Chicken Wings

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Keto Buffalo Chicken Dip

Yield: 16 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This easy Keto Buffalo chicken dip is the best buffalo chicken recipe for parties any time of year and especially for football and Superbowl season. Instructions for instant pot, stove top and crock pot and Whole30 compliant option are included.

Print

Ingredients

• 1.5 lbs Chicken Breast
• 2 tbsp Ghee or Butter, melted
• 8 oz Cream Cheese, softened
• 1 cup Shredded Cheddar
• 2 tbsp Ranch Seasoning or 1 Ranch Seasoning Packet
• ½ cup Buffalo Sauce
• 2 tsp Garlic Powder
• ¼ tsp Paprika
• ½ tsp Salt
• ¼ tsp Black Pepper

Instructions

Instant Pot Instructions:

1. Add chicken breast to bottom of instant pot and pour ½ cup water over the top. Cook on high pressure for 12 minutes and do a quick release once it’s done cooking. You can also use frozen chicken breast for this recipe. 
2. Remove chicken breast and shred with 2 forks or a stand mixer using the paddle attachment. 
3. Discard excess liquid in instant pot and add chicken breast back in. Turn instant pot to saute on LOW. Add in butter or ghee, softened cream cheese, shredded cheddar, ranch seasoning, buffalo sauce, garlic, paprika, salt and pepper. 
4. Stir everything together until everything is mixed together and shredded cheddar is fully melted. 

Crock pot and Slow Cooker Instructions:

1. Add chicken breast to bottom of crock pot or slow cooker and pour ½ cup water over the top. Cook chicken on HIGH  3-4 hours or LOW for 6-8 hours or until chicken is cooked through all the way. 
2. Remove chicken breast and shred with 2 forks or a stand mixer using the paddle attachment. 
3. Discard excess liquid in crock pot and add shredded chicken breast back in. Turn crock pot to saute LOW and add in butter or ghee, softened cream cheese, shredded cheddar, ranch seasoning, buffalo sauce, garlic, paprika, salt and pepper. 
4. Stir everything together until everything is mixed together and shredded cheddar is fully melted. If serving right away, keep crock pot on warm and serve right out of it! 

Stove top Instructions:

1. To a large sauce pot, add in chicken breast and cover with water until it is 2 inches above chicken.  Turn to high heat and bring to a boil. Once the water is boiling, bring heat down to low and cover the pot.  Chicken should be fully cooked in about 15-20 minutes.
2. Remove chicken breast and shred with 2 forks or a stand mixer using the paddle attachment. 
3. Discard excess liquid in a sauce pot and add shredded chicken breast back in. Turn heat to low and add in butter or ghee, softened cream cheese, shredded cheddar, ranch seasoning, buffalo sauce, garlic, paprika, salt and pepper. 
4. Stir everything together until everything is mixed together and shredded cheddar is fully melted.

Notes

Can you use canned chicken? You can absolutely used canned chicken in this recipe which will cut down on the cooking time!  Simply skip the first 2 steps of the recipe where you cook the chicken and add in the rest of the ingredients to a warm cooking appliance to make sure everything is combined and melted together. 

Can you use Rotisserie Chicken? Shredded rotisserie chicken is a great option to save time on keto buffalo chicken dip as well. BONUS: you can also use the bones to make Rotisserie Chicken Bone Broth

Can you use plain yogurt or Greek yogurt instead of cream cheese? You can use greek yogurt in place of the cream cheese in this recipe.  Be warned that the texture may change to a dip that is a little bit more watery depending on the thickness of the yogurt. 

If you can’t find pre-made buffalo sauce, simply make your own by using Frank’s Red Hot sauce and mix with butter or ghee as instructed on the back of the bottle. 

An optional step for this recipe is to add the cooked buffalo chicken dip to a casserole dish and broil for a few minutes to get a brown crispy top!

How long does keto buffalo chicken dip last? this dip will last up to one week if it is stored in an air tight container in the fridge.  It can be re-heated on the stove top over medium low heat until warmed through or it can be warmed up in the microwave.  It is not recommended that this dip be frozen as the freezing it and defrosting it will change the texture! 

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 180 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 64mg Sodium: 633mg Carbohydrates: 3g Net Carbohydrates: 3g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 16g

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