Easy Keto Buffalo Chicken Dip that’s perfect when you need a good keto dip or appetizer. It only uses a handful of ingredients and it’s bursting with flavor. This keto buffalo chicken dip is made in an Instant Pot but I’ve included slow cooker and stove top directions as well.

If you love dips, you’ll want to make this Keto Spinach Dip. This Keto Crab Dip is also incredibly delicious.

Keto Buffalo Chicken Dip Recipe

If you love using your instant pot, you’re going to want to make this Keto Buffalo Chicken Dip next. This buffalo chicken dip only uses a handful of ingredients, it’s bursting with flavor and it’s addicting.

Buffalo chicken dip has been around for a long time. This is my spin off of the spicy and addictive dip. I’ve included instructions for making this Keto Buffalo Chicken Dip in an instant pot, crockpot, and I’ve included stove top directions.

Ingredients in Keto Buffalo Chicken Dip

• boneless skinless chicken breasts (or boneless skinless chicken thighs)
• Frank’s Original
• water
• cream cheese
• shredded cheddar cheese
• ranch dressing (or dried ranch dip mix) – make sure to check labels if you are gluten free
• optional: diced green chiles – for additional spice and flavor

You can add more or less Franks Original to taste. You can also switch up the cheese in this instant pot buffalo chicken dip recipe.

How to make keto buffalo chicken dip

1. Place chicken breast into the inner pot of the instant pot. Pour Franks Original and water over the chicken. Close lid and seal.
2. Pressure cook for 15 minutes on the MEAT/STEW function. When done, quick-release the pressure.
3. Remove the lid and wait for the liquid to stop boiling. Remove the chicken to a cutting board and shred using two forks.
4. Add the cream cheese, shredded cheddar, and ranch to the instant pot; stir until cheese is melted and mixture is smooth.
5. Add the shredded chicken back to pot. Stir until everything is combined and the cheese is melted. If desired, stir in green chiles.
6. Top with blue cheese crumbles, sliced green onions and serve.

These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.

How long does keto buffalo chicken dip stay good?

This keto chicken dip will stay good in the refrigerator for up to 3 days. I usually take it to parties so we never have any leftovers.

How to make Crockpot Keto Buffalo Chicken Dip

If you like to use a slow cooker, you can make this keto buffalo chicken dip in a crockpot. Cook the chicken first by either boiling it or baking it. Shred the chicken, then add everything to your slow cooker. Cook it on low for 2 hours, or high for 3-45 minutes. Stir to combine.

Stove top Keto Buffalo Chicken Dip

Bring 4 cups of water to a boil over high heat. Add chicken and boil until cooked through. Remove the chicken to a cutting board and shred with two forks. Discard the water and add the Franks Original, 1/4 water, cream cheese, cheddar cheese, and ranch to the cooking pot. Cook over low heat, stirring often, until all the ingredients are combined.

What to dip into keto buffalo chicken dip?

• Celery
• Bell Pepper Slices
• Pork Rinds
• Keto Crackers
• Keto Bread
• Cheese Crips

These are just a few things you can dip into keto buffalo chicken dip. What would you serve as a dipper?

This keto buffalo chicken dip recipe was adapted from Gluten-Free Palate’s Instant Pot Buffalo Chicken Dip.

Did you make this keto buffalo chicken dip? Please leave a comment below letting me know what you thought.

Keto Buffalo Chicken Dip

Yield: 16 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 15 minutes

Total Time: 35 minutes

Easy Keto Buffalo Chicken Dip that's perfect when you need a good keto dip or appetizer. It only uses a handful of ingredients and it’s bursting with flavor.

Print

Ingredients

• 1 lb. boneless skinless chicken breasts (or boneless skinless chicken thighs)
• 1 cup (8 oz.) Frank's Original
• 1/4 (4 oz.) cup water
• 1 package (8 oz.) cream cheese
• 1 cup (8 oz.) shredded cheddar cheese
• ¼ cup ranch dressing (or ½ packet of dried ranch dip mix)
• optional: 1 (4oz.) can diced green chiles

Instructions

1. Place chicken breast into the inner pot of the instant pot. Pour Franks Original and water over the chicken. Close lid and seal.
2. Pressure cook for 15 minutes on the MEAT/STEW function. When done, quick-release the pressure.
3. Remove the lid and wait for the liquid to stop boiling. Remove the chicken to a cutting board and shred using two forks.
4. Add the cream cheese, shredded cheddar, and ranch to the instant pot; stir until cheese is melted and mixture is smooth.
5. Add the shredded chicken back to pot. Stir until everything is combined and the cheese is melted. If desired, stir in green chiles.
6. Top with blue cheese crumbles, sliced green onions and serve.
   

Notes

• Crockpot Keto Buffalo Chicken Dip: If you like to use a slow cooker, you can make this buffalo chicken dip in a crockpot. Cook the chicken first by either boiling it or baking it. Shred the chicken, then add everything to your slow cooker. Cook it on low for 2 hours, or high for 3-45 minutes.
• Stove top Keto Buffalo Chicken Dip: Bring 4 cups of water to a boil over high heat. Add chicken and boil until cooked through. Remove the chicken to a cutting board and shred with two forks. Discard the water and add the Franks Original, 1/4 water, cream cheese, cheddar cheese, and ranch to the cooking pot. Cook over low heat, stirring often, until all the ingredients are combined.
  

Nutrition Information:

Yield: 16 Serving Size: 1/4 cup
Amount Per Serving: Calories: 78Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 78mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 10g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.