Getting shredded chicken for Buffalo Chicken Dip in the oven
I like to use shredded chicken whenever I’m making a dip. This Buffalo Chicken Dip in the oven is no exception. I’ve found the easiest way to get shredded chicken is to make it in either the Instant Pot or make it in the Crock Pot. To do this, you simply combine the chicken, some spices and a little chicken broth. The Instant Pot will give you shredded chicken in about 20 minutes. The Crock Pot takes longer and you really have to use a low setting for 8 -10 hours. If you want, you can even set it to cook overnight for you and then use the chicken the next day. I have this Instant Pot {HERE} and this Crock Pot {HERE}. Full instructions for making the shredded chicken for the Buffalo Chicken Dip in the oven are below in the printable recipe.
You can also use rotisserie chicken. The deli in the grocery store will often sell rotisserie chicken that’s already been cooked and carved off the bone for you. I recommend using that versus buying a whole rotisserie chicken and cutting the meat off yourself because it will have the weight on it for just the meat. You need a certain amount of meat for the dip and you never really know how much you’re going to end up with if you buy the whole, cooked chicken and slice it.
I do not recommend using chicken from a can. In fact, please, please please don’t us that. Either shred your own or go the rotisserie route.
Tips for Making Buffalo Chicken Dip in the Oven
When making my Buffalo Chicken Dip in the oven, I use Frank’s Red Hot Original. You can use whatever hot sauce you prefer.
You want to bake this at least 20 minutes. If you want a crispier cheese on top then you can bake it another 5-7 minutes. Keep an eye on it so the cheese doesn’t burn.
You can make this up to three days in advance and then save it in an air tight container in the refrigerator. Just want to add the cheese to the top until right before baking.
This recipe makes a lot! The baking dish in my photo is about half of what this recipe for Buffalo Chicken Dip in the oven makes. It is for a party and I prefer not to run out of food. If you want less, you can either half the recipe, or make it all and then save it. It will keep for 4 days in the refrigerator. Reheat it in the microwave.
Serve this with chips, crispy bread or celery stick, which are my favorite with it. You could also put the dip on slider buns.
A reader said this was a little salty for her. I’m a salt lover so the original recipe had 2 tsp of garlic salt in addition to the packet of ranch. If you are not big on salt, use 1 tsp of garlic salt instead first or even leave the garlic salt out. Then, mix everything together and give it a taste before popping it in the oven to see if you enjoy the flavor with no garlic salt or less garlic salt. you can always add the other teaspoon or even just half a teaspoon if you feel like there isn’t enough. Also, eating it with chips will introduce more salt to the dish so keep that in mind too.
