Healthy Greek Yogurt Bufflao Chicken Dip (Slow Cooker)

Upgrade your game day with this healthier slow cooker buffalo chicken dip, a cleaner take on the classic that swaps bottled dressing for Greek yogurt and fresh herbs. It’s the same creamy, crowd-pleasing dip you love, reimagined with simple ingredients like fresh-grated cheddar and a better-for-you buffalo sauce for the ultimate guilt-free appetizer.

Why You'll Love Greek Yogurt Buffalo Chicken Dip

• Better-for-You Ingredients: This rich, flavorful dip is made with simple, wholesome ingredients that never fail to get rave reviews.
• High-Protein Power: Between the Greek yogurt, sharp cheddar, and tender chicken breast, this dip is packed with protein to keep you satisfied.

Ingredients

• Chicken: Baking the skinless chicken breasts in the oven with a small amount of olive oil, salt, and black pepper creates the most tender and juicy shredded chicken. Chicken thighs or rotisserie chicken will work too. 
• Buffalo Sauce: You'll need 1 bottle of Primal Kitchens Buffalo Sauce, crafted with real ingredients like avocado oil and cayenne pepper. This medium heat sauce is gluten-free without cane sugar, corn syrup, or artificial sweeteners.
• Cheese: This creamy dip uses room temperature cream cheese and freshly grated sharp cheddar cheese. You could also use mozzarella cheese, Colby-Jack cheese, or pepper jack cheese. I highly recommend grating the cheese from a block instead of buying prepackaged shredded cheese. Preshredded cheese has preservatives that prevent the cheese from melting well. 
• Plain Greek Yogurt: This gives the dip a slight tang and adds extra protein.  I recommend using full-fat Greek yogurt instead of nonfat Greek yogurt for creamier results.
• Fresh Herbs & Spices: Instead of ranch seasoning, we use fresh dill, fresh parsley, garlic powder, and onion powder, which add so much flavor. 
• Garnish: We love to garnish our buffalo dip with extra cheddar, sliced green onion, and a sprinkle of blue cheese crumbles. 

Find the printable recipe card with full instructions and measurements below.

How To Make Greek Yogurt Buffalo Chicken Dip

• Step 1: Bake and shred chicken. Preheat your oven to 425°F, then bake olive oil-seasoned chicken breasts on a parchment-lined sheet for 20-25 minutes (or until they reach 165°F); once cooked, let them rest for 5 minutes before shredding with two forks.

• Step 2: Combine all ingredients. Add the cubed cream cheese, Greek yogurt, 1 ½ cups of cheddar, buffalo sauce, shredded chicken, fresh herbs, and spices—in the slow cooker and cook on LOW for 2 hours, stirring every 30 minutes.

• Step 3: Add remaining cheese. After two hours, sprinkle the remaining ½ cup of cheese on top and cook for another 15-20 minutes until perfectly melted and bubbly.

• Step 4: Garnish and serve. Turn the slow cooker to WARM, and add sliced green onion and a sprinkle of blue cheese to the top. Serve with your favorite dippers.

Oven Baked Option

This crockpot buffalo chicken dip recipe can easily be made in the oven if you do not have a slow cooker. Here's how you make this easy dip in the oven:

1. Stir the ingredients together. Preheat the oven to 400°F.  In a large bowl, whisk all of the ingredients together, minus the chicken, until combined. Fold in the shredded chicken. 
2. Pour mixture into baking dish. Transfer to a greased 9-inch baking dish and smooth into an even layer. Top with extra cheese. 
3. Bake. Place the dish in the oven for 15-20 minutes, or until the cheese has melted and the sides start to bubble. Set oven to BROIL. Allow your buffalo chicken dip to cook for an additional 2-3 minutes, or until the top is golden brown. Remove it immediately.
4. Serve. Garnish with green onion and blue cheese crumbles. Serve with tortilla chips and vegetables.

Expert Tips

• Do not use pre-shredded cheese. Preshredded cheese will not melt well in this recipe due to the preservatives and anti-caking agents. I recommend buying a fresh block of cheese to shred. You can use a cheese grater or an attachment device like this  Fresh Prep Shredder KitchenAid Attachment. Assemble the attachment to your stand mixer with the 6mm coarse shredding blade. Add a bowl underneath the mixer to collect the cheese. Cut the cheese into 1-inch blocks, and with the mixer, on 3-4 speed, add the cheese to the tube, which will pass through the shredder.
• Do not shred the chicken too thin. If you shred the chicken breasts too thin, the dip may come off stringy and unappealing. 
• Prep the ingredients ahead of time. You can prepare the baked chicken and shredded cheese in advance. Store the leftover chicken and cheese in an airtight container in the refrigerator until ready to use. 

Storage Instructions

• Storage: Any leftover dip can be stored in an airtight container in the refrigerator for 3-4 days. 
• Reheating: Reheat leftover buffalo chicken dip in the microwave until warm.

Common Questions

More Game Day Recipes

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• Bacon-Wrapped Jalapeno Poppers
• Healthy Cowboy Cavair

I hope you love this Greek yogurt buffalo chicken dip recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.