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Slow Cooker Buffalo Chicken Dip with Cream Cheese Recipe

A creamy, spicy, plant-based dip made effortlessly in the slow cooker with vegan chicken substitute, hot sauce, and dairy-free cream cheese.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • Vegan chicken substitute shredded: 3 cups
  • Vegan cream cheese: 8 oz
  • Vegan ranch dressing: ½ cup
  • Hot sauce buffalo-style: ½ cup
  • Vegan cheddar shreds: 1 cup
  • Nutritional yeast: 2 tbsp
  • Garlic powder: 1 tsp
  • Onion powder: 1 tsp
  • Chopped green onions: 2 tbsp

Method
 

  1. Add vegan cream cheese, ranch, hot sauce, nutritional yeast, garlic, and onion powder into the slow cooker.
  2. Stir until blended.
  3. Fold in shredded vegan chicken substitute.
  4. Sprinkle with vegan cheddar shreds.
  5. Cover and cook on low for 2 hours.
  6. Stir before serving and garnish with green onions.

Notes

Nutritional Values (per serving)

  • Calories: 310
  • Total Fat: 18g
  • Saturated Fat: 6g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 12g

Vitamins and Minerals (per serving)

  • Calcium: 20%
  • Vitamin A: 15%
  • Vitamin C: 10%
  • Iron: 16%
  • Folate: 12%

Additional Notes/Tips

  • Add jalapeños for extra kick.
  • Pair with celery sticks, crackers, or pita chips.
  • Double the batch for parties—this one disappears faster than gossip at brunch.