Slow Cooker Chicken Ranch Bacon Dip

This cheesy Slow Cooker Chicken Ranch Bacon Dip makes a perfect game-day snack with it’s tangy flavor and creamy texture! 

This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.

I have been on a search for the perfect tortilla chip for a while now, because it just seems like tortilla chips always taste better in restaurants. Do you feel that way too?

I’ve tried restaurant-style tortilla chips before, but my latest discovery has actually exceeded my expectations: Mission® Thin & Crispy Tortilla Chips!

I found myself eating these straight out of the bag while I prepared this dip- good thing I bought two bags. 😬

Aside from the taste, here are just a few added perks. These chips are:

-Gluten Free.
-Made with Sea Salt. (One of the four ingredients in these chips.)
-Free from artificial flavors or colors.
-Super crispy!

So it’s probably not surprising that I’ve stocked up on these chips for the Big Game coming up. They pair so perfectly with this Slow Cooker Chicken Ranch Dip!

What are you making for game day? I mean, aside from this dip of course.

👉If you’re looking for ideas, check this out! There are a ton of game-day recipes here- and every week between 1/1/19-2/3/19, there is a showdown between two snacks. Vote daily for your favorite for a chance to win fun prizes! It literally takes about 20 seconds. Each vote will also submit you for a chance to win the final grand prize!

Making Chicken Ranch Dip Ahead of Time

This dip is super easy to make ahead of time!
• Once the chicken is shredded and combined with the other ingredients, let it cool down a bit and refrigerate for up to two days.
• Remove it from the fridge and place it back in the slow cooker. Heat it on low for 2-3 hours prior to serving.
• Top with additional cheese and bacon and allow the cheese to melt.
• Top with green onions and serve!

Storing Chicken Ranch Dip

This dip should be refrigerated in an airtight container and used within three days.

Optional Ingredient Additions

This recipe is delicious as-is, but here are some optional add-ons to change things up a bit!

• 2 Teaspoons cayenne pepper, (for a spicy kick)
• ½ cup buffalo sauce
• Spicier Cheeses instead of cheddar, such as Pepper Jack or Monterey Jack. (Hot Habanero cheese is really spicy, and I love it!)
• Diced Jalapeños, (Leave the seeds for a spicy kick!)

Stove Top Instructions

To cook this on the stove top instead of the slow cooker:

• Boil the chicken for 15-20 minutes, until cooked through.
• Drain the water and use tongs to remove the chicken. Use two forks to shred it finely on a cutting board.
• Place the shredded chicken back into the pot over medium-low heat and mix in the other ingredients.
• Cover, and heat for 15 minutes, stirring occasionally.
• Top with additional cheese and bacon, place the cover on, and heat until the cheese is melted.
• Top with green onions and serve!

Try These Next!

• Bacon Ranch Cheddar Cheese Ball
• Copycat Applebee’s Spinach and Artichoke Dip
• Parmesan Crusted Tortellini Bites

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Servings: 8

Slow Cooker Chicken Ranch Bacon Dip

Prep Time:

15 mins

Cook Time:

2 hrs

Total Time:

2 hrs 15 mins

 

Author: Stephanie

Course: Appetizer

Cuisine: American

Keyword: Bacon Ranch Chicken Dip, Ranch Bacon Dip Recipe

This cheesy Slow Cooker Chicken Ranch Bacon Dip makes a perfect game-day snack with it’s tangy flavor and creamy texture! 

Ingredients

US Customary - Metric

• 2 9 oz. bags Mission® Thin & Crispy Tortilla Chips
• 2 lbs. boneless skinless chicken breasts see notes*
• 16 oz. cream cheese softened
• 1 cup shredded cheddar
• 1 cup chicken broth
• 1 oz. Ranch seasoning mix equal to 2 Tablespoons
• 2 Tablespoons hot sauce optional

To Garnish:

• 1/2 cup shredded cheddar cheese
• 6 strips bacon cooked and roughly chopped
• 2 green onions diced

Instructions

1. Add the chicken, cream cheese, cheddar cheese, chicken broth, ranch seasoning mix, and hot sauce to the slow cooker.

2. Heat on low for 4 hours or on high for 2.

3. Remove the chicken and place on a large cutting board. Use two forks to finely shred it. Add it back to the Slow Cooker and mix to combine. 

4. Top with additional 1/2 cup shredded cheddar. Heat on low until ready to serve. (If you won't be serving for a few hours, heat on warm.)

5. Top with diced green onions and serve!

Recipe Notes

* You may also use bone-in chicken breasts. Simply remove and discard the bones prior to shredding the cooked chicken. Factor in an additional pound for bone-in breasts.

Nutrition Information

Calories: 461, Fat: 33g, Saturated Fat: 16g, Cholesterol: 160mg, Sodium: 970mg, Potassium: 580mg, Carbohydrates: 5g, Sugar: 2g, Protein: 33g, Vitamin A: 19.3%, Vitamin C: 7.8%, Calcium: 16.7%, Iron: 5%