Easy Crockpot Buffalo Chicken Casserole
This easy crockpot buffalo chicken casserole is creamy, cheesy, and full of bold buffalo flavor. Made with shredded chicken, ranch seasoning, cream cheese, and melty Colby Jack, it cooks entirely in the slow cooker for a simple low carb dinner. Perfect for meal prep, game day, or a high protein weeknight meal.
Ingredients
- 3 cups shredded cooked chicken (about 1 ½ lbs raw)
- 8 ounces cream cheese, (we used Philadelphia Cream Cheese - many others add fillers which increase carbs)
- ¼-1/2 cup hot sauce (like Frank’s RedHot, 0 carb)
- 1 tablespoon ranch seasoning (sugar-free, or homemade blend) - we used Trader Joes ranch mix
- 5 slices Colby Jack cheese
Instructions
- Spread the shredded and cooked chicken in the bottom of the crockpot.
- Add the cubed and softened cream cheese, hot sauce, and ranch seasoning. Stir to combine.
- Lay 5 of Colby Jack cheese evenly across the top, cutting them in half if needed to fit the dish.
- Cook on low in a slow cooker for 2 hours.
Notes
• Soften cream cheese fully for a smooth sauce.
• Adjust hot sauce to control spice level.
• Use pre-cooked shredded chicken to save time.
• Cheese slices melt better than pre-shredded cheese.
• Great for meal prep and reheats well. Macros per serving (¼ of casserole) ~ 468 Cal, ~28g protein, ~34g fat, ~0.4-0.6g net carbs
• Adjust hot sauce to control spice level.
• Use pre-cooked shredded chicken to save time.
• Cheese slices melt better than pre-shredded cheese.
• Great for meal prep and reheats well. Macros per serving (¼ of casserole) ~ 468 Cal, ~28g protein, ~34g fat, ~0.4-0.6g net carbs
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