Slow Cooker Honey Sriracha Chicken Dip
Sriracha lovers listen up! This dip is made for you! With just 6 ingredients and less than 10 minutes of prep time, this dip is perfect for your next gathering or game day celebration.
I love a good hearty dip that is filling enough to be a meal. This dip uses fresh shredded chicken breast in a spicy Sriracha sauce along with plenty of creamy cheese to make a well rounded, delicious dip perfect for any occasion.
Using your slow cooker to make this dip takes the hassle out of cooking the chicken and ensure a fresh flavorful dip that everyone will love.
Control the heat by adjusting the Sriracha sauce to your liking and serve this dip up with some hearty scoop-able tortilla chips or even some tasty veggies.
Ingredient Notes
Ingredient Notes- I love a good hearty dip that is filling enough to be a meal. This dip uses fresh shredded chicken breast in a spicy Sriracha sauce along with plenty of creamy cheese to make a well rounded, delicious dip perfect for any occasion.
- Using your slow cooker to make this dip takes the hassle out of cooking the chicken and ensure a fresh flavorful dip that everyone will love.
- Control the heat by adjusting the Sriracha sauce to your liking and serve this dip up with some hearty scoop-able tortilla chips or even some tasty veggies.
Preparation Notes
-
This is a two step process, but it’s all done in the slow cooker
-
First you’ll add the chicken along with the sauce mixture and let the chicken fully cook until it’s tender and shreddable
-
After shredding the chicken, you’ll add it back to the slow cooker with the cheeses to melt
-
Super easy and the hands on work is only about 10 minutes of your time
Equipment Notes
- You’ll need a 2 or 3 quart slow cooker for this recipe
Recipe Notes
Recipe Notes-
You can use a sharp cheddar like I did for a prominent cheese flavor, or use a Monterey Jack or Colby for a milder flavor
-
To make it spicier, feel free to add additional hot sauce like Tabasco to taste
-
Feel free to double or triple the recipe in a 5 quart or larger slow cooker
-
Leftovers can be served hot or cold
How To Prep Ahead
- Cook chicken and shred, then store in fridge. When ready to make simply heat along with cheeses
How To Store Leftovers
- Let cool completely then store in air tight containers in fridge up to 3 days
How To Make In Instant Pot
-
Add chicken and sauce mixture to pressure cooker
-
Cover, seal and set to high pressure for 10 minutes
-
Release pressure, shred chicken and stir in cheeses until melted
Related Recipes
Slow Cooker Honey Sriracha Chicken Dip
Sriracha lovers listen up! This dip is made for you! With just 6 ingredients and less than 10 minutes of prep time, this dip is perfect for your next gathering or game day celebration.
Save
Equipment
Ingredients
- 1 pound thin sliced boneless skinless chicken breasts
- 1/4 cup chicken broth
- 1/4 cup Sriracha
- 2 tablespoons honey
- 8 ounces cream cheese softened
- 1 cup shredded cheese (I used white cheddar)
Instructions
- Place chicken in slow cooker
- Whisk broth, Sriracha, and honey
- Pour over chicken
- Cover and cook on high for 2-3 hours or low for 4-6
- Shred fully cooked chicken
- Add softened cream cheese and cheese
- Stir until smooth
- Return cover and let heat on high for an additional 20-30 minutes
- Serve with tortilla chips or veggies
Notes
-
Use sharp cheddar for a prominent cheese flavor, or use Monterey Jack or Colby for a milder flavor
- Make it spicier! Add additional hot sauce like Tabasco to taste
- Double or triple the recipe in a 5 quart or larger slow cooker
-
Leftovers can be served hot or cold
- Prep the chicken ahead. Cook and shred, then store in fridge. When ready to make simply heat along with cheeses
- Let cool completely, store in air tight containers in fridge up to 3 days
Nutrition
Calories: 221kcalCarbohydrates: 5gProtein: 17gFat: 14gSaturated Fat: 7gCholesterol: 78mgSodium: 431mgPotassium: 275mgSugar: 5gVitamin A: 505IUVitamin C: 5.9mgCalcium: 101mgIron: 0.4mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer
This is my potluck go-to recipe. Not once am I stuck with leftovers (though, I’m sure my husband wishes I was lol) and everyone begs me to make it for any kind of event.
Just wondering, has anyone ever tried putting a ranch dip packet into this? I’ve wondered, but never had the gumption in case it ruined the flavor.
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
This is our favourite appetizer. My wife and I are now “known” for this dip, and we bring it everywhere! Thank you!
Also, please me know if there has been any evolutions to the recipe to kick things up a notch!
That’s what I love to hear! Thanks for sharing! No updates yet, but I’ll revisit it soon and see if it needs an update 🙂
I bet this would be awesome on toast w a little avocado butter
Yes! I love this idea!
Any ideas on how to use an instant pot with this? Whether it’s using the slow cooker setting or using it to pressure cook?
I’m so sorry, I haven’t tested this out yet so can’t give you a good answer on that at this time.
Anyone try making this in the oven?
Just made this today! it came out delicious! Thanks so much!
Great!
I also would like to know about using canned chicken for this recipe. I’m thinking about using a 13-oz can of chicken for the chicken and broth, then using the other ingredients as listed. Does that sound right?
Yes, I think canned chicken would work. Here’s the adjustments I would make: Drain the chicken well, add everything to the slow cooker at the same time (since the chicken doesn’t need to cook) but reduce the amount of broth to about 2 tablespoons instead. You can then add broth as needed as it heats but that way you won’t end up with it being soupy. Let me know how it turns out!
Has anyone ever tried canned chicken for breast for this? I have a ton of cans from Costco that I really only use to make buffalo chicken dip or a chicken salad every now and then so I considered using a few cans instead
Made this last night for a dinner party appetizer. People couldn’t get enough! So happy to add this to my recipe file! Super easy too!
sounds great. I was thinking of making this with chives and bleu cheese. do you think that amount of bleu cheese would overwhelm the flavor?
Hmmmm, haven’t tried it but if I did I’d probably keep the amount of blue cheese to 2 tablespoons or so and keep the rest of the cheese in the recipe as is. Let me know if you try it!!
tried it with the bleu cheese. it was great! i’m definitely glad that i didn’t replace it for all of the cheddar, as the flavor would have been too strong. around 2 teaspoons was just right. thanks!
Awesome!!!