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Recipe photo for Marry Me Chicken Dip. Showing final baked dip in an oval white stoneware baker, surrounded by a gold kitchen towel, fresh basil sprigs and toasted crostini. The dip is cheese topped and baked golden brown. A hand is scooping some pink tinted dip onto a crostini and you can see flecks of basil and sun dried tomato.

Marry Me Chicken Dip (Slow Cooker or Oven Baked

Tender shredded chicken, 3 flavorful cheeses, tangy ranch dressing, sun dried tomatoes and fresh basil. You can heat it in your slow cooker or bake until all bubbly in the oven. I love dipping into it with crunchy toasted baguette slices.
Tina Verrelli - epicuricloud.com
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Course: Appetizer
Cuisine: Italian
Keyword: appetizer, chicken, chicken dip
Prep Time: 20 minutes
Cook Time: 30 minutes
Slow Cooker Heating Option: 1 hour 30 minutes
Servings: 8 servings

Equipment

  • 1 Hand or Stand Mixer for Shredding Chicken Optional (I use my KitchenAid Mixers)
  • 1 2 quart baking dish or 4-quart or larger slow cooker

Ingredients

Chicken: See notes below

  • 2-3 cups shredded cooked chicken breast see note

Other Ingredients:

  • 1 8-ounce brick cream cheese softened
  • 3/4 cup ranch dressing
  • 3/4 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1 7-ounce jar sun dried tomatoes packed in oil drain and chop (should be 3/4 cup once chopped)
  • 1 teaspoon Italian seasoning blend
  • 1 teaspoon fresh minced garlic or 1/2 teaspoon dried
  • 1/4 cup minced fresh basil leaves plus more for garnish
  • 1/4 teaspoon red pepper flakes or 2 teaspoons hot sauce optional

Instructions 

Tip:

  • Shred moist, warm cooked chicken with your hand mixer using your traditional beaters or in your stand mixer using your flat beater. (Then add your dip ingredients and keep mixing!)

Mix:

  • Mix together shredded chicken, cream cheese, ranch dressing, Parmesan, 1 cup of the mozzarella, sun dried tomatoes, Italian seasoning, garlic and basil. (plus optional chili flake or hot sauce.)

Oven Bake:

  • Preheat oven to 350 degrees. Spread mixture in 2-quart baking dish and top with remaining 1/2 cup mozzarella. Bake 25-30 minutes or until warm and bubbly.

Slow Cooker:

  • Spread Mixture in slow cooker. Cook on high for 1 hour. Give a stir. Sprinkle with remaining mozzarella cheese and cook for 20-40 minutes more on low. Set to Keep Warm until ready to serve.

Notes

Chicken:

  • 2 medium sized chicken breasts will yield 2-3 cups cooked shredded chicken.
  • I generally buy a 1.2 - 1.4 pound pack of chicken breasts to cook.
  • You can alternatively use rotisserie chicken to save time!

Shredding Chicken with Mixer:

An easy way to shred warm, moist chicken breasts is to use your hand or stand mixer.  I use my KitchenAid Hand Mixer with the turbo beaters (regular mixing beaters) or my KitchenAid Stand Mixer with the flat beater.  Start on low speed.

Toasted Baguette Slices: (Crostini):

I serve with toasted baguette slices that I drizzle with olive oil and sprinkle with salt and pepper. Bake them at 375 degrees  on a baking sheet 5-7 minutes on each side.

Make Ahead:  Freeze?

You can mix the ingredients and refrigerate for several days before baking.  I have frozen it and baked, but the cream cheese doesn't stay creamy - the mixture becomes somewhat drier, still tasty, but not the right texture.  I don't recommend freezing for best results.
 

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 260kcal (13%) | Carbohydrates: 3g (1%) | Protein: 17g (34%) | Fat: 20g (31%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Cholesterol: 57mg (19%) | Sodium: 526mg (23%) | Potassium: 137mg (4%) | Fiber: 0.1g | Sugar: 1g (1%) | Vitamin A: 293IU (6%) | Vitamin C: 0.4mg | Calcium: 206mg (21%) | Iron: 1mg (6%)
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