Love bold, spicy flavors? This Crock Pot Buffalo Chicken Dip is a game-changer! With just 5 minutes of prep, the slow cooker does the rest, delivering a creamy, cheesy, and perfectly spiced party dip.
The short answer: five minutes of prep, then the slow cooker holds it hot for the whole party. Stir it every so often, because buffalo dip left completely alone forms a skin and separates at the edges.
Buffalo Dip Crock Pot
Perfect for game days, gatherings, or a quick snack, it’s always a hit! I love how versatile it is, use it as a dip, sandwich filling, or baked potato topping. Let’s dive in!
🛒Ingredients
- Buffalo wing sauce. Spicy and bold! Use less or mix with butter for a milder kick.
- Shredded cheddar (orange). Melts beautifully for that classic cheesy goodness. Sharp cheddar adds extra flavor.
- Shredded cooked chicken. Rotisserie chicken makes this effortless and flavorful. Leftover grilled or baked chicken works too.
- Cream cheese. The secret to ultra-creamy texture, full-fat is best!
- Ranch dressing. Adds a tangy, herby balance. Swap for blue cheese dressing if you prefer.
- Crumbled blue cheese. A must for buffalo flavor! Even a little makes a difference.
- Green onions. Fresh and mild, they cut through the richness and look great!
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Crock Pot Buffalo Dip
- Prepare the slow cooker: Spray the insert of a 3-quart crock pot with cooking spray.
- Add ingredients: Place shredded chicken, cream cheese, buffalo sauce, and ranch dressing into the slow cooker. Stir until well combined.
You'll also find this recipe in our 100+ Best Thanksgiving Appetizers.
- Cook: Set to high for 1-2 hours or low for 3-4 hours, stirring occasionally.
- Add cheese: About 15 minutes before it's done, stir in the shredded cheddar and let it melt completely.
- Serve: Garnish with green onions and crumbled blue cheese. Enjoy with your favorite dippers!
Rita's Expert Tip
To get the smoothest, creamiest texture, make sure your cream cheese is fully softened before mixing it in.
Cold cream cheese can create lumps that won’t melt properly, so let it sit at room temperature or microwave it for a few seconds before adding!
📋Tips
- For a milder version, replace half the buffalo sauce with melted butter.
- Make it extra creamy by stirring in ½ cup of sour cream.
- Add some crunch by topping with crispy bacon bits.
- Prefer a smoky flavor? Use smoked cheddar instead of regular cheddar.
- Make it spicier by adding a pinch of cayenne pepper or extra hot sauce.
- Use fresh chicken. If you don’t have rotisserie chicken, cook and shred 2-3 chicken breasts.
- Thin it out. If the dip is too thick, stir in a little milk or more ranch dressing.
- Dairy-free? Swap in dairy-free cream cheese, ranch, and shredded cheese.
- Gluten-free? Most ingredients are naturally gluten-free, but check labels to be sure.
👨🍳 Equipment Needed
- My favorite slow cooker
- Spatula - wooden or this one
- Serving bowls
🍱Storing Leftovers
- 🍱To Store. Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- 🥶Freezing. Store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
- 🔥To Reheat. Microwave in 30-second intervals, stirring in between, until heated through. You can also reheat in a saucepan over low heat.
- Make it ahead. Assemble the dip the night before, store it in the fridge, then cook when needed.
What to Serve With Buffalo Chicken Dip
I love serving this dip with a variety of crunchy, dippable options to keep everyone happy:
- Bread slices
- Tortilla chips
- Celery sticks
- Carrot sticks
- Crackers
- Pretzels
FAQ
Can I make buffalo chicken dip on the stovetop instead?
Yes. Combine everything in a saucepan over low heat, stirring often, until the cheese is fully melted and smooth, about 10 to 15 minutes. Keep the heat low so the cream cheese does not catch on the bottom.
Can I make it ahead of time?
Yes. Assemble everything in the slow cooker insert, cover, and refrigerate overnight. Start it cooking when you are ready and add an extra 20-30 minutes, since it is going in cold.
How do I keep the dip warm for a party?
Leave it in the slow cooker on the warm setting and stir it every half hour or so. It stays creamy for a couple of hours that way. Left completely alone it forms a skin on top and separates at the edges.
Why did my buffalo chicken dip turn out greasy or split?
Usually the heat was too high. Cream cheese and cheddar separate when they get too hot, so keep it on low and stir the cheddar in at the end rather than at the start.
Can I use canned chicken?
Yes, and it is a genuine shortcut. Drain it well and break it up with a fork. The texture is softer than rotisserie chicken, so the dip will be a little less shreddy.
Fun Variations to Try
- Buffalo chicken sandwiches. Pile the warm dip onto soft rolls with extra ranch and a few celery leaves for crunch.
- Loaded baked potato. Split a hot baked potato and spoon the dip straight over it.
- Go full blue cheese. Swap the ranch dressing for blue cheese dressing to lean harder into the classic wing flavor.
More Party Appetizer Recipes
📖Recipe
Crock Pot Buffalo Chicken Dip
Video
Ingredients
- 1 cup buffalo wing sauce
- 2 cups cheddar cheese, shredded
- 2 ½ cups cooked chicken, shredded, rotisserie chicken works great
- 8 ounces cream cheese
- 1 cup ranch dressing
- blue cheese, crumbled, for serving
- green onions, for serving
Instructions
- Prepare the slow cooker: Spray the insert of a 3-quart slow cooker with cooking spray.
- Add ingredients: Place shredded chicken, cream cheese, buffalo sauce, and ranch dressing into the slow cooker. Stir until well combined.2 ½ cups cooked chicken, 8 ounces cream cheese, 1 cup buffalo wing sauce, 1 cup ranch dressing
- Cook: Set to high for 1-2 hours or low for 3-4 hours, stirring occasionally.
- Add cheese: About 15 minutes before it's done, stir in the shredded cheddar and let it melt completely.2 cups cheddar cheese
- Serve: Garnish with green onions and crumbled blue cheese. Enjoy with your favorite dippers! If you like this recipe, please leave a 5-star rating, thank you!green onions, blue cheese
Notes
- Makes 8-10 appetizer servings. Enough for a party bowl. Halve it in a 1.5 quart slow cooker for a smaller crowd.
- Soften the cream cheese first. Cold cream cheese leaves lumps that never quite melt out. Leave it at room temperature, or microwave it for a few seconds before it goes in.
- Stir the cheddar in at the end. Adding it in the last 15 minutes keeps it smooth. Cheddar cooked for the full time goes greasy and stringy.
- Keep it on warm, and stir it. Left completely alone in the slow cooker the dip forms a skin and separates at the edges. A stir every half hour is all it needs.
Nutrition
Before You Go
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