This crock pot buffalo chicken dip brings together all the classic flavors of buffalo wings in a warm, creamy appetizer. It features tender shredded chicken in a rich blend of spicy hot sauce, cool ranch dressing, and melted cheese.
Making this dip in the slow cooker is very straightforward. You just add the ingredients and let it heat through, which makes it an ideal recipe for parties and game days. It stays warm for hours, ready for guests to enjoy.
Why will you love Crock Pot Buffalo Chicken Dip?
The slow cooker does most of the work. Just layer the ingredients and turn it on, freeing you up to do other things.
It’s a great make-ahead dish. You can assemble it, let it cook, and then keep it on the ‘warm’ setting for hours.
You can easily customize the flavor. Swap ranch for blue cheese dressing, use a different cheese, or adjust the amount of hot sauce.
Crock Pot Buffalo Chicken Dip Ingredients
• Shredded Chicken: A store-bought rotisserie chicken makes preparation quick. You can also use leftover cooked chicken breast or thighs.
• Cream Cheese: Full-fat block-style cream cheese will give you the creamiest, richest result. Let it soften for a few minutes for easier melting.
• Hot Sauce: For authentic flavor, use a cayenne pepper-based sauce, often labeled as wing sauce or buffalo-style sauce.
• Ranch Dressing: A good quality bottled dressing works well here. For a tangier dip, you can substitute it with blue cheese dressing.
• Cheddar Cheese: For the best melt, buy a block of sharp cheddar and shred it yourself. Pre-shredded cheese often contains anti-caking agents that can affect the texture.
Exact quantities are in the recipe card below.
How to Make Crock Pot Buffalo Chicken Dip
Step 1: Layer the Ingredients
Start by placing the cubed cream cheese in the bottom of your slow cooker. Add the shredded chicken on top, followed by the buffalo sauce, ranch dressing, and about half of your shredded cheddar cheese. There is no need to stir at this stage.
Step 2: Slow Cook the Dip
Cover the crock pot and set it to cook on HIGH for 1.5 to 2 hours. You will know it is ready for the next step when the mixture is hot and bubbling around the sides.
Step 3: Stir and Finish
Open the lid and stir everything thoroughly until the dip is smooth and creamy. Once mixed, top it with the remaining cheddar cheese and green onions, cover, and let it cook for another 15 minutes to melt the cheese topping.
How to Store and Freeze Crock Pot Buffalo Chicken Dip
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as the texture of the cream cheese can become grainy upon thawing. Reheat gently on the stovetop over low heat or in the microwave, stirring every 30 seconds until warm.
Expert Tips for Crock Pot Buffalo Chicken Dip
For food safety, ensure the chicken dip reaches an internal temperature of 165°F (74°C) as it contains cooked poultry.
A rotisserie chicken is a great shortcut for this recipe. Just remove the skin and shred the meat.
Adjust the spice level by using mild, medium, or hot buffalo sauce to suit your preference.
This dip is thick. If you prefer a thinner consistency, you can stir in a small amount of milk or more ranch dressing at the end.
What to Serve with Crock Pot Buffalo Chicken Dip?
Serve this dip warm with tortilla chips, celery sticks, carrot sticks, or sturdy crackers. Sliced baguette is also a great option for dipping.
Crock Pot Buffalo Chicken Dip Recipe FAQs
Can I cook this on the LOW setting?
Yes, you can cook the dip on LOW for 3 to 4 hours. Follow the same instructions for stirring and adding the final toppings at the end.
Can I use blue cheese dressing instead of ranch?
Absolutely. Using blue cheese dressing will give the dip a tangier flavor that pairs nicely with the buffalo sauce.
How do I make this without a slow cooker?
You can bake it in the oven. Combine all ingredients (reserving half the cheese) in a bowl, then spread into a baking dish. Top with remaining cheese and bake at 350°F (175°C) for 20-25 minutes, or until hot and bubbly.
Crock Pot Buffalo Chicken Dip
Ingredients
- 16 ounces cream cheese cut into cubes, 450g
- 4 cups shredded cooked chicken about 20 oz or 565g
- 1 cup buffalo-style hot sauce 240ml
- 1 cup ranch dressing 240ml
- 1 cup shredded sharp cheddar cheese divided, 4 oz or 115g
- 2 tablespoons chopped green onions for garnish
- Blue cheese crumbles for serving, optional
Instructions
- Place the cubed cream cheese in the bottom of a 4-quart or larger slow cooker.
- Top with the shredded chicken, buffalo hot sauce, ranch dressing, and half of the shredded cheddar cheese.
- Cover and cook on HIGH for 1.5 to 2 hours, or on LOW for 3 to 4 hours, until the mixture is fully heated and bubbly around the edges.
- Stir everything together until the cream cheese is completely melted and the dip is smooth and uniform. Check that the internal temperature reaches 165°F (74°C).
- Sprinkle the remaining cheddar cheese and the chopped green onions over the top.
- Cover the slow cooker again and cook for another 10 to 15 minutes, or until the cheese on top is melted.
- Turn the slow cooker to the WARM setting for serving. Garnish with optional blue cheese crumbles just before serving.
Notes
