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This Crockpot Buffalo Chicken Dip is creamy, cheesy, tangy, and has just the right amount of spice. I love that it couldn’t be easier to make this game day recipe, and it always disappears before any other appetizer. Grab some chips and get ready to dig into your new favorite cheesy dip.
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“Great recipe, easy to make and delicious. I was out of Frank’s Buffalo sauce so I used Sweet Baby Ray’s Buffalo Sauce.” -Judy
Easy Crockpot Buffalo Chicken Dip Recipe
When I’m entertaining, I love serving dip, and Buffalo chicken dip is one of my favorites. But what I especially love about this version is that it’s completely hands-off. This recipe couldn’t be easier. Just dump everything into the crockpot and let the dip cook itself while you focus on everything else that needs to get done.
What I end up with is a smooth and creamy dip that’s loaded with just the right amount of spice and flavor, ready to be devoured. I love making this dip in the crockpot because I can serve it right from there, keeping it warm and perfectly gooey.
Crockpot Buffalo Chicken Dip Recipe
Ingredients
- 8 oz. cream cheese full fat is best, room temperature and cubed (1 brick)
- 1 lb. cooked and shredded chicken or use leftover roasted chicken
- 1 cup Buffalo sauce
- ¾ cup ranch dressing
- 2 cups freshly shredded cheddar cheese Jack or Mozzarella also work well, divided
- sliced green onions optional, for garnish
- crumbled blue cheese optional, for garnish
Video
Instructions
- Place the cubed cream cheese inside the crock of a slow cooker. Top with shredded chicken, Buffalo sauce, ranch dressing, and 1 cup of the cheddar cheese.8 oz. cream cheese, 1 lb. cooked and shredded chicken, 1 cup Buffalo sauce, ¾ cup ranch dressing, 2 cups freshly shredded cheddar cheese
- Cover and cook on high for 1-2 hours, or until heated through. Stir the dip together until well mixed.
- Add the remaining 1 cup of cheddar cheese. Cover and cook for an additional 15 minutes, or until the cheese is melted.
- Serve with tortilla chips and celery sticks, garnished with green onions and/or blue cheese crumbles, if desired.sliced green onions, crumbled blue cheese
Equipment
- Crockpot
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Buffalo Chicken Dip Step by Step
Mix the ingredients: Place 8 oz. (1 brick) cubed cream cheese along with 1 lb. cooked and shredded chicken, 1 cup Buffalo sauce, ¾ cup ranch dressing, and 1 cup freshly shredded cheddar cheese into the crockpot.
Cook the dip: Cover and cook on high for 1-2 hours, or until heated through and the cheese is melted. Stir until well mixed.
Add more cheese: Top with the remaining 1 cup cheddar cheese. Cover and cook for another 15 minutes, or until the cheese is melted.
Serve: Serve with tortilla chips and celery sticks, garnished with green onions and/or blue cheese crumbles, if desired.
How to Store
Do not leave the dip out at room temperature for more than 2 hours, it should be transferred to the fridge at this point.
Once the Buffalo chicken dip cools to room temperature, you can store it in an airtight container in the fridge for up to 3 days. For the best results, I recommend reheating in the crockpot until warmed through. The microwave also works well if you need it reheated more quickly.
Store cooled crockpot Buffalo chicken dip in an airtight container in the freezer for up to 3 months. Let it thaw in the fridge prior to reheating.
Serving Suggestions
I like to serve this slow cooker Buffalo chicken dip as a sharing appetizer with store-bought or homemade tortilla chips. Though I find these Mexican cheese crackers, or even a homemade crusty baguette, taste great as well with this cheesy dip.
Great recipe, easy to make and delicious. I was out of Franks Buffalo sauce so I used Sweet Baby Rays Buffalo Sauce.
Glad to hear you enjoyed this recipe, Judy!
How long can this be stored in the fridge?
Hi, this will keep well for up to 3 days!
Yummy, & easy. Everyone at work loved this dip!!!
Thanks for sharing!!