Crockpot Buffalo Chicken Dip is creamy, cheesy, tangy, and has just the right amount of spice. 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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Why We Love This Crockpot Buffalo Chicken Dip Recipe
- Creamy. Cream cheese and ranch dressing make this dip so smooth and creamy. Top with blue cheese crumbles for an extra hit of flavor.
- Spicy. Buffalo sauce adds the perfect amount of spice.
- Easy. This dip is so simple to throw together. Everything goes in the crockpot, and the dip cooks itself!
Variations on Slow Cooker Buffalo Chicken Dip
You will need a pound of shredded chicken, or about 3 cups, for this recipe. You can buy shredded chicken or use rotisserie or leftover roasted chicken. Alternatively, you can oven-bake some chicken breasts, or cook them in your Instant Pot or Crockpot and shred them. I prefer to use breast meat, but you can use thigh or a mixture of both.
How to Store and Reheat
Once your crockpot 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 back in the Crockpot until warmed through. The microwave also works well if you need it reheated quicker.
How to Freeze
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
This slow cooker Buffalo chicken dip can be served up as a sharing appetizer with anything you can dip! Try it with Garlic Parmesan Baked Tortilla Chips, Mexican Cheese Crackers, or Bacon Wrapped Crackers.
Using fully-cooked white meat chicken reduces the amount of fat that leeches into the dip as it cooks, helping to prevent it from getting greasy.
Your dip can turn out runny if you use too much Buffalo sauce or ranch, or if you don’t add enough chicken. Low-fat cream cheese can also cause the dip to turn out runny, so I recommend using full-fat.
Do not leave this dip out at room temperature for more than 2 hours.
This Crockpot buffalo chicken dip will keep warm in the Crockpot for up to 2 hours, so it’s a great option if you are feeding a crowd at a party!
More Buffalo Chicken Dip Recipes To Try
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Crockpot Buffalo Chicken Dip Recipe
Equipment
Ingredients
- 8 ounces cream cheese room temperature and cubed (1 brick)
- 1 pound cooked and shredded chicken
- 1 cup Buffalo sauce
- ¾ cup ranch dressing
- 2 cups freshly shredded cheddar cheese divided
- Sliced green onions optional, for garnish
- Crumbled blue cheese optional, for garnish
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 ounces cream cheese, 1 pound 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, and top with the remaining 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
Video
Becky’s Tips
- Cut the cream cheese into cubes so that it melts evenly.
- For best results, soften the cream cheese before using. I like to take it out of the fridge about an hour before making this recipe.
- I like to use cheddar cheese in this dip, but most shredded cheeses like Jack or Mozzarella will work well.
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 ounces (1 brick) of cubed cream cheese inside the crock of a slow cooker. Top with 1 pound of cooked and shredded chicken, 1 cup of Buffalo sauce, ¾ cup of ranch dressing, and 1 cup of freshly shredded cheddar cheese
Cook the Dip: Cover and cook on high for 1-2 hours, or until heated through. Stir the dip together until well-mixed, and top with the remaining 1 cup of cheddar cheese.
Melt the 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.
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!!