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Crock Pot Buffalo Chicken Dip is one of my favorite easy appetizers for game day, holidays and parties! Made with tender shredded chicken, cream cheese, cheddar, ranch dressing and buffalo sauce, it’s creamy, cheesy and loaded with flavor. Just add everything to the slow cooker, give it a stir and serve it warm with your favorite dippers.
Table of Contents
- Kellie’s Note Getting Dippy With It
- Why You’ll Love My Crock Pot Buffalo Chicken Dip
- Ingredients for Crock Pot Buffalo Chicken Dip
- How to Make Crock Pot Buffalo Chicken Dip
- Kellie’s Tips for the Best Buffalo Chicken Dip
- Easy Buffalo Chicken Dip Variations
- How to Store and Reheat Crock Pot Buffalo Chicken Dip
- What to Serve with Buffalo Chicken Dip
- Ways to Use Leftover Buffalo Chicken Dip
- More Easy Game Day Appetizers
- CrockPot Buffalo Chicken Dip Recipe
Kellie’s Note
Getting Dippy With It
I love making this slow cooker buffalo chicken dip when we’re having friends over because I can prep it in minutes and let the Crock Pot do the work. A rotisserie chicken makes it even easier, and the combination of tangy buffalo sauce and blue cheese gives it that classic buffalo wing flavor everyone loves.
Once you make this buffalo dip recipe, you’ll be looking for all kinds of excuses to plug in the slow cooker and make it over and over again. Whether you’re watching the big game or just having a few friends over to hang out, Crockpot Buffalo Chicken Dip recipe is the appetizer to serve! It’s SO easy to make with simple ingredients and always turns out pretty perfect. Honestly, it’s hard to mess this stuff up.
This dip is almost like my original Buffalo Chicken Dip but made easy for the crockpot!
Why You’ll Love My Crock Pot Buffalo Chicken Dip
- So easy to make. Just add everything to the slow cooker, stir and let it get hot and bubbly.
- Perfect for parties. Keep it warm right in the Crock Pot so everyone can help themselves.
- Creamy and cheesy. Cream cheese, sharp cheddar and ranch create the perfect consistency for dipping.
- Big buffalo flavor. Buffalo wing sauce and blue cheese give this dip all the flavor of your favorite chicken wings without the mess.
- Great for leftover chicken. This is one of my favorite ways to use up shredded chicken or a store-bought rotisserie chicken.
Ingredients for Crock Pot Buffalo Chicken Dip
You only need a handful of simple ingredients to make this creamy, cheesy buffalo chicken dip!
- Chicken: Use cooked, shredded chicken breast. Leftover roast chicken breast or rotisserie chicken works perfectly and saves time. I prefer freshly shredded chicken over canned chicken for the best texture.
- Cream Cheese: Full-fat block cream cheese makes the dip extra rich and creamy. Cut it into cubes so it melts evenly.
- Cheddar Cheese: I like shredded cheddar for its sharp, cheesy flavor. Monterey Jack or Colby Jack are great substitutes.
- Ranch Dressing: Adds tangy flavor, ranch dressing helps make the dip creamy. Substitute blue cheese dressing if you prefer.
- Buffalo Wing Sauce: I love Frank’s Buffalo Wing Sauce, but you can use your favorite brand. Buffalo wing sauce has a different flavor and consistency than regular hot sauce.
- Garlic Powder: Adds a little extra savory flavor without overpowering the buffalo sauce.
- Blue Cheese: Crumbled blue cheese adds that classic buffalo wing flavor. Use a mild blue cheese or leave it out if you’re not a fan.
- Chives: Fresh chives add a pop of color and mild onion flavor.
For the full ingredient measurements and instructions, scroll down to the recipe card.
How to Make Crock Pot Buffalo Chicken Dip
This easy Slow Cooker Buffalo Chicken Dip takes just a few minutes to prep, then the Crock Pot does the rest!
- Add the ingredients. Place the cooked, shredded chicken, cubed cream cheese, cheddar, ranch dressing, buffalo wing sauce, garlic powder and half the blue cheese in the slow cooker.
- Slow cook. Cover and cook on LOW for 1 hour.
- Stir. Stir everything together, cover and cook for approximately 30 more minutes, or until the cheese is completely melted and the dip is hot and creamy.
- Garnish. Sprinkle with the remaining blue cheese and chopped chives.
- Serve. Switch the slow cooker to WARM and serve with tortilla chips, celery, carrots or crackers.
Tip: Give the dip another stir before serving to make sure all that melted cheese and buffalo sauce are evenly combined.
Kellie’s Tips for the Best Buffalo Chicken Dip
- Use cooked chicken. This recipe is designed for chicken that’s already fully cooked and shredded. Rotisserie chicken is my favorite shortcut.
- Cut the cream cheese into cubes. Smaller pieces melt more evenly and blend into the dip more easily.
- Shred your own cheddar. Freshly shredded cheese generally melts more smoothly than bagged shredded cheese.
- Don’t overcook it. Once the dip is hot and creamy, switch the slow cooker to WARM. Cooking it too long can make the cheese separate and turn greasy.
- Stir before serving. A quick stir helps keep the dip smooth and evenly combined.
- Adjust the heat. Start with your favorite buffalo wing sauce and add a little more at the end if you like things spicy.
This CrockPot 2.5 quarter slow cooker is great for keeping dips warm during parties, cooking smaller meals for two or even meal prep. The budget friendly price tag is a win for me, too!
Easy Buffalo Chicken Dip Variations
- Make it milder. Use a mild buffalo wing sauce and add more gradually until you reach your preferred heat level.
- Make it spicier. Add a splash of extra buffalo sauce or a pinch of cayenne pepper.
- Switch up the cheese. Try Monterey Jack, Colby Jack or pepper jack instead of cheddar.
- Skip the blue cheese. Leave out the crumbles if you prefer a milder cheese flavor.
- Use blue cheese dressing. Swap it for ranch dressing for even more classic buffalo wing flavor.
How to Store and Reheat Crock Pot Buffalo Chicken Dip
- Refrigerator: Store leftover buffalo chicken dip in an airtight container in the refrigerator for up to 3–4 days. Refrigerate promptly, within 2 hours of preparation or serving.
- Reheating: Reheat individual portions in the microwave in short intervals, stirring until hot throughout. For a larger batch, reheat gently on the stovetop or in the oven until it reaches 165°F, then transfer to the slow cooker to keep warm.
- Make Ahead: You can combine the cooked chicken and other ingredients in advance and refrigerate them in a covered container. When you’re ready to serve, transfer the mixture to your slow cooker and cook until completely heated through. Plan on a little extra time if the ingredients are cold from the refrigerator.
- Freezing: I don’t recommend freezing buffalo chicken dip. Because of the cream cheese, the texture can become grainy or separated once it’s thawed and reheated.
Why is my buffalo chicken dip greasy?
If your dip looks oily, it may have gotten too hot or cooked too long. Switch the slow cooker to WARM and gently stir to bring everything back together. Using freshly shredded cheese and avoiding excessive heat can also help prevent separation.
Why is my buffalo chicken dip watery?
Extra moisture from the chicken or a thin dressing can make the dip watery. Be sure to drain any excess liquid from your cooked chicken before adding it to the slow cooker. If the dip seems thin, stir it well once the cream cheese has completely melted. You can also add a little extra shredded chicken to thicken it.
Why isn’t my cream cheese melting?
Cold cream cheese takes longer to melt, especially when it’s left in large blocks. Cut it into small cubes before adding it to the slow cooker and stir as the dip warms until everything is smooth.
What to Serve with Buffalo Chicken Dip
My favorite way to serve Crock Pot Buffalo Chicken Dip is straight from the slow cooker set to WARM. It’s the easiest way to keep the dip hot and creamy during a party.
Here are some of my favorite things to serve with it:
- Tortilla chips or sturdy corn chips
- Celery and carrot sticks or a Simple Crudité Platter
- Sourdough crackers
- Toasted baguette slices or crostini
- Soft pretzel bites
- Mini sweet peppers
If you’re putting together a game day spread, add a few more easy appetizers like my Hot Crab Dip, Pizza Dip or Cheesy Taco Pinwheels.
Ways to Use Leftover Buffalo Chicken Dip
If you’re lucky enough to have leftovers, there are so many delicious ways to use them!
- Buffalo Chicken Quesadillas: Spread the dip between two tortillas with a little extra cheddar and cook until crispy.
- Buffalo Chicken Sliders: Spoon the warmed dip onto slider rolls and top with shredded lettuce.
- Loaded Baked Potatoes: Add a scoop of warm buffalo chicken dip to a baked potato and finish with fresh chives.
- Buffalo Chicken Nachos: Spoon the dip over tortilla chips, sprinkle with cheese and bake until hot and melted.
More Easy Game Day Appetizers
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CrockPot Buffalo Chicken Dip
Equipment
- 1 slow cooker
- chef's knife
- measuring cup
- measuring spoon
Ingredients
- 2 cups cooked, shredded chicken breast
- 2 8 ounce blocks cream cheese, cold and cut into cubes
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup ranch dressing
- 1/4 cup buffalo wing sauce
- 1 teaspoon garlic powder
- 1/2 cup crumbled blue cheese, divided
- 1/4 cup chopped chives
- Chips, crackers, celery and carrots, for serving
Instructions
- Add the cooked, shredded chicken, cream cheese, cheddar cheese, ranch dressing, buffalo wing sauce, garlic powder and half the blue cheese to the slow cooker.
- Cover and cook on LOW for 1 hour.
- Stir to combine. Cover and continue cooking on LOW for another 30 minutes, or until the cheese is completely melted and the dip is hot and creamy.
- Sprinkle with the remaining blue cheese and chopped chives, if desired.
- Switch the slow cooker to WARM and serve with chips, crackers, celery and carrots.
Notes
- Chicken: Use fully cooked, shredded chicken breast. Rotisserie chicken is a great shortcut. Do not add raw chicken directly to the dip.
- Cream Cheese: Cut into small cubes for easier melting. Full-fat block cream cheese produces the creamiest texture.
- Cheese: Freshly shredded cheddar melts more smoothly than pre-shredded cheese. Monterey Jack or Colby Jack can be substituted.
- Buffalo Sauce: Use prepared buffalo wing sauce, not plain hot sauce. Add more to taste if you prefer a spicier dip.
- Cooking Time: Slow cooker temperatures vary. Cook until the dip is hot throughout, the cheeses are completely melted and the mixture is creamy.
- Keeping Warm: Switch the slow cooker to WARM after cooking. Stir occasionally and keep the dip at a food-safe temperature of 140°F or above while serving.
- Storage: Refrigerate leftovers promptly in an airtight container for up to 3–4 days.
- Reheating: Reheat until the center reaches 165°F before serving.
- Freezing: Not recommended because the cream cheese may separate and become grainy after thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
