Crockpot Buffalo Chicken Dip
Crockpot Buffalo Chicken Dip just made game day even more exciting! This easy to make appetizer recipe features tender shredded chicken breast mixed with rich cream cheese, cheddar cheese, tangy ranch dressing and the perfect amount of bold buffalo sauce. Make sure you have enough dippers for everyone, because this addictive dip goes FAST.
Crockpot Buffalo Chicken Dip
Plug in the Crockpot, friends! Once you make this seriously addictive dip, 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 day or just having a few friends over to hang out, Crockpot Buffalo Chicken Dip is the appetizer to serve! It’s SO easy to make and always turns out pretty perfect. Honestly, it’s hard to mess this stuff up.
This recipe is great for using up any leftover shredded chicken you may have on hand. You can also grab a rotisserie chicken from the store that’s already cooked to save you some time! This chicken dip also has the best consistency not just from the chicken, but also from that cream cheese. The way that it slowly breaks down and mixes with the other ingredients just before serving makes every bite so creamy and delicious!
Let’s talk about the other big star of the show here – the buffalo sauce! Honestly, I really only ever use Frank’s, but any buffalo sauce you like the most will also work very well. Every creamy, chicken-filled bite of this hearty dip is made bold and flavorful with just the right amount of buffalo sauce. Serve it with dippers like crackers, chips, celery or even carrots for the best bite!
This dip is almost like my original Buffalo Chicken Dip but made easy for the crockpot!
How to Make Buffalo Chicken Dip
This easy appetizer recipe calls for budget-friendly ingredients and simple steps.
Cook. Add all of the ingredients to the slow cooker. Cover and cook on low for 1 hour.
Stir. Give the dip a good stir to combine the ingredients, then continue cooking on low for about 30 more minutes.
Serve and enjoy! Garnish the dip with blue cheese and chives. Serve warm with your favorite dippers.
How long will Crockpot Buffalo Chicken Dip stay fresh?
In an airtight container in the fridge, any leftovers you have will stay fresh for up to 4 days. For the best results, make sure the dip is fully cooled to room temperature prior to storing.
You can enjoy the dip cold or reheat it. It reheats well in the microwave, but even better right back in the Crockpot on the low setting.
Can I freeze Buffalo Chicken Dip?
I don’t recommend freezing this dip. Because of the cream cheese, this dip won’t hold up well once frozen and thawed. It’s best to enjoy Crockpot Buffalo Chicken Dip on the very first day it’s made, or while it’s fresh from being stored in the fridge.
Is this Buffalo Chicken Dip spicy?
That all depends on what you consider to be spicy! To me, Frank’s buffalo sauce does lend a little kick to the chicken dip, but it’s not like it makes my eyes water. I recommend choosing a buffalo sauce that you trust and know what the spice level of that sauce is. No other ingredients listed here will lend any spice to the dip.
How do I serve slow cooker Buffalo Chicken Dip?
Since I like this dip best when it’s warm, I like to keep it right in the Crockpot set to the warm setting. That way, the dip stays the temperature I want it to be throughout the duration of the party.
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Get the Recipe: CrockPot Buffalo Chicken Dip
- 2 cups 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
- 1/4 cup chopped chives
- Chips, celery and carrots, for serving
- 1 slow cooker
- Add the chicken breast, cream cheese, cheddar cheese, dressing, wing sauce, garlic powder and half the blue cheese to the slow cooker.
- Cover and cook on low for 1 hour.
- Stir the dip to combine, cover and cook for another 30 minutes.
- Garnish with the remaining blue cheese and chives, if desired.
- Serve hot or warm with chips, crackers, celery and carrots.