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Slow Cooker Buffalo Chicken Dip with a celery stick stuck in the dip
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CrockPot Buffalo Chicken Dip

Easy, creamy CrockPot Buffalo Chicken Dip is the game day appetizer that's so simple to make. Just add everything to the slow cooker and stir.
Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Course: Appetizer
Cuisine: American
Servings: 10
Author: Kellie
Cost: $10

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

Calories: 219kcal | Carbohydrates: 3g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 52mg | Sodium: 516mg | Potassium: 78mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 648IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 0.1mg