Crock Pot Buffalo Chicken Dip
Crock Pot Buffalo Chicken Dip is a delicious blend of chicken, cheese, ranch dressing, and spicy buffalo sauce cooked into a creamy, hot dip that makes the perfect party appetizer.
Buffalo chicken wings are one of my favorite things and this amazing Crock Pot Buffalo Chicken Dip has all of that tangy, spicy flavor baked into a creamy, cheesy, hot dip that is the ultimate party appetizer.
The best part is the slow cooker does all of the work. Chicken, cream cheese, cheddar cheese, ranch dressing, and spicy buffalo wing sauce all go into the Crock Pot and a few hours later you have a creamy, spicy, hot and bubbly buffalo chicken dip.
That’s not our only buffalo chicken recipe. We love that spicy stuff! Make sure you check out our Buffalo Chicken Pasta Salad, Buffalo Chicken Sliders, Buffalo Chicken Cups, and Buffalo Chicken Jalapeño Poppers ( told you we love it!)
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This slow cooker Buffalo Chicken Dip is my go-to appetizer for parties, potlucks, and pretty much anytime I can find an excuse to make it. The creamy, cheesy, dip has just the right amount of spice from the hot sauce and it’s perfect for scooping up on a crisp tortilla chip, or a crunchy celery sticks.
Ingredients You’ll Need
- Cooked chicken – You’ll need cooked, shredded chicken for your dip. You can make Crock pot shredded chicken or Instant Pot shredded chicken a day or two in advance, you can boil chicken breasts, your can shred a rotisserie chicken, or you can use canned chicken.
- Cream Cheese
- Cheddar Cheese
- Ranch Dressing – If you prefer blue cheese dressing with your buffalo wings you can substitute it for ranch dressing.
- Buffalo Wing Sauce – I always use Frank’s Buffalo Wing Sauce but you can also use Frank’s RedHot Original Sauce if you prefer.
How to Make Buffalo Chicken Dip in the Crock Pot:
Step 1 – The chicken. It starts with cooked, shredded chicken. You can make the chicken yourself by boiling it in a pot of water until it is cooked. then you shredded the chicken using two forks. Another alternative is using canned chicken. My favorite way to save some time and get lots of flavor is to buy a rotisserie chicken and shred it.
Step 2 – Put it together. The shredded chicken goes into the Crock Pot with cream cheese, cheddar cheese, ranch dressing, and buffalo sauce.
Step 3 – Heat it up. Place the lid on and let it cook for 3-4 hours on low heat or 1-2 hours on high heat, stirring every 30 minutes or so, until the whole mixture is heated through.
You’ll know it’s ready when the cream cheese is completely melted and as you stir it everything combines into a super cheesy, creamy, spicy, dip. I like to sprinkle a little extra cheddar on top at the end, place the lid back on, and let it melt over the top before serving.
What to Serve with It
You’ve got lots of choices when it comes to serving your Buffalo Chicken Dip. I set my Crock-Pot on the table and make a big platter of veggies, like bell peppers, celery, and carrots, crackers, and tortilla chips. Then I open the lid and let everyone dig in. I don’t think I’ve ever had leftovers at the end of the night.
How to Reheat It
Buffalo chicken dip reheats really well. I suggest reheating it in the microwave, 2 minutes at a time, stirring in between until it is warmed through.
If you want to serve it in your Crock Pot again you can set it to low for 1-2 hours, stirring occasionally until it is warmed through.
Looking for More Hot Dip Recipes?
- Dr Pepper BBQ Chicken Dip
- Buffalo Chicken Jalapeno Popper Dip
- Cheesy Corn Dip
- Caramelized Onion and Bacon Skillet Dip
- Mississippi Sin Dip
- Baked Caprese Dip
- Bacon Artichoke Dip
- Mexican Sunset Dip
Crock Pot Buffalo Chicken Dip
- 4 cups Cooked chicken breasts, shredded
- 8 ounces Cream cheese
- 3/4 cup Buffalo sauce
- 1 cup Ranch dressing
- 1.5 cups Cheddar cheese shredded
- Combine cooked chicken, cream cheese, buffalo sauce, ranch dressing, and 1 cup of shredded cheddar cheese in the Crock Pot and stir together.
- Place lid on an set to LOW heat for 3-4 hours or HIGH heat for 1-2 hours. Stirring every 30 minutes.
- The dip is ready when the cheese is fully melted and you no longer see chunks of cream cheese.
- Sprinkle the remaining shredded cheddar cheese over the top and place the lid back on, letting the dip continue to cook until the cheese on top is melted.
- Serve with chips, crackers, or veggies.
This post first appeared on Real Housemoms where we are contributors.