Crock Pot Buffalo Chicken Dip is a warm, cheesy, and spicy treat that’s perfect for game day, parties, or any time you want something tasty and easy. It’s loaded with shredded chicken, creamy cheese, and a kick of classic buffalo sauce that gives it just the right amount of zing. The slow cooker lets all the flavors blend together slowly, making it perfectly melty and irresistible.
I love making this dip because it’s so hands-off—just toss everything into the crock pot and let it do its magic while I get other things done. It’s one of those recipes that everyone always asks for, and it disappears fast! I usually mix in a little ranch or blue cheese dressing to cool down the heat and add some creaminess. Plus, it’s simple to tweak if you like it milder or extra spicy.
My favorite way to serve this dip is with crispy tortilla chips, celery sticks, or even slices of crunchy baguette. It’s such a crowd-pleaser, perfect for sharing and cozy snacking on a chilly day. Whenever I make it, it brings everyone together around the table, chatting and dipping their favorites into that cheesy buffalo goodness.
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken is my go-to because it’s easy and flavorful. You can also use leftover cooked chicken or cook your own breasts or thighs and shred them.
Cream Cheese: This adds creaminess and helps bind the dip. If you want a lighter version, try using reduced-fat cream cheese or Greek yogurt, but expect a slightly different texture.
Buffalo Sauce: Frank’s RedHot is the classic choice and has the right balance of heat and flavor. Feel free to adjust the amount or swap for a milder wing sauce if you prefer less spice.
Ranch or Blue Cheese Dressing: These dressings mellow the heat and add extra tang. Ranch is milder, blue cheese offers a stronger flavor. You can make your own or use store-bought.
Cheddar Cheese: Sharp cheddar melts well and adds a nice kick. You can mix in mozzarella for extra gooeyness or use pepper jack for a spicier touch.
How Do You Make Sure the Dip Is Smooth and Creamy in the Crock Pot?
To get that perfect creamy texture, start by softening the cream cheese before mixing—it blends easier and prevents lumps.
- Mix all the ingredients well in a bowl before putting them in the slow cooker.
- Cook on low heat to heat everything evenly without separating the cheese or drying out the dip.
- Stir the dip every 30-45 minutes to keep the cheese from sticking and to blend the flavors.
- Use a crock pot liner or spray the pot with non-stick spray for easy cleanup.
- If the dip seems too thick after cooking, stir in a tablespoon of milk or more buffalo sauce to loosen it up.
Equipment You’ll Need
- Slow cooker (crock pot) – I love using it because it keeps the dip warm and bubbly without babysitting.
- Mixing bowl – for combining all the ingredients before cooking; a large one makes mixing easier.
- Rubber spatula or spoon – helps you stir everything smoothly and scrape down the sides of the bowl and cooker.
- Measuring cups and spoons – to get the right amounts of sauces, cheeses, and dressings.
- Serving spoon or ladle – for easy scooping out the dip into bowls or onto chips.
Flavor Variations & Add-Ins
- Use cooked shredded turkey or rotisserie chicken for a different flavor profile, especially after holidays.
- Mix in additional cheeses like mozzarella or pepper jack for extra gooeyness or heat.
- Stir in chopped cooked bacon or jalapeños for smoky, spicy layers of flavor.
- Replace ranch or blue cheese dressing with Greek yogurt or sour cream to create a tangier, lighter dip.
Crock Pot Buffalo Chicken Dip
Ingredients You’ll Need:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 8 oz cream cheese, softened
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
- 1/2 cup ranch dressing or blue cheese dressing
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese (optional, for topping)
- 2 green onions, sliced (optional, for garnish)
- Celery sticks and crackers or tortilla chips for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and then 2 to 3 hours to cook in the slow cooker. It’s mostly hands-off cooking, giving you plenty of time to relax or get other things done while it warms and melts beautifully.
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large mixing bowl, combine the shredded chicken, softened cream cheese, buffalo wing sauce, ranch or blue cheese dressing, and shredded cheddar cheese. Stir everything together until well mixed and creamy.
2. Cook in the Crock Pot:
Transfer the mixture into your slow cooker. Cover it with the lid and cook on low heat for 2 to 3 hours. Be sure to stir the dip occasionally so everything melts evenly and gets nice and bubbly.
3. Add Toppings and Serve:
When the dip is hot and fully cooked, sprinkle the crumbled blue cheese and sliced green onions on top if you like. Serve the dip warm right from the crock pot alongside celery sticks, crackers, or tortilla chips for easy dipping and sharing.
Can I Use Frozen Chicken for This Dip?
Yes, you can! Just make sure to fully thaw the chicken before shredding and mixing it in. Thaw overnight in the fridge or use the quick thaw method by placing the sealed chicken in cold water.
Can I Make This Dip Ahead of Time?
Absolutely! Prepare the dip mixture and refrigerate it overnight. When ready, transfer it to the crock pot and cook as directed, adding a bit more cooking time if needed to heat through.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in the crock pot on low, stirring occasionally to keep it creamy.
Can I Adjust the Spice Level?
Definitely! Use less buffalo sauce for a milder dip, or add extra if you like more heat. You can also add diced jalapeños or hot sauce for an extra kick.