This easy Crockpot buffalo chicken dip recipe makes for the perfect shareable appetizer during game days. Just make sure you have plenty of crunchy chips, celery sticks, or carrots on hand!
I can’t enough of this flavor combo! I’ve made it in various ways: buffalo chicken dip on the stove, buffalo chicken pizza, buffalo chicken sliders, and even a buffalo chicken salad. Which is your favorite?
Recipe Science
- Slow cooking the buffalo chicken dip allows the flavors to meld together over time, creating a rich and harmonious taste profile.
- The prolonged heat of the crockpot ensures the cream cheese melts completely, resulting in a smooth and creamy texture throughout the dip.
- Combining buffalo sauce with cream cheese and shredded chicken creates a balanced mixture where the acidity and spice of the sauce are tempered by the creamy, mild cheese.
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Why It Works
This recipe takes the winning combination of buffalo chicken wings and transforms it into a scoopable dip. This hot appetizer is easy to make. You can prepare the various components from scratch or take shortcuts if desired.
Once you toss all the ingredients together, the slow cooker works its magic, simmering the chicken in spicy, bubbly cheese. The aroma is amazing. Grab your favorite crispy dippers, such as carrots, celery, tortilla chips, or crackers, and watch this tasty dip disappear!
Ingredients You’ll Need
- Chicken: You’ll need four cups of shredded chicken breasts and/or thighs. For convenience, use leftover roasted chicken or grab one from the store.
- Cheese: Cream cheese adds richness, while shredded cheddar and mozzarella give the sought-out cheese pull. Tangy blue cheese crumbles add flavor dimension to the dip.
- Dressing: Use my homemade ranch dressing or a store-bought bottle for convenience. Ranch adds a creamy consistency and zesty, savory flavor.
- Hot Sauce: I use Franks RedHot cayenne pepper sauce. It has a thick consistency and a good balance of heat and spice from the vinegar.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This crockpot buffalo chicken dip recipe is easy to customize! Try these mouthwatering ideas:
- Chicken: Make the meat from scratch using my easy crock-pot shredded chicken. I use two pounds of lean chicken breasts or thighs. Leftover turkey works well, too.
- Dressing: Instead of ranch, use blue cheese dressing if you love the tangy taste.
- Cheese: Switch up the shredded cheese with Pepper Jack, smoked gouda, gruyere, or Monterey Jack cheese.
- Hot Sauce: Crystal Lousiana hot sauce is a tasty substitute for your favorite variety.
- Herbs: Add sliced dill, chives, cilantro, or parsley to the dip.
How to Make Crockpot Buffalo Chicken Dip
Step 1: Make the Buffalo Sauce
Combine the cream cheese, ranch dressing, and hot sauce. The creamy texture and spicy flavor make a rich base for the chicken. We’re aiming for a thick enough consistency to cling to the meat and perfect for dipping.
Step 2: Mix the Ingredients
Add the shredded chicken to the bowl of creamy buffalo sauce. Stir in half of the cheddar, mozzarella, and blue cheese crumbles to mix into the dip. Sliced green onions add a mild allium flavor to the sauce.
Toss to combine.
Step 3: Transfer to the Slow Cooker
Transfer the dip mixture to the pot insert, spreading it into an even layer. Cover and cook on the high setting for at least 2 hours or the low setting for 3 hours. The dip should be hot, at least 160ºF (71ºC).
Chef’s Note: I used my 6-quart Crock-Pot to make this dip. Smaller sizes will work as long as they can fit at least 6 cups (1.5 quarts), but I wouldn’t go smaller than a 3-quart model.
Step 4: Add More Cheese
Give the mixture a stir, then sprinkle on the remaining shredded cheddar cheese and mozzarella on top. Let it melt on the high setting for about 15 to 30 minutes. The dip will be irresistible and gooey!
Step 5: Garnish and Serve
I like to serve the buffalo chicken dip garnished with extra hot sauce, blue cheese, and green onions before serving.
Grab your favorite crunchy chips, crackers, or refreshing vegetable sticks. It tastes best while still hot!
Frequently Asked Questions
You may notice some red oil on the top of the buffalo chicken dip in the crockpot after slow cooking. It is just some of the dairy fat from the cheese rising to the surface. Mix before topping it with extra cheese and serving.
The dip can be stored in the refrigerator for up to 5 days. You can cover and reheat in the microwave until hot, on the stovetop, or in a slow cooker.
To keep the dip hot while serving, you can turn on the warm setting on the slow cooker. This will keep the dip around 165ºF (74ºC), ensuring that it’s safe to eat and out of the temperature danger zone. Eat within 2 hours for the best taste.
You can substitute buffalo sauce for hot sauce. It has a similar flavor profile as it’s made with cayenne pepper and vinegar. It also has added flavors like butter and garlic. The main difference is the thickening agents used, like xanthan gum, which is designed to stick to baked chicken wings. It will just make the dip slightly thicker.
Serve This With
If you tried this Crockpot Buffalo Chicken Dip, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Crockpot Buffalo Chicken Dip
Ingredients
- 16 ounces cream cheese, softened
- 4 cups cooked shredded chicken
- 1 cup hot sauce, Franks RedHot recommended
- ¾ cup ranch dressing
- 3 tablespoons sliced green onions, divided
- ¾ cups shredded cheddar cheese, divided
- ¾ cups shredded mozzarella cheese, divided
- ¼ cup crumbled blue cheese, divided
Instructions
- Make the Buffalo Sauce – In a large bowl, whisk together softened cream cheese, hot sauce, and ranch dressing. It’s okay if a few small lumps remain.
- Mix the Ingredients – Add the shredded chicken, ½ cup cheddar cheese, ½ cup mozzarella cheese, 2 tablespoons blue cheese, and 2 tablespoons green onions. Stir with a spatula until combined.
- Slow Cook the Dip – Transfer the mixture to a 3 to 6-quart slow cooker. Cover and cook on high setting for 2 to 2 ½ hours or low setting for 3 to 3 ½ hours. The dip should be hot and reach at least 160ºF (71ºF).
- Add More Cheese – Stir to combine. Sprinkle ¼ cup cheddar cheese and ¼ cup mozzarella cheese. Cover and cook on the high setting until the cheese is melted, about 15 to 30 minutes.
- Serve – Garnish with 2 tablespoons of blue cheese and 1 tablespoon of green onions. Serve hot with tortilla chips, toasted bread slices, celery sticks, or carrot sticks.
Recipe Video
Notes
- Recipe Yield: About 6 cups
- Serving Size: ¼ cup dip
- Softening the Cream Cheese: Microwave on high setting in 15-second intervals until soft and slightly warm, about 1 minute.
- Using Rotisserie Chicken: Shred 4 cups of meat for the dip (about 1 ¼ pounds).
- Using Buffalo Sauce: Store-bought or homemade buffalo sauce can be substituted for hot sauce.
- Storing: Transfer to an airtight container and refrigerate for up to 5 days.
- Reheating: Cover and microwave on high setting in 15-second intervals until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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