Crock-Pot Buffalo Chicken Dip

5 from 6 votes
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This easy Crock-Pot 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?

Crockpot buffalo chicken dip served with carrots and celery.

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 like carrots, celery, tortilla chips, or crackers, and watch this tasty dip disappear!

Recipe ingredients

Ingredients to make a buffalo chicken dip.
  • 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).

Make the buffalo sauce

Ranch, hot sauce, and cream cheese in a large bowl.

Step 1: 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.

Mix the ingredients

Blue cheese, green onions, cheddar, and shredded chicken in a bowl.

Add the chicken and cheeses.

Buffalo chicken dip mixed together in a bowl.

Toss to combine.

Step 2: To the bowl of creamy buffalo sauce, add the shredded chicken. Stir in half of the cheddar, mozzarella, and blue cheese crumbles to mix into the dip. Sliced green onions add mild allium flavor to the sauce.

Transfer to the slow cooker

Mixing warmed buffalo chicken dip in a slow cooker.

Step 3: 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.

Add more cheese

Melted mozzarella and cheddar on top of a dip.

Step 4: 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: 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!

Flavor variations

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.
Blue cheese crumbles and green onions topped on a cheese dip.

Serve this with

  • Celery sticks, carrots, and cucumber slices
  • Crispy crostini
  • Tortilla chips, potato chips, or crackers
  • Stuff a baked potato with any leftover dip

Frequently asked questions

What makes buffalo chicken dip greasy?

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.

How long can you store homemade buffalo chicken dip?

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.

How long can you leave buffalo chicken dip on warm?

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.

Person dipping a stick of celery into a buffalo chicken dip served inside a crockpot.

Using buffalo sauce instead of hot sauce

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.

Crock-Pot Buffalo Chicken Dip

This crockpot buffalo chicken dip recipe is the perfect game day or party appetizer. It's easy to make, full of flavor, and sure to be a crowd-pleaser.
5 from 6 votes
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Servings 24 servings
Course Appetizer
Cuisine American

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

YouTube 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

Serves: 24 servings
Calories 169kcal (8%)Carbohydrates 2g (1%)Protein 9g (18%)Fat 14g (22%)Saturated Fat 6g (30%)Polyunsaturated Fat 3gMonounsaturated Fat 4gCholesterol 46mg (15%)Sodium 470mg (20%)Potassium 109mg (3%)Fiber 0.05gSugar 1g (1%)Vitamin A 360IU (7%)Vitamin C 8mg (10%)Calcium 75mg (8%)Iron 0.4mg (2%)

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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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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