This easy Crock-Pot buffalo chicken dip recipe is the perfect shareable appetizer for game days! Shredded chicken is tossed with a cheesy, creamy, and spicy sauce. Serve with crunchy chips, celery sticks, or carrots.
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Make this slow-cooker buffalo chicken dip if you’re looking for a hot appetizer to serve for parties and game days. It’s simple to prepare! Using a delicious combination of eight ingredients, mix, add to the vessel, and let the crock-pot do all the work. Try my baked chicken dip version if you don’t have a slow cooker.
This dip combines the flavors of buffalo wings all in one pot. You can make the various components from scratch or take flavorful shortcuts. The chicken simmers in a super creamy buffalo sauce until hot a bubbly. Top with extra cheese for melty bites. Grab your favorite crispy dippers like carrots, celery, tortilla chips, and crackers, and watch them disappear!
You’ll need four cups of shredded chicken for the recipe. For convenience, use precooked meat from a rotisserie chicken. Alternatively, you can make my easy crock-pot shredded chicken or stovetop method at home. I use two pounds of lean chicken breasts. However, thighs work too.
Make the buffalo sauce
The sauce is a mixture of cream cheese, ranch dressing, and hot sauce. This creamy, spicy, and tangy combination makes a rich base for the chicken. I use Franks RedHot cayenne pepper sauce. It has a thick consistency and a good balance of heat and spice from the vinegar.
Crystal Lousiana hot sauce is a tasty substitute. The sauce will be thick enough to cling to the meat and perfect for dipping. Stir in half of the cheddar, mozzarella cheese, and blue cheese crumbles to melt into the dip. Sliced green onions add mild allium flavor to the sauce.
How to make buffalo chicken dip in a crock-pot
I use a 6-quart Crock-Pot to make the dip. Smaller sizes can be used as long as they can fit 6 cups (1.5 quarts). Use at least a 3-quart model. Transfer the dip mixture to the pot insert, spreading it into an even layer. Cover and cook on high setting for at least 2 hours or low setting for 3 hours.
The dip should be hot, at least 160ºF (71ºC). Stir, then sprinkle on the remaining shredded cheddar cheese and mozzarella on top. Melt on high setting for about 30 minutes. I like to garnish with extra hot sauce, blue cheese, and green onions before serving.
Serve this with
- Celery sticks, carrots, and cucumber slices
- Crispy crostini
- Tortilla chips, potato chips, or crackers
- Stuff a baked potato
Frequently asked questions
You may notice some red oil on the top of the dip after slow cooking. It is just some of the dairy fat from the cheeses 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.
Using buffalo sauce instead of hot sauce
Buffalo sauce can be substituted for hot sauce. It has a similar flavor profile since it’s made with cayenne pepper and vinegar. It also has added flavors like butter and garlic. The main difference is the added thickening agents like xanthan gum for a heavier consistency, as it was designed to stick to chicken wings. It will just make the dip slightly thicker.
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Crock-Pot Buffalo Chicken Dip
- 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
- Mix the Ingredients – In a large bowl, whisk together softened cream cheese, hot sauce, and ranch dressing. It’s okay if a few small lumps remain. 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 cover. 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).
- Melt the Cheese – Stir to combine. Sprinkle ¼ cup cheddar cheese and ¼ cup mozzarella cheese on the hot dip. Cover and cook on 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 carrots sticks.
- Recipe Yield: About 6 cups
- Serving Size: ¼ cup dip
- Serve with: Celery sticks, carrot sticks, toasted baguette slices, or chips.
- Softening Cream Cheese: Microwave on high setting in 15-second intervals until soft and slightly warm, about 1 minute.
- Using a 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.
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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