Crockpot Buffalo Chicken Dip Recipe

I finally nailed my Slow Cooker Buffalo Dip using cooked shredded chicken, cream cheese, cheddar, ranch dressing and buffalo sauce in a surprisingly simple formula that hides one clever shortcut.

I thought I knew every crowd pleasing dip until I found this Crock Pot Chicken Buffalo Dip. I throw cooked shredded chicken and cream cheese into the cooker and walk away but its not what you’d expect.

It melts into this glossy, tangy mess that makes people come back for more, no shame. I warn you, its addictive, messy and perfect for watching the game or pretending youre just grabbing a snack.

Try it once and youll understand why. If you like bold flavors and easy wins this will make you look like you tried way harder than you did.

Ingredients

• Chicken: Adds lean protein, filling, boosts texture, mild flavor that soaks up sauce.
• Cream cheese: makes dip insanely creamy, adds fat and calories, little calcium mild tang.
• Buffalo sauce: Spicy tang, brings heat and vinegar bite, mostly sodium not sweet.
• Ranch dressing: Cool herby balance to heat, creamy, adds calories and sodium.
• Cheddar cheese: Sharp flavor, melty richness, adds protein and saturated fat, its very savory.
• Blue cheese crumbles: Pungent tang, salty bold bites that contrast heat, high in fat.
• Green onions: Fresh oniony crunch, brightens heavy dip, low calories adds color.
• Black pepper: Simple spice boost, adds mild heat and aroma without calories.

Ingredient Quantities

• 3 cups cooked shredded chicken (about 2 to 3 boneless skinless chicken breasts)
• 1 package (8 oz) cream cheese softened
• 1/2 cup buffalo sauce (like Franks RedHot)
• 1/2 cup ranch dressing
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup blue cheese crumbles optional
• 2 tablespoons chopped green onions optional
• Freshly ground black pepper to taste optional

How to Make this

1. Cube the 8 oz cream cheese and put it in the crockpot with 3 cups cooked shredded chicken (about 2 to 3 breasts) so it melts faster.

2. Pour in 1/2 cup buffalo sauce and 1/2 cup ranch dressing, then add 1 cup of the shredded sharp cheddar cheese and half of the 1/4 cup blue cheese crumbles if using; reserve the rest of the cheddar and blue cheese for later.

3. Stir everything well so the cream cheese starts breaking up and the chicken is coated, scraping the sides so no big lumps are left.

4. Cook on low for
1.5 to 2 hours or on high for 45 to 60 minutes, stirring once or twice during cooking to help it get smooth and to prevent any scorching.

5. When the dip is hot and mostly melted, stir again to fully combine; if it still has lumps keep cooking a little longer and stir more.

6. Sprinkle the reserved 1/2 cup cheddar and remaining blue cheese crumbles over the top, cover and let melt for 10 to 15 minutes until bubbly.

7. Taste and season with freshly ground black pepper to taste; if the dip is too thick add a tablespoon or two of ranch or buffalo sauce to loosen it, if it seems too thin let it cook uncovered a few minutes.

8. Stir once more to make it smooth, then top with the 2 tablespoons chopped green onions and a few extra blue crumbles if you like.

9. Serve straight from the crockpot with chips, celery sticks or crackers, and keep on warm if guests are still dipping so it stays creamy.

Equipment Needed

1. Crockpot or slow cooker (5 to 7 qt)
2. Cutting board
3. Chef’s knife (for cubing cream cheese and chopping green onions)
4. Measuring cups and measuring spoons
5. Large spoon or silicone spatula for stirring and scraping the sides
6. Cheese grater (if you prefer to grate your own cheddar)
7. Ladle or large serving spoon for dipping
8. Oven mitts or pot holders for handling the hot lid and pot

FAQ

Crockpot Buffalo Chicken Dip Recipe Substitutions and Variations

• Chicken: Swap the 3 cups shredded chicken for one shredded rotisserie chicken. it’s faster and adds good flavor, just pull off the skin if you want less grease.
• Cream cheese: Use Neufchatel (same amount) for a lighter option or mascarpone for a richer creamier dip. Neufchatel will make it a touch less thick.
• Buffalo sauce: If you’re out of bottled buffalo mix 1/2 cup hot sauce (like Frank’s) with about 3 tablespoons melted butter to mimic the classic wing sauce, or use sriracha for a sweeter spicier twist.
• Sharp cheddar: Substitute pepper jack for a spicy kick or Monterey Jack for a milder creamier melt. Flavor shifts but the texture stays great.

Pro Tips

– Soften the cream cheese completely or zap the cubes for 15 to 20 seconds in the microwave before you start, it’ll melt way smoother. If you still see lumps, use an immersion blender or a hand mixer for 10 seconds, but don’t overdo it or you’ll mush the chicken too much.

– Use rotisserie chicken or shred your own but leave some bigger bites in there for texture, it keeps the dip from tasting like pureed cheese. Also season the chicken lightly with a pinch of garlic powder or smoked paprika before mixing so the flavor isn’t one-note.

– Prevent burning by cooking on low whenever possible and stirring every 20 to 30 minutes, and consider a crockpot liner for easy cleanup. If it starts to stick, scrape the sides with a silicone spatula and add a tablespoon of ranch or milk to loosen things up.

– Make ahead and revive: you can refrigerate for 3 to 4 days or freeze up to 2 months (cool first). To reheat gently set the crockpot on low and stir in a splash of ranch or buffalo to bring back the creaminess, or dump into an oven-safe dish, top with extra cheddar and broil a couple minutes for a bubbly crust.