With its spicy kick and creamy texture, slow cooker buffalo chicken dip is the kind of appetizer that disappears in minutes, practically cooking itself and saving you time on party prep.
With tender shredded chicken, a creamy blend of cheeses, ranch, and plenty of buffalo flavor, this dip stays warm and melty until the last bite is gone.
Whether it’s a family game night, a holiday get-together, or a tailgate party, crockpot buffalo chicken dip is a guaranteed crowd-pleaser.
After trying my baked Buffalo chicken wings or buffalo chicken meatballs, you just need to add this easy slow cooker dip to the menu.
And if you are looking for more slow cooker appetizers, you may also enjoy our crockpot buffalo chicken wings or crock pot lil smokies.
The best part…
- Hands-off cooking: Slow cooker buffalo chicken dip stays warm and ready to serve with minimal effort.
- Crowd appeal: A hot buffalo chicken dip always goes fast at game day gatherings and potlucks.
- Flexible spice level: Use more or less Franks hot buffalo sauce to suit your heat preference.
- Make-ahead friendly: Easy to assemble and reheat, making it an ideal easy appetizer.
Ingredients
To make this creamy and flavorful slow cooker buffalo chicken dip, you’ll need just a 5 simple ingredients:
- Buffalo wing sauce: Franks Red Hot is the classic choice for bold flavor.
- Shredded cheddar cheese: Adds sharp, melty richness to the dip.
- Cooked chicken: Rotisserie chicken works perfectly and saves time.
- Cream cheese: Provides a creamy, thick base.
- Ranch dressing: Balances the heat with a smooth tang.
- Toppings: Blue cheese crumbles and sliced green onions add freshness and bite.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make slow cooker buffalo chicken dip
Spray the insert of a 3-quart slow cooker with nonstick cooking spray.
Add the shredded chicken, cream cheese, buffalo sauce, and ranch dressing. Stir until combined.
Cover and cook on high for 1–2 hours or on low for 3–4 hours, stirring occasionally.
About 15 minutes before serving, stir in the shredded cheddar until melted and smooth.
Serve directly from the crock pot or transfer to a serving dish. Garnish with green onions and blue cheese if desired.
Substitutions and variations
- Milder dip: Use half buffalo sauce and half melted butter for a gentler flavor.
- Cheese swaps: Monterey Jack or mozzarella can be mixed with cheddar for a creamier melt.
- Ranch alternative: Blue cheese dressing works for those who like a stronger tang.
- Spice boost: Add extra Franks Red Hot or a pinch of cayenne pepper for more heat.
Serve with
Buffalo chicken dip pairs well with tortilla chips, celery, carrots, pretzels, or crusty bread slices. For a full game day spread, serve it alongside wings, sliders, or meatballs.
If you enjoy slow cooker dips and want to add some variety, make a batch of slow cooker spinach and artichoke dip too. It’s a creamy companion to your buffalo chicken dip.
Storing and reheating leftovers
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or on the stove, stirring often until warmed through.
Helpful Tips
- Shred your own cheese for smoother melting, since pre-shredded tends to clump.
- Use full-fat cream cheese for the richest texture.
- Keep the dip on the warm setting of your crock pot during a party so it stays gooey.
FAQs
Yes, assemble everything in the crock pot insert, refrigerate, then cook before serving.
It’s best fresh. The texture can change when frozen due to the dairy.
Yes, but use a larger slow cooker.
Try our crock pot buffalo dip soon!
Making slow cooker buffalo chicken dip takes minimal effort and has a way of turning any gathering into a hit.
It’s creamy, spicy, and easy to make ahead, making it a dependable choice for game day or casual get-togethers. Try it once, and you’ll see why it’s always one of the most requested dips.
Happy dipping!
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Crock Pot Buffalo Dip
Equipment
- 3qt slow cooker
Ingredients
- 1 cup buffalo wing sauce
- 2 cups shredded cheddar cheese
- 2 ½ cups shredded cooked chicken (rotisserie chicken works great)
- 8 oz cream cheese
- 1 cup ranch dressing
Serving
- Green onions
- Crumbled blue cheese
Instructions
- Lightly coat the inside of a 3-quart slow cooker with nonstick spray.
- Add in the chicken, cream cheese, buffalo sauce, and ranch dressing. Stir everything together until well mixed.
- Cover and cook on high for 1–2 hours or low for 3–4 hours, giving it a stir now and then.
- About 15 minutes before serving, sprinkle in the cheddar cheese and stir until fully melted and creamy.
- Spoon into a serving dish or serve directly from the crock pot. Top with green onions and blue cheese crumbles if desired.
Notes
- Milder Option: To tone down the heat, use ½ cup hot sauce mixed with ½ cup melted butter instead of a full cup of buffalo sauce. If the dip looks thin, let it cook a little longer so it thickens up.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Warm gently on the stove or in the microwave, stirring occasionally, until heated through.
- Leftover Ideas: This dip isn’t just for chips! Spread it inside a sandwich, spoon it over baked potatoes, serve it on rice or pasta, or use it as a topping for nachos.
- Cream Cheese Tip: Full-fat cream cheese gives the richest, thickest texture. Reduced-fat or fat-free versions may cause the dip to be looser.
- Cheese Tip: Shredding your own cheddar gives a smoother melt. Pre-shredded cheese often has added starches that can keep it from melting as nicely.
Nutrition
