Buffalo chicken dip is the MVP of game day, tailgates, and holiday parties—and making it in the crock pot means all flavor, no fuss. This creamy, cheesy, spicy dip takes everything you love about buffalo wings and transforms it into a crowd-pleasing slow cooker recipe that’s effortless to prepare and impossible to stop eating.
Why You’ll Love This Recipe
- Only five ingredients and five minutes of prep
- Crock pot does all the work—hands-off cooking
- Ultra creamy and loaded with bold buffalo flavor
- Perfect for serving a crowd and keeping warm all party long
- Versatile: dip it, spread it, stuff it in sliders or wraps
Ingredients
- 4 cups canned chicken, drained (or cooked shredded chicken)
- 16 oz cream cheese (softened)
- 1 cup buffalo wing sauce (like Frank’s RedHot)
- 1 cup ranch dressing (or blue cheese dressing)
- 1½ cups shredded cheddar cheese
Instructions
- Prep the Cream Cheese
Cut cream cheese into small chunks so it melts faster and more evenly. - Combine Ingredients
Add chicken, cream cheese, buffalo sauce, ranch dressing, and cheddar cheese to the crock pot. Stir everything together to start mixing. - Cook the Dip
Cover and cook on LOW for 3–4 hours or on HIGH for 1–2 hours. Stir every 30 minutes to ensure even melting and to prevent sticking. - Serve and Keep Warm
Once hot and bubbly, stir well. Keep the dip on the WARM setting while serving to maintain its ideal texture.
Recipe Details
Prep Time: 5 minutes
Cook Time: 3 hours (on LOW)
Total Time: 3 hours 5 minutes
Servings: 10–12 appetizer servings
Nutrition Facts (per serving, estimated)
- Calories: 604
- Protein: 35g
- Carbs: 6g
- Fat: 48g
- Saturated Fat: 20g
- Sodium: 2000mg
- Sugar: 4g
Tips & Variations
- Use rotisserie chicken for a richer flavor and easy prep
- Go spicy by adding diced jalapeños or a pinch of cayenne
- Swap cheeses: Try Monterey Jack, mozzarella, or smoked gouda
- Make it lighter: Use low-fat cream cheese and ranch
- Make it a meal: Spoon into tortillas or slider buns for a quick dinner
Buffalo Chicken Dip Crock Pot Recipe
Equipment
- – 4–6 qt slow cooker
- – Mixing spoon or spatula
- Measuring cups
Ingredients
- – 4 cups canned or shredded cooked chicken
- – 16 oz cream cheese softened
- – 1 cup buffalo wing sauce Frank’s RedHot recommended
- – 1 cup ranch dressing or blue cheese dressing
- – 1½ cups shredded cheddar cheese
Instructions
- Cube cream cheese and add all ingredients to slow cooker.
- Stir to begin combining.
- Cover and cook on LOW for 3–4 hours or HIGH for 1–2 hours.
- Stir every 30 minutes for smooth, even melting.
- Once hot and creamy, keep warm and serve with dippers.
Notes
– Mix in jalapeños, bacon, or different cheeses for variation
– Make ahead and store in fridge before cooking
FAQs
Can I use fresh chicken instead of canned?
Absolutely. Shredded rotisserie or poached chicken breast works great and adds texture.
Why is my dip soupy?
This usually happens if the chicken wasn’t fully drained. Always pat canned chicken dry or drain rotisserie juices.
Why is there grease on top?
Extra shredded cheese or fatty cuts of chicken can cause greasiness. Stir gently or blot with a paper towel before serving.
Can I make this ahead?
Yes. Mix all ingredients and store in the fridge for up to 24 hours before cooking.
Can I freeze leftovers?
Definitely. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
Conclusion
This buffalo chicken dip crock pot recipe is the ultimate no-stress appetizer—warm, creamy, and guaranteed to disappear. Whether you’re feeding a Super Bowl crowd or prepping for a potluck, it’s the one dish everyone will ask you to bring again. Plus, the slow cooker keeps it hot and ready for hours. Just add chips, and you’re ready to serve happiness.