Why You’ll Love This Recipe
This dip is incredibly easy to make—just dump the ingredients in your slow cooker and let it do the work. It’s warm, creamy, full of flavor, and perfect for dipping chips, veggies, or crackers. The slow cooker keeps it warm and gooey for hours, making it perfect for gatherings or events. Plus, it’s easily adjustable to suit your spice preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
shredded cooked chicken (rotisserie or boiled)
cream cheese, softened
buffalo wing sauce (like Frank’s RedHot)
ranch dressing or blue cheese dressing
shredded cheddar cheese
shredded mozzarella cheese
green onions or blue cheese crumbles (optional for topping)
Directions
- Add the shredded chicken, cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and mozzarella to the crock pot.
- Stir to combine everything as best as you can.
- Cover and cook on low for 2–3 hours or until the dip is hot and the cheese is fully melted.
- Stir the dip occasionally to help everything melt evenly.
- Once hot and creamy, switch the crock pot to the warm setting for serving.
- Top with green onions or blue cheese crumbles if desired, and serve with chips, celery sticks, crackers, or toasted bread.
Servings and timing
This recipe yields about 6–8 servings as an appetizer.
Prep time: 10 minutes
Cook time: 2–3 hours on low
Total time: 2 hours 10 minutes
Variations
- Use blue cheese dressing instead of ranch for a tangier flavor.
- Add cooked bacon bits for extra richness and crunch.
- Stir in a few dashes of hot sauce for more heat.
- Make it low-carb by serving with celery, cucumber slices, or bell pepper strips.
- Swap mozzarella for pepper jack for a spicier cheese blend.
Storage/Reheating
Store any leftover dip in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave in 30-second intervals, stirring in between, or warm on the stovetop over low heat.
You can also return it to the crock pot to reheat on low. Add a splash of milk or cream if it thickens too much.
Freezing is not recommended due to the dairy content, which may affect the texture after thawing.
FAQs
Can I use canned chicken?
Yes, canned chicken works in a pinch. Drain well and shred before mixing into the dip.
Can I make this dip ahead of time?
Yes, combine everything in the crock pot insert, cover, and refrigerate. When ready, cook as directed.
What type of buffalo sauce is best?
Frank’s RedHot is a popular choice, but any buffalo wing sauce will work.
Can I cook it on high?
Yes, cook on high for 1–1.5 hours, stirring occasionally until fully melted and hot.
Is it spicy?
It has a moderate heat. For less spice, use a mild buffalo sauce or reduce the amount used.
Can I double the recipe?
Absolutely. Just make sure your slow cooker is large enough and stir occasionally to heat evenly.
What can I serve with this dip?
Tortilla chips, crackers, toasted baguette slices, celery sticks, or carrot sticks are all great options.
Can I use different cheese?
Yes, try Monterey Jack, Colby, pepper jack, or even a Mexican cheese blend.
Can I make this dip in the oven?
Yes, mix all ingredients and bake at 350°F (175°C) for 20–25 minutes until bubbly.
Does this dip stay good on the warm setting?
Yes, keep it on warm for up to 4 hours, stirring occasionally to keep it creamy.
Conclusion
Creamy Crock Pot Buffalo Chicken Dip is a flavorful, cheesy appetizer that’s perfect for any occasion. With just a few ingredients and almost no effort, you get a warm, satisfying dip that’s always a hit. Make it once, and it’ll quickly become your go-to party favorite.
PrintCreamy Crock Pot Buffalo Chicken Dip Recipe
Creamy Crock Pot Buffalo Chicken Dip is a cheesy, spicy, and crowd-pleasing appetizer made with tender shredded chicken, tangy buffalo sauce, ranch dressing, and melted cheeses. Slow-cooked to perfection, it’s perfect for parties, game days, or casual snacking.
- Prep Time: 10 minutes
- Cook Time: 2–3 hours (low)
- Total Time: 2 hours 10 minutes
- Yield: 6–8 servings
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 2 cups shredded cooked chicken (rotisserie or boiled)
- 8 oz cream cheese, softened
- 1/2 cup buffalo wing sauce (e.g., Frank’s RedHot)
- 1/2 cup ranch dressing or blue cheese dressing
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Optional toppings: chopped green onions or blue cheese crumbles
Instructions
- Add shredded chicken, cream cheese, buffalo sauce, dressing, cheddar, and mozzarella to the crock pot.
- Stir ingredients together as much as possible.
- Cover and cook on low for 2–3 hours, stirring occasionally until melted and smooth.
- Switch to warm setting for serving. Top with green onions or blue cheese if desired.
- Serve hot with chips, crackers, bread, or veggies.
Notes
- To make ahead, combine ingredients and refrigerate in the slow cooker insert until ready to cook.
- Adjust spice level by using more or less buffalo sauce or adding hot sauce.
- For added flavor, stir in cooked bacon bits or use pepper jack cheese.
- Not freezer-friendly due to dairy-based ingredients.
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 70mg
