Crockpot Buffalo Chicken Dip

Prep Time	Cook Time	Total Time
15 min	3 h 30 min	3 h 45 min

Introduction

This crockpot buffalo chicken dip is creamy, cheesy, and perfectly spicy, with all the flavor of your favorite wings.

It’s a crowd-pleasing, hands-off appetizer that’s ideal for game day, potlucks, or casual get-togethers.

The slow cooker keeps it warm and melty for hours, so everyone can dig in with celery, carrots, or tortilla chips.

Prep mode (keeps screen active)

Prep the slow cooker and chicken

Spray a 4 to 6 quart slow cooker with nonstick cooking spray or lightly grease with oil.
Place the chicken breasts in an even layer in the bottom of the slow cooker.
Add the creamy buffalo base

Scatter the cream cheese cubes over the chicken.
Pour in the buffalo sauce and ranch dressing.
Sprinkle in garlic powder, onion powder, and black pepper.
Reserve the shredded cheddar and mozzarella for later, keeping them chilled.

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Slow cook until the chicken is tender

Cover the slow cooker with the lid.
Cook on low for about 3 hours, until the chicken is very tender.
Or cook on high for about 2 hours if you need it faster.
Shred the chicken and mix

Transfer the cooked chicken breasts to a large bowl, leaving the sauce in the cooker.
Shred the chicken using two forks until it is finely pulled.
Return the shredded chicken to the slow cooker and stir to combine with the sauce.
Melt in the cheeses

Add the shredded cheddar and mozzarella to the slow cooker.
Stir until the cheeses are mostly submerged in the warm mixture.
Cover and cook on low for 20 to 30 minutes, until hot and melted.

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Keep warm and serve

Set the slow cooker to warm to keep the dip hot for serving.
Stir the dip well, then taste and adjust buffalo sauce or ranch if needed.
Serve straight from the crockpot with celery sticks, carrot sticks, and tortilla chips.

Use cooked rotisserie chicken instead of raw chicken breasts: Stir 3 cups of shredded rotisserie chicken into the sauce after it heats, skipping the long cooking time. The flavor becomes slightly richer and smokier, and the texture stays very tender.
Swap ranch dressing with blue cheese dressing: Blue cheese dressing gives the dip a stronger tang and classic wing flavor, perfect for true buffalo lovers. The dip will taste saltier, so you may want to add a little less buffalo sauce.
Use Neufchatel cheese instead of full-fat cream cheese: Neufchatel has less fat but still melts smoothly, giving a slightly lighter dip without losing creaminess. The flavor is a touch tangier, which works nicely with the buffalo sauce.

Use the right slow cooker size: A 4 to 6 quart slow cooker works best; larger models can cause the dip to dry around edges.
Soften cream cheese first: Let the cream cheese sit at room temperature 15 minutes so it melts smoothly and blends without lumps.
Adjust the heat level gradually: Start with the listed buffalo sauce, then add more a tablespoon at a time after tasting the finished dip.
Crispy topping option: For a bubbly browned top, transfer the hot dip to a broiler-safe dish, add extra cheese, and broil briefly.
Keep leftovers creamy: Reheat leftovers gently on the stove or in a small slow cooker, stirring in a splash of milk if thick.

Can I use frozen chicken in this dip?: For food safety, it is best to thaw frozen chicken completely before adding it to the slow cooker. Thaw overnight in the fridge or use the microwave defrost setting, then proceed with the recipe.
How can I make the dip less spicy?: Use a mild buffalo sauce and increase the ranch dressing or cream cheese slightly to mellow the heat. You can also stir in a bit of brown sugar to soften the sharpness without losing flavor.
Why is my dip greasy on top?: Extra grease usually comes from very fatty cheese or chicken, or from cooking the dip too long. Blot the surface gently with a paper towel and stir well; next time, use part-skim cheese if possible.
Can I make this buffalo chicken dip ahead of time?: Yes, cook the dip completely, cool it, and store in an airtight container in the fridge for two days. Reheat in the slow cooker on low, stirring occasionally, until hot and creamy again.
Can I bake this instead of using a crockpot?: You can combine all ingredients in a baking dish, cover with foil, and bake at 350°F until hot. Bake about 25 to 30 minutes, then stir well and top with extra cheese if you like.

This dip is fantastic topped with crumbled blue cheese and thinly sliced green onions for extra tang and freshness.

For a heartier spread, spoon the hot dip over baked potatoes or use it in loaded quesadillas.

Chilled leftovers also make a great sandwich filling tucked into hoagie rolls with crisp lettuce.

Emily King, Pembroke Pines: Super creamy and hands off, and shredding the chicken right in the crockpot made it easy to serve for a crowd 😋🔥. Mine came out a little oily and thinner than I wanted after sitting on warm, so I’d stir often and use part-skim cheese next time. — 3 ★

Eunice: Happy it was creamy and crowd-friendly, Emily! If it gets a bit oily or thin on “warm,” try switching to “low” for holding, giving it an occasional stir, and letting it sit uncovered 10 to 15 minutes to thicken back up.