I finally perfected my Spicy Buffalo Chicken Dip in the Crock Pot, and I can’t wait to reveal the one unexpected ingredient that brings it all together.

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I always have a soft spot for a game day showstopper, and this Buffalo Chicken Dip in a Crock Pot is my go-to when I need something loud and messy. Melted cream cheese and big chunks of shredded chicken swap boring for totally addictive, and the heat is real, sorry no backing down.

Everyone asks if it’s that Spicy Buffalo Chicken Dip from the internet, and I usually say yes, but with a slow cooker twist because Crockpot Buffalo Chicken makes it stupidly easy. I won’t lie, you might eat half before guests arrive, but that’s fine right?

Ingredients

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Lean protein that fills you up, adds texture and soaks up spicy sauce well
Rich and creamy mostly fat so not super healthy but it makes dip dreamy
Tangy, vinegary heat gives the dip that signature buffalo kick, its not sweet
Creamy cools the heat, adds herbs and tang, blue cheese is sharper
Melts into gooey strings adds salty bite and lots of cheesy flavor
Strong pungent not for everyone but it punches up savory complexity
Veggies add crunch and fiber chips bring salty crunch and its carb comfort

Ingredient Quantities

3 cups cooked shredded chicken (about 2 large breasts)

8 oz cream cheese, softened (one block)

1/2 cup Buffalo wing sauce (Frank’s RedHot is my go to)

1/2 cup ranch dressing or blue cheese dressing

1 1/2 cups shredded sharp cheddar cheese, divided

1/2 cup crumbled blue cheese, optional

1 tsp garlic powder

1/4 tsp black pepper

1/4 tsp salt, or to taste

1/4 cup chopped green onions, for topping, optional

Assorted dippers: celery sticks, carrot sticks and tortilla chips, for serving

How to Make this

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1. Cube the 8 oz cream cheese and soften it in the microwave for 20 to 30 seconds so it mixes easier, shred about 3 cups cooked chicken (rotisserie is my shortcut, it’s fast and tasty).

2. In a medium bowl stir together the softened cream cheese, 1/2 cup Buffalo wing sauce, 1/2 cup ranch or blue cheese dressing, 1 tsp garlic powder, 1/4 tsp black pepper and 1/4 tsp salt until mostly smooth.

3. Mix in the shredded chicken, 1 cup of the shredded sharp cheddar cheese and the optional 1/2 cup crumbled blue cheese until the chicken is coated and evenly distributed.

4. Spray the crock pot with nonstick spray or line it with a slow cooker liner, then transfer the dip mixture into the crock pot and smooth the top.

5. Cook on low for 2 hours or on high for 1 hour, stirring once about halfway through so nothing sticks to the sides and the cheeses melt evenly.

6. Sprinkle the remaining 1/2 cup shredded cheddar on top and a little extra blue cheese if you like it tangy, then set the crock pot to warm and cover until the top cheese melts, about 5 to 10 minutes. If you want a browned top scoop into an ovenproof dish and broil for 1 to 2 minutes watching closely.

7. Taste and adjust seasoning if needed, stir gently, then top with the optional 1/4 cup chopped green onions for color and a fresh bite.

8. Serve hot with celery sticks, carrot sticks and tortilla chips. If the dip is too thick add a splash of milk or more dressing, if it’s too thin cook a bit longer. Store leftovers in the fridge up to 4 days and reheat in the microwave or in the crock pot on low.

Equipment Needed

1. Crock pot slow cooker
2. Microwave safe bowl (to soften the cream cheese)
3. Medium mixing bowl
4. Measuring cups and measuring spoons
5. Cutting board and chef knife
6. Two forks or a stand mixer to shred the chicken
7. Rubber spatula or wooden spoon for stirring
8. Box grater for the cheddar
9. Ovenproof baking dish or rimmed baking sheet for broiling the top if you want it browned

FAQ

Q: Can I make this ahead or freeze it?

A: Yes. You can make the dip, cool it, then store in an airtight container in the fridge for 3 to 4 days. To freeze, put it in a freezer safe container for up to 3 months. Thaw overnight in the fridge then reheat in the crock pot on low about 45 to 60 minutes or in a 350 F oven 20 to 30 minutes, stirring once or twice. If it seems too thick after reheating add a splash of milk or a little extra ranch and stir.

Q: What kind of chicken can I use?

A: Any cooked shredded chicken works. Rotisserie chicken is perfect and fast, you can also use leftover baked chicken or canned chicken (drained). Just make sure it’s shredded so the dip mixes evenly.

Q: How long and what setting do I use in the crock pot?

A: For already cooked chicken set the crock pot on low for 1.5 to 2 hours, until the cream cheese is melted and everything’s bubbly. You can do high for 30 to 60 minutes if you’re short on time, but watch it so it doesn’t dry out. Use the warm setting to hold it for serving.

Q: Can I make this on the stove or in the oven instead?

A: Yep. On the stove melt the cream cheese in a medium saucepan over low heat, stir in the other ingredients until smooth and warm. In the oven mix everything in a baking dish and bake at 350 F for about 20 to 25 minutes until bubbly and hot.

Q: How do I make it less spicy or more mild?

A: Cut back the Buffalo sauce to 1/4 cup and add a little extra ranch or cream cheese. You can also stir in a few tablespoons of plain Greek yogurt or sour cream to tame the heat without losing creaminess.

Q: Any tips to keep the dip super creamy and smooth?

A: Soften the cream cheese to room temp or cut it into cubes before adding, grate your cheddar instead of pre-shredded so it melts better, and stir gently but well. If it looks grainy add a splash of milk and keep stirring until smooth.

Buffalo Chicken Dip In A Crock Pot Recipe Substitutions and Variations

Cooked shredded chicken: swap in shredded rotisserie chicken for no fuss, or use 2 cans (12 oz each) drained and flaked if you need a pantry option, or shredded cooked turkey for a milder taste.
8 oz cream cheese, softened: use Neufchatel for a slightly lighter version, or stir in 3/4 cup full fat Greek yogurt plus 2 oz cream cheese to cut richness without getting too runny.
1/2 cup Buffalo wing sauce: make a quick sub with 1/2 cup hot sauce mixed with 2 tbsp melted butter (same tangy heat), or use Frank’s mixed with a little honey for a sweeter glaze.
1/2 cup ranch or blue cheese dressing: replace with 1/2 cup sour cream plus 1 tbsp dry ranch seasoning, or use plain Greek yogurt mixed with a splash of lemon and some herbs for a fresher tang.

Pro Tips

1) Use block cheese and grate it yourself, dont buy the pre-shredded stuff. The anti-caking powders in bagged cheese stop it from melting smooth, so grating fresh cheddar gives you a silkier dip.

2) Dry the chicken a bit with paper towels if it’s super moist. Too much liquid waters the dip down. If you accidentally over-dilute it, add a little more cream cheese or a handful of extra cheddar to tighten it up.

3) Taste and tweak before it goes in the cooker. Add a splash of vinegar or a squeeze of lemon if it tastes flat, or a dash of extra hot sauce if you want more kick. Remember salt last, a little goes a long way once the cheeses melt.

4) For best texture and presentation, stir gently halfway through cooking so nothing clumps and broil just a minute or two if you want a browned top. Keep dippers cold and crisp until serving so they dont get soggy.

Buffalo Chicken Dip In A Crock Pot Recipe

Recipe by Sarah level

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I finally perfected my Spicy Buffalo Chicken Dip in the Crock Pot, and I can't wait to reveal the one unexpected ingredient that brings it all together.

Servings

servings

Calories

412

kcal

Equipment: 1. Crock pot slow cooker
2. Microwave safe bowl (to soften the cream cheese)
3. Medium mixing bowl
4. Measuring cups and measuring spoons
5. Cutting board and chef knife
6. Two forks or a stand mixer to shred the chicken
7. Rubber spatula or wooden spoon for stirring
8. Box grater for the cheddar
9. Ovenproof baking dish or rimmed baking sheet for broiling the top if you want it browned

Ingredients

3 cups cooked shredded chicken (about 2 large breasts)
8 oz cream cheese, softened (one block)
1/2 cup Buffalo wing sauce (Frank's RedHot is my go to)
1/2 cup ranch dressing or blue cheese dressing
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup crumbled blue cheese, optional
1 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt, or to taste
1/4 cup chopped green onions, for topping, optional
Assorted dippers: celery sticks, carrot sticks and tortilla chips, for serving

Directions

Cube the 8 oz cream cheese and soften it in the microwave for 20 to 30 seconds so it mixes easier, shred about 3 cups cooked chicken (rotisserie is my shortcut, it’s fast and tasty).
In a medium bowl stir together the softened cream cheese, 1/2 cup Buffalo wing sauce, 1/2 cup ranch or blue cheese dressing, 1 tsp garlic powder, 1/4 tsp black pepper and 1/4 tsp salt until mostly smooth.
Mix in the shredded chicken, 1 cup of the shredded sharp cheddar cheese and the optional 1/2 cup crumbled blue cheese until the chicken is coated and evenly distributed.
Spray the crock pot with nonstick spray or line it with a slow cooker liner, then transfer the dip mixture into the crock pot and smooth the top.
Cook on low for 2 hours or on high for 1 hour, stirring once about halfway through so nothing sticks to the sides and the cheeses melt evenly.
Sprinkle the remaining 1/2 cup shredded cheddar on top and a little extra blue cheese if you like it tangy, then set the crock pot to warm and cover until the top cheese melts, about 5 to 10 minutes. If you want a browned top scoop into an ovenproof dish and broil for 1 to 2 minutes watching closely.
Taste and adjust seasoning if needed, stir gently, then top with the optional 1/4 cup chopped green onions for color and a fresh bite.
Serve hot with celery sticks, carrot sticks and tortilla chips. If the dip is too thick add a splash of milk or more dressing, if it’s too thin cook a bit longer. Store leftovers in the fridge up to 4 days and reheat in the microwave or in the crock pot on low.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.