There’s a reason this Crockpot Buffalo Chicken Dip never makes it past halftime in my house. The first time I made it for a game day party, I barely got it out of the slow cooker before people started hovering around with chips in hand. It’s creamy, spicy, cheesy, and ridiculously easy to throw together. Just five ingredients and a few hours in the slow cooker, and you’ve got a guaranteed crowd-pleaser.
If you’re looking for a set-it-and-forget-it appetizer that actually delivers flavor, this dip checks all the boxes. Whether you’re hosting a tailgate, throwing a holiday party, or just need a warm snack for a Netflix night, this recipe is built for sharing. It’s hands-off, dependable, and honestly addictive.
Jump to:
Why You’ll Love This Recipe
- Only 5 Ingredients: No endless shopping list. You probably already have everything you need in your pantry and fridge.
- Zero Fuss Cooking: Just dump, stir, and let your crockpot do the work. No standing over a stove or last-minute prep.
- Stays Warm for Hours: Perfect for parties or game day. This dip keeps its creamy texture and heat throughout the event.
- Big Flavor, Low Effort: Buffalo sauce, ranch, and melted cheese create a bold, tangy kick with almost no effort.
- Customizable to the Max: Make it spicy or mild. Use rotisserie chicken, swap cheeses, or throw in extras like jalapeños.
Ingredients You'll Need
- 4 cups canned chicken, drained – You can also use shredded rotisserie or cooked chicken if you prefer fresh.
- 16 ounces cream cheese (two blocks) – Soften it first for quicker melting and a smoother dip.
- 1 cup buffalo hot sauce – Frank’s RedHot is the classic go-to, but any buffalo-style sauce works.
- 1 cup ranch dressing – Adds that cool, creamy balance to the spicy kick.
- 1½ cups shredded cheddar cheese – Use sharp cheddar for extra flavor or mix it up with Colby Jack or Pepper Jack.
How to Make Buffalo Chicken Dip
Step 1: Prep the cream cheese
Cut the cream cheese into chunks so it melts faster and blends smoothly.
Step 2: Add everything to the crockpot
Toss in the drained chicken, cream cheese, buffalo sauce, ranch dressing, and shredded cheddar. Give it a quick stir to start combining.
Step 3: Cook low and slow
Cover and cook on low for 3 to 4 hours or high for 1 to 2 hours. Stir every 30 minutes to help everything melt and mix evenly.
Step 4: Serve hot
Once it’s fully melted and bubbling, it’s ready. Switch your slow cooker to “warm” so it stays hot during the party. This dip is best served with sturdy tortilla chips, celery sticks, or pretzel crisps.
Pro Tips from My Kitchen
✓ Soften your cream cheese first – Cold cream cheese takes forever to melt. Let it sit at room temp for 30 minutes before starting. Trust me, it makes a big difference.
✓ Stir often, especially early on – The cream cheese can get clingy and stay lumpy if you ignore it too long. Stir every 20 to 30 minutes for a perfectly smooth texture.
✓ Drain your chicken well – Whether you’re using canned or cooked chicken, too much moisture leads to a soupy dip. Give it a good squeeze before it hits the crockpot.
✓ Use a liner if you hate cleanup – Slow cooker liners are lifesavers. This dip is sticky once it cools, so lining your crockpot can save you from scrubbing later.
✓ Add toppings just before serving – Chopped green onions, extra cheese, or even crumbled bacon take this dip to the next level. Wait until right before serving so nothing gets soggy.
Frequently Asked Questions about Buffalo Chicken Dip
Shredded rotisserie chicken works great and adds more flavor. Just make sure it’s fully cooked and not too moist before adding it in.
Yes. Make it a day in advance and store it in the fridge. Reheat in the crockpot on low, stirring occasionally until hot and creamy again.
It’s likely too much liquid or not enough stirring. Let it cook uncovered for 15 minutes or add a small amount of shredded cheese to thicken it up.
Absolutely. Let it cool, then store in an airtight container. It’ll keep in the freezer for up to 2 months. Reheat gently on the stove or in the slow cooker.
Tortilla chips are classic, but pretzels, celery sticks, carrot sticks, or even slices of crusty bread all work perfectly.
Crockpot Buffalo Chicken Dip Recipe
Ingredients
- 4 cups canned chicken drained; or use shredded rotisserie or cooked chicken
- 16 oz cream cheese softened for quicker melting
- 1 cup buffalo hot sauce Frank’s RedHot recommended
- 1 cup ranch dressing
- 1½ cups shredded cheddar cheese sharp cheddar, or mix with Colby Jack or Pepper Jack
Instructions
- Cut the cream cheese into chunks so it melts faster and blends smoothly.
- Add drained chicken, cream cheese, buffalo sauce, ranch dressing, and shredded cheddar to the crockpot. Stir to combine.
- Cover and cook on low for 3 to 4 hours or high for 1 to 2 hours. Stir every 30 minutes for even melting and mixing.
- Once fully melted and bubbling, switch the slow cooker to “warm” to keep the dip hot. Serve with tortilla chips, celery sticks, or pretzel crisps.
Notes
- Let cream cheese sit at room temperature before cooking to help it melt evenly.
- Stir regularly for a smoother texture.
- Drain canned or cooked chicken well to prevent a watery dip.
- Use a slow cooker liner for easy cleanup.
- Add toppings like green onions, extra cheese, or cooked turkey bacon just before serving.
Leave a Reply