Crockpot Buffalo Chicken Dip Recipe
This creamy, spicy, crowd-pleasing Crockpot Buffalo Chicken Dip is made with just 5 simple ingredients and is perfect for game day, parties, or cozy nights in.
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.
Nutrition
Calories: 604kcalCarbohydrates: 6gProtein: 35gFat: 48gSaturated Fat: 20gPolyunsaturated Fat: 11gMonounsaturated Fat: 13gCholesterol: 138mgSodium: 2001mgPotassium: 267mgSugar: 4gVitamin A: 1167IUCalcium: 228mgIron: 2mg
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