If you love game day snacks or just crave something rich, cheesy, and with a perfect kick, this Crockpot Buffalo Chicken Dip Recipe is going to be your new go-to. I remember the first time I made it for a casual get-together, and trust me, it vanished way too fast. It’s ridiculously easy to pull together, melts all that spicy buffalo flavor with creamy cheeses, and keeps warm for hours so everyone can dip right up whenever. Stick around, and I’ll walk you through the whole process so you can nail it perfectly every time!
Why You’ll Love This Recipe
- Effortless Prep: Toss all the ingredients into your crockpot and let it do the work—perfect for busy days.
- Crowd Pleaser: The creamy, spicy dip disappears fast at every party or family gathering.
- Customizable Heat: Control the spice level by choosing your favorite hot sauce—mild to extra fiery.
- Warm & Ready: Keeps warm all game long, so you can socialize without stressing over reheating.
Ingredients & Why They Work
This Crockpot Buffalo Chicken Dip Recipe blends creamy textures with spicy buffalo heat and fresh oniony pop for balance. Each ingredient plays a role, so here’s a quick rundown before you shop.
- Cream Cheese: Provides that silky, rich base that melts perfectly with the other cheeses.
- Cooked Shredded Chicken: The protein star that soaks up all the buffalo flavor and makes the dip hearty.
- Hot Sauce (Franks RedHot recommended): Classic buffalo flavor without overpowering heat; easy to swap for your favorite brand.
- Ranch Dressing: Adds creamy tanginess that cools the spice just enough.
- Sliced Green Onions: Freshness and slight crunch that lighten up the creamy richness.
- Shredded Cheddar & Mozzarella Cheese: A melty, gooey combo that brings sharpness and stretchiness.
- Crumbled Blue Cheese: Optional but recommended for that authentic buffalo flavor punch and savory depth.
Make It Your Way
One of the best things about this Crockpot Buffalo Chicken Dip Recipe is how easy it is to tweak. I switch up my add-ins based on what’s in my fridge or the crowd I’m feeding.
- Mild Version: I love swapping half the hot sauce for BBQ sauce to make it friendlier for guests who shy away from spiciness—still packed with flavor.
- Extra Heat: When I want a fiery kick, I add a diced jalapeño or a dash of cayenne along with the Franks RedHot. Spicy fans love it.
- Dairy-Free Option: For friends avoiding dairy, I’ve tried using vegan cream cheese and ranch, which melted okay and held the flavor but were a different vibe—still good though!
- Herby Twist: Tossing in some fresh cilantro or parsley at the end adds a bright freshness that really wakes up the dish.
Step-by-Step: How I Make Crockpot Buffalo Chicken Dip Recipe
Step 1: Whisk Up the Buffalo Sauce Base
First things first, I combine softened cream cheese with the hot sauce and ranch dressing in a large bowl. Using a whisk here helps break up any lumps of cream cheese so the mixture becomes smooth-ish—some tiny lumps are okay, and the slow cooker softens everything perfectly. I like to keep my cream cheese out at room temp for at least 30 minutes before mixing. It makes this step so much easier!
Step 2: Time to Add the Chicken & Cheese Magic
Next, stir in your shredded chicken along with half the cheddar, mozzarella, blue cheese, and green onions. I find folding gently with a spatula works best to mix everything evenly without breaking up the chicken too much. This step ensures the buffalo goodness is evenly spread through that tender chicken.
Step 3: Slow Cook and Let the Magic Happen
Transfer this mixture into your crockpot, cover, and cook on high for about 2 to 2 ½ hours, or low for 3 to 3 ½ hours. I always give it a quick stir about halfway through to keep things from sticking and make sure it heats evenly. You’re aiming for the dip to reach around 160ºF to get everything nicely melded together and piping hot—using a kitchen thermometer takes the guesswork out.
Step 4: Cheer on the Cheese Melt
After slow cooking, stir the dip again and sprinkle the remaining cheddar and mozzarella cheese on top. Pop the lid back on and let it cook on high for another 15-30 minutes until that cheese melts into a bubbly, golden layer. That final cheese step really cranks up the gooey factor, which everyone loves.
Step 5: Garnish, Serve, and Enjoy
When you’re ready to wow everyone, garnish with remaining blue cheese crumbles and green onions. I usually serve with crispy tortilla chips, crusty toasted bread slices, and some fresh celery or carrot sticks for dipping. This combo made my last party look like a festive, finger-food feast.
Pro Tips for Making Crockpot Buffalo Chicken Dip Recipe
- Room Temperature Cream Cheese: Always soften your cream cheese in advance to avoid lumps and help it blend smoothly with the sauces.
- Use a Meat Thermometer: This guarantees the dip is heated through and safe to serve, especially when cooking on low.
- Stir Halfway Through: Prevents uneven heating and keeps the bottom from sticking or scorching in the crockpot.
- Don’t Overcrowd Your Crockpot: Make sure you use the right sized slow cooker (3-6 quarts) so the mixture can cook evenly and melt properly.
How to Serve Crockpot Buffalo Chicken Dip Recipe
Garnishes
I never skip those final blue cheese crumbles and fresh green onions—it adds freshness and that tangy bite which contrasts the creamy, spicy dip perfectly. Sometimes, I also toss on a sprinkle of smoked paprika for a little color and smoky depth.
Side Dishes
For sides, crunchy celery and carrots are traditional, but I also like serving with warm naan bread or even sturdy pretzel bites—they hold up beautifully and add some nice texture contrast.
Creative Ways to Present
Once, I made this dip for a birthday party and served it in a hollowed-out round loaf of bread. It looked fantastic, and guests loved scooping it out with bread chunks. Setting out different dippers in small bowls around the crockpot is another fun way for guests to customize their bites.
Make Ahead and Storage
Storing Leftovers
I usually cool the dip completely, then transfer leftovers to an airtight container for the fridge. It lasts beautifully for up to 4 days, which is great for snacking throughout the week.
Freezing
Freezing buffalo chicken dip doesn’t affect flavor too badly, but texture can shift slightly. I’ve frozen it in portions and thawed in the fridge overnight. It reheats well in the oven or microwave, but I recommend stirring it well before serving to redistribute the cheese.
Reheating
Reheat leftovers gently in the microwave or on low in the oven, stirring occasionally. This keeps the dip creamy and avoids burning the edges. If too thick, a splash of ranch or milk works wonders to loosen it back up.
FAQs
-
Can I use fresh chicken instead of pre-cooked shredded chicken?
Yes, you can cook fresh chicken breasts or thighs first—either boil, bake, or even use the slow cooker separately—then shred it before adding to the dip. Using pre-cooked shredded chicken saves time and gets you to dip-devouring faster, but fresh works just as well if you have the time.
-
Is there a way to make this dip less spicy?
Absolutely! Swap half or all of the hot sauce with a milder sauce like BBQ sauce or add extra ranch dressing to tone down the heat. You can also reduce the amount of hot sauce overall and taste as you go.
-
What can I use if I don’t like blue cheese?
If blue cheese isn’t your thing, you can omit it entirely or replace it with extra cheddar or mozzarella cheese. The dip will still be delicious, just slightly less tangy.
-
Can I make this dip in advance?
You sure can! Mix all the ingredients except the final layer of cheese, store in the fridge overnight in the crockpot insert, then cook and add cheese in the morning or right before serving.
Final Thoughts
This Crockpot Buffalo Chicken Dip Recipe is one of those recipes that’s become a staple in my kitchen because it’s so effortlessly delicious and endlessly crowd-friendly. Whether it’s a casual hangout, family movie night, or big game day, it never fails to steal the show. Seriously, give it a try—you’ll impress your guests and probably want to keep a batch warming all the time. From one buffalo chicken dip lover to another, happy dipping!
Print
Crockpot Buffalo Chicken Dip Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Yield: 24 servings
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Buffalo Chicken Dip is a creamy, spicy, and cheesy appetizer perfect for parties and gatherings. Made with shredded chicken, cream cheese, hot sauce, and a blend of cheeses, it’s slow-cooked to perfection for a warm, savory dip that’s ideal for serving with chips or veggies.
Ingredients
Main Ingredients
- 16 ounces cream cheese, softened
- 4 cups cooked shredded chicken
- 1 cup hot sauce (Franks RedHot recommended)
- ¾ cup ranch dressing
Cheeses and Garnishes
- ¾ cup shredded cheddar cheese, divided
- ¾ cup shredded mozzarella cheese, divided
- ¼ cup crumbled blue cheese, divided
- 3 tablespoons sliced green onions, divided
Instructions
- Make the Buffalo Sauce: In a large bowl, whisk together the softened cream cheese, hot sauce, and ranch dressing until mostly smooth, allowing a few small lumps to remain.
- Mix the Ingredients: Add the shredded chicken, ½ cup cheddar cheese, ½ cup mozzarella cheese, 2 tablespoons blue cheese, and 2 tablespoons green onions to the buffalo sauce mixture. Stir thoroughly with a spatula until all ingredients are combined.
- Slow Cook the Dip: Transfer the mixture to a 3 to 6-quart slow cooker. Cover and cook on the high setting for 2 hours or on the low setting for 3 to 3 hours and 30 minutes. The dip should be hot and reach an internal temperature of at least 160ºF (71ºC).
- Add More Cheese: Stir the dip to combine, then sprinkle ¼ cup cheddar cheese and ¼ cup mozzarella cheese on top. Cover again and cook on the high setting for 15 to 30 minutes until the cheese melts completely.
- Serve: Garnish the dip with the remaining 2 tablespoons of blue cheese and 1 tablespoon of green onions. Serve the hot dip with tortilla chips, toasted bread slices, celery sticks, or carrot sticks.
Notes
- For a spicier dip, add extra hot sauce or a pinch of cayenne pepper.
- Use cooked rotisserie chicken to save time on shredding.
- The dip can be kept warm in the slow cooker on the low setting until ready to serve.
- Substitute ranch dressing with blue cheese dressing for a different flavor profile.
- If you prefer a thicker dip, reduce the ranch dressing slightly or cook uncovered for the last 15 minutes.
