By: Becky Hardin
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Crockpot Buffalo Chicken Dip is creamy, cheesy, tangy, and has just the right amount of spice. It couldn’t be easier to make this game day recipe and it always disappears before any other appetizer! Grab some chips and get ready to dig into your new favorite cheesy dip.
Table of Contents
Why We Love This Crockpot Buffalo Chicken Dip Recipe
- Creamy. Cream cheese and ranch dressing make this dip so smooth and creamy. Top with blue cheese crumbles for an extra hit of flavor.
- Spicy. Buffalo sauce adds the perfect amount of spice.
- Easy. This dip is so simple to throw together. Everything goes in the crockpot, and the dip cooks itself!
Variations on Slow Cooker Buffalo Chicken Dip
You will need a pound of shredded chicken, or about 3 cups, for this recipe. You can buy shredded chicken or use rotisserie or leftover roasted chicken. Alternatively, you can oven-bake some chicken breasts, or cook them in your Instant Pot or Crockpot and shred them. I prefer to use breast meat, but you can use thigh or a mixture of both.
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How to Store and Reheat
Once your crockpot Buffalo chicken dip cools to room temperature, you can store it in an airtight container in the fridge for up to 3 days. For the best results, I recommend reheating back in the Crockpot until warmed through. The microwave also works well if you need it reheated quicker.
How to Freeze
Store cooled crockpot Buffalo chicken dip in an airtight container in the freezer for up to 3 months. Let it thaw in the fridge prior to reheating.
Serving Suggestions
This slow cooker Buffalo chicken dip can be served up as a sharing appetizer with anything you can dip! Try it with Garlic Parmesan Baked Tortilla Chips, Mexican Cheese Crackers, or Bacon Wrapped Crackers.
How do you keep Buffalo chicken dip from getting greasy?
Using fully-cooked white meat chicken reduces the amount of fat that leeches into the dip as it cooks, helping to prevent it from getting greasy.
Why is my Buffalo chicken dip soupy?
Your dip can turn out runny if you use too much Buffalo sauce or ranch, or if you don’t add enough chicken. Low-fat cream cheese can also cause the dip to turn out runny, so I recommend using full-fat.
How long can Buffalo chicken dip sit out covered?
Do not leave this dip out at room temperature for more than 2 hours.
Can I keep this dip warm?
This Crockpot buffalo chicken dip will keep warm in the Crockpot for up to 2 hours, so it’s a great option if you are feeding a crowd at a party!
More Buffalo Chicken Dip Recipes To Try
- Classic Buffalo Chicken Dip
- Instant Pot Buffalo Chicken Dip
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Recipe
Crockpot Buffalo Chicken Dip Recipe
4.69 from 16 votes
Author: Becky Hardin
Prep: 20 minutes minutes
Cook: 2 hours hours
Total: 2 hours hours 20 minutes minutes
Serves12 people
Creamy, cheesy, tangy and a little bit spicy, this Crockpot buffalo chicken dip is one delicious game day appetizer. All made in the slow cooker, this effortless dip is made for sharing!
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 8 ounces cream cheese room temperature and cubed (1 brick)
- 1 pound cooked and shredded chicken
- 1 cup Buffalo sauce
- ¾ cup ranch dressing
- 2 cups freshly shredded cheddar cheese divided
- Sliced green onions optional, for garnish
- Crumbled blue cheese optional, for garnish
Recommended Equipment
Instructions
Place the cubed cream cheese inside the crock of a slow cooker. Top with shredded chicken, Buffalo sauce, ranch dressing, and 1 cup of the cheddar cheese.
8 ounces cream cheese, 1 pound cooked and shredded chicken, 1 cup Buffalo sauce, ¾ cup ranch dressing, 2 cups freshly shredded cheddar cheese
Cover and cook on high for 1-2 hours, or until heated through. Stir the dip together until well-mixed, and top with the remaining cheese.
Cover and cook for an additional 15 minutes, or until the cheese is melted.
Serve with tortilla chips and celery sticks, garnished with green onions and/or blue cheese crumbles, if desired.
Sliced green onions, Crumbled blue cheese
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Cut the cream cheese into cubes so that it melts evenly.
- For best results, soften the cream cheese before using. I like to take it out of the fridge about an hour before making this recipe.
- I like to use cheddar cheese in this dip, but most shredded cheeses like Jack or Mozzarella will work well.
Storage:Store Crockpot Buffalo chicken dip in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Information
Calories: 276kcal (14%) Carbohydrates: 2g (1%) Protein: 18g (36%) Fat: 22g (34%) Saturated Fat: 9g (56%) Polyunsaturated Fat: 5g Monounsaturated Fat: 6g Cholesterol: 78mg (26%) Sodium: 983mg (43%) Potassium: 151mg (4%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 456IU (9%) Vitamin C: 1mg (1%) Calcium: 165mg (17%) Iron: 1mg (6%)
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How to Make Crockpot Buffalo Chicken Dip Step by Step
Mix the Ingredients: Place 8 ounces (1 brick) of cubed cream cheese inside the crock of a slow cooker. Top with 1 pound of cooked and shredded chicken, 1 cup of Buffalo sauce, ¾ cup of ranch dressing, and 1 cup of freshly shredded cheddar cheese
Cook the Dip: Cover and cook on high for 1-2 hours, or until heated through. Stir the dip together until well-mixed, and top with the remaining 1 cup of cheddar cheese.
Melt the Cheese: Cover and cook for an additional 15 minutes, or until the cheese is melted. Serve with tortilla chips and celery sticks, garnished with green onions and/or blue cheese crumbles, if desired.
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