Buffalo Chicken Dip In A Crock Pot Recipe

I made a Spicy Buffalo Chicken Dip in the Crock Pot and found one simple swap that yields a reliably creamy, crowd-pleasing appetizer.

I almost didn’t bring this to the party because I knew once folks tried my Buffalo Chicken Dip Crock Pot they’d never give it back. It’s messy, melty, and somehow both rich and bright, the cream cheese folding into every bite while chunks of shredded chicken keep it honest.

There’s a little kick that makes you want another spoonful, and honestly I don’t always know how it disappears so fast. I’ve messed it up plenty of times, but it still gets devoured, which makes me grin and hide the leftovers.

Try it once and you’ll get why people keep asking for it.

Ingredients

• Cooked shredded chicken: Lean protein, low carbs, filling, adds hearty texture, flavor.
• Cream cheese: Rich, creamy fat and calories, smooth base that makes dip thick and luxurious.
• Buffalo wing sauce: Tangy spicy vinegar kick, adds heat and bold buffalo flavor, little zippy.
• Ranch or blue cheese dressing: Creamy tangy, adds herbs and coolness, balances heat from sauce.
• Sharp cheddar cheese: Melty, sharp flavor, provides salt and richness, great gooey stretchiness when warm.
• Crumbled blue cheese optional: Pungent tang, salty bite, gives punchy flavor contrast, not for everyone.
• Green onions garnish: Fresh mild onion note, adds color and crisp vegetal lift to dip.

Ingredient Quantities

• 3 cups cooked shredded chicken (about 2 large chicken breasts or 1 rotisserie chicken)
• 16 ounces cream cheese, softened
• 3/4 cup buffalo wing sauce (Frank’s RedHot is classic)
• 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
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 2 tablespoons sliced green onions for garnish, optional

How to Make this

1. Soften the 16 ounces cream cheese by leaving it at room temp for 30 minutes or microwave in 20 second bursts until just soft, then cube it so it melts faster.

2. In a medium bowl mash together the cream cheese, 3/4 cup buffalo wing sauce, 1/2 cup ranch or blue cheese dressing, 1/2 teaspoon garlic powder, and a pinch of salt and freshly ground black pepper until smoothish, use a fork or hand mixer, whatever you got.

3. Stir in 3 cups cooked shredded chicken (rotisserie is easiest) and 1 cup of the shredded sharp cheddar cheese. If you want the blue cheese flavor add the 1/2 cup crumbled blue cheese now, otherwise reserve it for topping.

4. Transfer the mixture to your crock pot and spread it out evenly. Sprinkle the reserved 1/2 cup cheddar (and any reserved blue cheese) over the top.

5. Cook on LOW for
1.5 to 2 hours or on HIGH for about 1 hour, stirring once halfway through so the cheese melts evenly and nothing sticks. It should be bubbly and hot.

6. If the dip seems too thick at the end, stir in a tablespoon or two of extra ranch dressing to loosen it up; if it’s too thin let it cook a little longer with the lid off.

7. Taste and adjust salt and pepper, then sprinkle 2 tablespoons sliced green onions on top for garnish.

8. Serve warm right from the crock pot. It’s great with chips, celery, or carrot sticks, and you can keep it on the WARM setting for parties so it stays gooey.

Equipment Needed

1. Crock pot or slow cooker (4 to 6 quart)
2. Medium mixing bowl
3. Hand mixer or just a fork, whatever you got
4. Measuring cups and measuring spoons
5. Rubber spatula or large wooden spoon
6. Sharp knife and cutting board
7. Microwave safe bowl or plate for softening cream cheese
8. Cheese grater for shredding cheddar or use pre shredded
9. Serving ladle or big spoon for scooping and stirring

FAQ

Buffalo Chicken Dip In A Crock Pot Recipe Substitutions and Variations

• 3 cups cooked shredded chicken: swap for 3 cups shredded cooked turkey or 2 cans (12–15 oz each) canned chicken, drained; for a veg option use 2 (15 oz) cans chickpeas, lightly mashed to about 3 cups.
• 16 ounces cream cheese, softened: use 16 oz Neufchatel or 16 oz vegan cream cheese for lower fat or dairy free; to lighten it swap half the cream cheese for 1 cup plain Greek yogurt.
• 3/4 cup buffalo wing sauce: use 3/4 cup of your favorite hot sauce, or make a richer buffalo by mixing 1/2 cup hot sauce with 1/4 cup melted butter.
• 1/2 cup ranch or blue cheese dressing: replace with 1/2 cup plain Greek yogurt thinned with 1 to 2 tablespoons milk and a pinch of garlic powder for tang, or just use 1/2 cup sour cream if you want it milder.

Pro Tips

– Use rotisserie chicken if you can, it saves time and usually stays juicier, but if you gotta cook breasts quick poach them in salted water with a smashed garlic clove for extra flavor. If the shredded chicken seems dry toss it with a tablespoon of melted butter or a splash of chicken broth so the dip doesnt end up chalky.

– Soften the cream cheese fully before mixing, cube it first and then beat it with a hand mixer so you dont end up with lumps. If your crock pot is cold, warm it for 10 minutes first or microwave the whole mixture for 30 seconds after mixing to help everything melt smooth.

– Taste as you go, buffalo + ranch can get too tangy or too tame depending on brands so start light and add more, not the other way around. A tiny squeeze of lemon or a teaspoon of apple cider vinegar brightens the whole thing if it feels flat, and smoked or extra-sharp cheddar adds depth if you want a stronger cheese punch.

– Prevent burning and make cleanup easy by using a crock pot liner or spray, and stir once or twice while cooking so the cheese melts evenly. If you want a browned top quickly transfer to an oven-safe dish and broil for 1 to 2 minutes — watch it the whole time though, it goes from golden to burned fast.