This crockpot buffalo chicken dip is the dip that disappears first at every game day party. Shredded chicken, cream cheese, ranch, buffalo hot sauce and cheddar go into the slow cooker, melt together in about 2 hours on LOW, and then stay hot on WARM until the final whistle.
Cooked chicken and 5 ingredients are all you need. Rotisserie chicken is the fastest shortcut, and we also show you how to cook raw chicken breasts right in the crock pot first.
Why You Will Love This Crockpot Buffalo Chicken Dip
- No oven needed. The slow cooker frees up your oven for wings and sliders.
- Stays warm for hours. Switch to WARM and the dip stays creamy and scoopable all party long.
- 10 minutes of prep. Stir everything together, turn it on, and walk away.
- Easy to adjust. Make it milder, hotter, lighter or extra cheesy with one swap.
Ingredients for Crockpot Buffalo Chicken Dip
- Cooked chicken: 3 cups (about 1 lb / 450 g) shredded. A store-bought rotisserie chicken gives you about 3 to 4 cups.
- Cream cheese: 8 oz (225 g), softened and cut into cubes so it melts evenly.
- Buffalo hot sauce: 1/2 cup (120 ml) of a cayenne pepper sauce such as Frank’s RedHot. Use 1/3 cup for a milder dip.
- Ranch or blue cheese dressing: 1/2 cup (120 ml). Ranch is milder; blue cheese is the classic wing-night flavor.
- Shredded cheese: 1 1/2 cups (170 g) cheddar or a cheddar and mozzarella blend, plus a little extra for the top.
How to Make Crockpot Buffalo Chicken Dip
Step 1: Add the base
Add the cream cheese, hot sauce and ranch to a 3 to 4-quart slow cooker and stir to combine. The cream cheese does not need to be smooth yet.
Step 2: Stir in the chicken and cheese
Add the shredded chicken and 1 cup of the cheddar. Stir well and spread it into an even layer.
Step 3: Slow cook
Cover and cook on LOW for 2 hours or on HIGH for 1 hour, stirring once halfway, until hot and completely melted.
Step 4: Top and keep warm
Stir until creamy, sprinkle with the remaining cheddar and green onions, cover for 5 minutes to melt, then switch the slow cooker to WARM for serving.
Tips for the Best Crockpot Buffalo Chicken Dip
- Cook raw chicken first. No leftover chicken? Place 1 1/2 lb (680 g) boneless chicken breasts in the crock with 1/2 cup broth, cook on LOW for 3 to 4 hours until 165°F (74°C), drain, shred with 2 forks, then continue with the recipe.
- Soften the cream cheese. Cold cream cheese can stay lumpy. Leave it on the counter for 30 minutes or microwave for 20 seconds.
- Use a small crock. A 3 to 4-quart slow cooker keeps the dip deep so the edges do not scorch. In a 6-quart, cut the time by about 30 minutes and stir more often.
- Stir every hour on WARM. This keeps the edges from browning and the oil from separating.
What to Serve with Crockpot Buffalo Chicken Dip
Serve with tortilla chips, celery and carrot sticks, pita chips, sliced bell peppers or toasted baguette slices.
For a full game day spread, pair it with crockpot frozen meatballs and our crockpot appetizers collection.
Easy Variations
- Lighter dip. Swap half the cream cheese for plain Greek yogurt, stirred in during the last 15 minutes.
- Extra spicy. Add 1/4 tsp cayenne or a diced jalapeño.
- Blue cheese lovers. Use blue cheese dressing and sprinkle crumbled blue cheese on top.
- Canned chicken. Two 12.5 oz cans of chicken breast, drained, work in a pinch.
How to Store and Reheat
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave in 30-second bursts, stirring in between, or warm in a small slow cooker on LOW for 1 hour.
Freezing is not recommended because the cream cheese turns grainy.
Equipment I Used
- 3 to 4-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- 3-piece ceramic serving bowl set: takes food straight from the crock to the table.
- Wooden cutting board with handle: for slicing and serving right at the table.
- Stainless steel measuring cups and spoons: for sauces and spice blends.
New to slow cooking? The Easy Slow Cooker Recipes guide is a beginner-friendly collection of easy crockpot breakfasts and dinners.
Crockpot Buffalo Chicken Dip
Ingredients
Method
- Add the cream cheese, hot sauce and ranch to a 3 to 4-quart slow cooker and stir to combine. The cream cheese does not need to be smooth yet.
- Add the shredded chicken and 1 cup of the cheddar. Stir well and spread it into an even layer.
- Cover and cook on LOW for 2 hours or on HIGH for 1 hour, stirring once halfway, until hot and completely melted.
- Stir until creamy, sprinkle with the remaining cheddar and green onions, cover for 5 minutes to melt, then switch the slow cooker to WARM for serving.
Notes
Crockpot Buffalo Chicken Dip FAQ
Can you make buffalo chicken dip in a crockpot with raw chicken?
Yes. Cook 1 1/2 lb of chicken breasts with 1/2 cup broth on LOW for 3 to 4 hours until they reach 165°F, drain, shred, then add the remaining ingredients and cook 1 more hour.
How long does buffalo chicken dip take in the crock pot?
About 2 hours on LOW or 1 hour on HIGH with cooked chicken. Stir once halfway so everything melts evenly.
How long can buffalo chicken dip stay on WARM?
Up to about 4 hours on WARM. Stir every hour and add a splash of milk if it starts to thicken.
Can I make buffalo chicken dip ahead of time?
Yes. Mix everything in the crock insert, cover and refrigerate for up to 24 hours. Add 30 to 45 minutes to the cook time since it starts cold.
