Crock Pot Buffalo Chicken Dip is the perfect dish if you love that classic spicy buffalo flavor mixed with creamy cheese and tender chicken. This dip is super easy to make because you just throw everything in the crock pot and let it do the work while you get ready for game day or a casual get-together.
I really like how this dip combines the spicy kick of buffalo sauce with the cooling creaminess of cheese and ranch or blue cheese dressing. It’s a total crowd-pleaser and always disappears fast whenever I serve it. Plus, you can adjust the spice level to fit your taste, which is great if you want it a little milder or with an extra punch.
My favorite way to enjoy this dip is warm with tortilla chips, celery sticks, or even carrot sticks for a little crunch and freshness. It’s also great for potlucks because it stays warm and melty in the crock pot, so everyone can keep coming back for more. This dip brings a fun, casual vibe that gets people chatting and sharing while they snack.
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken is my go-to for ease and flavor, but leftover cooked chicken or even canned chicken can work. Just shred it well for easy mixing.
Cream Cheese: This gives the dip that creamy texture. Soften it to avoid lumps. You can try Neufchâtel cheese for a lighter option.
Buffalo Wing Sauce: Frank’s RedHot is the classic choice and has the perfect balance of heat and tang. If you want less spice, reduce the amount or use a milder hot sauce.
Ranch or Blue Cheese Dressing: Either adds richness and a cool counterpoint to the heat. Ranch is milder and creamier; blue cheese adds a sharper bite. Choose your favorite.
Cheese: Cheddar adds sharpness, and mozzarella helps make the dip gooey. Feel free to swap mozzarella with Monterey Jack or pepper jack for a little extra flavor.
How Can I Make Sure The Dip Is Creamy and Smooth in the Crock Pot?
To get that perfect creamy texture, start by softening the cream cheese before adding it to the crock pot. This helps it mix smoothly with the sauces.
- Use softened cream cheese right from the fridge or microwave briefly for 20 seconds.
- Combine cream cheese, buffalo sauce, and dressing first and stir until smooth before adding chicken and cheese.
- Stir the dip a couple of times while cooking to keep everything blended.
- Cook on low heat to avoid curdling or separating.
Following these steps will help you get a dip that’s warm, cheesy, and perfectly smooth every time.
Equipment You’ll Need
- Crock pot or slow cooker – I love using it because it keeps the dip warm and bubbling without constant attention.
- Wooden spoon or spatula – makes stirring easy and keeps everything well mixed.
- Measuring cups and spoons – for accuracy when adding the ingredients.
- Serving utensils and bowls – for presenting the dip and snacks like celery sticks and chips.
Flavor Variations & Add-Ins
- Protein swap: Try shredded cooked turkey or rotisserie chicken with barbecue sauce for a smoky twist.
- Cheese variation: Mix in pepper jack or pepperoni pieces for a spicier, meatier flavor.
- Veggie boost: Add cooked spinach or finely chopped bell peppers for extra veggies and color.
- Spice level: Mix in cayenne pepper or a dash of hot sauce for more heat, perfect if you like it fiery.
Crock Pot Buffalo Chicken Dip
Ingredients You’ll Need:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 8 oz cream cheese, softened
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
- 1/2 cup ranch dressing or blue cheese dressing
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped green onions (plus extra for garnish)
- Celery sticks, carrot sticks, and tortilla chips for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and then 2 to 3 hours to cook on low in the crock pot. This slow cooking gives the dip a warm, bubbly texture and blends all the flavors beautifully.
Step-by-Step Instructions:
1. Mix the Cream Cheese and Sauces:
Start by adding softened cream cheese, buffalo wing sauce, and ranch or blue cheese dressing into the crock pot. Stir these together until you get a smooth and even mixture.
2. Add Chicken and Cheeses:
Next, toss in the shredded chicken, cheddar cheese, mozzarella cheese, and chopped green onions. Stir everything until it’s nicely combined throughout.
3. Cook the Dip:
Cover the crock pot and set it on low heat. Let it cook for 2 to 3 hours, and be sure to stir it every now and then to keep everything mixed and to prevent sticking.
4. Final Stir and Serve:
After cooking, give the dip one last good stir to make sure all the cheese is melted and the dip is creamy. Sprinkle extra chopped green onions on top for a fresh garnish. Serve warm with celery sticks, carrot sticks, and tortilla chips for dipping.
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before shredding and adding to the dip. Thaw in the fridge overnight or use the defrost setting on your microwave for quicker results.
Can I Make This Dip Ahead of Time?
Absolutely! You can prepare the dip ingredients the day before and store them in the crock pot insert (covered) in the fridge. When ready, just cook on low for 2 to 3 hours until hot and bubbly.
How Should I Store Leftovers?
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the crock pot on low or microwave in short intervals, stirring to heat evenly.
What Can I Substitute for Buffalo Wing Sauce?
If you don’t have buffalo sauce, try using hot sauce mixed with melted butter to mimic the flavor and richness. Adjust the amount to your preferred heat level.