Crock Pot Buffalo Chicken Dip is a creamy, spicy, and cheesy crowd-pleaser that’s perfect for game day or any casual get-together. It’s packed with shredded chicken, hot buffalo sauce, cream cheese, and a blend of melted cheeses that come together to create a dip that’s both rich and full of flavor. You just set it and forget it in the crock pot until it’s bubbling and ready to serve.
I love making this dip because it’s so easy to throw together—just add all the ingredients to the crock pot, turn it on low, and let it work its magic while I prepare snacks or chat with friends. I always double-check the heat level of the buffalo sauce so it’s just right for everyone’s taste—sometimes I like it mild, other times I go all in for that spicy kick.
Serving this dip with crunchy celery sticks, carrot slices, or sturdy tortilla chips makes it even better. It’s always a hit at parties, where everyone digs in and ends up asking for the recipe. I find that it’s a great starter to keep everyone happy and full before the main event or to snack on during a relaxed afternoon with friends and family.
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken is my favorite for this dip—it’s already cooked and juicy. You can also use leftover chicken or cook and shred chicken breasts or thighs yourself.
Cream Cheese: This gives the dip its creamy base. Make sure it’s softened before mixing to help everything blend smoothly. Neufchâtel cheese works too if you want a lighter option.
Buffalo Wing Sauce: Frank’s RedHot is the classic choice here because of its balance of spice and flavor. If you want it milder, use less or pick a milder hot sauce. For extra heat, double it or add a pinch of cayenne.
Ranch or Blue Cheese Dressing: Both add creaminess and cool down the spice slightly. I like ranch for a milder taste and blue cheese for a richer, tangier flavor. If dairy-free, try vegan dressings or a mayo alternative.
Cheddar Cheese: Sharp cheddar melts well and adds great flavor. Feel free to swap with Monterey Jack or mozzarella for a different cheese vibe.
Blue Cheese (Optional): Adds tang and texture if you enjoy it. Skip it if you’re not a fan, or substitute with goat cheese for a different tangy twist.
How Do I Make Sure My Buffalo Chicken Dip Is Smooth and Well-Mixed?
This dip depends on blending ingredients evenly and heating them just right. Here’s what helps:
- Soften the cream cheese fully before adding it. You can leave it at room temperature for about 30 minutes or microwave it for 20 seconds.
- Stir all ingredients well before cooking to prevent lumps.
- Cook on low heat in the crock pot. High heat can cause the cheese to separate or burn.
- Stir occasionally while cooking to keep everything cozy and avoid sticking.
- Add blue cheese and green onions near the end to keep their texture intact.
Following these simple steps gives you that creamy, spreadable dip that everyone loves.
Equipment You’ll Need
- Crock pot – I recommend a 4-quart size to hold all the ingredients comfortably and keep everything warm without overflow.
- Mixing spoon or spatula – makes stirring the ingredients together and scraping the sides easy and quick.
- Measuring cups and spoons – for accurately adding the dressing, sauces, and cheeses to keep the flavors just right.
- Serving spoon or ladle – perfect for scooping out the dip to serve directly from the crock pot.
Flavor Variations & Add-Ins
- Try using cooked shredded turkey instead of chicken for a holiday twist or different flavor profile.
- Mix in some chopped cooked bacon for extra crunch and smoky flavor.
- Add diced jalapeños or a dash of cayenne pepper if you like it extra spicy.
- Use pepper jack cheese instead of cheddar for an extra layer of flavor and a little more heat.
Crock Pot Buffalo Chicken Dip
Ingredients You’ll Need:
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 8 oz cream cheese, softened
- ½ cup buffalo wing sauce (such as Frank’s RedHot)
- ½ cup ranch dressing or blue cheese dressing
- 1 cup shredded cheddar cheese
- ½ cup crumbled blue cheese (optional)
- 2 tablespoons chopped green onions (optional)
How Much Time Will You Need?
This recipe takes about 5–10 minutes to prepare and 2 to 3 hours to cook in the crock pot. You can let it cook low and slow while you get other things ready. Stir occasionally for the best results.
Step-by-Step Instructions:
1. Combine the Ingredients:
Place the cooked shredded chicken, softened cream cheese, buffalo wing sauce, ranch or blue cheese dressing, and shredded cheddar cheese into your crock pot. Stir everything together really well until it’s nicely mixed.
2. Cook the Dip:
Cover the crock pot and set it to low heat. Let it cook for 2 to 3 hours. Every now and then, give it a good stir to keep the dip smooth and evenly heated. You’ll know it’s ready when it’s hot and bubbly.
3. Add Final Touches and Serve:
About 15 minutes before you want to serve, stir in the crumbled blue cheese and chopped green onions if you’re using them. These add extra flavor and a little crunch. Serve the dip warm right from the crock pot with celery sticks, carrot sticks, tortilla chips, or crusty bread for dipping.
Can I Use Frozen Chicken for This Dip?
Yes, you can! Just make sure to fully thaw the chicken before shredding and adding it to the crock pot to ensure even cooking and the best texture.
Can I Make Buffalo Chicken Dip Ahead of Time?
Absolutely! Prepare the dip up to a day in advance, store it in the refrigerator, and warm it up in the crock pot on low for about an hour before serving.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the crock pot or microwave, stirring occasionally for even warmth.
What Can I Use if I Don’t Have Ranch Dressing?
You can substitute blue cheese dressing or even make a simple mix of mayonnaise and buttermilk with seasonings to create a ranch-like flavor.