I can never resist a bubbling Crock Pot full of creamy Buffalo chicken dip loaded with cheese, tender chicken, and just the right kick. It disappears fast, so I always make extra.
I am obsessed with this Buffalo Chicken Dip because it hits hard: spicy, creamy, tangy, and ridiculously scoopable. The crock pot keeps it party-ready while I hover nearby with chips like I have zero self-control.
I love how cream cheese makes every bite rich without dulling that sharp kick from Frank’s RedHot sauce. And that cheesy pull?
Not subtle. I bring this out for game day, backyard hangs, random Friday cravings, whatever excuse I can find.
It is messy in the best way, the kind of dip I keep going back to even after I swear I’m done. Again.
Obviously.
Ingredients
- Shredded chicken makes it hearty, so it feels like real food, not just dip.
- Cream cheese brings that thick, creamy base everyone keeps scooping up.
- Ranch dressing cools the heat and gives it that classic party-dip vibe.
- Buffalo sauce adds the spicy kick, and Frank’s just tastes right here.
- Sharp cheddar melts in all gooey, with extra cheesiness on top.
- Blue cheese crumbles are optional, but they bring that bold wing-night flavor.
- Garlic powder adds savory depth without making you chop anything.
Bless it.
- Black pepper gives a tiny bite in the background, nothing too loud.
- Green onions make it look fresh and add a little crisp pop.
- Plus, chips and veggie sticks give you crunch, balance, and easy dipping.
Ingredient Quantities
- 3 cups cooked, shredded chicken (about 2 large chicken breasts)
- 8 ounces cream cheese, softened
- 1/2 cup ranch dressing
- 1/2 cup Frank’s RedHot sauce or other buffalo sauce
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup blue cheese crumbles (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped green onions for garnish
- Tortilla chips, celery sticks, and carrot sticks for serving
How to Make this
1. Place softened cream cheese in the crock pot and break it up with a spoon or spatula.
2. Add shredded chicken, ranch dressing, Frank’s RedHot sauce, garlic powder, and black pepper to the crock pot.
3. Stir in 1 cup of the shredded sharp cheddar and the blue cheese crumbles if using, mixing until ingredients are evenly combined.
4. Cover and cook on low for
1.5 to 2 hours or on high for 45 minutes to 1 hour, stirring once or twice to help the cream cheese melt and blend.
5. After the initial cook, stir the dip and taste for seasoning; adjust with more hot sauce or pepper if desired.
6. Sprinkle the remaining 1/2 cup shredded sharp cheddar over the top of the dip.
7. Cover and cook an additional 10 to 15 minutes on low or until the cheese on top is melted and bubbly.
8. Turn the crock pot to warm to keep the dip at serving temperature.
9. Garnish with chopped green onions.
10. Serve hot with tortilla chips, celery sticks, and carrot sticks for dipping.
Equipment Needed
1. Crock pot or slow cooker
2. Large spoon or heatproof spatula for stirring
3. Measuring cups and spoons
4. Cheese grater for shredding cheddar (or pre-shredded bowl)
5. Mixing bowl for combining ingredients before adding to crock pot
6. Cutting board and chef knife for chopping green onions
7. Oven mitts or pot holders
8. Serving bowl or shallow dish and serving utensils with tortilla chips and vegetable dippers
FAQ
Buffalo Chicken Dip In A Crock Pot Recipe Substitutions and Variations
- Cream cheese:
- Neufchâtel cheese for a lower fat, similar texture
- Full fat Greek yogurt thickened by draining to mimic tanginess and creaminess
- Mascarpone for a richer, silkier finish
- Ranch dressing:
- Blue cheese dressing for a tangier, punchier flavor
- Sour cream mixed with dried ranch seasoning for control over texture
- Greek yogurt with a squeeze of lemon and chopped dill for a fresher, lighter option
- Frank’s RedHot sauce:
- Any other buffalo-style sauce (same heat profile)
- Sriracha mixed with a little melted butter for a garlicky, slightly sweet kick
- Chipotle hot sauce diluted with a bit of water for smokier heat
- Sharp cheddar cheese:
- Monterey Jack for a milder, creamier melt
- Colby Jack for similar color and good meltability
- Crumbled pepper jack to add a subtle spicy note
Pro Tips
1. Use warm, freshly shredded chicken for the best texture. Cold chicken can make the dip cool down the pot and lengthen melting time, so shred it while the cream cheese softens or briefly warm it in the microwave before adding.
2. If you like it creamier, cut the cream cheese into small cubes before adding and stir early and often during the first 20 minutes. That helps it break down evenly so you do not end up with clumps.
3. Control the heat level by mixing in hot sauce gradually and tasting as you go. Salty add-ins like blue cheese or extra cheddar can make the heat feel sharper, so tweak both elements until it balances for your crowd.
4. For a golden, bubbly top, switch the crock pot to warm, transfer to an ovenproof dish, scatter the remaining cheese, and broil for 2 to 4 minutes while watching closely. This also makes the dip look restaurant ready.
5. Keep dippers crisp by serving chips and veggies on the side in separate bowls, replenishing them as needed. For easy cleanup and reheating, store leftovers in the crock pot on low or transfer to a shallow container so it reheats evenly.
Buffalo Chicken Dip In A Crock Pot Recipe
I can never resist a bubbling Crock Pot full of creamy Buffalo chicken dip loaded with cheese, tender chicken, and just the right kick. It disappears fast, so I always make extra.
8
servings
403
kcal
Equipment: 1. Crock pot or slow cooker
2. Large spoon or heatproof spatula for stirring
3. Measuring cups and spoons
4. Cheese grater for shredding cheddar (or pre-shredded bowl)
5. Mixing bowl for combining ingredients before adding to crock pot
6. Cutting board and chef knife for chopping green onions
7. Oven mitts or pot holders
8. Serving bowl or shallow dish and serving utensils with tortilla chips and vegetable dippers
Ingredients
3 cups cooked, shredded chicken (about 2 large chicken breasts)
8 ounces cream cheese, softened
1/2 cup ranch dressing
1/2 cup Frank's RedHot sauce or other buffalo sauce
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup blue cheese crumbles (optional)
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
2 tablespoons chopped green onions for garnish
Tortilla chips, celery sticks, and carrot sticks for serving
Directions
- Place softened cream cheese in the crock pot and break it up with a spoon or spatula.
- Add shredded chicken, ranch dressing, Frank's RedHot sauce, garlic powder, and black pepper to the crock pot.
- Stir in 1 cup of the shredded sharp cheddar and the blue cheese crumbles if using, mixing until ingredients are evenly combined.
- Cover and cook on low for
- 5 to 2 hours or on high for 45 minutes to 1 hour, stirring once or twice to help the cream cheese melt and blend.
- After the initial cook, stir the dip and taste for seasoning; adjust with more hot sauce or pepper if desired.
- Sprinkle the remaining 1/2 cup shredded sharp cheddar over the top of the dip.
- Cover and cook an additional 10 to 15 minutes on low or until the cheese on top is melted and bubbly.
- Turn the crock pot to warm to keep the dip at serving temperature.
- Garnish with chopped green onions.
- Serve hot with tortilla chips, celery sticks, and carrot sticks for dipping.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 172g
- Total number of serves: 8
- Calories: 403kcal
- Fat: 27g
- Saturated Fat: 13.4g
- Trans Fat: 0.1g
- Polyunsaturated: 3.1g
- Monounsaturated: 10.3g
- Cholesterol: 134mg
- Sodium: 816mg
- Potassium: 343mg
- Carbohydrates: 3.7g
- Fiber: 0.1g
- Sugar: 1.5g
- Protein: 35.1g
- Vitamin A: 1125IU
- Vitamin C: 0.4mg
- Calcium: 216mg
- Iron: 1.3mg
