Crockpot Buffalo Chicken Dip Recipe

I perfected a Slow Cooker Buffalo Dip made with shredded chicken, cream cheese, cheddar, ranch, and buffalo sauce, and I’m finally sharing the foolproof recipe for your next party.

I tried this Crock Pot Chicken Buffalo Dip at a neighborhood potluck and I swear it disappeared faster than any dessert. It’s bold and buttery from cream cheese but punches back with tangy buffalo sauce, and the shredded chicken gives it chunk and a little chew that keeps you reaching for more.

I kept thinking it was too simple to be that addictive, yet every plate came back empty, people trading guesses about what I did differently. I wont tell everything but its the kind of dip that sparks a fight over who gets the last scoop.

Why I Like this Recipe

– I love how creamy and a little spicy it is, it hits the spot every time
– It’s super easy to throw together so i dont stress when friends show up
– Leftovers reheat great and the flavors get even better the next day
– Everyone always digs in fast, makes me feel like a kitchen hero even when I’m short on time

Ingredients

• Cooked shredded chicken: Lean protein, keeps the dip hearty and filling, rotisserie adds quick savory flavor.
• Cream cheese: Gives creaminess and tang, high in fat, helps bind everything into smooth dip.
• Buffalo sauce: Spicy, vinegary kick, brings heat and tang, Franks gives classic familiar buffalo flavor.
• Ranch dressing: Cool herby counterpoint to heat, adds creaminess and mellow garlic and herb notes.
• Sharp cheddar cheese: Sharp cheddar melts nicely, gives salty cheesy depth and that addictive gooey texture.
• Sour cream: Lightens richness adds tangy creaminess and helps balance heat, keeps dip smooth.
• Blue cheese crumbles: Optional for bold pungent bite, crumbly saltiness contrasts the spicy buffalo notes.

Ingredient Quantities

• 3 cups cooked shredded chicken about 1 pound cooked rotisserie works great
• 8 ounces cream cheese softened
• 1/2 cup ranch dressing
• 1/2 cup buffalo sauce use Franks for classic flavor
• 1/2 cup sour cream
• 1 1/2 cups shredded sharp cheddar cheese divided
• 1/4 cup blue cheese crumbles optional
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and black pepper to taste
• 2 tablespoons sliced green onions for garnish optional

How to Make this

1. Cube the 8 ounces cream cheese and put in a mixing bowl so it softens faster, shred about 3 cups cooked chicken if needed and set aside.

2. Add 1/2 cup ranch dressing, 1/2 cup buffalo sauce (use Frank’s for classic flavor if you want), 1/2 cup sour cream, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and salt and black pepper to taste to the cream cheese. Mix until smooth, a hand mixer or whisk helps a lot.

3. Put the shredded chicken into the crockpot and pour the cream cheese mixture over it, stir to coat all the chicken well.

4. Fold in 1 cup of the 1 1/2 cups shredded sharp cheddar cheese and the 1/4 cup blue cheese crumbles if you are using them.

5. Cover and cook on low for 2 hours or on high for 1 hour, stirring once halfway through so it heats evenly.

6. After that time, stir the dip, sprinkle the remaining 1/2 cup cheddar over the top and let it melt in the crockpot for another 10 to 15 minutes until bubbly and smooth.

7. Taste and adjust seasoning with more salt, pepper or buffalo sauce if you want it hotter, dont overcook or it can get grainy.

8. Garnish with 2 tablespoons sliced green onions if desired and serve warm with chips, crackers or veggies.

Equipment Needed

1. Crockpot or slow cooker (about 4 to 6 quart)
2. Large mixing bowl
3. Hand mixer or whisk (hand mixer makes it faster)
4. Measuring cups and measuring spoons
5. Rubber spatula and a wooden spoon for stirring
6. Two forks or a stand mixer paddle to shred the chicken
7. Cutting board and a sharp knife for the green onions
8. Serving spoon or heatproof ladle and oven mitts for handling the hot crockpot

FAQ

Crockpot Buffalo Chicken Dip Recipe Substitutions and Variations

• Cream cheese: swap for Neufchatel (almost same texture but less fat) or plain full‑fat Greek yogurt for a tangier, lighter dip, though it may be a little thinner.
• Buffalo sauce: if you dont have Frank’s mix 2 parts hot sauce to 1 part melted butter to mimic buffalo, or use sriracha for a spicier, slightly sweeter kick.
• Ranch dressing: use blue cheese dressing for a bolder, tangier bite, or make a quick sub with plain Greek yogurt thinned with a splash of milk and a pinch of dill, garlic powder and onion powder.
• Sharp cheddar: swap with Monterey Jack or pepper jack for a milder or spicier melty cheese, or blend mozzarella with cheddar for extra creaminess.

Pro Tips

– Soften the cream cheese faster by cubing it and zapping it in 10 to 15 second bursts in the microwave, stirring between each burst until just soft, not melted. If it gets too hot it will make the dip grainy, and nobody wants that.

– Pat your cooked chicken dry with paper towels and shred it while it’s slightly warm, watery chicken = watery dip. If you’ve got extra-saucy leftovers, toss them in a hot pan for a minute to dry them out a bit before adding.

– Keep the heat low and stir gently and often, overheating the dairy will make it separate and grainy. If it does look a little broken, stir in a splash of sour cream or milk off the heat to bring it back together.

– Make it ahead for better flavor, but reheat slowly on low or in the oven with a little extra sour cream or milk to loosen it up, and only add crunchy toppings right before serving so they stay crisp.