I finally perfected my Slow Cooker Buffalo Dip with shredded chicken, cream cheese, cheddar, ranch, and buffalo sauce, and the one little trick I use keeps it perfectly smooth every time.
I love this slow cooker spin on a classic party dip. My Buffalo Chicken Dip Crockpot Easy version is what I bring when I want huge flavor with almost no effort.
It folds tender cooked shredded chicken and cream cheese into something dangerously smooth, hot and tangy, people actually fight over the last scoop. I call it my Crock Pot Chicken Buffalo Dip when friends beg for details, because its so forgiving and, honestly, kind of foolproof.
You wont believe something so simple can be this addictive, I still get surprised every time.
Ingredients
- Big protein boost, low carbs, keeps dip hearty and filling, it’s not very sweet.
- Adds rich creamy texture, high fat and calories, makes dip smooth and decadent.
- Tangy, herby binder, adds salt and fat, it’s mild, cools some of the heat.
- Gives spicy vinegar tang, it’s where most heat comes from, bold flavor punch.
- Melty savory sharpness, adds protein and fat, deep cheesy flavor and color.
- Pungent, salty, tangy, strong flavor some people love or hate, adds sharp bite.
- Fresh oniony lift, few calories, some vitamins, brightens heavy rich dip visually.
Ingredient Quantities
- 3 cups cooked shredded chicken (about 2 large breasts or 1 rotisserie chicken)
- 8 oz cream cheese, softened to room temp
- 1/2 cup ranch dressing
- 1/2 cup buffalo wing sauce (Frank’s RedHot is what I use)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup blue cheese crumbles (optional)
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- 2 tbsp chopped green onions or chives, for garnish (optional)
How to Make this
1. Prep the stuff: soften the cream cheese at room temperature for about 30 minutes or cut it into small cubes to speed things up, shred the cooked chicken into bite sized pieces (rotisserie chicken works perfect, or toss warm breasts in a mixer for 30 seconds), and spray the crockpot with nonstick spray.
2. In a bowl stir together the softened cream cheese, ranch dressing, buffalo sauce, garlic powder, and a pinch of salt and black pepper until mostly smooth. Use a whisk or fork and don’t worry about tiny lumps, they’ll melt away.
3. Add the shredded chicken, about 1 cup of the shredded cheddar, and the blue cheese crumbles if you’re using them. Mix so every bit of chicken is coated.
4. Transfer the mixture to the crockpot and spread it out evenly. If it seems super thick, add a tablespoon or two of ranch or buffalo sauce to loosen it up.
5. Cook on low for 2 to 3 hours or on high for 1 to
1.5 hours, stirring every 20 to 30 minutes so the cream cheese fully melts and the dip becomes smooth and bubbly. You’re looking for hot, creamy and well combined.
6. About 10 to 15 minutes before you plan to serve, sprinkle the remaining cheddar on top and let it melt until gooey. If you want extra browning, you can briefly put it under a broiler in an oven safe dish but watch it closely.
7. Taste and adjust seasoning with more salt, pepper, ranch or buffalo sauce if needed. Don’t be shy with a little extra heat or tang if you like it zingy.
8. Garnish with the chopped green onions or chives and serve warm with celery sticks, tortilla chips, crackers or toasted bread. Keep the crockpot on warm to serve over time.
Equipment Needed
1. Crockpot / slow cooker (4 to 6 quart) for the dip to cook low and slow.
2. Medium mixing bowl to combine cream cheese, ranch, buffalo and seasonings.
3. Whisk or fork to beat the cream cheese smooth, dont worry about tiny lumps.
4. Rubber spatula or wooden spoon for folding in chicken and scraping the bowl.
5. Measuring cups and spoons for ranch, buffalo sauce, cheese and seasonings.
6. Cheese grater (or pre-shredded cheddar) so the cheese melts evenly.
7. Kitchen shears or two forks (or a stand mixer) to shred cooked chicken fast.
8. Cutting board and small chef knife for chopping green onions and cubing cream cheese if you need to speed things up.
9. Ovenproof serving dish or baking sheet if you want to broil the top for extra browning, plus a serving spoon for scooping.
FAQ
Crockpot Buffalo Chicken Dip Recipe Substitutions and Variations
- Chicken (3 cups cooked shredded): rotisserie chicken, 2 cans (12 oz each) drained and shredded, cooked shredded turkey breast, or leftover pulled pork if you want a different vibe.
- Cream cheese (8 oz): Neufchâtel for less fat, full fat Greek yogurt (about 3/4 cup) for tangier dip, or mascarpone for extra creamy richness.
- Ranch dressing (1/2 cup): blue cheese dressing, plain sour cream mixed with 1 tsp dried dill and 1/2 tsp onion powder, or plain Greek yogurt plus a packet of ranch seasoning — works great if you dont have bottled ranch.
- Buffalo wing sauce (1/2 cup): equal parts hot sauce and melted butter (classic homemade buffalo), sriracha plus a little melted butter and honey, or a milder hot sauce like Cholula or Tapatio if you dont want tons of vinegar bite.
Pro Tips
– Soften the cream cheese fully or cut it into small cubes and microwave in 10 to 15 second bursts, stirring between each. If you skip this you’ll get little lumps, and nobody wants that, but dont overdo the microwave or it’ll get greasy.
– Shred warm chicken for best flavor absorption. Toss the chicken with a couple tablespoons of ranch or buffalo while it’s still warm so it soaks up the sauce, otherwise it can taste a bit dry.
– Cook low and slow and stir often. High heat can make the dairy separate, so low for longer and stirring every 20 minutes will keep it creamy. If you do see a bit of oil on top, a splash of ranch or milk and a good stir brings it back.
– Hold back some cheddar and sprinkle it on at the end for gooey melty top, then broil it quick if you want browned spots. Also use full fat cream cheese and a sharper cheddar for better flavor and mouthfeel, trust me it matters.
– Taste before you salt since ranch and blue cheese are already salty. Leftovers reheat great in a crockpot with a splash of ranch or a little milk to loosen it up, and it actually tastes even better the next day.
Crockpot Buffalo Chicken Dip Recipe
I finally perfected my Slow Cooker Buffalo Dip with shredded chicken, cream cheese, cheddar, ranch, and buffalo sauce, and the one little trick I use keeps it perfectly smooth every time.
8
servings
379
kcal
Equipment: 1. Crockpot / slow cooker (4 to 6 quart) for the dip to cook low and slow.
2. Medium mixing bowl to combine cream cheese, ranch, buffalo and seasonings.
3. Whisk or fork to beat the cream cheese smooth, dont worry about tiny lumps.
4. Rubber spatula or wooden spoon for folding in chicken and scraping the bowl.
5. Measuring cups and spoons for ranch, buffalo sauce, cheese and seasonings.
6. Cheese grater (or pre-shredded cheddar) so the cheese melts evenly.
7. Kitchen shears or two forks (or a stand mixer) to shred cooked chicken fast.
8. Cutting board and small chef knife for chopping green onions and cubing cream cheese if you need to speed things up.
9. Ovenproof serving dish or baking sheet if you want to broil the top for extra browning, plus a serving spoon for scooping.
Ingredients
-
3 cups cooked shredded chicken (about 2 large breasts or 1 rotisserie chicken)
-
8 oz cream cheese, softened to room temp
-
1/2 cup ranch dressing
-
1/2 cup buffalo wing sauce (Frank's RedHot is what I use)
-
1 1/2 cups shredded sharp cheddar cheese
-
1/2 cup blue cheese crumbles (optional)
-
1/2 tsp garlic powder
-
Salt and black pepper, to taste
-
2 tbsp chopped green onions or chives, for garnish (optional)
Directions
- Prep the stuff: soften the cream cheese at room temperature for about 30 minutes or cut it into small cubes to speed things up, shred the cooked chicken into bite sized pieces (rotisserie chicken works perfect, or toss warm breasts in a mixer for 30 seconds), and spray the crockpot with nonstick spray.
- In a bowl stir together the softened cream cheese, ranch dressing, buffalo sauce, garlic powder, and a pinch of salt and black pepper until mostly smooth. Use a whisk or fork and don't worry about tiny lumps, they'll melt away.
- Add the shredded chicken, about 1 cup of the shredded cheddar, and the blue cheese crumbles if you're using them. Mix so every bit of chicken is coated.
- Transfer the mixture to the crockpot and spread it out evenly. If it seems super thick, add a tablespoon or two of ranch or buffalo sauce to loosen it up.
- Cook on low for 2 to 3 hours or on high for 1 to
- 5 hours, stirring every 20 to 30 minutes so the cream cheese fully melts and the dip becomes smooth and bubbly. You're looking for hot, creamy and well combined.
- About 10 to 15 minutes before you plan to serve, sprinkle the remaining cheddar on top and let it melt until gooey. If you want extra browning, you can briefly put it under a broiler in an oven safe dish but watch it closely.
- Taste and adjust seasoning with more salt, pepper, ranch or buffalo sauce if needed. Don't be shy with a little extra heat or tang if you like it zingy.
- Garnish with the chopped green onions or chives and serve warm with celery sticks, tortilla chips, crackers or toasted bread. Keep the crockpot on warm to serve over time.
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: 143.25g
- Total number of serves: 8
- Calories: 379kcal
- Fat: 28.66g
- Saturated Fat: 13.22g
- Trans Fat: 0.09g
- Polyunsaturated: 3.13g
- Monounsaturated: 12.25g
- Cholesterol: 105.5mg
- Sodium: 629.9mg
- Potassium: 239.1mg
- Carbohydrates: 2.63g
- Fiber: 0.06g
- Sugar: 0.75g
- Protein: 27.09g
- Vitamin A: 562.5IU
- Vitamin C: 0.25mg
- Calcium: 190.9mg
- Iron: 0.31mg