I perfected the Easiest Buffalo Chicken Dip in my crockpot with only five ingredients, and one surprising pantry staple gives it a bold kick you’ll want to read about.
I never thought a slow cooker could make the Easiest Buffalo Chicken Dip this addictive but here we are. I throw cooked shredded chicken and cream cheese into the Crockpot Buffalo Chicken and walk away, then come back to something that makes people forget they had plans.
Its creamy and a little reckless, and somehow keeps pulling you back for one more scoop. Ive messed up the timing more times than I care to admit yet it still turns into a crowd pleaser, which makes me curious what you’ll do with it.
Try it at game night and watch.
Ingredients
- Shredded chicken: Lean protein, fills you up low carb and gives a meaty base
- Cream cheese: Rich and creamy, adds fat and silkiness, not many vitamins though
- Buffalo wing sauce: Spicy and tangy, vinegar sharp heat, low cal but high sodium
- Ranch or blue cheese: Cool creamy tang that tones the heat, adds herbs and calories
- Cheddar cheese: Sharp, salty, melts into gooey pull, adds protein and calcium
Ingredient Quantities
- about 3 cups cooked shredded chicken (roughly 1 rotisserie chicken or 2 large breasts)
- 8 oz cream cheese, softened (1 package)
- 1/2 cup buffalo wing sauce (Frank’s is classic)
- 1/2 cup ranch dressing or blue cheese dressing
- 1 cup shredded cheddar cheese (or a cheddar/Monterey Jack mix)
How to Make this
1. Spray a 4 to 6 quart crockpot with nonstick spray or wipe with a little oil, then shred about 3 cups cooked chicken (rotisserie or 2 large breasts), removing skin and bones if any.
2. Soften 8 oz cream cheese at room temp or pop it in the microwave 15 to 25 seconds so it’s easy to mix.
3. In a bowl mix the softened cream cheese with 1/2 cup buffalo wing sauce and 1/2 cup ranch or blue cheese dressing until mostly smooth, scraping the sides with a spoon.
4. Stir the shredded chicken into that creamy sauce, then fold in about 3/4 cup of the 1 cup shredded cheddar. Reserve the rest of the cheese for the top.
5. Transfer the mixture to the crockpot, spread it out so it heats evenly.
6. Cook on low for
1.5 to 2 hours or on high for 45 to 60 minutes, stirring once halfway through, until the dip is hot and bubbling and everything is well combined.
7. Sprinkle the reserved cheddar over the top, cover and cook another 10 to 15 minutes until the cheese melts.
8. Give it a final stir, taste and add a little extra buffalo sauce or ranch if you want it spicier or creamier, then serve warm with chips, celery, or carrot sticks.
Equipment Needed
1. 4 to 6 quart crockpot or slow cooker
2. Medium mixing bowl
3. Measuring cups and spoons (1/2 cup, 3/4 cup etc)
4. Rubber spatula or big spoon for stirring and scraping sides
5. Two forks or tongs to shred the chicken
6. Cutting board and chef’s knife to trim/remove skin and bones
7. Box grater (if you’re shredding block cheddar) or pre-shredded cheese
8. Microwave safe bowl or plate to soften the cream cheese, plus nonstick spray or a little oil
FAQ
Crockpot Buffalo Chicken Dip Recipe Substitutions and Variations
- Chicken: swap with cooked shredded turkey or drained canned chicken, or for a veg option use pulled young jackfruit or crumbled firm tofu, toss them in a little hot sauce so they soak up flavor
- Cream cheese: use Neufchatel (lower fat) or full fat ricotta blended till smooth, or for dairy free try a vegan cream cheese or silken tofu pureed with a touch of lemon
- Buffalo wing sauce: sub any cayenne based hot sauce mixed with melted butter or olive oil, or use sriracha plus a splash of vinegar and honey for a sweeter kick
- Ranch or blue cheese dressing: swap with plain Greek yogurt mixed with ranch seasoning or minced garlic and herbs, or stir in crumbled blue cheese and a little mayo for texture
Pro Tips
– Soften that cream cheese completely before you start mixing. Pop it in the microwave 15 to 25 seconds, then stir until it’s almost smooth. If it’s still cold you’ll get lumps and it takes forever to heat through.
– Pat the shredded chicken dry with paper towels. Excess juices make the dip watery, and nobody wants soupy buffalo dip. If the chicken is really wet give it a quick sear in a hot pan for a minute to dry it out.
– Add extra buffalo sauce or ranch a little at a time and taste as you go. Buffalo heat varies, so start with less, you can always kick it up later if it’s too tame.
– For a bubbly, melty top save some cheese for the end, then cover and let it melt for 10 to 15 minutes. If you want a browned crust transfer the dip to an oven safe dish and broil for 1 to 2 minutes, but watch it closely so it doesn’t burn.
Crockpot Buffalo Chicken Dip Recipe
I perfected the Easiest Buffalo Chicken Dip in my crockpot with only five ingredients, and one surprising pantry staple gives it a bold kick you'll want to read about.
6
servings
417
kcal
Equipment: 1. 4 to 6 quart crockpot or slow cooker
2. Medium mixing bowl
3. Measuring cups and spoons (1/2 cup, 3/4 cup etc)
4. Rubber spatula or big spoon for stirring and scraping sides
5. Two forks or tongs to shred the chicken
6. Cutting board and chef’s knife to trim/remove skin and bones
7. Box grater (if you’re shredding block cheddar) or pre-shredded cheese
8. Microwave safe bowl or plate to soften the cream cheese, plus nonstick spray or a little oil
Ingredients
-
about 3 cups cooked shredded chicken (roughly 1 rotisserie chicken or 2 large breasts)
-
8 oz cream cheese, softened (1 package)
-
1/2 cup buffalo wing sauce (Frank's is classic)
-
1/2 cup ranch dressing or blue cheese dressing
-
1 cup shredded cheddar cheese (or a cheddar/Monterey Jack mix)
Directions
- Spray a 4 to 6 quart crockpot with nonstick spray or wipe with a little oil, then shred about 3 cups cooked chicken (rotisserie or 2 large breasts), removing skin and bones if any.
- Soften 8 oz cream cheese at room temp or pop it in the microwave 15 to 25 seconds so it's easy to mix.
- In a bowl mix the softened cream cheese with 1/2 cup buffalo wing sauce and 1/2 cup ranch or blue cheese dressing until mostly smooth, scraping the sides with a spoon.
- Stir the shredded chicken into that creamy sauce, then fold in about 3/4 cup of the 1 cup shredded cheddar. Reserve the rest of the cheese for the top.
- Transfer the mixture to the crockpot, spread it out so it heats evenly.
- Cook on low for
- 5 to 2 hours or on high for 45 to 60 minutes, stirring once halfway through, until the dip is hot and bubbling and everything is well combined.
- Sprinkle the reserved cheddar over the top, cover and cook another 10 to 15 minutes until the cheese melts.
- Give it a final stir, taste and add a little extra buffalo sauce or ranch if you want it spicier or creamier, then serve warm with chips, celery, or carrot sticks.
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: 6
- Calories: 417kcal
- Fat: 29.1g
- Saturated Fat: 13.8g
- Trans Fat: 0.17g
- Polyunsaturated: 1.67g
- Monounsaturated: 5g
- Cholesterol: 124mg
- Sodium: 604mg
- Potassium: 259mg
- Carbohydrates: 4.7g
- Fiber: 0.1g
- Sugar: 2g
- Protein: 30.4g
- Vitamin A: 557IU
- Vitamin C: 0.3mg
- Calcium: 167mg
- Iron: 0.53mg