Crock Pot Buffalo Chicken Dip is a creamy, spicy dip packed with shredded chicken, tangy buffalo sauce, and melty cheese. It’s super easy to make since everything cooks slowly in the crock pot, filling your kitchen with an irresistible aroma that gets everyone excited for snack time.
I love how this dip is perfect for busy days or casual gatherings because you just dump the ingredients in and let the slow cooker do the work. The chicken stays tender, and the buffalo sauce gives it that classic tangy heat that pairs so well with creamy cheese. I like to stir it occasionally so everything blends into one smooth, flavorful dip.
One of my favorite ways to serve this dip is with crunchy celery sticks and crispy tortilla chips for dipping—it’s always a hit whether for game day or a simple get-together. It’s the kind of dish that brings people together, and I always find myself sneaking a little extra because it’s just so good and comforting.
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken saves time and adds great flavor. You can also use leftover cooked chicken or canned chicken if you’re in a pinch. Just shred it well for the best texture.
Cream Cheese: Softened cream cheese makes the dip creamy and rich. If you want a lighter version, try using reduced-fat cream cheese or Greek yogurt mixed with a little cream cheese.
Buffalo Wing Sauce: This gives the dip its signature spicy kick. Frank’s RedHot is classic, but you can adjust heat by using milder sauce or mixing in a bit of honey for sweetness.
Ranch or Blue Cheese Dressing: Either works well to balance the spice. Use your favorite brand or make your own for a fresher taste. Blue cheese is stronger, so pick what fits your taste.
Cheese: Cheddar and mozzarella melt nicely and add gooey texture. You can add pepper jack for extra spice or swap mozzarella for Monterey Jack.
How Do I Make Sure My Dip Is Smooth and Not Lumpy?
Mixing the dip well and cooking it slowly are key to smoothness. Here’s how I do it:
- Soften the cream cheese before adding it. This prevents lumps and helps it mix easily with the other ingredients.
- Stir all ingredients together before cooking to combine flavors evenly.
- Cook on low heat in the crock pot to gently melt cheese and blend spices without curdling.
- Stir the dip every 30 minutes during cooking to keep it creamy and prevent sticking or lumps.
- If you find it too thick at the end, add a splash of milk and stir to loosen the texture.
Equipment You’ll Need
- Crock Pot (Slow Cooker) – I love using it because it cooks everything evenly and keeps the dip warm for hours.
- Mixing Spoon or Spatula – Helps you stir the ingredients well and scrape the sides of the crock pot.
- Measuring Cups and Spoons – For accurately adding the sauce, dressings, and cheeses.
- Serving Utensil – Like a large spoon or ladle, for scooping out the dip onto chips or veggies.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked ground turkey or tofu to make it vegetarian.
- Use queso blanco or Monterey Jack cheese instead of cheddar for a milder, creamier taste.
- Add cooked bacon bits or diced jalapeños for extra smoky flavor or heat.
- Mix in chopped cilantro or parsley for a fresh, herbal note before serving.
Crock Pot Buffalo Chicken Dip
Ingredients You’ll Need:
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 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 shredded mozzarella cheese
- 2 green onions, chopped (for garnish)
- Tortilla chips, celery sticks, or crackers for serving
How Much Time Will You Need?
This recipe takes about 5 minutes to prepare, plus 2 to 3 hours to cook on low in the crock pot. The slow cooking helps all the flavors meld together and the cheese melt perfectly for a warm, creamy dip.
Step-by-Step Instructions:
1. Combine the Ingredients:
Place the shredded chicken, softened cream cheese, buffalo wing sauce, ranch or blue cheese dressing, cheddar cheese, and mozzarella cheese into your crock pot. Stir everything together well, making sure the cream cheese breaks up and mixes evenly with the other ingredients.
2. Cook the Dip:
Cover the crock pot and cook on low for 2 to 3 hours. Stir the dip every 30 minutes or so to help it heat evenly and keep it smooth. The dip should be hot and bubbly when ready.
3. Serve and Enjoy:
Give the dip one last good stir, then sprinkle the chopped green onions on top for a fresh touch. Serve warm with tortilla chips, celery sticks, or crackers for dipping. Enjoy the creamy, spicy goodness!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure the chicken is fully thawed before adding it to the crock pot. Thaw overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Make This Dip Ahead of Time?
Absolutely! Prepare the dip ingredients and store them in the crock pot insert covered in the fridge for up to 24 hours. When ready, cook on low for 2-3 hours until heated through.
How Should I Store Leftovers?
Keep any leftover dip in an airtight container in the fridge for up to 3 days. Reheat gently in the crock pot on low or in the microwave, stirring occasionally to maintain creaminess.
Can I Adjust the Spice Level?
Definitely! Use less buffalo wing sauce for a milder dip, or add extra if you like it hotter. You can also mix in a bit of honey or more ranch dressing to tone down the heat while keeping great flavor.