I love this recipe because it’s so simple yet so addictive. It combines all the classic buffalo wing flavors—tangy sauce, creamy dressing, melted cheese, and juicy chicken—into one easy, shareable dish. It’s perfect for feeding a crowd, and I can make it ahead of time and let the crock pot keep it warm while guests serve themselves. Plus, it’s incredibly versatile—I can tweak the heat level, swap cheeses, or even bake it instead of slow cooking.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 2 cups cooked chicken, shredded (rotisserie chicken works great) 8 oz cream cheese, softened ½ cup ranch dressing (or blue cheese dressing if preferred) ½ cup buffalo wing sauce (such as Frank’s RedHot) 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella) ½ cup crumbled blue cheese (optional) 2 green onions, sliced (for garnish)
Directions
I start by adding the shredded chicken, softened cream cheese, ranch dressing, buffalo sauce, and shredded cheddar cheese to my crock pot.
I stir everything together until well mixed and creamy.
I cover the crock pot and cook on low for 2 hours or on high for 1 hour, stirring once halfway through to make sure everything blends evenly.
If I’m using blue cheese crumbles, I stir them in during the last 15 minutes of cooking so they melt slightly but still add that sharp, tangy flavor.
Once the dip is hot and bubbly, I garnish it with sliced green onions and serve it warm with tortilla chips, celery sticks, carrot sticks, or crackers.
Servings and Timing
This recipe makes about 6–8 servings. It takes 10 minutes to prepare and 2 hours to cook on low (or 1 hour on high), for a total of about 2 hours and 10 minutes.
Variations
I love customizing this dip to match different tastes. For a milder version, I use less buffalo sauce or mix in a bit of sour cream to tone down the spice. Sometimes I mix half cheddar and half mozzarella for a creamier texture. For extra flavor, I sprinkle a little garlic powder or smoked paprika into the mix. When I want to switch it up, I use shredded rotisserie chicken for convenience or canned chicken for a quick option.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave individual portions in 30-second intervals until warm, or reheat the entire batch in the slow cooker on low for about 30–40 minutes. If the dip thickens after chilling, I stir in a splash of milk or cream before reheating to bring back the creamy texture.
FAQs
Can I make this dip ahead of time?
Yes, I often mix everything together the night before and refrigerate it. Then I just transfer it to the crock pot and cook it when I’m ready.
Can I bake this instead of using a crock pot?
Absolutely! I bake it in a 350°F (175°C) oven for about 20 minutes or until hot and bubbly.
Can I use canned chicken?
Yes, it’s a great shortcut. I drain and shred it before adding it to the mixture.
Can I make it spicier?
Yes! I add extra buffalo sauce or a dash of cayenne pepper to increase the heat.
What’s the best cheese to use?
Cheddar adds sharpness, mozzarella makes it gooey, and blue cheese gives it a tangy kick—mixing them creates the best balance.
Can I make this dip dairy-free?
Yes, I use dairy-free cream cheese, plant-based dressing, and vegan cheese alternatives.
How do I keep it warm during a party?
I set the crock pot to the “warm” setting and stir occasionally—it stays creamy and ready to serve.
What’s the best way to serve it?
I love serving it with tortilla chips, pita chips, celery, carrots, or even warm baguette slices.
Can I double the recipe for a crowd?
Yes, I double all ingredients and cook in a larger slow cooker for the same amount of time.
Can I freeze it?
It’s best enjoyed fresh, but I can freeze leftovers in an airtight container for up to 2 months and thaw in the fridge before reheating.
Conclusion
I love how this Crock Pot Buffalo Chicken Dip brings the bold, comforting flavors of buffalo wings to a creamy, cheesy party dish that everyone adores. It’s effortless, flavorful, and always a hit—perfect for sharing with friends and family during any celebration. Once I scoop that first bite with a crunchy chip or crisp veggie stick, I’m reminded why this dip is truly the MVP of all appetizers.
This Crock Pot Buffalo Chicken Dip is creamy, cheesy, and packed with bold buffalo flavor. Made with tender shredded chicken, tangy sauce, and melted cheese, it’s the ultimate crowd-pleasing appetizer—perfect for game day, potlucks, or parties.
Ingredients
2 cups cooked shredded chicken (rotisserie works great)
8 oz cream cheese, softened
½ cup ranch dressing (or blue cheese dressing)
½ cup buffalo wing sauce (such as Frank’s RedHot)
1 cup shredded cheddar cheese (or mix with mozzarella)
½ cup crumbled blue cheese (optional)
2 green onions, sliced (for garnish)
Instructions
Combine Ingredients: Add shredded chicken, softened cream cheese, ranch dressing, buffalo sauce, and shredded cheddar cheese to a crock pot. Stir until evenly mixed.
Cook: Cover and cook on low for 2 hours or high for 1 hour, stirring once halfway through.
Add Blue Cheese (Optional): If using, stir in blue cheese crumbles during the last 15 minutes of cooking for a tangy kick.
Serve: Once hot and bubbly, garnish with sliced green onions. Serve warm with tortilla chips, crackers, or celery and carrot sticks.
Notes
Use less buffalo sauce or add sour cream for a milder dip.
Mix cheddar and mozzarella for a smoother, gooey texture.
Add garlic powder or smoked paprika for extra flavor.
To keep it warm for parties, leave the slow cooker on the ‘warm’ setting and stir occasionally.
For a baked version, cook at 350°F (175°C) for 20 minutes until bubbly.
