Crockpot Buffalo Chicken Dip Recipe I’m Obsessed With Right Now

Are you ready to elevate your game day snacks or party appetizers with something irresistibly creamy, spicy, and easy? The Crockpot Buffalo Chicken Dip Recipe I’m Obsessed With Right Now is exactly what you need to bring the heat and the flavor without spending hours in the kitchen.

This hearty, cheesy dip combines the perfect tang of buffalo sauce with tender shredded chicken, all slow-cooked to melty perfection. Using a crockpot means you can set it and forget it while your house fills with that mouthwatering aroma everyone loves.

Why I Can’t Stop Making These Cookies

• Hands-off cooking: dump ingredients in the crockpot and relax.
• Flavor-packed with a spicy buffalo twist that makes every bite addictive.
• Pantry-friendly with simple staples you likely already have on hand.
• A kid-friendly mild option is possible by adjusting the hot sauce level.
• Perfect for any season, from football gatherings to cozy winter nights.

What Type of Chicken Should I Use?

For the best results, use cooked chicken breasts or thighs. Fresh is always ideal if you can poach or bake it yourself, but shredded rotisserie chicken from the store works wonderfully and saves time.

If using frozen chicken, thaw it entirely in the refrigerator overnight, then drain any excess water and pat dry with paper towels. This helps avoid a watery dip. Avoid dried chicken or pre-packaged deli meat since texture and flavor won’t hold up as well in the slow cooker.

Options for Ingredient Alternatives

• Butter can be swapped for olive oil or avocado oil for a dairy-free version.
• Cream cheese can be replaced with Neufchâtel for fewer calories or dairy-free cream cheese.
• Use either blue cheese or ranch dressing, depending on your taste preference.
• Swap hot sauce types for milder or spicier versions—Frank’s RedHot is classic here.
• Use evaporated milk, whole milk, or half and half to adjust creaminess (thicker makes it richer).
• Adding coconut oil can smooth the texture, but chill the dip slightly to firm up afterward.

The Biggest Challenges While Making

• Avoid shredding chicken too finely, or it can dry out; bigger, tender chunks hold moisture better.
• Low and slow cooking avoids the dip separating or curdling. Keep the crockpot on low heat.
• Stir occasionally but gently to prevent the cheese from clumping or sticking to the slow cooker.
• If the dip seems too thick, add a splash of milk or more ranch to reach your desired consistency.
• Cover the crockpot tightly to retain moisture and prevent a dry top layer.

Storage & Freezing Instructions

Keep leftover dip covered in the refrigerator for up to 4 days. Reheat gently in a microwave or back in the crockpot on low with a bit of milk or cream to loosen it.

To freeze, place cooled dip in an airtight container or freezer bag, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the fridge, then heat gently before serving.

You can also prep the shredded chicken and dry ingredients in advance and combine everything in the crockpot on party day.

Estimated Nutrition

For the entire batch (about 8 cups): roughly 2000 calories, 150 g fat, 100 g protein, and 10 g carbs.

Per 1/4 cup serving: approximately 250 calories, 19 g fat, 12 g protein, and 1–2 g carbs. Nutrition will vary slightly based on specific brand ingredients and exact measurements.

Ingredients

• 3 cups cooked shredded chicken (about 12 oz/340 g)
• 8 oz cream cheese, softened (225 g)
• 1/2 cup ranch dressing (120 ml)
• 1/2 cup buffalo hot sauce (120 ml)
• 1 cup shredded cheddar cheese (115 g)
• 1/2 cup shredded mozzarella cheese (55 g)
• 2 Tbsp unsalted butter, melted (28 g)
• 1/4 cup blue cheese crumbles (optional) (30 g)
• 1 tsp garlic powder
• 1/4 tsp black pepper
• Optional garnish: sliced green onions, extra hot sauce drizzle

Step-by-Step Instructions

1. Spray the inside of your crockpot with nonstick cooking spray or lightly butter it.
2. Add the shredded chicken, softened cream cheese, ranch dressing, buffalo sauce, melted butter, garlic powder, and black pepper into the crockpot. Stir well to combine.
3. Sprinkle in the shredded cheddar and mozzarella cheese, then gently fold them in without overmixing. If using blue cheese crumbles, fold those in last for added texture.
4. Cover the crockpot and cook on low for 2 to 3 hours, stirring every 30 to 45 minutes to encourage even melting and prevent sticking.
5. Once the dip is hot, bubbly, and gooey, please turn off the crockpot and give it one last gentle stir.
6. Transfer to a serving dish or serve straight from the crockpot with tortilla chips, celery sticks, or crackers.
7. Garnish with sliced green onions or an extra drizzle of buffalo sauce if desired, and enjoy immediately while warm.

Tips, Variations & Serving Ideas

• Add chopped cooked bacon for a smoky twist.
• Stir in finely diced celery or carrots for crunch.
• Swap out ranch for blue cheese dressing if you love classic buffalo wing flavor.
• Under-cook slightly for a richer, creamier texture.
• Use gluten-free chips or veggies for dipping to keep it allergy-friendly.
• Serve in a small crockpot or slow cooker at parties to keep warm for hours.
• Leftovers make a tasty sandwich spread or baked potato topping.

FAQs

What type of hot sauce is best for buffalo chicken dip?
Frank’s RedHot is the gold standard for that classic, tangy, spicy buffalo flavor.

Can I make this dip without a crockpot?
Yes, you can combine ingredients in a baking dish and bake at 350°F (175°C) for 20-25 minutes until bubbly.

How spicy is this dip?
It has a noticeable kick but can be easily adjusted by reducing or omitting the buffalo sauce.

Can I double this recipe?
Definitely! Just use a larger slow cooker and increase cooking time slightly, stirring occasionally.

Save This for Later (Pinterest)

Love easy, crowd-pleasing recipes like this Crockpot Buffalo Chicken Dip Recipe? Please save it to your Pinterest boards or share with friends who need a winning appetizer that’s effortless and full of flavor!