Easy Crockpot Buffalo Chicken Dip is a creamy, cheesy crowd pleaser with a spicy buffalo sauce kick. Tastes just like buffalo chicken wings, and will be the star of your party!
Crockpot Buffalo Chicken Dip
Crockpot Buffalo Chicken is a recipe we make for every holiday in our family. And if there are any leftovers, everyone requests that I box them up so they can take them home. It is truly one of the most loved appetizer recipes.
This recipe uses simple ingredients, but packs a huge flavor punch. It’s creamy and cheesy with a cream cheese base and plenty of added gooey cheese. Plus, a spicy little kick from buffalo sauce, and the cooling zing of ranch.
It is. So. Good.
Crockpot Buffalo Chicken Dip is perfect for holidays, parties, and game day. Or, if you’re like me, just because you’re craving some because it’s so ridiculously good.
What Chicken Should I Use?
The best cut of chicken for buffalo chicken dip is generally breasts or tenderloins. Both of these options are fairly lean and won’t make excess grease in the dip while it’s cooked.
You can cook the chicken yourself, or use canned (and drained) or rotisserie chicken for a shortcut.
How Do You Cook Chicken for Crockpot Buffalo Chicken Dip?
If you choose to cook your own chicken for your dip, I recommend cooking it in one of two ways: in the oven or in the slow cooker.
I personally like to use the oven because it’s faster.
You will get about 2 cups of shredded chicken per pound of chicken breast.
To cook chicken in the oven:
Place one pound of chicken in a 9″x13″ baking dish. Pour 1/3 cup water or chicken broth over chicken. Place in a 375°F for 25-35 minutes, or until chicken is cooked through. When chicken is cool enough to handle, shred for use.
To cook chicken in the slow cooker:
Place one pound of chicken and 1/3 cup water or chicken broth in the slow cooker. Cook on low for 6-8 hours, until cooked through and tender. Drain excess liquids, and shred chicken for use in the recipe.
Can I Make Buffalo Chicken Dip in the Oven?
Yes!
Be sure the cream cheese is softened for this method. Then combine all ingredients in a large mixing bowl and stir together until incorporated and smooth.
Place in a large baking dish and top with remaining mozzarella. Bake in a 350°F oven for about 20-30 until heated through and bubbly.
What Goes with Crockpot Buffalo Chicken Dip?
My favorite thing to serve with buffalo chicken dip is tortilla chips. Blue corn tortilla chips make a pretty color pop! You can also serve with crackers, such as Wheat Thins, butter crackers, or chicken flavored crackers.
For those on keto or low carb diets, serve this dip with cut celery, carrot chips, baby carrots, or pork rinds.
How to Make Crockpot Buffalo Chicken Dip
Add all dip ingredients, except for the mozzarella and green onions used for garnish, to the slow cooker. Stir to combine (Photo 1).
Cook on LOW for 2-3 hours (Photo 2). When hot and bubbly, stir to incorporate cream cheese cubes fully. The dip is ready when the cheese is fully melted, cream cheese is incorporated, and the dip is hot all the way through.
When dip is done, sprinkle remaining mozzarella on top with green onions (photo 3). Place lid back on to help cheese melt. (photo 4)
Serve warm with chips, crackers, and vegetables.
Pro Tips
- Buffalo Chicken Dip is naturally gluten free, and is keto friendly with just 2 net carbs per serving.
- It is not necessary to soften the cream cheese when making this slow cooker version (Woohoo! One less step!)
- To make this dip spicier, add a few dashes of Tabasco. This will add some heat without changing the consistency or texture of the dip.
- To make your dip milder, choose a mild buffalo sauce or use Frank’s Red Hot original sauce (not buffalo).
- I love adding 1/2 teaspoon garlic powder to mine because I LOVE spicy garlic buffalo wings.
- Make ahead directions: To make this dip ahead, you can assemble the dip according to recipe instructions. Then cover and refrigerate until you’re ready to use. To cook, start on HIGH for one hour, then switch back to LOW for the remaining 1-2 hours. You can also prepare and heat this dip, and then transfer to an oven-safe dish. Keep covered in the refrigerator until ready to use. Then bake in the oven at 350°F for about 20-30 minutes, until heated through.
- Storage: Store leftover dip in the refrigerator covered for up to 5 days.
- This recipe makes about 9-10 cups.
More Appetizer Recipes You’ll Love
- Crab Rangoon Dip -another dip based on a snack time classic!
- Baked Honey Lime Chicken Wings – perfectly baked wings with a sweet and spicy sauce.
- BLT Dip – everyone’s favorite sandwich in a dip!
- Ranch Cheddar Beer Dip – huge crowd pleaser and great for game day!
- Greek Nachos – a fresh Mediterranean twist on one of my all-time favorite foods.
Crockpot Buffalo Chicken Dip
Ingredients
- 16 ounces cream cheese cubed (two 8-ounce blocks)
- 2 cups cooked shredded chicken
- 1 cup ranch dressing
- 1 cup buffalo sauce
- 1 cup shredded cheddar
- 1 cup shredded mozzarella
Garnish
- 1 cup shredded mozzarella
- 2 green onions thinly sliced for garnish
Instructions
- Add all ingredients except garnish ingredients to slow cooker. Stir to combine.
- Cook on LOW for 2-3 hours. When hot and bubbly, stir to incorporate cream cheese cubes fully. The dip is ready when the cheese is fully melted, cream cheese is incorporated, and the dip is hot all the way through.
- Sprinkle remaining mozzarella on top with green onions.
- Serve warm with chips, crackers, and veggies.
Notes
- Buffalo Chicken Dip is naturally gluten free, and is keto friendly with just 2 net carbs per serving.
- It is not necessary to soften the cream cheese when making this slow cooker version (Woohoo! One less step!)
- To make this dip spicier, add a few dashes of Tabasco. This will add some heat without changing the consistency or texture of the dip.
- To make your dip milder, choose a mild buffalo sauce or use Frank’s Red Hot original sauce (not buffalo).
- I love adding 1/2 teaspoon garlic powder to mine because I LOVE spicy garlic buffalo wings.
- Make ahead directions: To make this dip ahead, you can assemble the dip according to recipe instructions. Then cover and refrigerate until you’re ready to use. To cook, start on HIGH for one hour, then switch back to LOW for the remaining 1-2 hours. You can also prepare and heat this dip, and then transfer to an oven-safe dish. Keep covered in the refrigerator until ready to use. Then bake in the oven at 350°F for about 20-30 minutes, until heated through.
- Storage: Store leftover dip in the refrigerator covered for up to 5 days.
- This recipe makes about 9-10 cups.
Nutrition
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This recipe looks delicious and so easy!
Delicious and very easy to prepare. This is one of our all time favorite dip, and we love adding more Tabasco. 🙂
This looks delicious and sounds so easy! Thanks for sharing!
This is the best recipe for any party! I totally crave buffalo chicken dip. Yum!
This is everything I want in a dip. Cheesy, spicy and delicious!
Mmm! Yes! I love easy appetizers like this! So delicious. 🙂
Buffalo chicken is the best flavor combo ever! I have to make this! I love the way that slow cookers make your house smell no matter what you cook!
This dip is amazing! Thank you so much for the recipe!
This dip was a huge hit at my house!!
Now this Dip is perfect for the weekend ahead! I’ll be making this soon for sure!
I just love how easy this was! So delicious! I made it for friends and it was gone in a jiffy! Next time I’ll have to double the recipe!