Description
A creamy and flavorful Crockpot Buffalo Chicken Dip that’s perfect for parties and game day. This easy slow cooker recipe combines shredded chicken, buffalo wing sauce, cream cheese, ranch dressing, and cheddar cheese to create a spicy, cheesy dip that pairs wonderfully with chips, crackers, or fresh veggies.
Ingredients
Scale
Main Ingredients
- 1 ½ lbs. cooked chicken (shredded, about 5 cups)
- ¾ cup buffalo wing sauce (not hot sauce)
- 8 oz. cream cheese (cubed)
- ½ cup ranch dressing
- 1 cup cheddar cheese (shredded or cubed)
- Green onions (optional, for garnish)
- Blue cheese crumbles (optional, for garnish)
Instructions
- Add Ingredients to Crockpot: Pour the buffalo wing sauce along the bottom of a 6-quart slow cooker. Add in the shredded cooked chicken, cubed cream cheese, ranch dressing, and cheddar cheese. This layering ensures the sauce flavors the chicken and cheese evenly.
- Cook the Dip: Set the slow cooker to high and cook for 1 to 2 hours, or alternatively on low for 3 to 4 hours. After about 30 minutes, stir well to help the cheeses melt evenly and continue cooking until the dip is thoroughly heated and creamy.
- Serve and Garnish: Once fully cooked, give the dip a final stir and transfer to a serving dish if desired. Sprinkle with chopped green onions and blue cheese crumbles for added flavor and presentation. Serve warm with tortilla chips, crackers, or vegetables like celery sticks and carrots for dipping.
Notes
- Use cooked shredded chicken for convenience—rotisserie chicken works great.
- Buffalo wing sauce (not plain hot sauce) is essential for authentic flavor and balanced heat.
- Adjust cooking time depending on your slow cooker model; always ensure cheeses are melted thoroughly.
- For a lower-carb option, serve with fresh veggies instead of chips.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
