Crockpot Buffalo Chicken Dip is a super easy, cheesy, and spicy dip that’s perfect for game day, parties, or just a fun snack at home. It’s made with shredded chicken, creamy cheese, and that classic spicy buffalo sauce that everyone loves. The best part? You just throw everything in the crockpot and let it do the work while you relax or get other things done.
I love making this dip because it’s so simple and it always gets devoured quickly—no matter who’s around! I usually use a mix of cream cheese and cheddar for that perfect melty texture, and I like to add plenty of buffalo sauce to get just the right kick. If you’re like me and enjoy a little tang, adding a bit of ranch or blue cheese dressing on top is a game changer.
My favorite way to serve this dip is straight from the crockpot with crunchy celery sticks, carrot sticks, and tortilla chips. It’s one of those recipes that brings people together, and it’s great because it stays warm and cheesy the whole time. Whenever I make this, it feels like instant party magic!
Key Ingredients & Substitutions
Chicken: I recommend using rotisserie chicken for convenience—it’s already cooked and shredded. If you prefer, you can cook your own chicken breasts and shred them. For a lighter option, turkey works too!
Cream Cheese: This makes the dip rich and creamy. Make sure it’s softened for easier mixing. If you want a dairy-free alternative, try a vegan cream cheese, but the texture might change slightly.
Buffalo Wing Sauce: This is where the heat and flavor come from. I like Frank’s RedHot, but you can substitute with any hot sauce you enjoy. Adjust the amount if you want it milder or spicier.
Cheese: Cheddar adds sharpness, and mozzarella keeps the dip melty. You can swap mozzarella for Monterey Jack or pepper jack for a little extra kick.
Ranch or Blue Cheese Dressing: This adds tang and coolness to balance the spicy buffalo sauce. If you don’t have either, plain Greek yogurt with some herbs can be a good stand-in.
How Can I Make My Crockpot Buffalo Chicken Dip Smooth and Well-Blended?
The secret to a perfect dip is mixing everything well before cooking, so the flavors blend nicely and the cream cheese is smooth.
- Ensure the cream cheese is softened to room temperature. This helps it mix easily without lumps.
- Mix the shredded chicken and all other ingredients completely in a bowl before transferring to the crockpot.
- Stir the dip once halfway through cooking to prevent any cheese from sticking or clumping.
These simple steps help create a creamy, cheesy dip that’s easy to scoop and enjoy! If the dip looks too thick at the end, stirring in a splash of milk or extra ranch dressing can loosen it up nicely.
Equipment You’ll Need
- Slow cooker (crockpot) – I like a 4-quart size for plenty of space and even cooking.
- Mixing bowl – makes it easy to combine all the ingredients before transferring to the crockpot.
- Measuring cups and spoons – for precise ingredient portions.
- Stirring spoon or spatula – helps mix the ingredients well and stir during cooking.
- Serving spoon – for scooping the dip onto chips and veggies.
- Garnish tools (like a knife and cutting board) – for slicing green onions or other toppings.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked shredded turkey or even cooked cauliflower for a vegetarian version.
- Add crumbled blue cheese or shredded pepper jack cheese for more intense flavor.
- Mix in chopped celery, carrots, or green peppers before cooking for extra crunch and freshness.
- Adjust the heat: use hot or mild buffalo sauce, or add extra chili flakes if you like it spicier.
Crockpot Buffalo Chicken Dip
Ingredients You’ll Need:
- 2 cups cooked and shredded chicken breast (rotisserie chicken works great)
- 8 oz cream cheese, softened
- 1/2 cup ranch dressing (or blue cheese dressing)
- 1/2 cup buffalo wing sauce (like Frank’s RedHot)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 green onions, sliced (for garnish)
- Optional: a pinch of smoked paprika for garnish
- Tortilla chips, celery sticks, or carrot sticks for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and then 2 to 3 hours to cook slowly in your crockpot. After that, it’s ready to serve warm and gooey, perfect for snacking or entertaining.
Step-by-Step Instructions:
1. Mix the Ingredients
In a large bowl, combine the shredded chicken, softened cream cheese, ranch dressing, buffalo wing sauce, shredded cheddar, and mozzarella cheese. Stir everything together until it’s all well blended and creamy.
2. Cook in Crockpot
Transfer the mixture to your crockpot and spread it out evenly. Cover the crockpot and set it to cook on low for 2 to 3 hours. Stir the dip once halfway through cooking to help everything melt and mix nicely.
3. Garnish and Serve
Once the dip is hot and bubbling, switch your crockpot to the warm setting to keep it ready for dipping. Top with sliced green onions and a pinch of smoked paprika if you like. Serve it right from the crockpot with your favorite chips and veggies.
Can I Use Frozen Chicken for This Dip?
Yes! Just make sure to fully thaw the chicken before shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Make This Dip Ahead of Time?
Absolutely! You can prepare the mixture a day ahead, store it in the fridge, and then cook it in the crockpot when you’re ready. Just stir it well before cooking.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the crockpot on warm or in the microwave, stirring occasionally for even warming.
What Can I Serve with Buffalo Chicken Dip?
Tortilla chips are classic, but celery sticks, carrot sticks, and bell pepper strips are also great for dipping and add a crunchy, fresh contrast.