Crockpot Buffalo Chicken Dip: Easy Recipe
Party Favorite Appetizers.
An easy, creamy, and spicy buffalo chicken dip made right in the crockpot. The perfect set-it-and-forget-it appetizer for any party.
I first made this for a casual get-together with friends. I was running late, of course, and just threw everything into the slow cooker, hoping for the best. By the time everyone arrived, this dip was the star of the show. People were gathered around it with chips and celery, and it just felt so warm and communal. It’s not a fussy recipe; it’s just honest-to-goodness comfort food that brings people together. Now, it’s my go-to for any game day or cozy evening in.
Why This Recipe Feels Like a Hug
- •It’s wonderfully simple. Just mix and heat.
- •The crockpot keeps it warm for hours, perfect for parties.
- •A true crowd-pleaser; honestly, it’s the first thing to disappear.
- •You can use any cooked chicken you have on hand.
- •It feels indulgent and comforting, like all good food should.
Wow, this is a game-changer. I used a rotisserie chicken, and it came together in five minutes. It stayed perfectly warm and melty for the entire party. Everyone asked for the recipe! This is definitely going into my permanent rotation.
Essential Ingredient Guide
- Shredded Chicken: Honestly, a store-bought rotisserie chicken is my favorite shortcut here. It’s so flavorful and easy. But canned chicken works in a pinch, or you can boil and shred a couple of chicken breasts. The dip is very forgiving.
- Cream Cheese: Use the full-fat block kind. It makes the dip so much richer and creamier. Let it soften on the counter for a bit, or cube it up so it melts more evenly into the sauce.
- Hot Sauce: For that classic 'buffalo' taste, Frank's RedHot is the way to go. It has the perfect balance of heat and tang. Feel free to add a little more or less depending on how spicy you like it.
- Ranch or Blue Cheese Dressing: This is a personal choice, really. Ranch gives it a creamy, herby flavor, while blue cheese adds a sharper, funkier tang. I’ve made it both ways, and both are delicious.
Complete Cooking Process
- First, just relax. This is easy. Grab your slow cooker.
- Shred your chicken if it isn't already. Cube the softened cream cheese.
- Measure out your dressing, hot sauce, and cheese. That’s it. Prep done.
- Put the chicken, cream cheese, dressing, hot sauce, and half of the shredded cheese into the slow cooker.
- Give it a quick stir. It's okay if it looks a little messy.
- Sprinkle the rest of the cheese on top. It makes for a nice melty top layer.
- Cover it and set it to LOW. Now you can go do something else for a couple of hours.
- You’ll know it’s ready when everything is hot, bubbly around the edges, and all the cheese has melted beautifully.
- Stir it all together one last time before serving, garnish, and enjoy the compliments.
A Few Common Questions
→Can I make this on the stovetop instead?
Yes, of course. Just combine all ingredients in a saucepan over medium-low heat. Stir frequently until everything is melted and heated through. The crockpot is just nice for keeping it warm.
→How can I make it less spicy?
Simply reduce the amount of hot sauce. You could start with half a cup and add more to taste. Using a milder cheddar cheese also helps balance the heat.
→What if I don't have shredded cheddar?
No problem. A Monterey Jack, Colby, or even a Mexican blend would be lovely. Use what you have. That’s the spirit of this recipe.
→Can I prepare this ahead of time?
Absolutely. You can mix all the ingredients (except the final cheese topping) in the crockpot insert, cover it, and keep it in the fridge for up to a day. Then just pop it in the base and cook as directed when you're ready.
Crockpot Buffalo Chicken Dip: Easy Recipe
Make crockpot buffalo chicken dip with canned or shredded chicken! This easy, flexible, and fast recipe is perfect for any crowd.
Timing
Prep Time
10 minutes
Cook Time
1.5 - 2 hours
Total Time
Approximately 2 hours
Recipe Details
Ingredients
For the Dip
- 013 cups shredded cooked chicken (rotisserie, canned, or home-cooked)
- 021 (8 ounce) block cream cheese, softened and cubed
- 031 cup ranch or blue cheese dressing
- 043/4 cup buffalo-style hot sauce (like Frank's RedHot)
- 052 cups shredded cheddar or Monterey Jack cheese, divided
- 062 green onions, thinly sliced (for garnish)
For Serving
- 01Tortilla chips
- 02Celery sticks
- 03Carrot sticks
- 04Crackers
- 05Toasted baguette slices
Instructions
Place the shredded chicken, cubed cream cheese, ranch or blue cheese dressing, and hot sauce into the basin of a 4-quart or larger slow cooker.
Add 1 cup of the shredded cheese to the crockpot. Stir everything together until it's fairly well combined. Don't worry if it's not perfect; it will all melt together.
Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
Cover the slow cooker and cook on LOW for 1.5 to 2 hours, or on HIGH for 1 hour, until the dip is hot and the cheese is completely melted.
Once cooked, give the dip a good stir to combine all the melted ingredients into a creamy mixture.
Garnish with sliced green onions and serve warm directly from the crockpot with your favorite dippers.
Notes & Tips
- 1A 4-quart slow cooker is the perfect size for this recipe.
- 2Feel free to adjust the cheese-to-chicken ratio based on your preference.
- 3If you love blue cheese, use blue cheese dressing AND add crumbles on top before serving.
Tools You'll Need
- •Use softened, cubed cream cheese for the smoothest melt.
- •Stirring the dip halfway through cooking can help everything combine, but it's not essential if you're busy.
- •If the dip seems too thick, you can stir in a splash of milk to reach your desired consistency.
- •Don't cook it on high for too long, as dairy-based dips can sometimes separate with too much heat.