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This Crock Pot Buffalo Chicken Dip is every bit as creamy, cheesy, and delicious as my reader-favorite baked buffalo chicken dip, but with the added bonus of being easy to keep warm and serve straight from the slow cooker. Made with simple ingredients, it’s a rich, spicy, crowd-pleasing dip that’s perfect for game day, potlucks, and parties.
Quick Look: Crock Pot Buffalo Chicken Dip Recipe
- Uses 4 cups of cooked, shredded chicken
- Great for rotisserie chicken or leftover cooked chicken
- Minimal prep with mostly dump-and-stir ingredients
- Perfect for game day, parties, and potlucks
- Use a 4- to 6-quart Crock Pot for one batch; use a 6- to 8-quart model if doubling the recipe.
- Cook on LOW or HIGH, then switch to WARM for serving
- Stir every 30-60 minutes while keeping warm to keep it smooth and creamy
- Easily adjust the heat to taste
- Serve straight from the Crock Pot with chips, crackers, or fresh veggies
Buffalo chicken dip is by far the best party food that ever existed – and this Crock Pot version is so easy to make! It has all the spicy, tangy flavor of buffalo wings but in a creamy, cheesy, mess-free dip made with homemade ranch dressing, Frank’s RedHot, and plenty of cheese. A little dumping, stirring, and waiting is all it takes.
Since the dip stays warm in the slow cooker rather than gradually cooling after baking, I use a little more cream cheese and less ranch than in my baked buffalo chicken dip. That helps keep it thick, creamy, and scoopable as it sits. I also prefer Frank’s RedHot Original for its brighter vinegar-and-cayenne flavor, plus plenty of green onion for freshness.
Guaranteed to disappear at your next party, you’ll be lucky to bring home any leftovers.
Table of Contents
What Readers Are Saying
“Made this for a game night with friends and it was a huge hit! Everyone loved it.” -Kaitlyn
“First time I prepared food for the Super Bowl…I’m so proud because it tasted AMAZING!!” -Jedidiah
Ingredients and Substitutions
For the full measurements, see the recipe card at the bottom of the post.
- Chicken: You’ll need about 4 cups of cooked, shredded chicken. Rotisserie chicken is an easy shortcut, or you can use leftover baked or poached chicken breasts or make my shredded chicken. Chicken thighs will also work, but their higher fat content can make the finished dip a little greasier. Canned chicken can be used in a pinch, although the texture will be softer and more finely shredded.
- Cream cheese: Use full-fat block cream cheese for the thickest, creamiest dip. I recommend letting it soften to room temperature and cutting it into cubes so it melts more quickly and evenly.
- Ranch dressing: Use your favorite regular ranch dressing, either homemade or store-bought. I prefer prepared ranch dressing rather than dry ranch seasoning because it contributes creaminess as well as the familiar tangy ranch flavor. Blue cheese dressing can also be substituted if you prefer the classic Buffalo chicken and blue cheese combination.
- Frank’s RedHot Original: I specifically use Frank’s RedHot Original, not prepared Buffalo wing sauce, because its brighter vinegar-and-cayenne flavor balances the richness of the cheese and ranch. You can adjust the amount slightly depending on how spicy you like your dip.
- Garlic powder and onion powder: These add savory flavor throughout the dip without changing its creamy texture.
- Cheddar cheese: Cheddar provides most of the sharp, cheesy flavor. I recommend shredding it yourself from a block for the smoothest melt.
- Mozzarella cheese: Mozzarella melts beautifully and gives the dip an extra creamy, stretchy texture without overpowering the Buffalo flavor. Monterey Jack is a good substitute if needed.
- Green onions: I use a full cup of chopped green onions because their fresh, mild onion flavor helps balance the rich cheese and spicy hot sauce. If you prefer less onion flavor, reduce the amount to about 1/2 cup. Save a little extra for garnishing before serving.
- Black pepper: Adds a little extra bite and seasoning without noticeably increasing the heat.
How to Make Crock Pot Buffalo Chicken Dip
But first, what size Crock Pot should I use? For one batch, a 4- to 6-quart slow cooker works perfectly. If you’re doubling the recipe for a larger party, use a 6- to 8-quart slow cooker so there is plenty of room to stir and the dip heats evenly. A double batch may need a little extra time to heat through, so rely on the texture and temperature rather than the clock alone.
Starting with raw chicken? Cook the chicken first, then shred it before making the dip. You can poach chicken breasts until cooked through, use rotisserie chicken, or prepare my shredded chicken ahead of time.
- Prepare the ingredients. Shred the cooked chicken, soften and cube the cream cheese, shred the cheddar and mozzarella, and chop the green onions.
- Combine everything in the slow cooker. Add the shredded chicken, cream cheese, ranch dressing, Frank’s RedHot, garlic powder, onion powder, black pepper, shredded cheddar and mozzarella, and green onions to the slow cooker. Stir everything together as well as you can. It doesn’t need to be completely smooth at this point.
- Slow cook. Cover and cook on LOW for 2-3 hours or HIGH for 1-2 hours, stirring once or twice as the cheeses melt. The dip is ready when the cream cheese is completely melted and everything is hot, smooth, and creamy.
- Stir and serve. Give the dip a final stir, then switch the slow cooker to WARM. Serve directly from the Crock Pot with tortilla chips, crackers, celery, carrots, or your favorite dippers.
Jessica’s Recipe Tips
- Cook on LOW when you have the time. The lower setting gives the cream cheese and shredded cheeses more time to melt gradually and evenly. HIGH works when you’re short on time, but stir the dip a little more frequently to help everything melt smoothly.
- Soften the cream cheese first. Room-temperature cream cheese melts into the dip much more easily. Cut it into cubes before adding it to the slow cooker so you don’t end up waiting on one big block of cream cheese to melt.
- Shred the cheese from a block. Pre-shredded cheese is convenient, but it contains anti-caking ingredients that can keep it from melting as smoothly. Freshly shredded cheddar and mozzarella will give you the creamiest result.
- Remember to stir occasionally. Stir the dip once or twice while it cooks, especially after the cream cheese begins to soften. This helps combine the cheeses, ranch, and hot sauce into a smooth, creamy dip rather than leaving pockets of melted cream cheese.
- Use WARM for serving, not continued cooking. Once everything is melted and hot, switch the Crock Pot to WARM. The dip should stay smooth and creamy, but give it a stir every 30-60 minutes to redistribute the oils from the cheese.
- A little separation is okay. A little oil on the surface doesn’t mean the dip is ruined. Cheese naturally releases some fat as it stays hot. Give everything a thorough stir to reincorporate it. Leaving the dip untouched for too long is when you’ll start to notice more separation and dried-out edges.
Storage and Reheating
- To store: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To reheat: Warm individual portions in the microwave in short intervals, stirring between each. For larger portions, reheat gently on the stovetop until hot and creamy. If the dip seems too thick, stir in a small splash of milk or a spoonful of ranch dressing. If you’re reheating refrigerated leftovers for a party, warm the dip completely in the microwave or on the stovetop first. Once hot, transfer it to the Crock Pot and switch to WARM to keep it at serving temperature.
- To freeze: I do not personally recommend freezing leftover slow cooker buffalo chicken dip. The cheese mixture becomes somewhat chalky, lacking that luxurious, creamy texture we love so much. The texture is much better when the dip is made fresh or refrigerated.
Serving Ideas
There are so many fun ways to serve Buffalo Chicken Dip. For game day, parties, or an easy appetizer, I like to serve it warm with homemade pita bread, tortilla chips, celery sticks, carrots, and other crunchy raw veggies.
Leftovers are just as versatile. I’ll fry them up with eggs and wrap everything in a tortilla, mix the dip with roasted spaghetti squash, or spoon it over a fluffy baked potato for an easy lunch or dinner.
Crock Pot Buffalo Chicken Dip FAQs
Yes. You can use raw chicken for crockpot buffalo chicken dip as long as it is fully thawed and cooked to an internal temperature of 165°F before serving. For this recipe, I prefer starting with cooked, shredded chicken because it gives me better control over the final texture of the dip and keeps it from becoming watery as the chicken cooks.
If you want to start with raw chicken, place thawed boneless, skinless chicken breasts in the slow cooker with the hot sauce and ranch dressing. Cook until the chicken reaches 165°F and shreds easily, then shred the chicken and stir in the cream cheese, cheddar, mozzarella, and remaining ingredients until melted and creamy. Do not use frozen chicken in the slow cooker. Thaw it completely in the refrigerator first.
Yes. Canned chicken works well when you need a quick shortcut, just remember to drain it thoroughly before adding it to the slow cooker. The texture will be a little softer and it will be less chunky than using shredded rotisserie or freshly cooked chicken, but the flavor will still be delicious.
Yes. “Chicken wing dip” is another common name for Buffalo chicken dip. Both typically combine shredded chicken with hot sauce or Buffalo sauce, cream cheese, ranch or blue cheese dressing, and shredded cheese.
Yes, but the flavor will be slightly different. Prepared Buffalo wing sauce is usually richer and more buttery, so if you substitute it, the finished dip may taste a little heavier. If you’d rather make your own, you can also try my homemade buffalo sauce recipe.
For game day, I leave the finished dip in the slow cooker on WARM and give it an occasional stir. For food safety, hot foods should be held at 140°F or warmer. If the dip drops below 140°F, do not leave it out for more than 2 hours. For the best texture, stir every 30-60 minutes and keep the lid on whenever possible.
More Buffalo Chicken Recipes
If you love the spicy, tangy flavor of this Crock Pot Buffalo Chicken Dip, here are a few more of my favorite Buffalo recipes to try:
With more than 400 ratings and an average of 4.87 stars, this Crock Pot Buffalo Chicken Dip has become one of my most trusted recipes that so many of you come back to for parties and game day. If you make it, I’d love to hear how it turned out. Please leave a comment and rating below and tell me what you served alongside it – or whether your Crock Pot was scraped clean before the party was over. Thank you so much! 💛
Crock Pot Buffalo Chicken Dip Recipe
Ingredients
- 4 cups cooked, shredded chicken
- 12 ounces full-fat cream cheese, softened and cut into cubes
- ½ cup ranch dressing, homemade or store-bought
- 1 cup Frank’s RedHot Original, plus more to taste or for serving
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup chopped green onions, plus more for serving
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prepare the ingredients. Shred the cooked chicken, soften and cube the cream cheese, shred the cheddar and mozzarella, and chop the green onions.
- Combine. Add the chicken, cream cheese, ranch dressing, Frank's RedHot, black pepper, garlic powder, onion powder, green onions, cheddar, and mozzarella to a 4- to 6-quart slow cooker. Stir to combine. The mixture does not need to be completely smooth.
- Cook. Cover and cook on LOW for 2-3 hours or HIGH for 1-2 hours, stirring once or twice as the cheeses melt. The dip is ready when it is hot, smooth, and creamy.
- Serve. Stir well, then switch the slow cooker to WARM. Garnish with additional green onions and hot sauce, if desired, and serve with tortilla chips, crackers, celery, carrots, or other favorite dippers.
Video
Notes
- Slow cooker size: Use a 4- to 6-quart slow cooker for the recipe as written. If doubling the recipe, use a 6- to 8-quart slow cooker and allow extra time for the dip to heat through.
- Chicken: This recipe can be made with rotisserie chicken, leftover cooked chicken, or homemade shredded chicken. Canned chicken can also be used; drain it thoroughly before adding.
- Cheese: For the smoothest, creamiest dip, shred the cheddar and mozzarella yourself rather than using pre-shredded cheese.
- Keep warm: Once hot and creamy, switch the slow cooker to WARM. Stir every 30-60 minutes. Keep the dip at 140°F or warmer while holding it in the slow cooker. If it drops below 140°F, do not leave it out for more than 2 hours.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days.
- Reheating: Reheat refrigerated dip in the microwave or gently on the stovetop until hot. If serving from the Crock Pot, transfer the fully reheated dip to the slow cooker and use WARM to hold it.
- Freezing: I don’t recommend freezing Buffalo Chicken Dip because the cream cheese and shredded cheese can become grainy or chalky after thawing.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this today for my parents 47th anniversary celebration and everyone loved this dip. I made it with blue cheese instead of ranch and served it with French thinly sliced French bread, baby carrots and celery sticks. Thank you for the recipe!
Thank you so much! I am thrilled that everyone loved the dip at your parents’ 47th anniversary celebration 🙂
So how many cups of cooked chicken
Hi Melissa! You will need about 4 cups of cooked, shredded chicken. 🙂
Thank you