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Ingredients for Buffalo Chicken dip being put into the slow cooker, with the hot sauce being poured
4.87 from 445 votes

Crock Pot Buffalo Chicken Dip Recipe

This easy Crock Pot Buffalo Chicken Dip is thick, creamy, spicy, and perfect for game day. Made with shredded chicken, Frank's RedHot, ranch dressing, cream cheese, cheddar, and mozzarella, it can be kept warm and served straight from the slow cooker.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Servings: 12 appetizer servings
Calories: 291kcal
Chef: Jessica Randhawa

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.

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.

Nutrition

Calories: 291kcal | Carbohydrates: 4g | Protein: 18g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 83mg | Sodium: 949mg | Potassium: 195mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 645IU | Vitamin C: 2mg | Calcium: 157mg | Iron: 1mg
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