This easy and delicious Crockpot Buffalo Chicken Dip really leveled up my appetizer game. Shredded chicken, tangy cream cheese, creamy ranch, cheddar cheese, and spicy Buffalo sauce make this 5-ingredient chicken wing dip shine! Made for scooping, this slow cooker chicken dip recipe is my go-to for entertaining, especially on game day.
Buffalo Chicken Dip Crockpot Recipe
I love the creamy, spicy combo of buffalo chicken dip, and making it in my slow cooker is the easiest way to do it. Made with just 5 simple ingredients, this Crockpot chicken wing dip requires zero effort to put together.
I just layer chicken, cream cheese, buffalo sauce (I always use Frank’s RedHot), more cheese, and some ranch in the crock pot and let it go. All that stands between me and this delicious dip is two forks to shred the chicken. This Crockpot chicken dip recipe is my favorite thing to serve on Super Bowl Sunday, and it always goes fast!
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How to Store and Reheat
Store leftover crockpot Buffalo chicken dip in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat until warmed through, then place back in the crockpot on the “keep warm” setting for up to 2 hours.
Notes and Tips
- I usually use boneless, skinless chicken breasts for this dip, but boneless chicken thighs work too.
- I prefer to use full-fat cream cheese for flavor and texture, but you can use low-fat if you prefer.
- Use your favorite wing sauce for this dip recipe–I really love Frank’s.
- You can shred the chicken right in the Crockpot with two forks–no need to remove it and use an additional bowl!
Crockpot Buffalo Chicken Dip
Ingredients
- 4 boneless, skinless chicken breasts
- 16 ounces cream cheese cubed (2 bricks)
- 1 cup Buffalo sauce
- ½ cup freshly shredded cheddar cheese
- ¼ cup ranch dressing
- Crumbled blue cheese optional, for topping
Instructions
- Place the chicken breasts in the bottom of the crockpot.4 boneless, skinless chicken breasts
- Place the cubed cream cheese on top of the chicken, then pour the Buffalo sauce over everything.16 ounces cream cheese, 1 cup Buffalo sauce
- Set the crockpot on High for 3 hours.
- Shred cooked chicken, then add the cheddar cheese and ranch dressing.½ cup freshly shredded cheddar cheese, ¼ cup ranch dressing
- Return the lid until the cheese is melted.
- Serve warm with blue cheese crumbles, celery, and chips!Crumbled blue cheese
Notes
How to Make Buffalo Chicken Dip in a Crockpot Step by Step
Add the Ingredients and Cook: Place 4 boneless, skinless chicken breasts in the bottom of the slow cooker. Place 16 ounces (2 bricks) of cubed cream cheese on top of the chicken, then pour 1 cup of Buffalo sauce over everything. Set the Crockpot on High for 3 hours.
Shred the Chicken: When the 3 hours is up, shred the cooked chicken directly in the pot. Then add ½ cup of shredded cheddar cheese and ¼ cup of ranch dressing. Return the lid until the cheese is melted.
Serve the Dip: Serve buffalo chicken dip warm with blue cheese crumbles, celery, or chips!
I was wondering Whether or not to use chicken thighs, and if I could cook it the night before for lunch tomorrow for work, both questions answered thank you so much
I’m so glad you were able to find the answers to your questions, Felicia!