This easy and delicious Crockpot Buffalo chicken dip really leveled up my appetizer game. Shredded chicken, tangy cream cheese, and spicy Buffalo sauce make this dip shine! Made for scooping, this dump-and-go recipe is my go-to for entertaining.
I love that this Crockpot Buffalo chicken dip is made with just 5 ingredients. It makes my life so much easier to just layer everything in the crockpot and let it go. All that stands between me and this delicious dip is two forks to shred the chicken!
What’s in This Crockpot Buffalo Chicken Dip Recipe?
- Chicken: When it comes to shredded chicken, I much prefer to use breasts rather than thighs. However, thighs will still work.
- Cream Cheese: Full-fat, brick-style cream cheese makes this dip super creamy, rich, and tangy.
- Buffalo Sauce: Adds that classic Buffalo chicken flavor.
- Cheese: Cheddar cheese makes this dip gooey and cheesy! I also like to crumble some blue cheese over top for extra flavor.
- Ranch Dressing: Enhances the creaminess and tangy flavor of the dip.
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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 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 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 Crockpot Buffalo Chicken Dip Step by Step
Cook the Chicken: Place 4 boneless, skinless chicken breasts in the bottom of the crockpot. 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: Shred cooked chicken, 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 warm with blue cheese crumbles, celery, and chips!
More Buffalo Chicken Recipes We Love
- Buffalo Chicken Sliders
- Buffalo Chicken Chili
- Buffalo Wings
- Buffalo Chicken Pinwheels
- Buffalo Chicken Wonton Cups
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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!