Level up your appetizer game with this easy and delicious Crockpot buffalo chicken dip. Made for scooping this dump and go recipe is perfect for entertaining.
Slow Cooker Buffalo Dip
I just know you are going to adore this buffalo chicken dip! So easy to make in your Crockpot, it’s a simple appetizer that packs a flavor punch.
Made with shredded chicken breast, these cheesy and creamy dip is just the right amount of spicy and pretty effortless to make!
Be sure to check out my Chicken Enchilada Dip too!
Why You’ll Love this Crockpot Buffalo Chicken Dip:
- One pot: Everything for this recipe is all cooked in the Crockpot, so clean up is a breeze!
- Simple ingredients: You only need 5 ingredients to make this dip, chicken, cheeses, buffalo and ranch sauce, and you are good to go!
- So easy: This is a great dump and go recipe that requires very little prep. It’s a great option if you are entertaining.
How to make Crockpot buffalo chicken dip
Be sure to see the recipe card below for full ingredients & instructions!
- Place the chicken in your slow cooker.
- Place the cream cheese on top and pour over the buffalo sauce.
- Cook on high.
- Shred the chicken and add the cheddar and ranch.
- Allow the cheese to melt and serve.
Can you make it ahead of time?
This Crockpot buffalo chicken dip is meant to be served warm, so I prefer to make it on the day you want to serve it. You can keep the sow cooker on the warm setting for two to four hours until you are ready to serve.
If you have leftovers, they will keep well in the fridge for 3 days and you can reheat it quickly on the stovetop. Take care to only reheat it once though.
Can you use chicken thighs?
When it comes to shredded chicken, I much prefer to use breasts rather than thighs. They shred so much easier and my family also prefers the texture and flavor. If you have thighs to use up though, you absolutely can use them in this recipe.
What do you serve it with?
When I serve this buffalo chicken dip, I like to top it with a few cheese crumbles and serve it with some carrot and celery sticks and a few crackers and chips. It’s such a great sharing appetizer and so perfect for game days.
Recipe Tips and Notes
- 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. We 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!
This Crockpot buffalo chicken dip is so effortless to make and it’s a true family favorite. Tangy and spicy, and don’t forget those blue cheese crumbles!
More Buffalo Chicken Recipes
- Buffalo Chicken Sliders
- Buffalo Chicken Chili
- Buffalo Wings
- Buffalo Chicken Pinwheels
- Buffalo Chicken Wonton Cups
Crockpot Buffalo Chicken Dip
Ingredients
- 4 chicken breasts
- 16 ounces cream cheese cubed
- 1 cup hot wing sauce
- ½ cup medium cheddar cheese shredded
- ¼ cup ranch dressing
Optional topping:
- Blue cheese crumbles
Instructions
- Put chicken breasts in slow cooker.
- Place cubed cream cheese on top of chicken.
- Pour hot wing sauce over cream cheese and chicken.
- Set slow cooker on High for 3 hours.
- Shred cooked chicken then add cheddar cheese and ranch dressing.
- Return lid until cheese is melted.
- Serve warm with blue cheese crumbles, celery and chips!
Notes
- 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. We 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!
Felicia says
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
Becky Hardin says
I’m so glad you were able to find the answers to your questions, Felicia!