This easy and delicious Crockpot buffalo chicken dip recipe really leveled up my appetizer game! Shredded chicken breasts, 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 dip recipe is my go-to for entertaining, especially on game day.
Slow Cooker Buffalo Chicken Dip
I love the creamy and 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 chicken wing dip requires zero effort to throw together! I just layer chicken breasts, cream cheese, Buffalo wing sauce (I always use Frank’s RedHot), more cheese, and some ranch in my Crock Pot, set it, and forget it. Then all that stands between me and this delicious dip is two forks to shred the chicken.
This Crockpot buffalo chicken dip recipe is my favorite thing to serve on game day (especially Super Bowl Sunday), or any time I need to entertain a crowd. And because it’s so delicious, it always goes fast!
Want a dinner-time version of this dip with all the same flavor? Try my Crockpot buffalo chicken!
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Use Leftover Chicken
If you already have some cooked, leftover or shredded chicken on hand, you can speed up this Buffalo dip recipe! Add the shredded chicken in Step 2, but you’ll only need to cook for about 1 hour–or until the the cream cheese is fully melted and the chicken is warmed through. Then continue with the recipe as directed, and keep the dip on WARM to serve. Easy!
Crockpot Buffalo Chicken Dip
Equipment
- Crockpot
Ingredients
- 4 boneless, skinless chicken breasts (*)
- 16 ounces cream cheese (2 bricks, cubed**)
- 1 cup Buffalo sauce (***)
- ½ cup 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 top.16 ounces cream cheese, 1 cup Buffalo sauce
- Set the Crock Pot on HIGH for 3 hours.
- Shred the cooked chicken.
- Return the shredded chicken to the pot, then add the shredded cheese and ranch dressing.½ cup shredded cheddar cheese, ¼ cup ranch dressing
- Return the lid until the cheese is melted, about 15-20 minutes.
- Serve warm with crumbled blue cheese, celery, and chips!crumbled blue cheese
Notes
- The cream cheese needs to be cut into cubes so this it melts evenly. It will be easiest to do this if you let it soften ahead of time. Set it on the counter for about 30 minutes to 1 hour. You can also dip a knife in warm water to help cut through the block.
- If you are using leftover chicken, add it in Step 2, but decrease the cook time to about 1 hour (instead of 3).
- Chicken breasts are cooked once they reach an internal temp of 165°F.
- Once cooked, the chicken can be shredded directly in the Crockpot for convenience. If you find it easier, you can remove the chicken and shred it on a plate or cutting board, then add it back to the pot.
- Keep dip in the Crock Pot on the WARM setting to serve at a party.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Buffalo Chicken Wing Dip in the Crock Pot Step by Step
Prep: Gather the list of ingredients for this simple buffalo chicken dip recipe. There’s really no prep required, other than slicing the cream cheese into cubes.
Cook the Chicken: Place 4 boneless, skinless chicken breasts in the bottom of your Crockpot. Place 16 ounces of cubed cream cheese on top of the chicken, then pour 1 cup of Buffalo sauce over everything. Set your Crock Pot to HIGH for 3 hours, until everything is melted and the chicken is cooked through to 165°F.
Melt the Cheese: Once cooked, shred the chicken breasts. You can do this directly in the slow cooker; or remove to shred on a cutting board and return it to the pot. Then add ½ cup of shredded cheddar cheese and ¼ cup of ranch dressing. Return the lid and cook on HIGH until the cheese is melted. This should take only about 15-20 minutes.
Serve the Dip: Scoop the buffalo chicken wing dip into a bowl. Serve it with crumbled blue cheese, celery, and chips for dipping!
How to Store and Reheat
Store Crock Pot buffalo chicken dip in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat until warmed through, then place back in the Crockpot on the “keep warm” setting for up to 2 hours. For best results, I do not recommend freezing this dip because the texture can turn grainy or mushy when thawed. But others have had success with freezing and reheating, so don’t let it go to waste!
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