This Crock Pot Buffalo Chicken Dip is just as creamy, cheesy, and delicious as my reader-favorite baked buffalo chicken dip. Made with juicy shredded chicken, creamy ranch dressing, hot sauce, and loads of cheese, enjoy this easy-to-make and easily transportable recipe at your next potluck or party!
Why You’ll Love This Recipe
Buffalo Chicken Dip is the best party food, and this Crock Pot version is so easy to make! It’s creamy, cheesy, and full of flavor, making it the perfect dip for your next gathering. Whether you’re hosting a game day party or a casual get-together, this dip will be a guaranteed crowd-pleaser. With minimal prep and simple ingredients, it’s a breeze to make and always disappears fast!
Ingredients:
- 4 boneless skinless chicken breasts, cooked and shredded
- 12 ounces cream cheese, cubed
- ½ cup ranch dressing (homemade or store-bought)
- 1 cup hot sauce (I used Frank’s RedHot)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup green onion, chopped (plus more for serving)
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
How to Make Crock Pot Buffalo Chicken Dip
- Cook the chicken: Bring a large pot of water to a boil over high heat. Submerge the chicken breasts in the boiling water, return to a boil, cover, and remove from heat. Let it poach for 25-30 minutes, or until the internal temperature reaches 165°F. Remove and set aside until cool enough to shred.
- Shred the chicken: Once the chicken has cooled slightly, shred it using two forks or your hands.
- Prepare the dip: Add the shredded chicken, hot sauce, ranch dressing, cream cheese, shredded cheese, garlic powder, onion powder, black pepper, and green onions to the slow cooker. Stir well to combine.
- Cook: Cover and cook on LOW for 2-3 hours or on HIGH for 1-2 hours, until the dip is hot and bubbly.
- Serve: Sprinkle with fresh chopped green onions and additional shredded cheese, if desired. Serve hot with tortilla chips, veggie sticks, or your favorite dipping accompaniments!
How to Serve Buffalo Chicken Dip
There are so many fun ways to serve buffalo chicken dip! I love to pair it with:
- Veggies: Celery sticks, carrots, and bell peppers.
- Chips: Tortilla chips or pita chips.
- Bread: Serve with toasted baguette slices for extra crunch.
How to Store
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, use the microwave or return the dip to the slow cooker until warmed through.
Can you freeze it?
Although I don’t recommend freezing buffalo chicken dip as the texture may change slightly, you can freeze leftovers. Store in a freezer-friendly container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tips for Making Crock Pot Buffalo Chicken Dip
- Grate your own cheese: Freshly shredded cheese works better than pre-shredded cheese, which can clump due to the anti-caking agent.
- Serve warm: Keep the dip warm in the slow cooker on the ‘keep warm’ setting. Cheese dips cool quickly, and this setting will prevent it from hardening.
- Try blue cheese: Swap the ranch dressing for blue cheese dressing or top with blue cheese crumbles for an extra tangy kick.
Variations
- Swap the dressing: If you prefer, use blue cheese dressing instead of ranch.
- Add more cheese: For extra creaminess, add more cream cheese or cheese on top before serving.
- Other proteins: If you don’t have chicken, you can try this with shredded turkey or ground chicken.
FAQs
1. Can I make this ahead of time?
Yes, you can prepare this dip the night before and store it in the refrigerator. Just reheat before serving.
2. Can I bake this dip instead of using a slow cooker?
Absolutely! Mix the ingredients, transfer them to a baking dish, and bake at 400°F for 15-20 minutes, until bubbly.
3. How do I make it spicier?
To make it spicier, add more hot sauce to taste or sprinkle some cayenne pepper into the mix.
Print
Crock Pot Buffalo Chicken Dip
- Total Time: 165 minutes
- Yield: 8 servings
- Diet: Non-Vegetarian
Description
A creamy, cheesy, and flavorful Buffalo Chicken Dip made easily in a slow cooker, perfect for parties and gatherings.
Ingredients
- 4 boneless skinless chicken breasts, cooked and shredded
- 12 ounces cream cheese, cubed
- ½ cup ranch dressing (homemade or store-bought)
- 1 cup hot sauce (Frank’s RedHot recommended)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup green onion, chopped (plus more for serving)
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
Instructions
- Bring a large pot of water to a boil over high heat. Submerge the chicken breasts in the boiling water, return to a boil, cover, and remove from heat. Let it poach for 25-30 minutes, or until the internal temperature reaches 165°F. Remove and set aside until cool enough to shred.
- Once the chicken has cooled slightly, shred it using two forks or your hands.
- Add the shredded chicken, hot sauce, ranch dressing, cream cheese, shredded cheese, garlic powder, onion powder, black pepper, and green onions to the slow cooker. Stir well to combine.
- Cover and cook on LOW for 2-3 hours or on HIGH for 1-2 hours, until the dip is hot and bubbly.
- Sprinkle with fresh chopped green onions and additional shredded cheese, if desired. Serve hot with tortilla chips, veggie sticks, or your favorite dipping accompaniments!
Notes
Keep the dip warm in the slow cooker on the ‘keep warm’ setting to prevent hardening.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American