I made Spicy Buffalo Chicken Dip with shredded chicken, three cheeses, and a bold buffalo kick in the Crock Pot, and I’ll share the simple trick that keeps it creamy.

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I used to think party dips were predictable until I made this Buffalo Chicken Dip In A Crock Pot. It’s creamy, tangy and unexpectedly addictive.

I mash cream cheese softened into a hot bowl and stir in buffalo wing sauce like Frank’s RedHot, then let the crock pot do its magic. Folks keep calling it the Easiest Buffalo Chicken Dip and I gotta admit, it’s dangerously true.

The Crockpot Buffalo Chicken setup means it’s low fuss but big on flavor, and somehow every time I promise to save some for snacks later and it’s gone. You’ll wanna try a spoonful first, then hide the rest.

Ingredients

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Cream cheese: gives the dip silky richness, high in fat and calcium, slightly tangy.
Shredded chicken: lean protein that fills you up, adds savory meaty texture.
Buffalo wing sauce: spicy vinegar forward heat, mostly sodium, adds tangy kick.
Ranch or blue cheese dressing: creamy, herbs and tang, adds smooth coolness to heat.
Sharp cheddar: melty, salty, gives sharp cheese flavor and extra protein.
Crumbled blue cheese: optional punchy bite, strong flavor, higher sodium but bold.
Green onions: bright oniony crunch, adds freshness and color when sprinkled on top.
Tortilla chips, celery, crackers: crunchy vehicles, carbs or fiber depending on choice.

Ingredient Quantities

8 ounces cream cheese softened

2 to 3 cups cooked shredded chicken about 12 to 16 ounces

1/2 cup buffalo wing sauce like Frank’s RedHot

1/2 cup ranch dressing or blue cheese dressing

1 to 1 1/2 cups shredded sharp cheddar cheese divided

1/4 cup crumbled blue cheese optional

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and black pepper to taste

2 to 3 tablespoons chopped green onions for garnish optional

Tortilla chips celery sticks or crackers for serving

How to Make this

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1. Cube the 8 ounces softened cream cheese into small pieces so it melts faster, shred or chop 2 to 3 cups cooked chicken (rotisserie chicken is perfect), and measure out the other ingredients so you’re ready.

2. In a medium bowl stir together the cream cheese, 1/2 cup buffalo wing sauce, 1/2 cup ranch or blue cheese dressing, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, salt and black pepper to taste until mostly smooth; using a hand mixer or whisk helps if the cream cheese is stubborn.

3. Fold in the shredded chicken, 1 cup of the shredded sharp cheddar cheese (reserve 1/2 to 1/2 cup if using 1 1/2 cups total), and the optional 1/4 cup crumbled blue cheese; taste and add more buffalo or salt if you like it spicier.

4. Spray the inside of a 4 to 6 quart crock pot lightly with cooking spray or wipe with a little oil, then scrape the dip mixture into the crock pot and spread it out evenly.

5. Cook on low for 1 to 1 1/2 hours or on high for 25 to 40 minutes until the dip is bubbly and hot, stirring gently once or twice during cooking to avoid hot spots.

6. Sprinkle the reserved shredded cheddar over the top, add any extra crumbled blue cheese if you want, then cover and cook on high for another 5 to 10 minutes until the cheese on top melts.

7. If the dip seems too thick, stir in a tablespoon or two of ranch dressing or a splash of hot sauce to loosen it up; if it’s too thin, let it cook uncovered on low for 10 to 15 minutes to thicken.

8. Turn the crock pot to warm to keep the dip at serving temperature for parties, and stir every 30 to 45 minutes so it stays creamy and not dry around the edges.

9. Garnish with 2 to 3 tablespoons chopped green onions if you like, and serve straight from the crock pot with tortilla chips, celery sticks, or crackers.

Equipment Needed

1. 4 to 6 quart crock pot (slow cooker) — note: used for cooking and serving
2. Medium mixing bowl for stirring the cream cheese mix
3. Hand mixer or whisk (hand mixer makes it way easier if cream cheese is stubborn)
4. Rubber spatula or large spoon to fold in chicken and scrape the bowl
5. Measuring cups and spoons for sauces, cheese and spices
6. Sharp knife and cutting board to cube cream cheese and chop green onions
7. Cheese grater (if you’re shredding a block of cheddar) or pre-shredded cheese
8. Two forks or kitchen shears to shred chicken plus a ladle or large serving spoon for serving

FAQ

Q: How long do I cook Buffalo Chicken Dip in the crock pot and what temperature should I use? A: Cook on low for about 1.5 to 2 hours, stirring once or twice, until everything is melted and smooth. If you need it faster use high for 45 to 60 minutes but watch it so the cream cheese doesnt break and get grainy.

Q: Can I use rotisserie chicken or frozen chicken? A: Yes rotisserie or any pre cooked shredded chicken works great, its the quickest option. If you use frozen chicken thaw it completely and shred it before adding so the dip heats evenly.

Q: How do I make the dip less spicy? A: Cut the buffalo sauce down to 1/4 cup, use more ranch or blue cheese dressing, or stir in an extra 2 to 4 ounces of cream cheese or sour cream. A little honey or a splash of milk also tones down heat without ruining flavor.

Q: Can I make this ahead of time? A: Yep, you can mix everything except the cheddar and keep it in the fridge up to 24 hours, then cook in the crock pot. You can also fully cook it, cool and refrigerate, then reheat gently before serving.

Q: Can I bake or make this on the stove instead of using a crock pot? A: Sure. Bake in a 350 F oven in an oven safe dish for 20 to 25 minutes until bubbly, stirring and adding shredded cheese on top at the end. On the stove melt everything over low heat in a saucepan, stir constantly so the cheese doesnt stick.

Q: How do I store and reheat leftovers? A: Store in an airtight container in the fridge for 3 to 4 days, or freeze up to 3 months. Reheat in the microwave in short bursts stirring between, or warm in a 325 F oven until hot, or in the crock pot on low for 30 to 60 minutes.

Buffalo Chicken Dip In A Crock Pot Recipe Substitutions and Variations

Cream cheese: swap 1:1 with Neufchâtel (same texture but lighter), or use 3/4 cup ricotta + 2 tbsp sour cream to get a creamy result, works fine if you dont have block cream cheese
Cooked shredded chicken: use a small rotisserie chicken (about 12-16 oz shredded), or 2 cans drained canned chicken, or chopped leftover turkey — all give you the needed protein
Buffalo wing sauce: mix 1/2 cup hot sauce (like Frank’s) + 2 tbsp melted butter to mimic buffalo sauce, or use Sriracha + 1 tbsp melted butter for a different kick
Ranch/blue cheese dressing: swap with 1/2 cup Greek yogurt + 1 tbsp dried ranch seasoning, or 1/2 cup sour cream + 2 tbsp mayo + a pinch garlic powder; stir in crumbled blue cheese if you want that tang

Pro Tips

1. Soften the cream cheese the night before or cut it into small cubes and let it sit at room temp so it blends silky with no lumps. If it still feels cold, zap it in 7 to 10 second bursts in the microwave until just soft not melted.

2. Use a shredded rotisserie chicken or toss your cooked chicken with a tablespoon of the wing sauce before folding it in so every bite is spicy, not just the bites with sauce. Save a little shredded cheddar to sprinkle on top for a melty finish.

3. Cook low and slow and stir once or twice. That keeps the dip creamy and stops the edges from drying out. If it gets too thick, stir in a tablespoon or two of ranch or a splash of milk until it loosens up.

4. Taste as you go. If you want more heat add extra buffalo sauce or a few dashes of hot sauce. If you need brightness add a squeeze of lemon or a spoonful of pickled jalapeno juice. A handful of chopped green onions on top at the end really wakes it up.

Buffalo Chicken Dip In A Crock Pot Recipe

Recipe by James Level

0.0 from 0 votes

I made Spicy Buffalo Chicken Dip with shredded chicken, three cheeses, and a bold buffalo kick in the Crock Pot, and I’ll share the simple trick that keeps it creamy.

Servings

servings

Calories

443

kcal

Equipment: 1. 4 to 6 quart crock pot (slow cooker) — note: used for cooking and serving
2. Medium mixing bowl for stirring the cream cheese mix
3. Hand mixer or whisk (hand mixer makes it way easier if cream cheese is stubborn)
4. Rubber spatula or large spoon to fold in chicken and scrape the bowl
5. Measuring cups and spoons for sauces, cheese and spices
6. Sharp knife and cutting board to cube cream cheese and chop green onions
7. Cheese grater (if you’re shredding a block of cheddar) or pre-shredded cheese
8. Two forks or kitchen shears to shred chicken plus a ladle or large serving spoon for serving

Ingredients

8 ounces cream cheese softened
2 to 3 cups cooked shredded chicken about 12 to 16 ounces
1/2 cup buffalo wing sauce like Frank's RedHot
1/2 cup ranch dressing or blue cheese dressing
1 to 1 1/2 cups shredded sharp cheddar cheese divided
1/4 cup crumbled blue cheese optional
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and black pepper to taste
2 to 3 tablespoons chopped green onions for garnish optional
Tortilla chips celery sticks or crackers for serving

Directions

Cube the 8 ounces softened cream cheese into small pieces so it melts faster, shred or chop 2 to 3 cups cooked chicken (rotisserie chicken is perfect), and measure out the other ingredients so you’re ready.
In a medium bowl stir together the cream cheese, 1/2 cup buffalo wing sauce, 1/2 cup ranch or blue cheese dressing, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, salt and black pepper to taste until mostly smooth; using a hand mixer or whisk helps if the cream cheese is stubborn.
Fold in the shredded chicken, 1 cup of the shredded sharp cheddar cheese (reserve 1/2 to 1/2 cup if using 1 1/2 cups total), and the optional 1/4 cup crumbled blue cheese; taste and add more buffalo or salt if you like it spicier.
Spray the inside of a 4 to 6 quart crock pot lightly with cooking spray or wipe with a little oil, then scrape the dip mixture into the crock pot and spread it out evenly.
Cook on low for 1 to 1 1/2 hours or on high for 25 to 40 minutes until the dip is bubbly and hot, stirring gently once or twice during cooking to avoid hot spots.
Sprinkle the reserved shredded cheddar over the top, add any extra crumbled blue cheese if you want, then cover and cook on high for another 5 to 10 minutes until the cheese on top melts.
If the dip seems too thick, stir in a tablespoon or two of ranch dressing or a splash of hot sauce to loosen it up; if it’s too thin, let it cook uncovered on low for 10 to 15 minutes to thicken.
Turn the crock pot to warm to keep the dip at serving temperature for parties, and stir every 30 to 45 minutes so it stays creamy and not dry around the edges.
Garnish with 2 to 3 tablespoons chopped green onions if you like, and serve straight from the crock pot with tortilla chips, celery sticks, or crackers.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 172g
Total number of serves: 6
Calories: 443kcal
Fat: 33.7g
Saturated Fat: 14.7g
Trans Fat: 0.5g
Polyunsaturated: 6.7g
Monounsaturated: 10g
Cholesterol: 131mg
Sodium: 846mg
Potassium: 275mg
Carbohydrates: 3g
Fiber: 0.5g
Sugar: 2g
Protein: 28g
Vitamin A: 667IU
Vitamin C: 1mg
Calcium: 205mg
Iron: 1mg

Buffalo Chicken Dip In A Crock Pot Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Buffalo Chicken Dip In A Crock Pot Recipe Substitutions and Variations

Pro Tips