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!
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!
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.
title: “Crockpot Buffalo Chicken Dip Recipe” ShowToc: true date: “2024-10-19” author: “Doris Hunt”
Why We Love This Crockpot Buffalo Chicken Dip Recipe
Creamy. Cream cheese and ranch dressing make this dip so smooth and creamy. Top with blue cheese crumbles for an extra hit of flavor. Spicy. Buffalo sauce adds the perfect amount of spice. Easy. This dip is so simple to throw together. Everything goes in the crockpot, and the dip cooks itself!
Variations on Slow Cooker Buffalo Chicken Dip
You will need a pound of shredded chicken, or about 3 cups, for this recipe. You can buy shredded chicken or use rotisserie or leftover roasted chicken. Alternatively, you can oven-bake some chicken breasts, or cook them in your Instant Pot or Crockpot and shred them. I prefer to use breast meat, but you can use thigh or a mixture of both.
How to Store and Reheat
Once your crockpot Buffalo chicken dip cools to room temperature, you can store it in an airtight container in the fridge for up to 3 days. For the best results, I recommend reheating back in the Crockpot until warmed through. The microwave also works well if you need it reheated quicker.
How to Freeze
Store cooled crockpot Buffalo chicken dip in an airtight container in the freezer for up to 3 months. Let it thaw in the fridge prior to reheating.
Serving Suggestions
This slow cooker Buffalo chicken dip can be served up as a sharing appetizer with anything you can dip! Try it with Garlic Parmesan Baked Tortilla Chips, Mexican Cheese Crackers, or Bacon Wrapped Crackers.
More Buffalo Chicken Dip Recipes To Try
Classic Buffalo Chicken Dip Instant Pot Buffalo Chicken Dip
How to Make Crockpot Buffalo Chicken Dip Step by Step
Mix the Ingredients: Place 8 ounces (1 brick) of cubed cream cheese inside the crock of a slow cooker. Top with 1 pound of cooked and shredded chicken, 1 cup of Buffalo sauce, ¾ cup of ranch dressing, and 1 cup of freshly shredded cheddar cheese
101+ Super Bowl Appetizer Recipes
If its game day grub you crave, we have all the recipes you need to win big! Check out our easy Super Bowl recipes (or World Series, March Madness, National Championship, you get the idea!) Cook the Dip: Cover and cook on high for 1-2 hours, or until heated through. Stir the dip together until well-mixed, and top with the remaining 1 cup of cheddar cheese. Melt the Cheese: Cover and cook for an additional 15 minutes, or until the cheese is melted. Serve with tortilla chips and celery sticks, garnished with green onions and/or blue cheese crumbles, if desired.
