Why You’ll Love This Recipe

This dip is incredibly easy to prepare and requires minimal hands-on time. The slow cooker melds the flavors beautifully, creating a rich, cheesy, and spicy dip that’s perfect for sharing. It’s customizable in heat level and endlessly versatile as a snack or party favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Cooked shredded chicken (rotisserie or boiled)

  • Cream cheese (softened)

  • Buffalo wing sauce

  • Ranch or blue cheese dressing

  • Shredded cheddar cheese

  • Shredded mozzarella cheese

  • Green onions (optional, chopped)

Directions

  1. In a slow cooker, combine shredded chicken, cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and mozzarella cheese.

  2. Stir until well combined.

  3. Cover and cook on low for 2-3 hours, stirring occasionally until hot and bubbly.

  4. Garnish with chopped green onions if desired.

  5. Serve warm with tortilla chips, celery sticks, or crackers.

Servings and Timing

  • Servings: 8-10

  • Prep Time: 10 minutes

  • Cook Time: 2-3 hours

Variations

  • Use more or less buffalo sauce to adjust spice level.

  • Substitute cream cheese with Greek yogurt for a lighter dip.

  • Use blue cheese dressing instead of ranch for a tangier taste.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the slow cooker or microwave until warmed through.

FAQs

Can I use canned chicken?

Yes, drain well before using.

Can I make this dip on the stovetop?

Yes, cook ingredients in a saucepan over low heat until melted and combined.

How spicy is this dip?

Adjust buffalo sauce quantity for desired heat.

Can I freeze leftovers?

Yes, freeze in an airtight container for up to 2 months.

What can I serve with this dip?

Chips, crackers, celery, carrots, or pita bread.

Can I use store-bought buffalo sauce?

Yes, any brand works well.

Is this dip gluten-free?

Yes, ensure chips or dippers are gluten-free.

Can I use rotisserie chicken?

Yes, it’s a convenient shortcut.

How do I make the dip creamier?

Add extra cream cheese or cheese.

Can I prepare this dip ahead of time?

Yes, assemble and refrigerate, then warm before serving.

Conclusion

Crockpot Buffalo Chicken Dip is a spicy, creamy, and crowd-pleasing appetizer that’s effortless to prepare and perfect for entertaining. With tender chicken, melty cheese, and tangy buffalo flavor, it’s a must-have dip for game days, parties, or any casual get-together.


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Crockpot Buffalo Chicken Dip

Crockpot Buffalo Chicken Dip

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  • Author: Alice
  • Prep Time: 10 minutes
  • Cook Time: 2-3 hours
  • Total Time: 0 hours
  • Yield: Serves 8-10
  • Category: Appetizer
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free

Description

Crockpot Buffalo Chicken Dip is a creamy, spicy appetizer made with shredded chicken, cream cheese, buffalo sauce, and melted cheeses, slow-cooked to perfection. This easy, crowd-pleasing dip is perfect for game days, parties, or casual gatherings, served warm with chips, veggies, or crackers.


Ingredients

  • 3 cups cooked shredded chicken (rotisserie or boiled)

  • 8 oz cream cheese, softened

  • ½ cup buffalo wing sauce (adjust to taste)

  • ½ cup ranch or blue cheese dressing

  • 1 cup shredded cheddar cheese

  • 1 cup shredded mozzarella cheese

  • Optional: 2 green onions, chopped (for garnish)

Instructions

  • In a slow cooker, combine shredded chicken, cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and mozzarella cheese.

  • Stir until well combined.

  • Cover and cook on low for 2-3 hours, stirring occasionally until hot and bubbly.

  • Garnish with chopped green onions if desired.

  • Serve warm with tortilla chips, celery sticks, or crackers.


Notes

Adjust buffalo sauce for desired spice level.Substitute cream cheese with Greek yogurt for a lighter dip.Use blue cheese dressing instead of ranch for tangier taste.Store leftovers in airtight container in fridge up to 3 days; reheat in slow cooker or microwave.

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