Crock Pot Buffalo Chicken Dip is perfect for game days or any celebration. Packed with flavor that everyone craves and it so simple to make!
What is it about dips that make them perfect party food? I think the best kind of dips are served in my Crock-Pot. That way they stay warm and ready for several hours. Instead of a baking dish out of the oven, which gets cold quickly. People can serve themselves a little or a lot. And the “dippers” are customizable. Guests who prefer a low-carb (or less calories) option can go for the fresh veggies to dunk in their dip.
My Pizza Dip made for the Crock Pot is a huge hit. So I’ve been thinking about other dips to customize for my slow cooker. Buffalo Chicken Dip was an obvious choice. The taste is a crowd-pleaser at any type of gathering. But buffalo chicken wings and football seem to go together like peas and carrots. Are you ready for some football? I know I am. Let’s get this party started…
Why this recipe works
This recipe is similar to my Buffalo Chicken Dip made for the oven. But you don’t have to get out a mixer to whip everything together before you bake it. This is a ‘dump and go’ recipe. The Crock-Pot slowly melts everything together, blending that delicious buffalo sauce with all the cheese and chicken. It is so good! Your guests will keep coming back for more.
Crockpot Buffalo Chicken Dip Ingredients
- Cooked Chicken – Here’s my recipe for cooking frozen chicken breasts in your Crock Pot. You can also use shredded chicken from a purchased rotisserie chicken. You could also use canned chicken, though it would not be my first choice.
- Cream Cheese – use two, 8-oz blocks that you have cut into cubes.
- Buffalo Wing Sauce – Frank’s Red Hot Sauce is my favorite brand, but feel free to choose your own favorite brand of hot sauce.
- Ranch Dressing – I use one envelope of Hidden Valley Ranch Dips Mix.
- Cheddar Cheese – I prefer to shred my own cheese for this recipe. I think it melts and tastes better than pre shredded cheddar cheese.
- Blue Cheese Crumbles – Choose any variety but I personally prefer a smoked blue cheese in this dip recipe.
- Green Onions – Here’s instructions for how to prepare them.
- Sour Cream
- Garlic Powder
- Black Pepper
- Melted Butter – This is optional, but I decide to add two tablespoons to the hot sauce mixture and loved the results!
Instructions for how to make this buffalo chicken dip appetizer recipe
Into the Crock Pot insert, add the cream cheese, cooked chicken, half the shredded cheddar, blue cheese crumbles, and chopped green onions. In a separate bowl or glass measuring cup, stir together the buffalo sauce, ranch dressing mix, garlic powder and pepper. Pour the hot sauce mixture into the Crock Pot. Cover and cook on high heat, stirring a couple of times, for at least one hour. Sprinkle the remaining cheddar on top of the dip and continue to cook until it is completely melted. Sprinkle with more chopped green onions and serve.
Do you have to cook the chicken first?
Yes. Your Crock Pot is slowly heating all the ingredients together, melting the cheese, combining flavors. This is not a recipe for raw chicken! Only use already cooked chicken.
What do you do if your dip is too runny?
If you heat this buffalo chicken dip long enough, it will go past the runny stage and thicken as it heats longer. If you’d like an even thicker dip, add my microwave roux to the mix. Combine two tablespoons of butter with two tablespoons of all-purpose flour and follow the directions in my recipe. Add it to the rest of the dip ingredients. This will ensure a more dense dip (not at all runny), if that is what you prefer.
What goes good with Slow Cooker Buffalo Chicken Dip?
- A variety of “dippers” – celery sticks, carrots, bell peppers, tortilla chips and crackers
- Use the leftovers as topping for baked potatoes or pizza
- At a party with a variety of other dips – Skyline Dip, Artichoke Dip or Rotel Dip
Store the leftover dip in an air tight container in the refrigerator for up to three days. I don’t recommend freezing this dip because the cheese will likely separate and the texture won’t be as good.
Can you reheat buffalo chicken dip in the crockpot?
Yes. Place it back in the slow cooker and heat on high until it is melted again, stirring occasionally. Or place the dip in a microwave safe dish and re-heat it in the microwave in one minute intervals, stirring after each minute, until it is heated through.
- I test all of my recipes in a 6-quart slow cooker similar to this one.
- Use a glass measuring cup similar to these to measure your hot sauce.
- Here’s my favorite heat-proof spatulas for stirring.
- And my favorite air-tight containers for storing leftovers in the refrigerator.
More Buffalo Chicken Recipes
- Buffalo Chicken Mac and Cheese
- Air Fryer Buffalo Chicken Egg Rolls
- Best Buffalo Chicken Dip (for the oven)
- Crispy Baked Chicken Wings
- Buffalo Chicken Celery Dip
Crock Pot Buffalo Chicken Dip
- 1 Crock Pot
- 4 cups Cooked Chicken shredded
- 16 oz Cream Cheese cut into cubes
- 1 cup Buffalo Wing Hot Sauce
- 8 oz Cheddar Cheese shredded
- 1/3 cup Sour Cream
- 1/4 cup Mayonnaise
- 1/3 cup Blue Cheese Crumbles
- 1 oz Ranch Dip Mix one ounce is one envelope
- 1/3 cup Green Onions chopped and divided
- 1/2 tsp Garlic Powder
- 1/2 tsp Black Pepper
- Into the Crock Pot insert, add the cooked chicken, cream cheese, sour cream, mayonnaise, half of the shredded cheddar cheese, all of the blue cheese crumbles, and all but one tablespoon of the chopped green onions.
- In a separate bowl or glass measuring cup, stir together the buffalo sauce, envelope of Ranch dip mix, garlic powder and pepper.
- Pour the hot sauce mixture into the Crock Pot.
- Cover and cook on high heat, stirring a couple of times, for at least one hour. Or cook on low heat for at least two hours.
- Sprinkle the remaining cheddar cheese on top of the dip and continue to cook until it is completely melted. Sprinkle with the reserved chopped green onions and serve.
- If the dip still seems too runny, continue to cook it longer until it reaches your desired consistency.
- If you'd like an even thicker dip, make a microwave roux from 2 tablespoons of butter and 2 tablespoons of flour and add it to the dip before your start cooking it in the Crock Pot.
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