Make creamy Crock Pot buffalo chicken dip with just five simple ingredients and almost no prep work. Rotisserie chicken gives this version plenty of flavor, while cream cheese, ranch, hot sauce, and cheddar make it rich, cheesy, and a little spicy.
Why You'll Love This Crock Pot Buffalo Chicken Dip
Welcome to one of our favorite gameday dips of all time! This Crock Pot Buffalo Chicken Dip recipe is in heavy rotation in our home each fall. I make this creamy, cheesy, slightly spicy dip at least once a month during football season!
You won't believe how easy this recipe is - just dump and stir. And it's one of those dips (like my Slow Cooker Rotel Dip, Corned Beef Reuben Dip, or this Bacon Ranch Corn Dip) that you can snack on right out of the Crock Pot throughout the game.
Prep Time: 10 minutes
Ingredients: 5
Spice Level: Medium (but easily adjustable)
I hope this one lands a spot on your next tailgate menu!
Ingredient Notes
(See recipe card at the bottom of the post for full ingredient measurements.)
- Rotisserie chicken - Rotisserie chicken has more flavor than canned chicken, but any cooked, shredded chicken will work.
- Cream cheese - Full-fat cream cheese gives the smoothest texture. Cut it into cubes so it melts faster.
- Hot sauce - Frank's RedHot, Louisiana Hot Sauce, or Crystal all work well. The cream cheese, ranch, and cheddar help mellow out the heat.
- Ranch dressing - Bottled ranch dressing works well, or substitute blue cheese dressing for a more punchy flavor.
- Cheddar cheese - Mix part of the shredded cheese into the dip and melt the rest over the top. Pre-shredded cheese works fine here!
Substitutions and Variations
This recipe is super easy to adjust based on what you have!
- Substitute blue cheese dressing for the ranch.
- Use Colby Jack, Monterey Jack, or Pepper Jack instead of cheddar.
- Use cooked chicken breasts, chicken thighs, or canned chicken in place of rotisserie chicken.
- Add sliced green onions or crumbled blue cheese before serving.
- Sprinkle cooked bacon over the top.
Hot Sauce vs. Buffalo Wing Sauce
This recipe is written to use regular hot sauce, not prepared buffalo wing sauce.
Buffalo wing sauce is usually a little bit thicker and milder because it already has added fat, seasonings, and sometimes thickeners. Regular hot sauce gives the dip a stronger buffalo flavor and more heat.
You can use buffalo wing sauce if that is what you have on hand, but add it a little bit at a time and taste the mixture before adding more. The finished dip will usually be thicker and less spicy than the version made with regular hot sauce.
How to Adjust the Spice Level
If you're concerned about the heat being too much, don't be! It has a little kick without having too much spice. However, it's easy to adjust if needed.
- Mild - Use ¾ cup hot sauce, or use prepared buffalo wing sauce for a milder heat.
- Medium - Use the full 1 cup of hot sauce. (This is how I normally make it!)
- Spicy - Use 1 cup of hot sauce and add about 1 teaspoon of cayenne pepper. Avoid adding extra hot sauce - too much can make the dip thin.
How to Make Crock Pot Buffalo Chicken Dip
- Add the ingredients. Add the cream cheese, hot sauce, ranch dressing, 1 cup of cheddar cheese, and shredded chicken to the slow cooker. Save the remaining cup of shredded cheddar for the top.
- Cook on low. Cover and cook on LOW for 2 to 3 hours. Stir once the cream cheese begins to soften, then continue cooking until the dip is smooth, creamy, and hot throughout. Begin checking around the 1½-hour mark since slow cookers vary.
- Add the shredded cheese topping. About 20 to 30 minutes before serving, sprinkle the remaining cheddar over the dip. Replace the lid and let the cheese melt.
- Serve. Stir the dip before serving or leave the melted cheese on top. Serve warm with tortilla chips, crackers, pretzels, or veggies.
Step-by-Step Recipe Video
Other Ways to Make Buffalo Chicken Dip
You do not have to make this recipe in a slow cooker!
Buffalo Chicken Dip in the Oven
Add the cream cheese, hot sauce, ranch, chicken, and 1 cup of cheddar to a greased baking dish.
Bake at 350°F for 25 to 35 minutes, stirring once after the cream cheese softens.
Sprinkle the remaining cheddar over the top during the final 5 to 10 minutes. The dip is ready when it is hot and bubbling around the edges.
Buffalo Chicken Dip in the Microwave
Add the cream cheese, hot sauce, ranch, shredded chicken, and 1 cup of shredded cheddar to a large microwave-safe bowl.
Microwave for 2 minutes, then stir. Continue microwaving in 1-minute intervals, stirring after each one, until the cream cheese is melted and the dip is hot.
Sprinkle the remaining cheddar over the top and microwave for another 30 to 60 seconds.
What to Serve with Buffalo Chicken Dip
Tortilla chips are our go-to favorite, but this dip works with plenty of other dippers.
- Corn chips
- Ritz crackers
- Pita chips
- Pretzel chips
- Toasted baguette slices
- Celery sticks
- Carrot sticks
- Bell pepper strips
- Cucumber slices
Think thick, sturdy dippers. Thin chips tend to break when the dip begins to cool.
For a larger appetizer spread, you can serve it with something like my Phyllo Rotel Cups or Red Lobster Sausage Balls!
Make-Ahead Instructions
You can mix the dip up to one day before serving.
Combine the cream cheese, hot sauce, ranch, 1 cup of cheddar, and shredded chicken in an airtight container. Refrigerate it until you are ready to cook.
Transfer the mixture to the slow cooker and add extra cooking time as needed since the ingredients will be colder. Add the remaining shredded cheddar 10-20 minutes before serving.
I like storing the make-ahead mixture in a separate container instead of refrigerating the big slow cooker insert.
How to Store and Reheat Leftovers
Store leftover buffalo chicken dip in an airtight container in the refrigerator for 3 to 4 days. The airtight container matters more than you might think! Buffalo chicken dip has some strong smells that can quickly take over the fridge.
Reheat individual servings in the microwave in 30-second intervals, stirring between each one. For a larger amount, reheat it in a covered baking dish or return it to the slow cooker on low.
You can also eat the dip cold with celery, carrots, or bell pepper strips.
Can You Freeze Buffalo Chicken Dip?
You can freeze it, but cream cheese can become a little grainy or separated after thawing.
For the best texture, refrigerate leftovers instead. If you do freeze the dip, store it in an airtight freezer container for up to 2 to 3 months. Thaw it overnight in the refrigerator, then reheat it slowly while stirring. A little spoonful of ranch dressing can help smooth it out if it looks separated.
Ways to Use Leftover Buffalo Chicken Dip
You definitely don't have to serve leftovers as a dip! There are tons of ways to use this spread.
- Spread it inside a wrap with lettuce, carrots, and blue cheese.
- Spread it between two slices of bread for buffalo chicken grilled cheese. (Trust me here, it's so yummy!)
- Spoon it onto Hawaiian rolls and bake until hot.
- Use it as a filling for quesadillas or taquitos.
- Spoon it over nachos before baking.
- Stir it into cooked pasta.
- Add it to a baked potato.
Leslie's Testing Notes
- Shred the chicken while it's warm - Warm rotisserie chicken is way easier to pull apart and blends into the dip more evenly.
- Cut the cream cheese into cubes - Smaller pieces melt faster and are easier to stir.
- Use cooked chicken - Do not add raw chicken directly to this dip. Use fully cooked, shredded chicken.
- Stir before adjusting - The dip may look a little thin or uneven while the cream cheese melts. Stir it well before adding anything else.
- Add heat with cayenne - Cayenne makes the dip spicier without adding extra liquid. Too much hot sauce can make it watery.
- Switch to warm for serving - Leaving the slow cooker on low for too long can dry out the edges and make the cheese oily.
FAQs & Troubleshooting
More Easy Party Dips
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Crock Pot Buffalo Chicken Dip
Equipment
Ingredients
- 16 oz cream cheese (cut into cubes)
- 1 cup ranch dressing
- 1 cup hot sauce
- 2 cups shredded sharp cheddar cheese (divided)
- meat of 1 rotisserie chicken (about 3 cups of meat)
Instructions
- Add the ingredients. Add the cream cheese, hot sauce, ranch dressing, 1 cup of shredded cheddar, and cooked shredded chicken to the slow cooker. Save the remaining cheddar for the top.
- Cook. Cover and cook on LOW for 2 to 3 hours. Stir once the cream cheese begins to soften, then continue cooking until the dip is smooth and hot throughout.
- Add the topping. Sprinkle the remaining cheddar over the dip during the final 20 to 30 minutes. Cover until melted.
- Serve. Stir before serving or leave the melted cheese on top. Switch the slow cooker to WARM and serve with chips, crackers, pretzels, or vegetables.
Notes
- Use fully cooked, shredded chicken. Rotisserie chicken adds the most flavor.
- Frank's RedHot, Louisiana, and Crystal hot sauces all work well.
- For less heat, use less hot sauce. For more heat, add cayenne instead of extra liquid.
- Slow cookers vary, so begin checking the dip around the 1½-hour mark.
- If the dip is too thick, add ranch dressing or milk 1 tablespoon at a time.
- Switch the slow cooker to WARM once the dip is ready. Refrigerate leftovers for 3 to 4 days.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
