Make the best Crock Pot buffalo chicken dip with just 5 ingredients. Creamy, slightly spicy, perfect for game day. Get easy oven, microwave, or Instant Pot options too!
Welcome to one of our favorite gameday dips of all time! This recipe is in heavy rotation in our home in the fall. I make this slow cooker buffalo chicken dip at least once a month during football season!
The recipe is so simple but so yummy. It's one of those dips (like my Slow Cooker Rotel Dip or this Bacon Ranch Corn Dip) that you can snack on right out of the Crock Pot all day long.
Why You'll Love This Recipe
- This creamy, cheesy, slightly spicy dip has all of your favorite flavors of buffalo chicken wings. It tastes like a hot wing, just in dip form.
- Because this recipe can be made in a Crock Pot, it's great for tailgate snacking. We usually leave the slow cooker on warm most of the day, grabbing a chip or two along the way. It stays warm and the Crock Pot makes for the perfect serving dish!
- There are only 5 ingredients, many of which you probably already have on hand.
- It's great served warm or cold.
Ingredients
With just 5 ingredients, this dip is super easy to make.
- 1 cup of hot sauce - There are a ton of different hot sauces out there. I prefer either Louisiana, Frank's Red Hot, or Crystal hot sauce in my recipe. Don't worry about a whole cup of hot sauce making it too spicy - it ends up having just the right amount of heat!
- 1 cup of ranch dressing - The kind out of the bottle is totally fine.
- 2 cups of shredded cheddar cheese - You can absolutely use pre-shredded in this recipe. I've tried both freshly shredded and pre-shredded and can't tell a difference.
- 16 oz (2 blocks) of cream cheese - No need to bring your cream cheese to room temperature for this; it will slowly melt into the dip whether cold or softened.
- meat of 1 rotisserie chicken - Of course, if you have any other kind of cooked shredded chicken on hand, use it. I just think making buffalo chicken dip with rotisserie chicken is so much more flavorful. You'll need about 3 cups of shredded meat for this dip.
Variations & Additions
- It's also okay to use buffalo wing sauce instead of hot sauce if you have it. This will reduce the heat a little bit and make your dip slightly thicker.
- Blue cheese dressing would be a great substitution for the ranch in this recipe.
- Change up the cheese! You can use Pepperjack or Colby Jack in place of the cheddar.
How to Adjust the Spice Level
If you're concerned about the spice level of this dip, don't be! It has a little bit of heat without being overpowering. However, if you want to reduce the level of heat, simply reduce the amount of hot sauce you use in the recipe.
If you want to make it spicier, don't use extra hot sauce - it can make the dip too watery. Instead, add a teaspoon or so of cayenne pepper to the dip to turn the heat.
To Adjust Heat Level:
- Mild: ¾ cup hot sauce
- Medium: 1 cup hot sauce (this is how my recipe is written)
- Hot: 1 cup hot sauce + 1 teaspoon cayenne
How to Make Crock Pot Buffalo Chicken Dip
Step 1: Add 16oz of cream cheese, 1 cup of hot sauce, 1 cup of prepared ranch dressing, 1 cup of shredded cheese, and 3 cups of shredded chicken to a Crock Pot. Set on low for 2-3 hours.
(Note: This cook time is for a 6 to 7-quart Crock Pot; if you're using a smaller Crock Pot, like a 3-quart mini, your dip will cook faster, likely closer to 1-2 hours.)
Step 2: Thirty minutes before serving, top the dip with the remaining cup of shredded cheddar cheese. Allow cheese to melt before serving.
Serve warm with tortilla chips or cool with carrot and celery sticks. That's really it!
Step-by-Step Video Tutorial
Alternate Cooking Methods
You don't have to prep this in the Crock Pot! You have the option to bake, microwave, or even make it in the Instant Pot.
Bake it In the oven
Place ingredients (reserving half of the cheddar) in a greased baking dish. Bake at 350 degrees for 30-35 minutes, until sides of dip are bubbly. Five minutes before the bake time is over, stir the ingredients together and top the dip with the remaining cheddar cheese.
Make it In the microwave
In a pinch, the microwave works too. Add ingredients (reserving half of the cheddar) to a microwave-safe dish and set the microwave for 2 minutes. Stir, then re-microwave in 1-minute increments until everything is melted together. Sprinkle cheddar on top and microwave for an additional minute to melt the cheese on top.
Prep it In the Instant Pot
Set the Instant Pot to high slow cooker mode and add all ingredients (reserving half the cheddar). Stir continuously until the ingredients are melted together. Turn off the heat and sprinkle cheddar cheese on top of the dip. Add the lid and allow the heat from the dip to melt the cheddar for about 5 minutes.
Best Dippers for Slow Cooker Buffalo Chicken Dip
I usually serve my 5-ingredient buffalo dip with tortilla chips. However, there are lots of alternatives! A few of my favorites...
- Corn chips (Fritos)
- Ritz crackers
- Pita chips
- Toast points
- Pretzel sticks or pretzel chips
- Veggies, like bell pepper strips, celery, or carrot sticks (chill your dip beforehand)
It also pairs well with other snacks! I like serving this with other snacks, like Phyllo Rotel Cups or Red Lobster Sausage Balls.
Alternate Serving Tips
- Leftovers even make an incredible grilled cheese - seriously, try it!
- You can also spread this dip on Hawaiian buns and pop in the oven for 5-10 minutes for really yummy buffalo chicken sliders.
- Wrap the buffalo ranch dip in taco-sized flour tortillas, layer in a casserole dish, and bake in the oven at 400 degrees for 12-15 minutes for great buffalo chicken taquitos.
- Mix with you favorite pasta - this dip makes a creamy, spicy sauce.
- Chill dip and spread in a wrap with lettuce, blue cheese, and shredded carrots.
- Serve over nachos.
- Spread dip in a baked potato.
Leslie's Helpful Tips and Tricks
- Leftover Storage: You can keep slow cooker buffalo chicken dip in an airtight container and store it in the refrigerator for 3-4 days after preparation. If it lasts that long. 😉 Make sure the leftovers container is airtight, as this dip has a pretty strong smell and will drift into every other food in your fridge.
- Serving Leftovers: When you're ready to enjoy leftovers, you can either serve the dip cold (great with veggies!) or reheat it in the microwave in 30-second increments.
- This dip can also be frozen. Just store in a freezer bag for up to 6 months. When you're ready to serve, thaw the contents of the bag (overnight in the refrigerator works best) and rewarm in the microwave. You can top it with cheddar cheese and melt if you'd like.
- This dip can be left in the Crock Pot on warm for a few hours after cooking - perfect for a party! I recommend leaving it on warm no more than 3-4 hours; it tends to dry out if you leave it longer than that.
- Shred your rotisserie chicken while it's still warm - it's not only easier to shred, but it will blend into your dip beautifully.
FAQs
More Slow Cooker Chicken Recipes
Let me know what you think! Share a comment or rating ⭐️ below or tag me on social media (@lambertslately) with your recipe recreations.
Crock Pot Buffalo Chicken Dip
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Equipment
Ingredients
- 16 oz cream cheese
- 1 cup ranch dressing
- 1 cup hot sauce (Louisiana hot sauce is my favorite; I also use Frank's Red Hot or Crystal)
- 2 cups shredded sharp cheddar cheese
- meat of 1 rotisserie chicken (about 3 cups of meat)
Instructions
- Add cream cheese, hot sauce, ranch dressing, half of the shredded cheese, and the shredded chicken to a Crock Pot. Set on low for 2-3 hours.
- Thirty minutes before serving, top the buffalo chicken dip with the remaining shredded cheddar cheese. Allow cheese to melt before serving.
- Serve warm with tortilla chips or cool with carrot and celery sticks.
Notes
- Works best in a 6-7 quart Crock Pot (cook 1-2 hrs in a 3 qt, 2-3 hrs in a 6-7 quart Crock pot).
- Heat level guide: ¾ cup hot sauce = mild, 1 cup = medium, add cayenne for hot.
- Swap ranch for blue cheese dressing or cheddar for Colby Jack/Pepper Jack.
- Great served with tortilla chips, pretzels, crackers, or fresh veggies.
- Keeps 3-4 days in the fridge or up to 6 months in the freezer; reheat gently.
- Alternate methods: Bake at 350°F for 30-35 min, microwave in 1-min intervals until hot, or use Instant Pot on slow cooker mode until melted.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
