Easy Buffalo Chicken Dip in a Crock Pot
Buffalo Chicken Dip in a Crock Pot is so easy to make for gameday - only 5 ingredients! This rich, creamy, slightly spicy appetizer is delicious when served warm with tortilla chips.
If you're a fan of spice, this dip recipe is for you!
Everyone absolutely loves Buffalo Chicken Dip. You're going to find a lot of variations of this recipe out there. I've tweaked my version over the years to get it just right. It's one of the recipes in my arsenal that I know is going to please everyone. As a matter of fact, it's the one dip that my husband always requests for game days during football season!
Why You'll Love This Recipe
- This is a creamy, cheesy, slightly spicy dip that has all of your favorite flavors of buffalo chicken wings. It tastes like a hot wing, just in dip form.
- Because this Buffalo Dip 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.
- 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 buffalo chicken dip.
- Ranch dressing - the kind out of the bottle is just fine!
- 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.
- Cream Cheese
- Rotisserie chicken
Variations & Additions
One of my favorite things about Buffalo Chicken Dip in the crock pot is how easy it is and how readily available the ingredients are.
- It's also totally 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 crumbles and/or blue cheese dressing would be a great substitution for the ranch/cheddar in this recipe. Pepperjack or Monterey jack cheeses would also be really yummy alternatives to cheddar.
- Use flavored cream cheese for even more of a flavor kick.
- You can use canned chicken (about 12oz) or boneless/skinless chicken breasts (about 1 pound) for this recipe. I prefer to use a rotisserie chicken that you can usually find at most grocery stores. It's easier than boiling or roasting chicken, not much more expensive, and gives the buffalo chicken dip even more flavor. Plus, you take out the added wait time while the chicken cooks...it's already cooked for you!
- Add chopped celery and/or chopped carrots to the dip before cooking for a great texture combo.
How to Adjust 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. 🔥
How to Make Buffalo Chicken Dip in the Crock Pot
It doesn't get much simpler than this...
Step 1: Add cream cheese, hot sauce, ranch dressing, half of the shredded cheese, and the shredded chicken to a Crock Pot. Set on low for 4-6 hours.
Step 2: 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. That's really it!
Like this recipe? You'll want to try my Crock Pot Corn Dip with Cream Cheese and my Creamy Salsa Dip recipes!
Do I have to use a slow cooker?
You don't have to prep this in the Crock Pot! A Crockpot buffalo chicken dip recipe is easily made without the slow cooker. 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 and bake it for maybe 30-35 minutes at 350 degrees, 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.
Make 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.
Need a couple more tailgating snacks? Try Rotel Sausage Dip or Cream Cheese Sausage Balls!
What to Serve With Crock Pot Buffalo Chicken Dip
I usually serve my buffalo chicken 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 Buffalo Chicken Dip beforehand)
Leftover Storage & Reheating
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.
When you're ready to enjoy leftovers, you can either serve the dip cold (great with veggies!) or reheat in the microwave in 30-second increments.
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.
Can I freeze buffalo chicken dip?
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 and rewarm in the microwave. You can top with cheddar cheese and melt if you'd like.
Can I make it ahead of time?
Absolutely! Make it the night before you need it (just leave off the cheese topper). When you're ready to serve the dip, warm it, stir well, and add cheese on top to melt.
Video
More Expert Tips
- The amount of hot sauce in this dip recipe can be a little daunting. Don't be concerned about too much spice, especially when you see how much hot sauce I use in the recipe. Yes, there's a little kick, but it's not overpowering!
- Add some chopped green onions or diced red onion to the top of the dip before serving for a color and flavor kick.
- Make sure the cooked chicken is shredded into bite-sized pieces before adding it to the Crock Pot.
Buffalo Chicken Dip in a Crock Pot: FAQs
Let me know what you think! Share a comment or rating ⭐️ below or tag me on social media (@lambertslately) with your buffalo chicken dip recreations.
Easy Buffalo Chicken Dip in the Crock Pot
Affiliate links used.
Equipment
- Crock Pot
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 (Canned chicken works as well in a pinch; I'd use 15 ounces.)
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 4-6 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
- This can also be baked in a 350-degree oven for 30 minutes (topping with cheese 5 minutes before cook time is over) if prep time needs to be quicker.
- 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.
- 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.
- The amount of hot sauce in this dip recipe can be a little daunting. Don't be concerned about too much spice, especially when you see how much hot sauce I use in the recipe. Yes, there's a little kick, but it's not overpowering!
- Add some chopped green onions or diced red onion to the top of the dip before serving for a color and flavor kick.
- Make sure the cooked chicken is shredded into bite-sized pieces before adding it to the Crock Pot.
- 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 and rewarm in the microwave. You can top with cheddar cheese and melt if you'd like.
- This can be made the night before serving (just leave off the cheese topper). When you're ready to serve the dip, warm it, stir well, and add cheese on top to melt.
