Slow Cooker Buffalo Chicken Dip at home

This is the buffalo chicken dip that shows up at a tailgate and comes home as an empty crock. Creamy and tangy underneath, the right ratio of ranch to buffalo, with a melted cheddar layer on top that pulls when you drag a chip through it. The cheesy pull is thanks to dividing the cheese. It’s the kind of dip where people can tell the difference.

We've made this dip countless times for Super Bowl parties, honestly, holidays, and potlucks to eat throughout the week. The version we landed on came from getting tired of dips that taste like straight hot sauce mixed with some chicken and a ranch packet. A full cup of ranch against a full cup of buffalo sauce gives the well-balanced ratio. It’s what makes the heat sit right rather than hitting you in the throat.

The cheese split is the other thing we won’t budge on. One cup goes in at the start and melts down into the base, and the second cup goes on top after the dip is already hot, with the lid back on for about ten minutes. If you dump all two cups in at the beginning, you get an orange dip. If you hold half back, you get an orange dip with a real melted cheese layer on it.

We also don’t cook raw chicken in the dip. We use chicken that’s already cooked and shredded (either a rotisserie chicken from the grocery store or Instant Pot Shredded Chicken). That’s the whole reason this only needs two hours rather than four. But it also means everything in that crock is sitting there warming, and that’s where dips go wrong. Ranch dressing is an emulsion, and emulsions break when they sit on heat too long. That’s how you get a slick of orange grease floating on top. Two things keep ours from doing it: we cube the cream cheese and set it on the counter while we shred, so it melts in fast rather than slowly weeping oil, and we never take this above LOW. If it ever does look separated, stir it hard for thirty seconds, and it pulls right back together.

Why This is the Best Crockpot Buffalo Chicken Dip Recipe

• This classic appetizer is always a crowd favorite and is suited to parties, holidays, and game day. It also makes a fun and straightforward weeknight meal.
• It’s straightforward to cook and almost completely hands off. It can even be made ahead of time so you can spend more time with the guests and less time in the kitchen.
• You can customize the heat level from mild to spicy. Or make a batch, split it in two and spice up one half of it for mild And Spicy.

Buffalo Chicken Dip Crock Pot ingredients

This straightforward Buffalo crockpot chicken dip is made with only 5 simple ingredients.

• Cooked, shredded chicken – you can use cooked rotisserie chicken, chicken breast, or even drained, canned chicken. Well-balanced for using up any leftover chicken in the fridge.
• Cream cheese – we find full-fat cream cheese works best.
• Buffalo sauce – Frank’s is the classic choice for wing sauce, but you can use your favorite.
• Ranch dressing – use this From-scratch buttermilk ranch Or this Wing stop copycat ranch For a house favorite flavors.
• Shredded cheddar cheese – use fresh, shredded cheese from a block for creamiest results
• Optional toppings: blue cheese crumbles, extra buffalo sauce, green onions

Kitchen tools to make this Buffalo Chicken Dip (Crock Pot Recipe)

Crockpot

Buy Now →

Measuring cups

Buy Now →

Substitutions for this Buffalo Chicken Dip Slow Cooker Recipe

• You can substitute the shredded chicken with canned chicken.
• Substitute cream cheese with whipped cream cheese for a lighter option.
• Replace the buffalo sauce with regular hot sauce. But be advised this can drastically alter the spiciness of the dish.

How to cook Crockpot Buffalo Chicken Dip (Step by Step)

1. Place the chicken, cream cheese, buffalo sauce, ranch dressing, and half of the cheddar cheese into the crockpot.
2. Mix well with a wooden spoon or rubber spatula until fully combined.
3. Cook the Buffalo dip on LOW for 2-3 hours until heated through. It’s important you cook it on low.
4. Once heated through, sprinkle the remaining cheese on top, and place the lid back on until it’s melted. It should take about 10 minutes.
5. Top with any additional toppings you like and serve!

How to cook Crockpot Buffalo Chicken Dip with Canned Chicken

You can easily sub canned chicken in this recipe. Simply remove it from the can, drain it well, and shred it as you would a cooked chicken breast. It’s a great option making an already quick and straightforward recipe even faster and easier. There’s a variety of brands available at grocery stores everywhere.

Tips & Tricks for making this Buffalo Chicken Dip Recipe (Crock Pot Version)

• Be careful not to cook this Buffalo dip on high. It will likely burn and stick to the bottom if this is cooked on high.
• Use fresh shredded cheddar from a block. Most pre-shredded cheeses use an anti-caking agent that can leave a grainy result in your dip.
• Use a flavorful ranch dressing like this From-scratch buttermilk ranch Or this Wing stop copycat ranch For a house favorite flavors
• To make it ahead of time, mix together the ingredients and store in an airtight container for up to 2 days in the fridge then add it to the crockpot and proceed as normal.

How to Shred Chicken for Buffalo Dip

Whether using from-scratch or store bought chicken, shredding is the same. There are two ways you can do it:

• Using two forks to pull the chicken apart. Use your non-dominant hand for stabilizing the chicken and the other to pull the meat away. They also make special little claw tools you can purchase for shredding meats.
• In a stand mixer – the mixer method is only recommended for boneless chicken.

How Long to Cook Buffalo Chicken Dip in the Crockpot

Buffalo chicken dip takes 2 to 3 hours on LOW in a 4 to 6 quart crockpot. It’s ready when the cream cheese has melted all the way in, and the dip looks smooth and glossy with no white streaks. Give it a good stir around the 90 minute mark to help it along.

Stick to LOW heat for this one. High heat is what turns a dip like this greasy and can cause it to burn quickly.

Once you’ve melted the cheese on top, switch the crockpot to WARM. It’ll hold great for another 3 to 4 hours, which is the whole reason to make this in a slow cooker instead of the oven. Stir it every hour or so, and it’s as good at the end of the game as it was at kickoff.

How to Serve Crockpot Buffalo Chicken Dip

Serve this crockpot buffalo dip warm with

• Tortilla chips or Fritos
• Pretzels or pretzel rods
• Baguette slices
• Bagel chips
• Carrot and celery sticks
• Bell pepper slices

How to keep this Crockpot Buffalo Chicken Dip Recipe

Allow leftover dip to cool completely before refrigerating or freezing.

• Refrigerate leftover Buffalo chicken dip in an airtight container for up to 3 days in the fridge.
• Depending on the type and temperature of your freezer, leftover dip can be frozen 4-6 months. Check out our post on How to freeze Buffalo chicken dip For proper storage to achieve a house favorite results.

How to Reheat

Reheat leftover refrigerated dip in the microwave at 75% for 3-4 minutes until heated through.

Defrost frozen dip before reheating in the microwave at 75% for 3-4 minutes until warmed through.

Buffalo Chicken Dip Crock Pot Recipe FAQs

Prep 5 minutesCook 2 hoursTotal 2 hours 5 minutesMakes 12 servings

Ingredients

• 4 cups cooked shredded chicken
• 16 ounces cream cheese
• 1 cup buffalo sauce
• 1 cup ranch dressing
• 2 cups shredded cheddar cheese divided in half
• optional toppings: blue cheese crumbles, extra buffalo sauce, green onions

Method

1. Place the chicken, cream cheese, buffalo sauce, ranch dressing, and half of the cheddar cheese into the crockpot .
2. Mix until fully combined.
3. Cook on LOW for 2-3 hours until heated through.
4. Once heated through, sprinkle the remaining cheese on top, and place the lid back on until it’s melted. It should take about 10 minutes.
5. Top with additional toppings if you’d like and serve!

Notes

• Be careful not to cook on high. It will likely burn and stick to the bottom if this is cooked on high.
• Use a flavorful ranch dressing like this from-scratch buttermilk ranch or this wing stop copycat ranch
• To make it ahead of time, mix together the ingredients and store in an airtight container up to 2 days in the fridge then add it to the crockpot and proceed as normal