Buffalo Chicken Dip In A Crock Pot Recipe

I just made the Spicy Buffalo Chicken Dip in my Crock Pot and I’m telling you now this stuff vanishes faster than wings at game time.

I’m obsessed with this Buffalo Chicken Dip in a Crock Pot because it’s loud, cheesy, and never fails to disappear at parties. I love how the heat from the sauce hits you first, then the cream cheese smooths it out and the shredded cheddar cheese brings that melty, salty pull.

It’s honestly the Easiest Buffalo Chicken Dip I reach for when I want something that gets people talking. But what I really adore is how messy and unapologetic it is.

Dip after dip. No fuss, just bold buffalo flavor and crowd-pleasing cheese.

Bring napkins and come hungry for seconds always.

Ingredients

• Shredded rotisserie chicken, hearty protein that soaks up the sauce.
• Cream cheese, creamy base that makes everything rich and dreamy.
• Sour cream, adds tang and smoothness so it’s not too heavy.
• Ranch or blue cheese, cool, herby counterpoint to the heat.
• Buffalo wing sauce, spicy kick you’ll keep coming back to.
• Shredded cheddar, gooey melty cheese that gives great pull.
• Blue cheese crumbles, optional funky bites for blue cheese lovers.
• Garlic powder, subtle savory boost without fresh garlic fuss.
• Onion powder, background sweetness and depth that’s easy.
• Black pepper, tiny heat and sharpness to cut richness.
• Chopped green onions, fresh pop and color on top.
• Extra green onions for garnish, pretty and fresh.
• Crackers, chips, or celery, the crunchy vehicle for scooping goodness.

Ingredient Quantities

• 3 cups cooked chicken, shredded (rotisserie works great)
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup ranch dressing (or blue cheese dressing if you prefer)
• 1/2 to 3/4 cup buffalo wing sauce (Frank’s is common)
• 1 to 1 1/2 cups shredded cheddar cheese, divided
• 1/4 cup blue cheese crumbles, optional
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 2 tablespoons chopped green onions, plus more for garnish
• Crackers, tortilla chips, or celery sticks for serving

How to Make this

1. Spray the inside of a 4 to 6 quart crock pot with nonstick spray, or rub with a little oil so the dip wont stick.

2. Place the 8 oz softened cream cheese in the crock pot and break it up a bit with a spoon so it melts faster.

3. Add 3 cups shredded cooked chicken, 1/2 cup sour cream, 1/2 cup ranch (or blue cheese) dressing, and 1/2 to 3/4 cup buffalo wing sauce. Start with 1/2 cup if you like it milder, add more if you want it hotter.

4. Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 2 tablespoons chopped green onions until everything is evenly mixed.

5. Stir in about 1 cup of the shredded cheddar cheese and the optional 1/4 cup blue cheese crumbles if you are using them.

6. Put the lid on and cook on LOW for
1.5 to 2 hours, or on HIGH for about 1 hour, stirring once about halfway through. The mixture should be bubbling lightly and all the cheese should be melted.

7. If the dip seems too thin after cooking, stir in the remaining cheddar a little at a time until it thickens. If it seems dry, add a splash of ranch or a tablespoon of sour cream to loosen it.

8. For a melty top, sprinkle the reserved cheddar over the dip during the last 10 to 15 minutes of cooking and replace the lid so it melts. If you like a bit of crisp, transfer to an oven-safe dish and broil for 2 to 3 minutes watching carefully.

9. Turn the crock pot to WARM to keep it ready for serving. Garnish with extra chopped green onions and more blue cheese crumbles if desired.

10. Serve hot with crackers, tortilla chips, or celery sticks and remind guests to use sturdy chips so they dont make a mess.

Equipment Needed

1. 4 to 6 quart crock pot (or slow cooker)
2. Wooden or heatproof stirring spoon
3. Rubber spatula for scraping the sides
4. Measuring cups and measuring spoons
5. Sharp knife and small cutting board for the green onions
6. Box grater or pre-shredded cheddar bag for the cheese
7. Oven-safe baking dish or broiler-safe pan (for optional crisp top)
8. Serving spoon or small ladle and sturdy chips or a platter for dipping

FAQ

Buffalo Chicken Dip In A Crock Pot Recipe Substitutions and Variations

• Chicken: swap the rotisserie with shredded cooked turkey, canned chicken drained and flaked, or even chopped cooked cauliflower for a veg option. they all soak up the sauce well.
• Cream cheese: use Neufchatel for less fat, full fat Greek yogurt for tangier texture, or a soft goat cheese for a sharper flavor.
• Buffalo wing sauce: substitute with a mix of hot sauce and melted butter to taste, sriracha thinned with a little honey for sweetness, or a smoky chipotle hot sauce if you like it bold.
• Cheddar cheese: try pepper jack for a little kick, Monterey Jack for melty creaminess, or a mix of mozzarella and Parmesan if you want gooey stretch and salty bite.

Pro Tips

1) Warm the cream cheese first so it melts faster. Cut it into cubes and microwave in 15 second bursts or leave it on the counter 30 minutes before cooking, otherwise you’ll get lumps and have to stir forever.

2) Taste and adjust the heat before you cook the whole batch. Mix a tablespoon of sauce with a little sour cream to sample, then add more wing sauce to the crock pot if you want it hotter, or extra ranch to calm it down.

3) Keep one cup of cheddar out until the end for texture control. If the dip is thin after cooking stir the cheese in a little at a time, if it’s too thick add a splash of ranch or a spoon of sour cream, you can always fix it.

4) Use sturdy dippers and serve warm. Tortilla chips or thick celery ribs hold up best, and if you want a browned top, transfer to an oven safe dish and broil for a minute or two while you watch it, then sprinkle green onions right before serving.