Crockpot Buffalo Chicken Dip Recipe

I perfected the Easiest Buffalo Chicken Dip with just five simple ingredients in the crockpot, and one little trick I used makes it stand out.

I never expected a dip to steal the show but this Crockpot Buffalo Chicken did exactly that, and I kinda love it. Using shredded cooked chicken and cream cheese keeps it honest, rich and totally comforting without being boring, you know?

The spice sneaks up slow and then suddenly youre reaching for more, no shame. People call it the Easiest Buffalo Chicken Dip and yeah thats fair, but to me its the kind of thing that disappears fast at parties and leaves everyone asking how you did it.

I promise you wont be able to stop tasting it once it starts bubbling.

Ingredients

• Shredded cooked chicken: Lean, high protein, low carb, hearty base that soaks up sauce
• Cream cheese: Rich and creamy, adds fat and silky texture, doesnt add much fiber
• Buffalo sauce: Tangy and spicy, mostly vinegar and peppers, brings heat and bright acidity
• Ranch dressing: Cool herby cream that mellows heat, adds sodium and extra fat
• Sharp cheddar cheese: Melty, sharp punch, adds protein and saturated fat, very cheesy and cozy

Ingredient Quantities

• 2 cups shredded cooked chicken (about 12 oz, rotisserie or poached)
• 8 oz cream cheese softened to room temp
• 1/2 cup buffalo sauce like Frank’s RedHot
• 1/2 cup ranch dressing
• 1 cup shredded sharp cheddar cheese

How to Make this

1. Cube the 8 oz cream cheese and let it sit at room temp while you shred about 2 cups cooked chicken (rotisserie is easiest), that makes the cream cheese soften faster so you won’t get lumps.

2. Put the softened cream cheese in the crockpot then pour in 1/2 cup buffalo sauce and 1/2 cup ranch dressing, stir with a spoon until mostly smooth, it’s ok if it’s a little chunky.

3. Add the shredded chicken and about 1/2 cup of the 1 cup shredded sharp cheddar, toss or stir so the chicken gets coated evenly.

4. Cover and cook on LOW for 1 to 1 1/2 hours, stirring every 20 to 30 minutes, or cook on HIGH for 30 to 45 minutes if you are in a hurry, you want everything hot and the cream cheese broken down into a creamy sauce.

5. Taste and adjust: add a few extra tablespoons of buffalo sauce if you want it hotter, or a splash more ranch if you want it milder, mix well.

6. Sprinkle the remaining cheddar over the top, recover and cook 10 to 15 more minutes until the cheese on top is melted and gooey.

7. If you want a golden bubbly top, transfer the dip to an ovenproof dish and broil 2 to 3 minutes, watch it the whole time cause it burns fast, but this step is optional.

8. Serve hot with celery sticks, tortilla chips, crackers or toasted bread, and garnish with chopped green onion or a drizzle of extra ranch if you want.

9. Leftovers keep in an airtight container in the fridge for up to 4 days, reheat in the microwave in 30 second bursts or warm in the crockpot on LOW until hot, it’ll be a little thicker after chilling so stir in a splash of ranch or milk to loosen it.

10. Pro tips: shred warm chicken for better texture, cube the cream cheese small so it melts faster, and use a rotisserie bird if you want max flavor with zero work.

Equipment Needed

1. Crockpot or slow cooker (5 to 6 qt), the main vessel so make it big enough
2. Cutting board and chefs knife, for cubing the cream cheese and shredding chicken
3. Forks or meat claws or tongs, to shred or pull the chicken apart
4. Rubber spatula or wooden spoon, for stirring and scraping the sides
5. Measuring cups and measuring spoons, at least a 1 cup and a 1/2 cup measure
6. Box grater or bagged shredded cheddar, unless you buy pre-shredded
7. Ovenproof baking dish or broiler-safe skillet, if you want a bubbly golden top
8. Mixing bowl, for tossing chicken with cheese before adding to the pot

FAQ

Crockpot Buffalo Chicken Dip Recipe Substitutions and Variations

• Chicken: swap shredded rotisserie chicken with shredded rotisserie turkey or canned chicken for convenience. For a meatless option try pulled jackfruit or mashed chickpeas to mimic the texture.
• Cream cheese: use Neufchatel for lower fat or mascarpone for a richer, silkier dip. You can also stir in thick Greek yogurt with a little cream cheese to keep tang and cut calories.
• Buffalo sauce: any vinegar based hot sauce like Cholula, Crystal or a different Frank’s variety works. Or mix cayenne hot sauce with melted butter to recreate classic buffalo flavor, just use less butter if you want it lighter.
• Ranch dressing: swap with blue cheese dressing for a stronger tang, or make a quick version with plain Greek yogurt, dried herbs and a splash of milk for a fresher, less processed option.

Pro Tips

1. Shred the chicken while it’s still warm if you can, it soaks up the sauce better and the dip is less stringy. If the chicken got cold just nuke it 20 to 30 seconds and shred, you’ll thank me later.

2. Cut the cream cheese into small cubes and use a hand mixer or whisk to smooth it into the sauce instead of just stirring, that gets rid of lumps fast. You can microwave the cubes in 5 to 8 second bursts to speed it up but dont melt them.

3. Save a handful of the cheddar for the top and use a shallow ovenproof dish for broiling so you get more golden surface. Watch it the whole time cause it goes from perfect to burnt real quick.

4. If leftovers are too thick after chilling add a splash of ranch, milk or a little cream while reheating and stir slowly on low until smooth. Reheating too hot will split the sauce so take it easy.