When you need a game day snack that’s a guaranteed winner, this crockpot Buffalo chicken dip has you covered! It’s creamy, cheesy, spicy, and loaded with shredded chicken, and since it’s made in the slow cooker, it’s super easy.
Why you’ll love it: A low-effort appetizer with high reward—it’s a cheesy, creamy crowd-pleaser!
How long it takes: 15 minutes of prep, plus 3 hours in the slow cooker
Equipment you’ll need: slow cooker
Servings: makes 6 ½ cups of dip, about 13 servings (½ cup each)_
- 1 Recipe Overview
- 2 Reasons to Love Crockpot Buffalo Chicken Dip
- 3 Ingredient List
- 4 How to make it
- 5 Cooking Tip
- 6 Tips for Success
- 7 What to Serve With Crockpot Buffalo Chicken Dip
- 8 Make Ahead Ideas
- 9 Storage & Reheating Suggestions
- 10 Leftover Love
- 11 More Crowd-Pleasing Dip Recipes
- 12 Get the Recipe: Crockpot Buffalo Chicken Dip
- 13 Testing Notes
It’s that time of year when we’re always in need of easy appetizers that feed a crowd. Whether it’s a game day or a holiday, this crockpot Buffalo chicken dip will become your new go-to. It might even become your signature snack—the one everyone in your family or friend group asks you to bring to every party.
If you love my crockpot Buffalo chicken sandwiches, Instant Pot Buffalo chicken pasta, and air fryer Buffalo cauliflower bites, you’re going to flip for this dip! Looking for more game day inspiration? Be sure to check out my collection of Super Bowl recipes.
Reasons to Love Crockpot Buffalo Chicken Dip
- Everything delicious in a single crockpot. Seriously, take a scroll through that ingredient list—the only delicious thing that’s missing is chocolate, but make some hot chocolate dip to serve alongside your Buffalo chicken dip and you can cover that base too.
- Ridiculously easy. Other than garnishing with blue cheese and green onions, this is a dump-and-go slow cooker recipe, which means all you need to do is layer the ingredients in your crockpot and your work is done.
- A total crowd-pleaser. There’s a reason Buffalo everything is so popular—it’s spicy without being too much. And then add that flavor to a creamy, cheesy dip with shredded chicken and you’ve just hit best appetizer ever status. This is one of those dips that will have everyone hovering around the snack table.
- Shredded Chicken Breast: Cook 2 pounds of boneless skinless chicken breasts and then shred them. I like to use my Instant Pot shredded chicken.
- Cream Cheese: You’ll need the blocks of full-fat cream cheese, not the cream cheese that comes in a tub.
- Shredded Cheddar Cheese: If you have time, shred your own; it will melt smoother. If you’re in a hurry, it’s not a big deal, you can use the bagged shredded cheese from the store. Keep in mind it will change the final result slightly.
- Hot Sauce: Frank’s Red Hot sauce is the classic choice for Buffalo chicken. Add more or less, depending on your tolerance for heat!
- Ranch Dressing: Make your own ranch dressing if you’re feeling ambitious, but I usually just use bottled and it works perfectly for this recipe.
- Sour Cream: Sour cream amps up the creaminess and adds tangy flavor to the dip. I recommend full-fat sour cream for the richest results.
- Green Onions: You’ll need some for cooking with the dip and some for garnish.
- Garlic Powder and Onion Powder: These easy pantry items add savory depth to the dip.
- Crumbled Blue Cheese: An optional topping. If you’re feeding both blue cheese fans and blue cheese haters, set a bowl of crumbled blue cheese next to the slow cooker and let people add their own.
How to make it
Coat the inside of a crockpot with nonstick cooking spray for easy clean up.
Layer the ingredients into the crockpot in the following order: shredded chicken breast, cream cheese, shredded cheddar cheese, hot sauce, ranch dressing, sour cream, green onions, garlic powder, and onion powder.
Cover the crockpot and cook on low for 3 hours or until heated through and melty. Stir to combine.
If needed, turn the crockpot to the Warm setting to keep the dip warm. Garnish with additional sliced green onions and crumbled blue cheese, if desired.
If you cook this dip longer than 3 hours or cook it on high, it may curdle and not have a smooth appearance and texture.
Tips for Success
- If it seems thin: This dip will thicken as it cools. If it seems too thin, you can turn off the slow cooker and it will thicken up a bit. Note, though, that the dip shouldn’t sit out longer than two hours if the slow cooker isn’t set to Keep Warm.
- If you end up with a grainy or curdled texture: A grainy texture may be from using store-bought shredded cheese, which has an anti-caking agent added to it that affects how it melts. If you have the time, I recommend shredding your own cheese for the smoothest crockpot Buffalo chicken dip! Another reason for a grainy texture is that the dip has curdled; this can happen if you cook it too long or at a high temperature.
What to Serve With Crockpot Buffalo Chicken Dip
Wondering what’s good with Buffalo chicken dip? Here are some serving suggestions:
- Celery sticks, baby carrots, or even raw cauliflower
- Tortilla chips—just make sure you buy a variety that’s sturdy enough to hold the dip!
- Baguette slices
- Cubes of beer bread or Dutch oven bread
- Ritz crackers
- Pita chips
- Crispy breadsticks
Make Ahead Ideas
You can assemble all of the ingredients in your crockpot insert up to a day ahead of time to get a head start on this recipe.
Storage & Reheating Suggestions
- Store leftovers in an airtight container in the refrigerator for up 3 to 4 days.
- Reheat in the microwave for smaller portions; larger portions can be reheated in your slow cooker or in a covered baking dish in a 350ºF oven.
- Freeze crockpot Buffalo chicken dip in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight, then reheat according to the instructions above.
Leftover crockpot Buffalo chicken dip is amazing on air fryer baked potatoes , or try tucking it into quesadillas. It’s also great stirred into cooked pasta. Thin with a little milk if necessary. We tested this recipe quite a few times to get it right, so we had a lot of leftovers. We almost always enjoyed them with pasta – it’s similar to our Buffalo chicken pasta.
- 4 cups shredded cooked chicken breast (see note)
- 2 packages (8 ounces each) cream cheese
- 1 cup shredded cheddar cheese
- 1 cup hot sauce (we recommend Frank’s for this recipe)
- 1 cup ranch dressing
- ½ cup sour cream
- ¼ cup sliced green onions, more for topping
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- crumbled blue cheese, optional topping
- Celery sticks, tortilla chips, baguette slices, or Ritz crackers for serving
- Spray the inside of a crockpot with nonstick cooking spray for easy clean up.
- Put the ingredients into the crockpot in the order listed: shredded chicken breast, cream cheese, shredded cheddar cheese, hot sauce, ranch dressing, sour cream, green onions, garlic powder, and onion powder.
- Cover and cook on low for 3 hours or until heated through and melted. Stir until very well mixed.
- Turn crockpot to Warm setting, if desired to keep dip warm.
- Garnish with additional sliced green onions and crumbled blue cheese, if desired. Serve with your choice of accompaniments, such as tortilla chips, celery sticks, carrot sticks, or baguette slices.
- You’ll need 2 lbs. of boneless skinless chicken breasts, cooked and shredded, to make 4 cups. Try Instant Pot shredded chicken.
- You can adjust the amount of hot sauce based on your preferred level of spiciness. Feel free to add more or less according to your taste.
- If you cook the dip longer than 3 hours or cook on high, the dip may curdle and not look as creamy.
- Nutrition information does not include blue cheese or dippers.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Trying something new here – sharing a bit of our process! Here’s how we experimented with this dip to get it perfectly right for you:
- Test 1: Dip had a curdled appearance. We tested it with 3 cups of chicken but decided that we should retest with 4 cups, and cook it on Low for a shorter amount of time. It was during this test that we decided to stir in all the cheddar cheese right away (instead of using some as a topping) and garnish only with blue cheese and green onions. As a topping, the cheddar made dipping more difficult because it formed a kind of blanket over the dip.
- Test 2: Cooked on Low with cream cheese on top of the chicken instead of at the bottom of the slow cooker. We didn’t use softened cream cheese – decided it wasn’t necessary. Results; Cream cheese was not melted after about 1.5 hours. Since we were running out of time, we thoroughly stirred the dip and turned to it to High for about 30 minutes to finish. Dip didn’t curdle. We also omitted the salt, which was better since the ranch dressing and hot sauce add plenty of salty flavor.
- Test 3: Cooked on Low for 3 hours. The cheese was perfectly melted and not curdled… success! We kept all the changes that were made in test 1 and test 2 for the final recipe.