Cheesy Crock Pot Buffalo Chicken Dip
A bubbling, spicy, ultra-cheesy dip that practically disappears at parties — that’s my go-to for game day, potlucks, or a lazy Friday night. This Cheesy Crock Pot Buffalo Chicken Dip combines shredded cooked chicken with cream cheese, cheddar, ranch, and hot Buffalo sauce for a creamy, tangy crowd-pleaser. If you love slow-cooker crowd-pleasers like the Marry Me Chicken Dip, this will be the new staple in your hosting rotation.
Why you’ll love this dish
This dip is a small set of ingredients that delivers big flavor. It’s hands-off, easy to scale, and hits the sweet spot between spicy and creamy — perfect for parties where you want something satisfying without babysitting the stove. The crock pot keeps the dip warm for grazing, and most of the work can be done ahead so you can enjoy your guests.
"Best party dip ever — melty, tangy, and always gone first." — a regular comment from friends after I bring this to gatherings
It’s also incredibly versatile and approachable; it has the same hands-off convenience that recipes like Creamy Ranch Chicken deliver, but with a Buffalo twist.
Step-by-step overview
Before you pull out the crock pot, here’s the basic workflow: shred cooked chicken, soften and combine the cream cheese with Buffalo sauce and ranch, stir in cheddar, then let the slow cooker do the melting and melding. Low, gentle heat prevents the dairy from separating and keeps the dip silky. Plan for about 2–3 hours on low and occasional stirring to ensure even melting.
The slow cooker method here follows the same gentle heat approach used in recipes such as Crock Pot Angel Chicken to meld flavors without drying the meat.
What you’ll need
- 2 cups shredded cooked chicken (rotisserie chicken is a great short-cut)
- 1 cup cream cheese, softened (block-style is best)
- 1 cup Buffalo sauce (use your favorite brand or homemade)
- 1 cup shredded cheddar cheese (medium or sharp)
- 1/2 cup ranch dressing
- Green onions for garnish (optional)
Notes and substitutions:
- For lower heat, use reduced-fat cream cheese and a mild Buffalo sauce. The dip will be slightly less rich but still tasty.
- Swap blue cheese dressing for ranch if you want a more classic Buffalo flavor.
- If you only have pre-shredded cheese, give it a quick toss with a tablespoon of cornstarch to reduce clumping.
If you like swapping sauces, consider how a recipe like Crockpot BBQ Chicken changes character with a different sauce base.
Step-by-step instructions
- Add the shredded cooked chicken to the crock pot first so it’s easy to fold in the cheeses.
- Cut the softened cream cheese into chunks and add it along with the Buffalo sauce and ranch dressing.
- Sprinkle the shredded cheddar over the top and stir everything together until it’s mostly combined.
- Cover and cook on low for 2–3 hours. Stir every 30–45 minutes if possible so the cream cheese fully incorporates and the mixture heats evenly.
- When the dip is hot and bubbly and the cheeses are fully melted, give it a final stir, transfer to a warmed serving dish if desired, and garnish with chopped green onions.
For other slow-cooker saucy chicken ideas, see Crock Pot Bourbon Chicken for inspiration.
Best ways to enjoy it
Serve warm with sturdy dippers that can handle the creamy texture: tortilla chips, pretzels, celery sticks, carrot sticks, or toasted baguette slices all work well. For a more substantial snack, spoon the dip over baked potatoes or use it as a filling for loaded nachos topped with chopped tomatoes and extra cheddar. Pair with cold beers or a crisp sparkling water to cut the richness.
Storage and reheating tips
Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove over low heat, stirring frequently, or in the microwave in 30-second bursts to avoid overheating the dairy, which can cause separation. To freeze, spoon cooled dip into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating and stir in a splash of milk if the texture seems too thick.
Food safety note: because this dip contains dairy and cooked chicken, keep it out of the temperature danger zone (40–140°F / 4–60°C) as much as possible — use the crock pot’s low setting to hold it warm rather than leaving it at room temperature.
Helpful cooking tips
- Soften cream cheese to room temperature for faster, smoother mixing; microwave in 10-second intervals if needed.
- Use pre-shredded or freshly shredded cheddar? Freshly shredded melts creamier because it lacks anti-caking agents.
- If the dip is thicker than you like, thin with a tablespoon or two of milk, heavy cream, or additional ranch dressing.
- For even texture, stir halfway through cooking and scrape down the sides so the cream cheese fully incorporates.
- If you want less heat, start with half the Buffalo sauce and add more to taste at the end.
Creative twists
- Blue cheese swap: use blue cheese crumbles and blue cheese dressing instead of ranch for a classic Buffalo profile.
- Cheesy pull: top with extra cheddar and place under a broiler for 1–2 minutes to brown the top (transfer to an oven-safe dish first).
- Protein swaps: use shredded turkey or a plant-based shredded chicken substitute to make it work with what’s on hand.
- Add-ins: stir in cooked bacon bits, diced roasted peppers, or a handful of chopped cilantro for freshness.
Different ways to try it
If you want a different texture, bake this dip in an oven-safe dish at 350°F for 20–25 minutes until bubbly. Or make it stovetop for faster serving: combine all ingredients in a skillet over low heat and stir until melted. Both methods are convenient when you don’t want to use a slow cooker.
Helpful answers
Q: How long does it take to prepare and cook?
A: Prep is about 10 minutes if you’re using pre-cooked chicken and softened cream cheese. Cooking in the crock pot on low takes 2–3 hours.
Q: Can I use raw chicken?
A: This recipe calls for cooked shredded chicken. If you want to start with raw, cook the chicken separately (poach, roast, or use a pressure cooker), shred it, then follow the recipe.
Q: Is it freezer-friendly?
A: Yes — freeze cooled dip in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently.
Q: Any good low-carb serving ideas?
A: Serve over cucumber rounds, celery sticks, or pork rinds instead of chips for a lower-carb option.
Q: Can I make it less spicy?
A: Absolutely. Reduce the Buffalo sauce by half and taste before adding more. Using a milder Buffalo sauce or extra ranch will tame the heat.
Crock Pot Buffalo Chicken Dip
Ingredients
Method
- Add the shredded cooked chicken to the crock pot first so it’s easy to fold in the cheeses.
- Cut the softened cream cheese into chunks and add it along with the Buffalo sauce and ranch dressing.
- Sprinkle the shredded cheddar over the top and stir everything together until it’s mostly combined.
- Cover and cook on low for 2–3 hours. Stir every 30–45 minutes if possible so the cream cheese fully incorporates and the mixture heats evenly.
- When the dip is hot and bubbly and the cheeses are fully melted, give it a final stir, transfer to a warmed serving dish if desired, and garnish with chopped green onions.
