My crock pot buffalo chicken dip is creamy, spicy, and so easy to make. I dump all of the ingredients into my slow cooker, stir, and cook for a few hours, then pair it with my favorite dippers!
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My Husband’s Favorite Buffalo Chicken Dip Crock Pot Recipe
My husband Ben is a Buffalo, NY native, so he really knows his buffalo sauce. In fact, all of my in-laws are buffalo sauce aficionados. Whenever I’m tasked with bringing an appetizer to a family party, I know anything with that signature spicy sauce will be a hit. And that’s how I came up with this Crock Pot buffalo chicken dip.
I tried and tested a lot of different quantities, additional ingredients, and cooking times — it was so much fun to do with Ben. Hey, I guess that’s one perk of having a food blogger for a wife!
My tongue may or may not have been on fire by the end of it, but what resulted was truly the perfect buffalo chicken wing dip recipe. Ben loves it so much that he sometimes asks me to make it on a random Sunday so we can enjoy it in front of a movie or on game days. My kids can’t get enough of it either… they may only be 8 and 5, but they already know their buffalo sauce too!
Looking for more dips to try? Check out my spinach artichoke dip, crab rangoon dip, 7 layer taco dip, and creamy corn dip, or my cream cheese fruit dip and hot cocoa dip for some dessert options.
Crockpot Buffalo Chicken Dip Ingredients
- Canned Chicken – I love how quick using canned chicken makes this recipe
- Cream Cheese – gives the wing dip a nice and creamy flavor
- Ranch Dressing – brings a savory kick to the dip
- Buffalo Sauce – Frank’s or homemade
- Cheddar Cheese – this gives the dip a sharp flavor and melty texture
How to Make Buffalo Chicken Dip in the Slow Cooker
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Add the chicken, cream cheese, ranch, buffalo sauce, and cheddar cheese to a slow cooker.
STEP TWO: Cook on High for 1 hour or Low or 2 hours, stirring occasionally as the ingredients begin to melt.
STEP THREE: When totally melted and combined, reduce the heat to Low or Warm for serving. Enjoy!
Tips for the Best Buffalo Chicken Wing Dip Crockpot Recipe
- Softened cream cheese is a lot easier to work with, so I typically pull mine out of the fridge about 20-30 minutes before getting started.
- Canned chicken is already cooked, so be sure not to overcook the dip. It could make the chicken taste dry and tough. Keep an eye on the cooking time.
- Leave the dip right in the slow cooker for serving. I set mine to Warm as soon as it’s done so the texture stays nice and melty.
- If the dip isn’t thick enough, add some more cream cheese. This should thicken it up nicely! Otherwise, a cornstarch slurry is a good alternative.
Crock Pot Buffalo Chicken Dip Variations and Substitutions
- Use fresh chicken. This recipe is a great way to use up leftovers! Or, sometimes I’ll grab a rotisserie chicken instead of using canned. I’ve even used leftovers from my roasted chicken recipe.
- My family LOVES buffalo sauce, so I like to load up my dip with a lot of it. Feel free to adjust and use less if needed. To make things even spicier, add a few pinches of cayenne pepper, or use Frank’s Hot Wing Sauce — it’s one of the brand’s spiciest versions.
- A blend of several different kinds of cheese, like Gouda, Gruyère, or Pepper Jack is a great alternative to cheddar! Blue cheese would also be tasty. Or, you could pick and choose your favorites.
- I love Tex-Mex, so sometimes I’ll incorporate a can of green chiles and a sprinkle of taco seasoning to the mix.
- When making this for guests, I always add a sprinkle of fresh herbs as a garnish. Parsley, chives, or cilantro all work well.
- Or, create a loaded buffalo chicken dip and top it all off with crumbled blue cheese, sliced jalapenos, and a dollop of sour cream. I like to make this version for Super Bowl Sunday!
What to Serve with Slow Cooker Buffalo Chicken Dip
I serve this tip with a variety of dippers — veggies like celery sticks, carrot sticks, and cucumber slices, plus some tortilla chips, corn chip scoops, bell peppers, pretzels, pita chips, potato chips, toasted bread… there are so many options.
Crock Pot Buffalo Chicken Dip FAQs
Why is my crockpot buffalo chicken dip so runny?
This dip can come out runny for a few different reasons: too much liquid, low-fat ingredients, and overcooking. Make sure to drain the canned chicken properly, use full-fat cream cheese and ranch dressing, and don’t leave the dip in the slow cooker too long to prevent this.
How should I store leftover slow cooker buffalo chicken dip?
Leftover dip can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in 30-second bursts in the microwave or over low heat in a saucepan on the stovetop. Be careful not to overcook it!
How can I re-use leftover crock pot buffalo chicken dip?
Leftover buffalo chicken dip can be reused in a lot of different ways! I love it as a pizza topping or sandwich filling, and sometimes I’ll stir it into some mac and cheese for the kiddos! It’s a super tasty topping for nachos too.
More Easy Appetizer Recipes
- Meatballs with grape jelly and BBQ sauce
- Air fryer buffalo wings
- Jalapeno poppers
- Million dollar deviled eggs
- Buffalo chicken wontons
- Sausage balls
Easy Crock Pot Buffalo Chicken Dip
Equipment
Ingredients
- 2 12.5 ounce canned chicken drained
- 8 ounces cream cheese
- 1/3 cup ranch dressing
- 3/4 cup Franks buffalo sauce
- 2 cups cheddar cheese shredded
Instructions
- In a crockpot, place the chicken, cream cheese, ranch dressing, Franks Buffalo Sauce, and cheddar cheese.
- Cook the dip on high for 1 hour or low for 2 hours. Stir the ingredients several times as they begin to melt and combine.
- Reduce heat to low or the warm setting when serving.
- Serve with celery sticks, tortilla chips, or peppers.
Notes
- Softened cream cheese is a lot easier to work with.
- Canned chicken is already cooked, so be sure not to overcook the dip. It could make the chicken taste dry and tough. Keep an eye on the cooking time.
- Leave the dip right in the slow cooker for serving. I set mine to Warm as soon as it’s done so the texture stays nice and melty.
- If the dip isn’t thick enough, add some more cream cheese. This should thicken it up nicely! Otherwise, a cornstarch slurry is a good alternative.
- Leftover dip can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in 30-second bursts in the microwave or over low heat in a saucepan on the stovetop. Be careful not to overcook it!
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
