Description
This Crockpot Buffalo Chicken Dip is a creamy, cheesy, and spicy appetizer perfect for parties and gatherings. Made with shredded chicken, buffalo wing sauce, cream cheese, ranch dressing, and cheddar cheese, it’s slow-cooked to create a rich, melty dip that pairs wonderfully with chips, crackers, or fresh veggies.
Ingredients
Scale
Main Ingredients
- 1 ½ lbs. cooked chicken (shredded, about 5 cups)
- ¾ cup buffalo wing sauce (not hot sauce)
- 8 oz. cream cheese (cubed)
- ½ cup ranch dressing
- 1 cup cheddar cheese (shredded or cubed)
Optional Garnishes
- Green onions (optional)
- Blue cheese crumbles (optional)
Instructions
- Add Ingredients to Crockpot: Pour the buffalo wing sauce along the bottom of a 6-quart slow cooker. Add shredded chicken, cubed cream cheese, ranch dressing, and cheddar cheese on top.
- Cook the Dip: Set the slow cooker to high and cook for 1-2 hours, or use the low setting and cook for 3-4 hours. After about 30 minutes, the cheeses will start to melt—stir the mixture well and continue cooking until thoroughly heated and melted.
- Serve: Once cooked, sprinkle with green onions and blue cheese crumbles if desired. Serve warm alongside tortilla chips, crackers, or fresh vegetables like celery sticks and carrots, especially if following a low-carb diet.
Notes
- The dip can be kept on warm in the crockpot to maintain temperature during serving.
- Use cooked chicken from a rotisserie or pre-cooked breasts to save prep time.
- Adjust the buffalo wing sauce to your preferred level of spiciness; more sauce adds heat, less softens it.
- For a thicker dip, add extra cream cheese or reduce the cooking liquid slightly.
- This recipe is easily doubled for larger crowds.
