I make this Slow Cooker Buffalo Chicken Dip when I want something warm, creamy, and packed with bold flavor. It blends tender shredded chicken, tangy buffalo sauce, creamy cheese, and ranch dressing into a rich dip that is perfect for gatherings, game days, or casual nights at home. I love how the slow cooker does most of the work for me while everything melts together beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups shredded cooked chicken
1 package (8 oz) cream cheese, softened
½ cup ranch dressing
½ cup buffalo wing sauce1 cup shredded cheddar cheese
½ cup mozzarella cheese (optional)
¼ cup blue cheese crumbles (optional)
Green onions or parsley, for garnish (optional)
Directions
I start by adding the shredded chicken to my slow cooker. Then I add the softened cream cheese, cutting it into cubes so it melts more evenly.
Next, I pour in the ranch dressing and buffalo wing sauce. I sprinkle in the cheddar cheese and mozzarella if I am using it, and I add the blue cheese crumbles for extra bold flavor.
Then I stir everything together to combine, then I cover the slow cooker with the lid.
I cook the dip on LOW for 2–3 hours or on HIGH for about 1 hour. I stir occasionally until everything is fully melted, hot, and creamy.
Once it is ready, I garnish it with chopped green onions or parsley if I want a fresh finish. I serve it hot with tortilla chips, celery sticks, crackers, or toasted baguette slices.
Servings and timing
This recipe makes about 4 cups of dip, which I find serves 10–12 people as an appetizer.
Prep Time: 10 minutes
Cook Time: 2–3 hours on low (or 1 hour on high)
Total Time: About 2 hours 10 minutes to 3 hours 10 minutes
Variations
I sometimes make this dip ahead of time by mixing everything together and storing it in the refrigerator. When I am ready to serve, I simply heat it in the slow cooker until warm and creamy.
If I want more heat, I add a dash of cayenne pepper or an extra splash of buffalo sauce.
For a lighter version, I use light cream cheese and light ranch dressing. The texture stays creamy, though I notice the flavor is slightly less rich.
I also like to experiment with different cheeses, such as pepper jack for extra spice or Monterey Jack for a milder twist.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3–4 days.
When I reheat it, I use the microwave in short intervals, stirring in between until it is heated through. If it seems too thick, I stir in a small splash of milk to loosen it.
I can also reheat it in the slow cooker on LOW until warm again, which works well when serving it to a group.
FAQs
Can I use canned chicken?
I can use canned chicken if I am short on time. I make sure to drain it well before mixing it into the dip.
Can I make this dip in the oven instead?
Yes, I can bake it in an oven-safe dish at 350°F (175°C) for about 20–25 minutes, or until hot and bubbly.
How spicy is this dip?
I find the spice level to be moderate. The cream cheese and ranch balance the heat, but I can easily adjust it by adding more or less buffalo sauce.
Can I freeze buffalo chicken dip?
I can freeze it, but I notice the texture may change slightly once thawed because of the dairy. I prefer making it fresh for the best creamy consistency.
What is the best way to shred chicken?
I like using two forks to pull apart cooked chicken breasts, or I use a hand mixer for a quicker method when I am preparing a larger batch.
Conclusion
I love making this Slow Cooker Buffalo Chicken Dip because it is simple, flavorful, and always a crowd favorite. The creamy texture combined with bold buffalo flavor makes it hard to stop eating. Whenever I need a reliable appetizer that everyone enjoys, I turn to this recipe and let the slow cooker do the work for me.
📖 Recipe:
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Slow Cooker Buffalo Chicken Dip
- Total Time: 2 hours 10 minutes to 3 hours 10 minutes
- Yield: 10–12 servings (about 4 cups)
- Diet: Gluten Free
Description
A warm, creamy, and flavorful Slow Cooker Buffalo Chicken Dip made with tender shredded chicken, tangy buffalo sauce, cream cheese, and ranch dressing. Perfect for game days, parties, or casual gatherings, this easy dip comes together quickly and is always a crowd favorite.
Ingredients
2 cups shredded cooked chicken
1 package (8 oz) cream cheese, softened and cubed
1/2 cup ranch dressing
1/2 cup buffalo wing sauce
1 cup shredded cheddar cheese
1/2 cup mozzarella cheese (optional)
1/4 cup blue cheese crumbles (optional)
Green onions or parsley, chopped (optional, for garnish)
Instructions
- Add the shredded chicken to the slow cooker.
- Add the cubed cream cheese on top of the chicken.
- Pour in the ranch dressing and buffalo wing sauce.
- Add the cheddar cheese, mozzarella (if using), and blue cheese crumbles (if using).
- Stir everything together until well combined.
- Cover with the lid and cook on LOW for 2–3 hours or on HIGH for about 1 hour, stirring occasionally, until fully melted and creamy.
- Once hot and smooth, garnish with chopped green onions or parsley if desired.
- Serve warm with tortilla chips, crackers, celery sticks, or toasted baguette slices.
Notes
You can prepare the mixture ahead of time and refrigerate it until ready to cook.
For extra heat, add cayenne pepper or additional buffalo sauce.
Use light cream cheese and light ranch dressing for a lighter version.
Try pepper jack or Monterey Jack cheese for different flavor variations.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat in the microwave in short intervals, stirring between each, or in the slow cooker on LOW until warmed through.
- Prep Time: 10 minutes
- Cook Time: 2–3 hours (Low) or 1 hour (High)
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: About 1/3 cup
- Calories: 220
- Sugar: 2g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 60mg
