Crockpot Buffalo Chicken Dip Recipe

I developed my Easiest Buffalo Chicken Dip, a five-ingredient crockpot recipe, and there’s one tiny trick in the method that makes all the difference.

I bring out my Crockpot Buffalo Chicken whenever I want to ruin a quiet night with glorious chaos. Picture a bubbling dish of cooked shredded chicken and cream cheese that somehow turns into this wildly addictive dip.

Guests mysteriously get louder, spoons vanish and someone always says we should bottle it. I cant explain why it hooks you, maybe its the way it clings to whatever you’re eating, but once you taste it you will understand.

It’s simple, messy, and kind of embarrassing how fast it disappears.

Ingredients

• Shredded chicken: Lean protein, low carb, keeps the dip hearty, not much fiber.
• Cream cheese: Rich, creamy fat that makes it smooth and tangy, pretty calorie dense.
• Buffalo wing sauce: Spicy, vinegary kick that brings heat and tang, can be salty.
• Ranch or blue cheese: Cool, creamy counterpoint with herbs and salt, adds extra fat.
• Sharp cheddar: Melty, sharp flavor that gives gooey richness, adds protein and calcium.

Ingredient Quantities

• 3 cups cooked shredded chicken, about 2 to 3 large breasts
• 8 ounces cream cheese, softened
• 1/2 cup buffalo wing sauce (like Frank’s RedHot)
• 1/2 cup ranch dressing or blue cheese dressing, your call
• 1 1/2 cups shredded sharp cheddar cheese

How to Make this

1. Shred about 3 cups cooked chicken (2 to 3 large breasts) and toss it in a bowl. Rotisserie chicken works great if you want to skip cooking, or shred faster with a stand mixer if you want to save time.

2. Soften 8 ounces cream cheese: leave at room temp 30 minutes or microwave in 15 second bursts until just soft. Dont melt it, just make it stirrable.

3. Put the softened cream cheese into the crockpot, add 1/2 cup buffalo wing sauce and 1/2 cup ranch or blue cheese dressing, then stir until mostly smooth.

4. Add the shredded chicken and 1 cup of the 1 1/2 cups shredded sharp cheddar cheese to the crockpot. Stir so the chicken is well coated.

5. Cook covered on LOW for
1.5 to 2 hours, or on HIGH for 45 to 60 minutes. Stir once halfway through so it heats evenly and nothing sticks.

6. Taste and adjust: add a little more buffalo sauce if you want extra heat, or a splash more ranch if its too spicy. Dont overdo it, you can always add later.

7. Sprinkle the remaining 1/2 cup cheddar on top, cover and let it melt for 5 to 10 minutes. If you like a browned top, transfer to an oven-safe dish and broil 1 to 3 minutes until bubbly and golden but watch it closely.

8. Serve warm from the crockpot on the warm setting with celery sticks, tortilla chips, crackers or sliced baguette. This dip stays great on warm for hours so its perfect for parties.

9. Cleanup tip: while the dip rests, soak the crockpot insert with hot soapy water to make scrubbing way easier later.

Equipment Needed

1. crockpot (slow cooker) with insert and lid
2. large mixing bowl, for shredding and tossing the chicken
3. stand mixer with paddle attachment or two forks, to shred chicken faster
4. microwave-safe small bowl or plate, to soften the cream cheese
5. measuring cups and spoons (need 1/2 cup, 1 cup at least)
6. rubber spatula or wooden spoon, for stirring and scraping the sides
7. box grater or hand grater, if you prefer to shred your own cheddar
8. oven-safe dish or rimmed baking sheet, only if you want to broil the top
9. serving spoon and platter or bowls for chips, celery or baguette

FAQ

Crockpot Buffalo Chicken Dip Recipe Substitutions and Variations

• Cooked shredded chicken: swap with a store rotisserie chicken, same volume (3 cups shredded), or use leftover roasted turkey. For a vegetarian option try pulled young green jackfruit, packed and shredded to about 3 cups.
• Cream cheese (8 oz): you can use 8 oz mascarpone for a silkier, richer dip, or 8 oz full fat Greek yogurt strained a bit for tang and fewer calories. Neufchâtel is an easy 1:1 lower fat swap.
• Buffalo wing sauce (1/2 cup): make it from hot sauce plus butter, about 1/3 cup hot sauce mixed with 3 tbsp melted butter for similar heat and mouthfeel, or use your favorite hot sauce straight if you want less richness.
• Shredded sharp cheddar (1 1/2 cups): swap with Colby Jack or Monterey Jack for milder, creamier melt, or use pepper jack if you want extra kick. Use same grated volume.

Pro Tips

1. Shred chicken while it’s still a little warm — toss it in a stand mixer on low for 10 to 20 seconds or use two forks, you get nice even shreds and way less work, but dont let it be steaming hot or it can make the dip watery.

2. Soften cream cheese fast by cubing it first and microwaving 10 to 15 second bursts, then beat it with a fork or whisk so no lumps show, this keeps the texture silky instead of clumpy.

3. Stop a soggy dip by draining any juices from the chicken and using full fat dairy. If it still seems loose, stir in 1 tablespoon cornstarch mixed with a tablespoon cold water during the last 10 minutes of cooking and it’ll thicken up without changing flavor.

4. For a killer crunchy top, mix panko with a little melted butter and extra cheddar, sprinkle on top and broil very close to the element for 1 to 3 minutes, watch it the whole time cause it goes from golden to burned real quick.

5. Make ahead and reheat smart: cool completely, store sealed in fridge up to 3 days. Rewarm in the crockpot on low or in a 325F oven until bubbly, add a splash of milk or cream if it seems dry, and stir halfway so it’s evenly heated.