Crockpot Buffalo Chicken Dip Recipe

I’m sharing my Buffalo Chicken Dip For A Crowd and the small pantry trick that makes cheese, ranch, hot sauce, and chicken come together into a surprisingly simple crockpot recipe.

I love a dip that gets people talking, and this Crockpot Buffalo Chicken Dip does exactly that. I fold creamy cream cheese into a slow simmering mix with shredded cooked chicken and let the crockpot work its ugly magic, so you get that perfect melty, tangy pull every time.

I bring it to potlucks labeled Buffalo Chicken Dip For A Crowd and somehow it disappears before I can grab a spoon. It’s messy, loud, totally addictive, and yes people call it the best Chips Dip they’ve had, even grandma who swears she likes mild stuff.

Ingredients

• Shredded cooked chicken: Lean protein, low carb, keeps dip hearty and filling, mild flavor
• Cream cheese: Makes dip ultra creamy, adds fat and richness, slightly tangy
• Buffalo wing sauce: Gives spicy vinegar heat, mostly sugar and sodium, bold flavor
• Ranch or blue cheese dressing: Adds cool tang, creamy texture, blue cheese version gives pungent bite
• Sharp cheddar: Melts into gooey cheesy strings, gives sharp savory bite and color
• Blue cheese crumbles: Optional, salty funky pockets, strong flavor so use sparingly
• Green onions or chives: Fresh oniony zip, brightens richness and adds mild crunch
• Sour cream: Optional, smoothens heat and makes dip tangy and silkier
• Garlic powder: Background savory note, easy way to add garlic punch without chunks
• Salt and black pepper: Essential seasoning, balances flavors, pepper gives subtle bite

Ingredient Quantities

• About 3 cups shredded cooked chicken (2 to 3 large breasts or one rotisserie chicken), shredded
• 8 oz cream cheese (one package), softened
• 1/2 to 3/4 cup buffalo wing sauce (Frank’s RedHot is classic, use what you like)
• 1/2 cup ranch dressing or blue cheese dressing, your choice
• 1 1/2 cups shredded sharp cheddar cheese (about 6 oz)
• 1/4 cup blue cheese crumbles (optional, but tasty)
• 1/2 cup sour cream (optional, for extra creaminess)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and black pepper, to taste
• 2 tablespoons chopped green onions or chives (optional, for garnish)

How to Make this

1. Shred about 3 cups cooked chicken (2 to 3 large breasts or one rotisserie), set aside.

2. Soften 8 oz cream cheese in the microwave 20 to 30 seconds if needed so it’s easy to stir.

3. In the crockpot put the softened cream cheese, 1/2 to 3/4 cup buffalo wing sauce, 1/2 cup ranch or blue cheese dressing, 1/2 cup sour cream if using, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and a pinch of salt and pepper; stir until mostly combined.

4. Add the shredded chicken and about 1 cup of the 1 1/2 cups shredded sharp cheddar, plus half of the 1/4 cup blue cheese crumbles if using; stir to coat everything.

5. Cook on low for
1.5 to 2 hours or on high for 45 to 60 minutes, stirring once or twice so it heats evenly and the cream cheese fully melts. it should be hot and bubbly.

6. Stir, taste and adjust salt, pepper or extra buffalo sauce if you want it hotter.

7. Sprinkle the reserved cheddar and remaining blue cheese crumbles over the top, cover and cook 10 to 15 more minutes until the top is melted.

8. Top with 2 tablespoons chopped green onions or chives for color and a fresh bite.

9. Serve right from the crockpot with tortilla chips, celery, carrot sticks or toasted bread; keep on warm for parties and stir occasionally so it stays creamy.

Equipment Needed

1. Crockpot or slow cooker, about 4 to 6 quart
2. Microwave-safe bowl or small plate to soften the cream cheese
3. Large mixing bowl for shredding and tossing the chicken
4. Two forks or a hand mixer to shred the cooked chicken
5. Measuring cups and spoons (1/2 cup, 3/4 cup, 1/4 tsp etc)
6. Rubber spatula or wooden spoon for stirring and scraping the crockpot
7. Box grater (if you’re shredding a block of cheddar) or a bag of pre-shredded cheese
8. Cutting board and chef’s knife to chop green onions or chives
9. Ladle or large spoon plus a platter or bowls for serving chips, veggies or bread

FAQ

Crockpot Buffalo Chicken Dip Recipe Substitutions and Variations

• Shredded chicken: swap with shredded cooked turkey, drained canned chicken (break it up), or for a veg option use cooked chickpeas lightly mashed or pulled young green jackfruit. Turkey tastes closest, chickpeas add protein and a different texture.
• Cream cheese: use Neufchatel for less fat, mascarpone or ricotta for a lighter, creamier finish, or a vegan cream cheese for dairy free. Make sure its softened so it mixes easy.
• Buffalo wing sauce: sub with your favorite hot sauce plus a little melted butter to mellow the heat, or use sriracha with a splash of vinegar, or try Cholula for a different flavor profile. Adjust amount since heat varies.
• Sharp cheddar: swap for Monterey Jack or Colby for milder melt, pepper jack for a little extra kick, smoked gouda for a smoky twist, or a dairy free shredded cheese for a vegan version.

Pro Tips

– Start with less buffalo than you think, taste as you go. You can always add more heat later, but you cant take it away. If it gets too spicy a spoonful of ranch or sour cream calms it right down, or squeeze a little lemon to brighten things up.

– Avoid a watery dip by drying your chicken well before adding it, and skim off any excess liquid during cooking. If it still looks thin mix 1 teaspoon cornstarch with a little cold water and stir that in, let it cook a few minutes to thicken. Or just stir in another ounce of cream cheese for instant richness.

– For easy shredding and better texture, toss warm cooked breasts into a stand mixer with the paddle for 20 seconds. If you want bite, reserve some larger chunks and fold them in at the end so it’s not all mush.

– Want a golden bubbly top? Put the dip in an oven safe dish and broil for 2 to 3 minutes but only if the crockpot insert is oven safe. If not, transfer to a rimmed baking dish or use a kitchen torch to get that crisp, browned cheese.

– Make ahead is your friend, the flavors meld overnight. Reheat gently on low in the crockpot adding a splash of milk, ranch or extra cream cheese if it’s dried out, and stir every once in a while so it stays creamy.