Buffalo chicken dip is that messy, irresistible bowl that disappears at every party I bring it to. It’s creamy, spicy, and the kind of thing you dig into with a chip and immediately smile — warm cheese, sharp hot sauce, shredded chicken, and just enough tang from ranch to keep you coming back for more. I’ve been making this in a crock pot for years because it’s forgiving, portable, and perfect for feeding a crowd.
This dip traces its roots to the classic Buffalo wing flavors — hot sauce and butter — but reimagined as a spoonable, cheesy party dip. It works in every social situation: game day, a casual potluck, or a weeknight when you want something comforting and shareable. In the crock pot the flavors meld slowly and the texture stays silky while you mingle.
Why Use a Crock Pot?
Using a crock pot for buffalo chicken dip does several things well: it melts cream cheese slowly so you don’t end up with grainy lumps, it lets shredded chicken soak up the sauce so every bite is saucy throughout, and it keeps the dip warm without burning the edges like an oven might. I also love being able to set it on low in the morning and come back to a bubbly, spoonable dip right before guests arrive.
One practical advantage: a crock pot is a warming vessel. Set it to warm and the dip stays at a perfect serving temperature for hours — no frantic reheating, no dried-out edges. It’s also forgiving if you’re short on time; a brief stir or two gets everything back in line.
Slow heat matters. If you crank the heat too high you risk separating the dairy — cream cheese and ranch will become greasy rather than glossy. Low-and-slow keeps the texture smooth and the flavors balanced.
For more convenient and delicious meals, check out our Crockpot French Onion Meatloaf recipe!
Ingredients You’ll Need
Below I list the ingredients in a practical, conversational way — the kind of notes I jot on the back of a shopping list when I’m in a hurry.
- Cooked shredded chicken – the meaty backbone of the dip; rotisserie chicken is a huge time-saver.
- Cream cheese – gives the dip that velvety base and body; soften it so it blends easily.
- Buffalo sauce – brings the heat and tang; use your favorite wing sauce for personality.
- Ranch dressing – adds creaminess and a cool counterpoint to the hot sauce; blue cheese dressing is an optional swap.
- Shredded cheddar – melts into gooey pockets of flavor; mix sharp and mild for complexity.
- Green onions – for brightness and color on top when serving.
- Carrot and celery sticks – crisp, cooling dippers that cut the heat.
- Tortilla chips – the classic vehicle for scooping; sturdy, salty, and perfect for scoops.
Step-by-Step Instructions
I always keep the exact quantities handy when I’m cooking so the results are consistent. Here’s how I make this buffalo chicken dip in the crock pot.
- Gather ingredients and prep: shred about 4 cups of cooked chicken, soften 8 ounces of cream cheese to room temperature so it will melt without clumping, and measure out 3/4 cup buffalo sauce, 1 cup ranch dressing, and 1 1/2 cups shredded cheddar cheese. Have the remaining cheddar ready for the topping and thinly slice green onions for garnish.
- Combine everything: Add the shredded chicken, softened cream cheese, buffalo sauce, ranch dressing, and 1 cup of the shredded cheddar to the crock pot. Stir until everything is roughly combined — don’t worry about tiny cream cheese streaks; they’ll smooth out as it heats.
- Cook: Place the lid on and set the crock pot to LOW for 3–4 hours or HIGH for 1–2 hours. Stir every 30 minutes if you’re around. I usually stir twice — once halfway and once right before I add the topping — to make sure nothing sticks and the texture is even.
- Texture check: The dip is ready when the cheese has fully melted and you no longer see chunks of cream cheese. It should be thick but spoonable, glossy, and slow-moving. If it looks grainy or separated, lower the heat and stir; an extra splash of ranch or a tablespoon of sour cream usually brings it back together.
- Finish: Sprinkle the remaining cheddar over the top, replace the lid, and let melt for another 10–15 minutes on HIGH or until the top is bubbly and melted. Garnish with sliced green onions before serving.
- Serve: Spoon the dip into a serving bowl or serve straight from the crock pot. Offer tortilla chips, celery, and carrot sticks alongside.
Cooking notes and troubleshooting:
- If the dip is too thin: Stir in a handful more shredded cheese, cover and let it sit on low for 10–15 minutes, or thicken by briefly uncovering to let some liquid evaporate.
- If the dip is too thick or dry: Add a splash of milk, chicken stock, or more ranch dressing to loosen it; reheat and stir until smooth.
- Using frozen chicken: If you’re starting with frozen chicken breasts, you can put them in raw with the cream cheese, ranch, and sauce. Cook on LOW for 5–6 hours, then shred in the pot and continue as directed.
- Avoid high heat for too long: High settings melt faster but can separate the dairy if left unattended.
Creative Variations of Buffalo Chicken Dip
I test variations depending on the crowd. Here are ideas that actually worked in my kitchen — I’ve made each of these at least once and tweaked proportions to keep the texture right.
If you love the flavors of buffalo chicken, try our Buffalo Chicken Pasta Bake for an easy twist!
- Spinach & artichoke buffalo dip – fold in wilted spinach and chopped artichoke hearts for a milder, more vegetable-forward version. It adds texture and stretches the dip for more servings.
- Smoky jalapeño – add diced pickled jalapeños and a pinch of smoked paprika for deeper heat and a subtle smoke note.
- Turkey or rotisserie swap – use shredded turkey or leftover rotisserie chicken; the sauce and cheese mask small differences in texture and it still tastes like a win.
- Plant-based option – try a shredded plant-based chicken, vegan cream cheese, and dairy-free cheddar for a vegan-friendly version. Expect a slightly different mouthfeel but similar flavor.
- Lower-fat version – swap half the cream cheese for plain Greek yogurt and use reduced-fat cheddar; it’s tangier and less slick but still satisfying.
Serving Suggestions and Dippers
The dip is best warm and spoonable, and the choice of dippers shapes the experience. For crunchy scoops I like sturdy tortilla chips; for something lighter, celery and carrot sticks give a fresh crunch and cooling contrast to the heat.
Expand your appetizer spread with our delicious Creamy Spinach and Artichoke Dip for extra variety.
- Tortilla chips – classic, salty, and wide enough to scoop big bites.
- Celery and carrot sticks – crisp and hydrating; great for balancing the heat.
- Toasted baguette – slice and toast until just golden for a slightly fancier presentation.
- Mini bell pepper halves – colorful, crunchy, and gluten-free.
Presentation tips: serve the dip in the crock pot on the table with the lid propped nearby. Garnish generously with thinly sliced green onions and a few extra crumbles of cheddar. For parties, I set up a little “buffalo dip bar” with chips, veggies, and small spoons so guests can customize their portions.
Pair your dip with some Buffalo Cauliflower Wings for a delicious, spicy snack!
Nutrition Information
Per the recipe yield and ingredient composition, a typical serving is about 221 calories with roughly 17 g fat, 1 g carbohydrates, and 14 g protein. That’s a decent protein hit for an appetizer — but also fairly rich due to the cream cheese and cheddar.
If you want to lighten things up, try these swaps: use plain Greek yogurt for part of the cream cheese, choose reduced-fat cheddar, or increase the shredded chicken to stretch the dip without adding more fat. Serving with celery or carrot sticks instead of chips will cut calories and add fiber.
Tips for Meal Prep and Storage
I often make this dip ahead for busy entertaining — here’s how I keep it safe and tasty.
- Make-ahead – You can assemble the dip in the crock pot stoneware or an airtight container and refrigerate for up to 24 hours before cooking. If refrigerated uncovered in the crock pot, cover tightly with foil and the lid when you start cooking.
- Fridge storage – Leftovers keep well in an airtight container for 3 days. The dip firms up as it cools; that’s normal — it will loosen back up when reheated.
- Freezing – Freeze in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge before reheating; texture will be slightly softer but still tasty.
- Reheating – Reheat gently in the crock pot on LOW for 30–60 minutes, or microwave in 45-second bursts, stirring in between. Add a splash of milk or chicken stock if it seems dry. Avoid blasting it on high heat, which can break the sauce.
- Transporting – If you’re bringing it to a party, use a warm carrier or insulated bag, or plug the crock pot in on arrival and keep on WARM.
Conclusion and Final Thoughts
This buffalo chicken dip in a crock pot is one of those recipes I rely on when I want a no-fuss, crowd-pleasing dish. It’s forgiving, portable, and easy to customize. I’ve made it for small family gatherings and big game-day parties — each time I tweak the heat or the cheese blend, but the basic combo of shredded chicken, cream cheese, hot sauce, and ranch always wins.
Give it a try, and don’t be shy with the tasting and adjusting as you cook. If it needs brightness, add a squeeze of lemon or a spoonful of ranch; if it needs heat, add a drizzle more buffalo sauce. And most importantly: have fun with it. Share your tweaks and favorite dippers — I’d love to hear what works for your crowd.
FAQ
How long can I leave buffalo chicken dip in the crock pot?
You can cook buffalo chicken dip on HIGH for 1.5 to 2 hours. Just stir it until well-mixed, and it’s best to top with cheese and cook an additional 15 minutes until melted.
Can I put raw chicken in the crock pot for buffalo chicken dip?
Yes! You can add raw chicken to the slow cooker along with cream cheese, ranch dressing, and hot sauce. Cook on LOW for 5-6 hours, then shred the chicken once it’s cooked through.
What can I use as dippers for buffalo chicken dip?
Great options for dippers include tortilla chips, celery sticks, carrot sticks, or even toasted baguette slices. You can get creative with a variety of dips for a fun party!
Can I make buffalo chicken dip ahead of time?
Absolutely! You can prepare the dip in advance, store it in the fridge, and then just reheat it when you’re ready to serve.
What are some variations of buffalo chicken dip?
You can try adding veggies like spinach or artichokes, substitute different proteins like turkey or even plant-based options, or experiment with other cheeses or spices for a unique twist!
Buffalo Chicken Dip in a Crock Pot
Ingredients
Equipment
Method
- Combine cooked chicken, cream cheese, buffalo sauce, ranch dressing, and 1 cup of shredded cheddar cheese in the Crock Pot and stir together.
- Place lid on and set to LOW heat for 3-4 hours or HIGH heat for 1-2 hours, stirring every 30 minutes.
- The dip is ready when the cheese is fully melted and you no longer see chunks of cream cheese.
- Sprinkle the remaining shredded cheddar cheese over the top and place the lid back on, letting the dip continue to cook until the cheese on top is melted. Serve with chips, crackers, or veggies.