About once a month we head over to my parent’s house to have lunch with my brother and his family who also live in town. I didn’t grow up around my grandparents or cousins, and I can’t tell you how special it is to see all the kids running around making memories together in their grandparent’s home. It’s priceless, really!
My Mom always cooks a big lunch for us, and usually has a dip or appetizer ready to snack on as we trickle in through the door. I do a little happy dance anytime I see her Crock Pot Buffalo Chicken Dip hot, ready, and waiting to be dug into on the counter. The combination of spicy, saucy, cheesy dip scooped up with a crunchy chip is completely irresistible.
Imma let you in on the recipe so you can dish it up at your house too. This easy buffalo chicken dip requires just 5 ingredients and all you have to do is toss them into the crock pot and press “on”.
I’m telling you — kids and adults alike DEVOUR this delicious dip — I can’t wait for you to try it!
Buffalo Chicken Dip in the Slow Cooker
Crock Pot Buffalo Chicken Dip is in the lead for the title of Perfect Hot Dip. You can make it in a small, 3 quart crock pot, or a large, 6 quart crock pot, plus there’s no extra cooking or work required prior to tossing everything into the crock pot because we use canned shredded chicken breast for this recipe. (Don’t knock it until you try it!)
No extra bowl, oven, nor baking dish needed — the slow cooker does the work of heating the ingredients up for us. Easy!
This dip is a must have for game days (easier than buffalo chicken wings!), perfect for taking to an office potluck, and truly serving at every imaginable occasion in between.
As written, this crockpot buffalo chicken dip recipe is about a 5/10 on the heat scale. It’s not too spicy for kids (my oldest plus my niece and nephew — all currently under 13 — inhale it!) so if you want to make it spicier, feel free to add more buffalo sauce, hot sauce, and/or red chili pepper flakes.
Like I said, all you need for this easy hot dip recipe is 5 everyday ingredients.
- Cream cheese. I like to go with 1/3 less fat cream cheese because you can’t tell the difference when making it with full fat cream cheese.
- Shredded cheese. Finely shredded Colby Jack cheese melts perfectly in the crock pot. Sharp shredded cheddar cheese would be great too.
- Buffalo Wing Sauce. Frank’s Buffalo Wing Sauce is my go-to gluten free brand of wing sauce. Feel free to add more for additional heat, or a dash or 27 of Frank’s red hot sauce which is also GF.
- Ranch Dressing. Save the good stuff for your salads — any ol’ ranch will do for this dip. I like Ken’s Ranch Dressing. You can use blue cheese dressing if you prefer that flavor.
- Canned Chicken. Trust. Just trust! It’s going to be ok and in fact it’s going to be more than ok because canned chunk chicken shreds beautifully into this dip creating a craveable, creamy texture. I use Swanson brand.
How to Store Leftovers and Reheat
If you’re lucky enough to have leftovers, simply scoop the dip into a glass storage container (plastic storage containers might become stained from the wing sauce, just FYI) then reheat scoops of it in a glass dish in the microwave.
I’ve also slow cooked this dip then cooled it completely, and then reheated it in the crock pot a few days later. Meaning, it’s perfectly fine to slow cook ahead of time!
5 Ways to Repurpose Leftovers
Leftover slow cooker Buffalo Chicken Dip is also great for repurposing into other dishes. Here are some ideas:
- Wrap. Scoop onto a wrap then top with shredded carrots, crumbled feta or blue cheese crumbles, and spring mix or arugula. Roll then eat.
- Sandwich. Stuff inside a bun or between two slices of bread to make a grilled cheese sandwich (YUM!)
- Baked potato. Jazz up a baked potato with a scoop of leftover dip plus sliced green onions.
- Nachos. Make nachos with the dip plus an extra sprinkling of shredded cheese (“That’s too much cheese!” — no one ever.) Bake until warm and melty.
- Pasta. Warm then mix with cooked pasta.
How to Make Crock Pot Buffalo Chicken Dip
Like I said, all you have to do is add the ingredients into your crock pot, stir to combine, then start slow cooking. Be sure your cream cheese is at room temperature to make this process a little easier.
- If you’re using a 3 quart crock pot cook on LOW for 1-1/2 — 2 hours, stirring occasionally.
- If you’re using a 6 quart crock pot, cook on LOW for 1 — 1-1/2 hours, stirring occasionally.
What Goes Best with Buffalo Chicken Dip
I like to switch my slow cooker heat setting down to warm then the dip will keep just fine on the counter for the afternoon. Here’s what we like to serve it with:
- Tortilla chips
- Frito Scoops
- Mini sweet peppers sliced in half
- Carrot sticks or chips
- Celery sticks
- Simple Mills Almond or Pita Crackers
- Cucumber slices
- Any additional veggies you can think of! Sliced radish would be great.
However you serve and devour it, I hope you love this easy, spicy, cheesy, creamy dip – ENJOY!
More Irresistible Dip Recipes
- Roasted Garlic and Prosciutto Cream Cheese Dip with Hot Honey
- Cranberry Jalapeno Bacon Dip
- Trader Joe’s Everything Bagel Dip
- Pickle Wrap Dip
- Best Fruit Dip EVER
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Crock Pot Buffalo Chicken Dip
Crock Pot Buffalo Chicken Dip is the perfect hot dip recipe for parties and potlucks! Cheesy, spicy, and made with just 5 ingredients.
- 2, 10oz cans chunk chicken breast (I use Swanson brand)
- 8oz block cream cheese, softened to room temperature
- 4oz finely shredded Colby Jack cheese
- 1/2 cup Frank's Wing Sauce (or more for additional spiciness)
- 1/2 cup gluten free ranch dressing
- For dipping: tortilla chips, carrots, celery
- Add chicken, cream cheese, shredded cheese, wing sauce, and ranch dressing to a 3 quart crock pot, or 6 quart crock pot. Stir to combine then heat on LOW until hot, 1-1/2 — 2 hours, stirring a couple of times. If you use a 6 quart crock pot, the dip will be hot in about 1-1/2 hours. Serve with dippers.
- Make ahead: Add all the ingredients into the crock of your slow cooker then refrigerate up to 2 days ahead of time. Place on the crock pot base then cook on low for an additional 30 minutes, or until heated through.
- Leave a comment and star rating if you loved the recipe!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Photos by Ashley McLaughlin