Crock Pot Buffalo Chicken Dip is the perfect hot dip recipe for parties and potlucks! Cheesy, spicy, and made with just 5 ingredients.
“This was the best buffalo chicken dip I ever made!! It was gone in 2 hours and got so many compliments!!”
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.
Watch How to Make It
Buffalo Chicken Dip in the Slow Cooker
Crock Pot Buffalo Chicken Dip can be made in a small, 3 quart crock pot, or a large, 6 quart crock pot, and there’s no extra cooking or work required prior to tossing everything into the crock pot.
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, or serving at any gathering in between.
5 Ingredient Crock Pot Dip
This easy buffalo chicken dip requires just 5 ingredients and, like I said, all you have to do is toss them into the crock pot, mix everything together, then press “on”. Here’s what you’ll need:
- Buffalo wing sauce: I’ve tried a lot of buffalo wing sauces and have landed on Sweet Baby Ray’s Buffalo Wing Sauce as my very favorite – they even have a mild version if you need it. Be sure you’re using buffalo wing sauce vs plain hot sauce.
- Ranch dressing: I like Ken’s classic ranch dressing, but you can use your favorite prepared ranch dressing.
- Canned chunk chicken breast: we’re not getting weird about this – it truly makes for the best buffalo chicken dip! I like Swanson brand. That said, you can swap in hand-shredded chicken if need be.
- Cream cheese: I typically use 1/3 less fat, though full fat cream cheese is great too.
- Colby Jack Cheese: melts deliciously into the dip providing the perfect amount of cheesiness.
As written, this crockpot buffalo chicken dip recipe is about a 5/10 on the heat scale. If you want to make it spicier, feel free to add more buffalo sauce, hot sauce (I like Frank’s and usually add a truck-load), and/or red chili pepper flakes.
If you need to make it a bit more mild, use mild buffalo wing sauce.
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 could become stained from the wing sauce), 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.
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 gluten free flatbread then top with shredded carrots, crumbled feta or blue cheese crumbles, and spring mix or arugula.
- Sandwich. Stuff the dip inside a bun or between two slices of bread to make a grilled cheese sandwich.
- Baked potato. Jazz up a baked potato with a scoop of warmed leftover dip plus sliced green onions.
- Nachos. Make nachos with the dip plus an extra sprinkling of shredded cheese. Bake until warm and melty.
- Quesadilla. Add the buffalo chicken mixture inside a tortilla then cook until crispy on both sides.
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
After the buffalo chicken dip is hot and melty, I like to switch the crock pot setting to warm then let it sit on the counter all afternoon for folks to graze on. Here’s what we typically set out to serve the dip 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
However you serve it, I hope you love this easy, spicy, cheesy, creamy dip – enjoy!
More Irresistible Dip Recipes
- Crock Pot Reuben Dip
- Boursin Bruschetta Dip
- Dirty Martini Dip
- 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
Equipment
Ingredients
- 12.5 oz can chunk chicken breast, drained, Swanson brand recommended
- 8 oz cream cheese, softened to room temperature
- 4 oz finely shredded Colby Jack cheese
- 1/2 cup Buffalo Wing Sauce, or more for additional spiciness, Sweet Baby Ray's or Franks Wing Sauce recommended
- 1/2 cup ranch dressing
- For dipping: tortilla chips, carrots, celery
Directions
- Add chicken, softened cream cheese, shredded cheese, wing sauce, and ranch dressing to a 3 quart 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 using a 6 quart crock pot, the dip will be hot in about 1-1/2 hours. Serve with dippers.
Notes
- 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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
I typically ignore any recipes that call for canned meat (outside of tuna, basically), but I was I was put into a situation where I had three hours to come up with an idea and make something. After looking through 4 or 5 other BCD recipes I decided to go with this one. As someone who’s a ‘snob’ when it comes to good ingredients, not only was I only able to make this because of the canned chicken (considering my time restraints), but I couldn’t notice at all it wasn’t fresh cooked chicken like how you can tell in soups/salads. Definitely not healthy, but that’s what cheat days are for 😉
Such an awesome review, Alejandro – I’m so glad you gave this recipe a chance! I don’t use canned chicken for any other recipe expect this one, and truly, it is so delicious and as you said, you’d never know otherwise if you hadn’t made it yourself. Thank you so much for your feedback and recipe rating!
hi, looking forward to making this this weekend. have you ever doubled it?
Yes! You can double and heat in a 6 quart crock pot for a couple of hours on low.
Making today for the game… already smells amazing!
Wohoo! I hope you loved it, Jenny!
Haha me too
Is the chicken supposed to be drained?
Yes. There’s usually very little liquid in the can but if there is then drain it off. I’ll add a note to the recipe!
Using canned chicken in a recipe should immediately get you kicked off the Internet
Mmkay, well feel free to just pass right on by this recipe if it’s not for you, John.
Kirkland brand chicken from Costco is good too! I’ve used shredded rotisserie chicken before, but always go back to the canned…I like the texture also! Thank you for the great recipe!
Ooo, yes, that’s a good one too!
I’m super excited to try this recipe! I’m taking it to the game day party tomorrow. Thank you for this recipe!
I hope it was a hit, Sunshine!
Can the leftovers be frozen?
Yes!
Orig recipe I had from Frank’s called for blue cheese dressing and crumbles. I have a kid allergic so I was glad yours called for Ranch. Used Buffalo sauce, dbled and used extra sharp Ched Chs, and added some dried minced onion and garlic powder. Yum, yum, yummy. Next time only change I might make is to increase ranch to 3/4 cup to make it just a little creamier. Hope everyone has a joyous New Year 😊
Oops, I also boiled 20oz of chicken breasts in broth till they fell apart in place of the canned stuff since I just bought some from the butcher 😉
I’m so glad you loved this recipe, Dianne! Thank you so much for your feedback, and recipe rating!
Thank you SO much for sharing this recipe. I made it for Christmas as appetizer for the whole family, I doubled the recipe. They absolutely loved it. And I’m not a good cook! Thank you :)
Fantastic!! (And I bet you need to give yourself more credit!!) Thanks so much for your feedback, Luisa!
How much hot sauce, ranch and cheese do you add?
Hey Noah! All ingredient measurements are in the recipe card.
You ever use a store bought rotisserie chicken? Definitely a try if haven’t.
I personally have not with this recipe but you certainly can!
How long would I need for it to cook in the crock pot on if I’m making a double?
Maybe just 30 extra minutes or so!
This is a fantastic dip recipe. Great with your favorite dipping snack or add it as a topping for a pizza.
One half the recipe is enough for two people with left overs.
I’m so glad you enjoyed this recipe, Zeb! Love the pizza idea!
Loved this recipe!! Used about 1/3 cup of Frank’s which for some of us was just right. Put out a bottle of Frank’s for other’s to use. Had Chicken and Biscuit crackers, celery, carrots and ???? with it. Have had a couple of other recipes and this was by far the best!!
Awesome!! I’m so glad this recipe was a hit and you were able to customize it to your needs. Thanks for your recipe rating and feedback, Lycness!
I love making Buffalo Chicken Dip! I use sour cream and dried Ranch seasoning instead of the dressing. My favorite way to eat any leftovers is in an omelet the next morning. Yum!
Ooo, love the sounds of that spicy breakfast, Melanie!