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
Thank you so much for sharing this simple yet extremely tasty dip. We throw down slider rolls and everyone makes lil sandwiches. Love it!
LOVE that idea, Donna! Thrilled this recipe is a hit with everyone!
This was the best buffalo chicken dip I ever made!! It was gone in 2 hours and got so many compliments!! It wasn’t runny at all. And not too hot!! Will make over n over again! Thank you!
I’m so, so happy to hear this, Lori!! Thank you so much for your feedback!
Hello. How many does this recipe feed? I need dip recipe proportions and cook time for accommodating 16 people.
Thanks Nena
For 16 people I would triple the recipe.
I just made this and I used 3 cans of chicken 3 blocks of cream cheese a 12 oz bottle of franks 12 oz Colby jack 12 oz of buttermilk ranch dressing….hope it comes out ok!
How much melted butter if you are using Franks hot sauce instead of of the wing sauce?
Personally I’d add 2 Tablespoons!
I have used it straight, without butter, and people love it!
Awesome – thanks for your feedback, Diana!
Simple tasty recipe. Use it all the time.
Thrilled to hear it, Zeb! Thank you so much for your feedback and recipe rating!
I love this dip, but it’s so salty! Any ideas of how to make it less salty?
Hey Angela! Did you use the brands recommended or different ones? I haven’t received this feedback before.
Delicious
So glad you enjoyed it — thanks so much for your star rating!
My (small) crockpot only has 1 setting–seems to be high only. Should I just watch it closely? Is there any reason the recipe won’t work on high?
I would stick around and stir it every 30 minutes or so because the shredded cheese can curdle if it becomes too hot. All that said, you could microwave the ingredients in a glass bowl until they’re hot and then serve. Or, mix them all together in a bowl then transfer to a baking dish and bake for 20 minutes at 350 degrees, or until the dip is warmed through (use this recipe as a guide for sprinkling the top with cheese/buffalo sauce: https://iowagirleats.com/2-easy-tasty-tailgating-recipes/#wprm-recipe-container-144741)
I added chopped up pickled jalapeños and pickled banana peppers for a little extra kick (probably 15 slices of each).
with the sweet baby rays buffalo sauce, the peppers gave it a beautiful little kick that tastes “spicy” without being too overwhelming.
Great recipe!
Love that idea, Adam! Thank you so much for your feedback and recipe rating!
I made this recipe for our football party…. Doubled the recipe and it was a huge hit! Did not change a thing! Will definitely make again!
Amazing to hear, Kendra! Thank you so much for your feedback and recipe rating!
I’m making this tomorrow…can I double it?
You bet! I’d use a 6 quart crock pot, and plan on adding up to 30 extra minutes of cooking time.
Hi, if I’m using Franks Red hot (not the wing sauce) about how much should I use?
Slightly less then add melted butter for flavor and richness.