Crock Pot Buffalo Chicken Dip

Why You’ll Love This Recipe

I love this dip because it’s comforting, bold, and takes almost no effort to prepare. With tender chicken, tangy buffalo sauce, and melty cheese all in one bite, it hits all the right notes. Whether I’m serving it with chips, celery, or carrot sticks, it’s always a hit. Plus, it’s incredibly versatile—I can turn up the heat or keep it mild depending on who I’m feeding.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12.5 oz can drained chunk chicken breast

• 8 oz softened cream cheese

• 4 oz finely grated colby jack cheese

• 1/2 cup buffalo wing sauce (add more for extra heat)

• 1/2 cup ranch dressing

• Serve with: tortilla chips, carrot sticks, celery sticks

Directions

1. I add the chicken, cream cheese, shredded cheese, buffalo wing sauce, and ranch dressing to a 3-quart or 6-quart crock pot. I make sure everything is evenly distributed for consistent cooking.

2. I stir the mixture thoroughly to combine all the ingredients.

3. I set the crock pot to LOW and let the dip cook for about 1½ to 2 hours. If I’m using a larger, 6-quart crock pot, it’s usually ready closer to the 1½-hour mark.

4. I stir the dip once or twice during cooking to make sure it heats evenly and nothing sticks to the sides.

5. Once it’s hot and well-mixed, I serve it immediately with chips or veggies.

Servings and timing

This recipe makes 4 generous servings.
Prep Time: 15 minutes
Cook Time: 20 minutes (or up to 2 hours in the slow cooker)
Total Time: 35 minutes

Variations

• I sometimes swap out the ranch dressing for blue cheese dressing for a funkier flavor.

• For extra spice, I add diced jalapeños or a dash of cayenne.

• I’ve also tried it with shredded rotisserie chicken when I have leftovers—it adds a great texture.

• To make it a little lighter, I use low-fat cream cheese and reduced-fat shredded cheese.

• I’ve even added chopped green onions or crumbled bacon on top just before serving for a fun twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I scoop out a portion and microwave it in short bursts, stirring in between until hot. If I’m reheating a larger amount, I warm it on the stovetop over low heat or pop it back into the crock pot on LOW until hot, stirring occasionally.

FAQs

Can I make this dip ahead of time?

Yes, I often assemble the dip ingredients the night before and store them in the fridge. Then I just pop everything into the crock pot when I’m ready to cook.

Can I use fresh chicken instead of canned?

Definitely. I cook and shred fresh chicken breasts and use that instead of canned. It gives the dip a more homemade texture.

Is this dip spicy?

It has a nice kick, but I can control the heat by adjusting the amount of buffalo sauce. For milder versions, I use less sauce or mix in a bit more ranch.

Can I freeze buffalo chicken dip?

I don’t recommend freezing it, since dairy-based dips can separate and lose their creamy texture after thawing.

What should I serve with this dip?

I usually serve it with tortilla chips, but I also love using celery sticks, carrot sticks, or slices of crusty bread.

Conclusion

This Crock Pot Buffalo Chicken Dip is rich, spicy, and irresistibly creamy. It’s one of those effortless recipes I can rely on for gatherings, game nights, or casual hangouts. With just a few ingredients and minimal prep, I get a dish that tastes like I spent hours on it. Whether I’m serving it up straight from the crock pot or dishing it out into a bowl, it’s always a crowd favorite.

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