Easy Crockpot Buffalo Chicken Wing Dip
Whenever someone mentions the Super Bowl the first thing that comes to my mind is…
Over the years I have transformed this game day favorite into many variations from Buffalo Chicken Celery Bites and Slow Cooker Buffalo Chicken Meatballs, to making a vegan version with these Buffalo Cauliflower Bites.
But up until now none of those recipes had been NEARLY as easy as the Buffalo Chicken Wing Dip you’ll find below.
Much like other slow cooker and Crock-Pot recipes, all you need to do is dump in the ingredients, press the start button, and wait for the spicy-creamy-dip magic to happen.
There’s also only 5 simple ingredients that you’ll need in order to mix it up.
And with the appliance set to the warm function, you can have a hot dip ready for your guests to snack on all night long!
Table of Contents
Ingredients
- Chicken. 1 ½-pounds of shredded cooked chicken is needed, or roughly 5 cups. You can either buy a rotisserie chicken and shred it up, make Instant Pot Shredded Chicken from chicken breasts, or even use canned chicken.
- Buffalo Wing Sauce. You can either get the pre-made kind from the grocery store, such as Frank’s Buffalo Wing Sauce or make your own Buffalo Sauce from scratch. Since the homemade version is made with butter and not just butter flavoring, the butter will tend to separate as the dip cools and will need to be stirred more frequently. Avoid using Frank’s RedHot original; the dip will turn out WAY too spicy if you do!
- Cream Cheese. You know all of that creamy goodness in this dip? It comes from a block of cream cheese! But no worries if you’re lactose intolerant, because there are some dairy-free cream cheese brands out there now that taste incredible. Daiya and Kite Hill are both highly recommended.
- Ranch Dressing. This is another component that adds some creaminess and helps to mellow out the spice of the buffalo sauce. Blue cheese dressing may be substituted. A dairy-free alternative can also be used.
- Cheddar Cheese. A mild or sharp shredded cheddar cheese is best. Also, feel free to swap it out with a milder cheese such as Mozzarella or Monterrey Jack, or leave it out completely.
How to Make Crockpot Buffalo Chicken Dip
Please see the recipe card below for more detailed ingredient amounts.
1. Add Ingredients
Start by pouring the wing sauce into the bottom of a 6-quart slow cooker. You want to make sure there is a liquid in the bottom so the other ingredients do not burn.
Top the sauce with the shredded chicken, cream cheese, ranch dressing, and cheese.
2. Cook in Crockpot
Warm the ingredients for 1-2 hours on the high setting, or 3-4 hours on low.
Once the cheeses begin to melt (this should take about 30 minutes) stir everything together. Continue cooking until the dip is bubbling hot.
3. Serving
Garnish this cheesy dip with a sprinkle of green onions and blue cheese crumbles for extra flavor. Pair the dip with tortilla chips, a baguette, and crackers. Veggies such as carrots, celery sticks, and bell peppers are great for a low-carb diet!
FAQs
Yes, you can! Mix all of the ingredients and spread them in a large baking dish. Bake in a preheated 350°F oven for 15-20 minutes, stirring after 10 minutes.
Buffalo sauce got its name because it was created at a bar in Buffalo, New York in the 1960’s. Buffalo chicken dip features the flavors of buffalo chicken wings mixed with creamy ingredients creating a dip, hence the name.
Tortilla chips, baguette slices, crackers, carrots, celery sticks, and bell peppers are all great dipping options for buffalo chicken dip.
Too much buffalo sauce or ranch dressing can result in a runny buffalo chicken dip. Make sure to include the cream cheese and shredded cheese to create a thick and creamy texture.
Other Easy Dip Recipes
Dips make great game day food, or just a simple snack. Thankfully, these are super quick and easy to make.
- Smoked Salmon Dip
- Hot Spinach Artichoke Dip
- Black Bean and Corn Salsa
- Homemade Guacamole
- Homemade Hummus
More Game Day Appetizers
In addition to this easy crock pot buffalo chicken dip, serve these go-to appetizers during football season.
- Texas Caviar (Cowboy Caviar)
- Parmesan Baked Chicken Wings
- Grape Jelly Meatballs
- Lemon Pepper Chicken Wings
- Bacon-Wrapped Scallops
- Buffalo Chicken Naan Pizza
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Crockpot Buffalo Chicken Dip Recipe
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Ingredients
- 1 ½ lbs. cooked chicken shredded, about 5 cups
- ¾ cup buffalo wing sauce not hot sauce
- 8 oz. cream cheese cubed
- ½ cup ranch dressing
- 1 cup cheddar cheese shredded or cubed
- Green onions optional
- Blue cheese crumbles optional
Instructions
- Add Ingredients to Crockpot: Pour the wing sauce along the bottom of a 6-quart slow cooker. Add in the shredded chicken, cubed cream cheese, ranch dressing, and cheese.1 ½ lbs. cooked chicken, 8 oz. cream cheese, ½ cup ranch dressing, 1 cup cheddar cheese, ¾ cup buffalo wing sauce
- Cook the Dip: Set the slow cooker to high and cook for 1-2 hours, or low and cook for 3-4 hours. After about 30 minutes the cheeses should begin to melt. Give the ingredients a good stir and keep cooking until everything is heated through.
- Serve the dip with a sprinkle of green onions and blue cheese crumbles, if desired. Enjoy the dip with tortilla chips and crackers or veggies such as celery sticks and carrots if on a low-carb diet!Blue cheese crumbles, Green onions
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Video
Notes
- Make it from scratch. Homemade buffalo wing sauce tastes better and is healthier because it doesn’t have the added preservatives.
- Save some time. Rotisserie chicken is an easy option and has more flavor than canned chicken.
- Pour it in. Start with the sauce on the bottom of the slow cooker so the other ingredients don’t burn.
- Cube it up. Smaller pieces of cream cheese will melt more quickly and evenly.
- The sharper, the better. Sharp cheddar cheese will give the dip the most flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this a number of times. Everytime its a success! Last few times I mixed everything with warm chicken and let it all melt together on the stove…then let it cool and served it cold! It was to die for!
Yay! So happy to hear you enjoyed the recipe, Sarah! Thanks so much for taking the time to leave a comment!