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Original Post: https://www.evolvingtable.com/crockpot-buffalo-chicken-dip/

Celery is dipped into the slow cooker buffalo dip for an appetizer.
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5 from 7 votes

Crockpot Buffalo Chicken Dip Recipe

This Crockpot Buffalo Chicken Dip is hands down the most requested appetizer in our house. Dump just 5 ingredients into the slow cooker, let it do its thing for a couple hours, and you've got a hot, creamy, spicy dip that disappears the second you set it out.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Appetizer
Cuisine: American
Servings: 20 servings
Author: London Brazil

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
    Cream cheese, cheddar cheese, ranch, and shredded chicken are added to the crockpot.
  • 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.
    Mix all the ingredients together with a spoon.
  • 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
    A bowl of low-carb buffalo chicken dip is eaten with celery.

Video

Notes

  • Chicken: Rotisserie chicken is my go-to for this recipe. It's faster than cooking from scratch and has more flavor than canned. You can also use Instant Pot Shredded Chicken or leftover chicken from any other recipe.
  • Sauce: Use Frank's Buffalo Wing Sauce (not Frank's RedHot Original). The original hot sauce is much spicier and will overpower the dip. You can also make your own Buffalo Sauce from scratch.
  • Make it ahead: Cook and shred the chicken up to 2 days in advance. You can also assemble all the ingredients in the slow cooker insert the night before, refrigerate it, and just set it on the base and turn it on when you're ready.
  • Cream cheese tip: Cut the cream cheese into 1-inch cubes before adding it to the Crockpot. It melts faster and blends more evenly.
  • Keep it warm for serving: Switch the Crockpot to the "warm" setting once the dip is done. It'll stay at the perfect scooping temperature for hours.
  • Storage: Leftovers keep in an airtight container in the fridge for 3-4 days. Reheat in the microwave in 30-second intervals, stirring in between, or return to the Crockpot on warm for about 30 minutes. I don't recommend freezing this one. The cream cheese can get grainy once thawed.
  • Serving ideas: Baked tortilla chips, celery sticks, carrot sticks, bell pepper strips, crackers, or sliced baguette.

Nutrition

Calories: 147kcal | Carbohydrates: 1g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 438mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
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