Buffalo Chicken Dip in the crockpot is one of those recipes that’s always a hit.
It’s creamy, spicy, cheesy, and packed with shredded chicken and flavor.
You dump it all in, walk away, and a few hours later you’ve got the perfect dip for game day, parties, or just a chill night with snacks.
Why I Love This Recipe
I first made this dip for a game night, and I remember thinking it was way too easy to be that good. But after seeing everyone hover around the crockpot with chips in hand, I knew it was a keeper.
- It’s creamy, cheesy, and full of bold buffalo flavor
- Easy to make—just mix and cook in one pot
- Great for feeding a crowd
- You can prep it ahead and reheat easily
- Always a party favorite
What You’ll Need
- 2 cups shredded cooked chicken
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup ranch dressing
- ½ cup buffalo wing sauce
- ½ tsp garlic powder
Servings and Time
Servings: 6–8
Prep Time: 10 minutes
Cook Time: 2 hours on low
Total Time: 2 hours 10 minutes
Macros (per serving – approx.)
- Calories: 310
- Protein: 18g
- Fat: 24g
- Carbs: 4g
- Fiber: 0g
- Sugar: 1g
Why This Recipe Works (Quick Science)
The fat from the cream cheese and cheddar melts together with the buffalo sauce and ranch, creating a super creamy texture that carries the spice evenly through every bite. The shredded chicken soaks in the flavors while staying tender, and cooking it low and slow makes sure everything blends without separating.
Common Mistakes
- Using cold cream cheese: It won’t melt smoothly. Let it soften first.
- Cooking on high heat: Can make the dip greasy or break the cheese. Stick to low heat.
- Not shredding the chicken enough: Big chunks won’t mix well. Use finely shredded chicken for best results.
What to Serve With
- Tortilla chips
- Crackers
- Celery sticks
- Carrot sticks
- Toasted baguette slices
- Pita chips
FAQ
Can I use rotisserie chicken?
Yes, it works great and saves time.
Can I use blue cheese instead of ranch?
Totally! If you love blue cheese flavor, go for it.
How spicy is it?
It’s got a medium kick. Use more or less buffalo sauce depending on your heat preference.
Can I make it in the oven?
Yes, bake at 350°F for 20–25 minutes in an oven-safe dish until hot and bubbly.
Make Ahead Tips
- You can mix all ingredients the night before and store in the fridge.
- Just dump into the crockpot and heat when ready to serve.
- Leftovers reheat well in the microwave or stovetop.
How to Make Crockpot Buffalo Chicken Dip
Step 1: Add Shredded Chicken
Add 2 cups of shredded cooked chicken to the bottom of the crockpot.
Step 2: Add Cream Cheese
Spoon in 8 oz softened cream cheese on top of the chicken.
Step 3: Add Ranch and Buffalo Sauce
Pour in ½ cup ranch dressing and ½ cup buffalo wing sauce over the cream cheese and chicken.
Step 4: Add Shredded Cheese and Garlic Powder
Sprinkle 1 cup shredded cheddar cheese and ½ tsp garlic powder over the mixture.
Step 5: Cook on Low
Cover and cook on low for 2 hours, until everything is melted and blended.
Step 6: Stir and Serve
Stir the dip well until completely smooth, then serve in a round bowl.
Step 7: Transfer to Serving Bowl
Spoon finished dip into a round white bowl and serve.
Leftovers and Storage
Let the dip cool, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop, stirring occasionally. You can also freeze it for up to 1 month, but the texture may change slightly when reheated.
Final Thoughts
This Crockpot Buffalo Chicken Dip is the kind of recipe you’ll make once—and then be asked to bring to every get-together after that. It’s bold, creamy, and full of comfort. If you try it, drop a comment below and tell me how it went or how you made it your own!