Buffalo chicken dip has all the flavor of wings without the mess. Shredded chicken, cream cheese, buffalo sauce, ranch and cheddar melt together in the slow cooker until hot and creamy. Serve it with chips, celery or crackers.
Why You’ll Love It
- Wing flavor, no mess.
- Five ingredients.
- Stays warm all party long.
What You Need
- 3 cups cooked shredded chicken (rotisserie is fine)
- 2 packages (8 oz each) cream cheese (cubed)
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 1 1/2 cups shredded cheddar (divided)
How to Make Crockpot Buffalo Chicken Dip
- Put the chicken, cream cheese, buffalo sauce, ranch and 1 cup cheddar in the slow cooker.
- Cook on low 2 hours, stirring every 30 minutes.
- Stir until smooth.
- Top with the remaining cheddar and cover 10 minutes to melt.
- Switch to warm.
- Serve with chips, celery or crackers.
Tips
- Rotisserie chicken saves time.
- Blue cheese dressing works instead of ranch.
- Add more buffalo sauce for more heat.
Serving and Storing
Keeps 4 days in the fridge.
Frequently Asked Questions
Can I bake it?
Yes, 350°F for 20 minutes.
Is it very spicy?
Mild to medium. Adjust the sauce.
Can I use canned chicken?
Yes, drain it well.
Crockpot Buffalo Chicken Dip
Creamy, tangy buffalo chicken dip with cream cheese, ranch and cheddar, made in the slow cooker. The ultimate game day dip.
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Ingredients
- 3 cups cooked shredded chicken rotisserie is fine
- 2 packages (8 oz each) cream cheese cubed
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 1 1/2 cups shredded cheddar divided
Instructions
- Put the chicken, cream cheese, buffalo sauce, ranch and 1 cup cheddar in the slow cooker.
- Cook on low 2 hours, stirring every 30 minutes.
- Stir until smooth.
- Top with the remaining cheddar and cover 10 minutes to melt.
- Switch to warm.
- Serve with chips, celery or crackers.
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