Easy Crock Pot Buffalo Chicken Dip

If you ask me, buffalo chicken dip is the perfect party food.

This crock pot version takes all the flavors you love—spicy buffalo sauce, creamy cheese, and tender shredded chicken—and turns them into a dip that practically makes itself. Just toss everything in your slow cooker and let it do the work while you get ready for guests.

The cream cheese and ranch dressing create a smooth, tangy base that balances out the heat from Frank’s RedHot. Colby Jack cheese melts right in, adding a bit of extra richness.

Serve it with tortilla chips, carrot sticks, and celery for scooping. It’s the kind of appetizer that disappears fast, whether you’re hosting game day or just having friends over.

What Kind of Chicken Should I Use?

The great thing about this buffalo chicken dip is that you can use just about any type of chicken you have on hand. Rotisserie chicken from the store is probably the easiest option – just shred it up and toss it in. If you’ve got leftover cooked chicken breast or thighs in the fridge, those work perfectly too. You can even use canned chicken in a pinch, though the texture won’t be quite as good as fresh or rotisserie. Some people like to throw raw chicken breasts right into the slow cooker and let them cook with everything else, then shred them at the end – this works fine, but make sure the chicken reaches 165°F for food safety.

Options for Substitutions

This dip is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Chicken: You can use rotisserie chicken, canned chicken, or leftover cooked chicken. If using raw chicken, make sure to cook it thoroughly before adding it to the slow cooker.
• Colby jack cheese: Cheddar, mozzarella, or a Mexican blend all work great here. You can even use a combination of whatever cheese you have in the fridge.
• Ranch dressing: Blue cheese dressing is a classic swap that pairs really well with buffalo sauce. You can also use Greek yogurt mixed with ranch seasoning for a lighter option.
• Buffalo sauce: Any hot sauce works, but keep in mind that different brands have different heat levels. Start with less if you’re using something spicier than Frank’s RedHot, and adjust to taste.
• Cream cheese: This is the base that makes the dip creamy, so it’s best not to substitute it. Make sure it’s softened before adding to help it blend smoothly.
• Dippers: Besides tortilla chips, carrots, and celery, try crackers, pita chips, bell pepper strips, or even pretzels for scooping up this tasty dip.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with buffalo chicken dip is adding cold cream cheese straight from the fridge, which creates lumps that never fully blend into the dip – let it sit at room temperature for 30 minutes before starting, or cube it into small pieces so it melts evenly.

Overcooking is another common issue that can cause the dip to separate and become oily, so check it at the 1.5 hour mark and give it a good stir to see if everything’s melted and combined.

If you’re using frozen chicken, make sure it’s completely thawed and drained of excess liquid, otherwise you’ll end up with a watery dip that won’t have that thick, creamy consistency everyone loves.

For the best texture, shred your chicken into small, bite-sized pieces rather than leaving large chunks, and give the dip a final stir before serving to redistribute any oils that may have risen to the top.

What to Serve With Buffalo Chicken Dip?

This dip is perfect for game day or any party, and tortilla chips are the obvious go-to for scooping up all that cheesy, spicy goodness. I love setting out celery and carrot sticks alongside the chips since they add a nice crunch and help cool down the heat from the buffalo sauce. If you want to mix things up, try serving it with crackers, pita chips, or even toasted baguette slices. For a heartier option, you can spread the dip on slider buns or use it as a topping for baked potatoes.

Storage Instructions

Store: Keep any leftover buffalo chicken dip in an airtight container in the fridge for up to 4 days. It’s one of those dips that actually tastes great cold too, so I sometimes sneak spoonfuls straight from the fridge as a snack!

Freeze: This dip freezes surprisingly well for up to 2 months. Just let it cool completely first, then store it in a freezer-safe container. When you’re ready to use it, thaw it overnight in the fridge.

Reheat: Warm it back up in the slow cooker on low for about an hour, stirring occasionally. You can also microwave individual portions in 30-second intervals, stirring between each one until it’s hot and creamy again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 110-125 g
• Fat: 165-185 g
• Carbohydrates: 85-110 g

Ingredients

For the dip:

• 16 oz chicken (cooked and shredded)
• 10 oz cream cheese (softened)
• 4 oz Colby Jack cheese (shredded)
• 3/4 cup buffalo sauce (I like Frank’s RedHot)
• 1/2 cup ranch dressing
• 1/2 teaspoon garlic powder

For serving:

• tortilla chips
• carrots
• celery

Step 1: Prepare Ingredients and Mise en Place

• 16 oz chicken
• 10 oz cream cheese
• 4 oz Colby Jack cheese
• carrots
• celery

If your chicken isn’t already cooked and shredded, prepare it first—rotisserie chicken works great and saves time.

While the chicken cools slightly, remove the cream cheese from the refrigerator to soften at room temperature for about 15-20 minutes; this ensures it will blend smoothly into the dip without lumps.

Shred the Colby Jack cheese if it isn’t pre-shredded, and slice your carrots and celery into sticks for serving.

Having everything ready before you start cooking makes the assembly seamless.

Step 2: Combine All Dip Ingredients in Crock Pot

• 16 oz chicken
• 10 oz cream cheese
• 4 oz Colby Jack cheese
• 3/4 cup buffalo sauce
• 1/2 cup ranch dressing
• 1/2 teaspoon garlic powder

Add the shredded chicken, softened cream cheese, shredded Colby Jack cheese, buffalo sauce, ranch dressing, and garlic powder to your crock pot.

I find that adding the cream cheese in chunks rather than trying to spread it helps it distribute more evenly throughout the dip.

Stir everything together until well combined, making sure to break up any large chunks of cream cheese so the mixture is relatively smooth and uniform.

Step 3: Heat and Serve the Dip

• dip mixture from Step 2
• tortilla chips
• carrots
• celery

Cover the crock pot and set it to LOW heat for 1.5 to 2 hours, stirring occasionally (about every 30 minutes) to ensure even heating and prevent the edges from drying out.

The dip is ready when it’s hot throughout and has a creamy, dippable consistency.

Transfer the dip to a serving bowl if desired, or keep it warming in the crock pot on the WARM setting during your gathering.

Serve alongside tortilla chips and the fresh vegetable sticks you prepared earlier.

Easy Crock Pot Buffalo Chicken Dip

Delicious Easy Crock Pot Buffalo Chicken Dip recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 52 minutes mins

Servings 2.5 cups of dip

Calories 2250 kcal

Ingredients

  

For the dip::

• 16 oz chicken (cooked and shredded)
• 10 oz cream cheese (softened)
• 4 oz Colby Jack cheese (shredded)
• 3/4 cup buffalo sauce (I like Frank's RedHot)
• 1/2 cup ranch dressing
• 1/2 teaspoon garlic powder

For serving::

• tortilla chips
• carrots
• celery

Instructions

 

• If your chicken isn't already cooked and shredded, prepare it first—rotisserie chicken works great and saves time. While the chicken cools slightly, remove the cream cheese from the refrigerator to soften at room temperature for about 15-20 minutes; this ensures it will blend smoothly into the dip without lumps. Shred the Colby Jack cheese if it isn't pre-shredded, and slice your carrots and celery into sticks for serving. Having everything ready before you start cooking makes the assembly seamless.
• Add the shredded chicken, softened cream cheese, shredded Colby Jack cheese, buffalo sauce, ranch dressing, and garlic powder to your crock pot. I find that adding the cream cheese in chunks rather than trying to spread it helps it distribute more evenly throughout the dip. Stir everything together until well combined, making sure to break up any large chunks of cream cheese so the mixture is relatively smooth and uniform.
• Cover the crock pot and set it to LOW heat for 1.5 to 2 hours, stirring occasionally (about every 30 minutes) to ensure even heating and prevent the edges from drying out. The dip is ready when it's hot throughout and has a creamy, dippable consistency. Transfer the dip to a serving bowl if desired, or keep it warming in the crock pot on the WARM setting during your gathering. Serve alongside tortilla chips and the fresh vegetable sticks you prepared earlier.