Name: Crockpot Buffalo Chicken Dip That Always Steals the Show
Prep time: 5 min
Cook time: 180 min
Total time: 185 min
Ingredients: 2 cups shredded cooked chicken (or 2 cans, drained); 8 oz cream cheese, softened; 1/2 cup ranch dressing; 1/2 cup buffalo wing sauce; 1 cup shredded cheddar cheese; Optional toppings: green onions, extra cheese, blue cheese crumbles

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This Crockpot Buffalo Chicken Dip is a straight-up game day legend. We’re talking gooey, cheesy, spicy goodness that practically disappears the second you set it out. Whether you’re feeding a hungry crowd or just treating yourself (no shame), this dip gets the job done. I’ve made this with canned chicken during a fridge clean-out and with raw chicken breasts when I actually planned ahead. Both work. Both are ridiculously good. But something about tossing it all into the crockpot, walking away, and coming back to a bubbling vat of magic? Chef’s kiss. It’s the kind of dish that doesn’t just sit quietly at the corner of the party table. Oh no. It *demands* attention. Trust me, people will hover. They’ll ask for the recipe. They might even follow you home. You’ve been warned.

1) Key Takeaways
2) Easy Crockpot Buffalo Chicken Dip Recipe
3) Ingredients for Crockpot Buffalo Chicken Dip
4) How to Make Crockpot Buffalo Chicken Dip
5) Tips for Making Crockpot Buffalo Chicken Dip
6) Making Crockpot Buffalo Chicken Dip Ahead of Time
7) Storing Leftover Crockpot Buffalo Chicken Dip
8) Try these crock pot recipes next!
9) Crockpot Buffalo Chicken Dip Recipe
10) Nutrition

1) Key Takeaways

This Crockpot Buffalo Chicken Dip uses minimal ingredients and cooks low and slow.
You can use canned or raw chicken, both give great results in the crockpot.
The dip stays creamy and flavorful, perfect for potlucks, parties, or football nights.
It’s a flexible recipe you can tweak with extra toppings or heat level.

2) Easy Crockpot Buffalo Chicken Dip Recipe

This recipe is your go-to when you need something warm, spicy, and guaranteed to disappear. The crockpot buffalo chicken dip cooks itself while you handle life, guests, or other snacks. You dump everything in, give it a stir, then walk away.

I love how forgiving this recipe is. You can start with raw chicken or pop open a can if that’s what you’ve got. Cream cheese, ranch, cheddar, and buffalo sauce take it to another level. Let it bubble gently in the slow cooker while your kitchen smells like spicy comfort food heaven.

The dip works great with celery sticks, tortilla chips, or even straight off the spoon when no one’s watching. It’s creamy, cheesy, a little tangy, and just spicy enough to keep people coming back for another scoop.

3) Ingredients for Crockpot Buffalo Chicken Dip

Shredded Cooked Chicken: You can use two cups of cooked, shredded chicken or two drained cans of chicken. I’ve done both. It works either way.

Cream Cheese: Eight ounces of cream cheese gives this dip the rich, velvety base that keeps it so scoopable. Let it soften before mixing to avoid lumps.

Ranch Dressing: A half cup adds a herby tang. I use whatever brand I have on hand. Buttermilk-based ones tend to make it extra creamy.

Buffalo Wing Sauce: The kick! Half a cup gives it that classic heat and tang. You can add more or less depending on your spice comfort level.

Cheddar Cheese: One cup shredded. I like sharp cheddar, but mild works too. Half goes in to melt, and half gets sprinkled on top at the end for extra gooeyness.

Optional Toppings: Try green onions, blue cheese crumbles, or a drizzle of extra buffalo sauce before serving. Not required, but fun if you’re feeling fancy.

4) How to Make Crockpot Buffalo Chicken Dip

Step 1. Put your chicken, cream cheese, ranch dressing, buffalo wing sauce, and half the cheddar cheese into your crockpot. Stir a bit to mix it.

Step 2. Cover the crockpot with the lid and set it on low. Let it cook for about 2 to 3 hours. It’ll slowly melt and blend together.

Step 3. Open the lid and give it a solid stir. By now, it should look creamy and combined.

Step 4. Sprinkle the rest of the cheese over the top. Put the lid back on and cook another 15 minutes until it’s nice and melty.

Step 5. Serve the crockpot buffalo chicken dip warm. Use chips, veggies, or whatever dip-delivery system you like best.

5) Tips for Making Crockpot Buffalo Chicken Dip

If you start with raw chicken, just make sure it’s fully cooked before shredding. You can use the same crockpot—just add 1 extra hour to the cooking time on high before shredding.

<pLet the cream cheese soften first if you can. It'll mix in better and melt faster. If you forget, no big deal—it’ll still work, just stir a bit more halfway through.

Taste your dip before serving. If it needs more heat, add a splash of buffalo sauce. Too spicy? Stir in a touch more ranch or cream cheese to mellow it out.

6) Making Crockpot Buffalo Chicken Dip Ahead of Time

This is a lifesaver for busy hosts. You can make the whole dip a day ahead, then reheat it on low right in the crockpot when it’s time to serve. It stays creamy and smooth.

I’ve also prepped everything the night before—chicken, sauce, cheese—and just tossed it all in the slow cooker the next day. It turns out great either way.

Don’t add your extra toppings like green onions or blue cheese until just before serving. They’re better fresh, and it keeps everything looking and tasting right.

7) Storing Leftover Crockpot Buffalo Chicken Dip

If you’ve got leftovers, store them in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or in the crockpot again on low.

I like to add a tiny splash of ranch or milk before reheating to loosen it up again. Stir halfway through so it heats evenly.

It’s also amazing stuffed into tortillas or baked into crescent rolls. Just saying, this dip doesn’t have to stop at the chip bowl.

8) Try these crock pot recipes next!

9) Crockpot Buffalo Chicken Dip Recipe