Crockpot Buffalo Chicken Dip (Printable View)

A creamy, spicy crowd-pleasing dip with shredded chicken, buffalo sauce, and three cheeses. Slow-cooked to perfection.

# What You'll Need:

→ Proteins

01 - 2 cups cooked and shredded chicken breast (rotisserie or poached)

→ Dairy

02 - 8 oz cream cheese, softened
03 - 1 cup ranch dressing
04 - 1 cup shredded cheddar cheese
05 - 1/2 cup shredded mozzarella cheese

→ Sauces & Flavorings

06 - 1/2 cup buffalo wing sauce

→ Optional Toppings

07 - 2 tablespoons chopped fresh chives or green onions
08 - 1 tablespoon crumbled blue cheese

# How-To Steps:

01 - Place shredded chicken, cream cheese, ranch dressing, buffalo sauce, cheddar cheese, and mozzarella cheese into the slow cooker.
02 - Stir everything together until well combined and evenly distributed.
03 - Cover and cook on LOW for 2 hours, stirring once halfway through, until dip is hot and bubbly.
04 - Stir well before serving to ensure creamy consistency.
05 - Sprinkle chives or green onions and blue cheese on top if desired. Serve warm with tortilla chips, celery sticks, or carrot sticks.

# Expert Advice:

01 -
  • The slow cooker does all the work while you handle party prep or relax with guests
  • It stays perfectly warm and melty for hours without anyone hovering over the stove
  • Every single person who tries this asks for the recipe before they leave
02 -
  • Starting with room temperature cream cheese prevents those annoying lumps that never quite melt away
  • Stirring halfway through is essential, otherwise the cheese on top forms a skin that does not incorporate back in
  • This dip thickens as it cools, so keep it on the WARM setting if your party goes long
03 -
  • The leftovers actually taste better the next day as the flavors really develop and marry
  • For a lighter version, use Greek yogurt instead of half the ranch dressing
  • This freezes beautifully in portion sized containers for future emergency party needs

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