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Crockpot Buffalo Chicken Dip featured image

Ultimate Crockpot Buffalo Chicken Dip

This is the ultimate party dip, effortlessly made in a slow cooker. It combines creamy cheeses, tangy buffalo sauce, and tender shredded chicken into a warm, scoopable masterpiece that stays perfect for hours. It's the guaranteed centerpiece of any gathering.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 8 oz cream cheese, softened
  • 1/2 cup buffalo sauce
  • 1/2 cup ranch dressing
  • 1 cup shredded cheddar cheese
  • 1/2 cup crumbled blue cheese, divided
  • 1/4 cup sliced green onions, plus more for garnish

Equipment

  • Slow Cooker (Crockpot)
  • Mixing Spoon
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting board

Method
 

  1. Prepare your ingredients: Ensure the cream cheese is softened to room temperature and the cooked chicken is finely shredded.
  2. Combine in the Crockpot: Add the shredded chicken, softened cream cheese, buffalo sauce, ranch dressing, cheddar cheese, and half of the blue cheese crumbles to the slow cooker insert. Reserve the remaining blue cheese and green onions for garnish.
  3. Slow cook: Stir the mixture until roughly combined. Cover and cook on LOW for 2-3 hours or on HIGH for 1-1.5 hours, until the cheeses are fully melted and the dip is hot and bubbly around the edges.
  4. Stir and garnish: Give the dip a vigorous stir until smooth. Taste and adjust with more buffalo sauce if desired. Top with the remaining blue cheese crumbles and sliced green onions.
  5. Serve and enjoy: Turn the slow cooker to the WARM setting. Serve immediately with sturdy tortilla chips, celery sticks, and carrot sticks for dipping.

Notes

For best texture, do not cook on HIGH for more than 2 hours to prevent separation. Adjust heat by adding more buffalo sauce at the end. To thicken, stir in extra shredded cheddar. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove. Variations include using blue cheese dressing instead of ranch, adding cooked bacon, or incorporating diced green chiles and pepper jack cheese for a spicy twist.