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Buffalo chicken dip is a classic app. This super easy big-batch version is perfect for parties because you can keep it warm and delicious for hours! Plus all you have to do is combine the ingredients in a crock pot and pretty much forget about it for an hour or 2. Multi-tasking anyone?
>>>Jump to RecipeHow To Make Crockpot Buffalo Chicken Dip
Ingredients
- 3 cups shredded chicken (see more below!)
- 2 tablespoons butter
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- 8 ounces cream cheese, cut into 1-inch cubes
- ¾ cup shredded cheddar cheese
- ½ cup blue cheese crumbles
- ¾ cup Frank’s Red Hot
- ¼ cup ranch dressing
- ¼ cup sour cream
- 1 scallion, thinly sliced
- Celery sticks, for serving
- Potato Chips, for serving
Directions
- Combine the chicken, butter, garlic powder, onion powder, cream cheese, ½ cup cheddar, ¼ cup blue cheese, Frank’s Red Hot, ranch dressing, and sour cream in a crock pot. Cover and cook on high for 1½ to 2 hours, stirring occasionally.
- When the dip is bubbling and the cheese has melted, top with remaining cheddar and blue cheese. Cover and cook until melted and combined, 5 to 10 minutes more.
- Garnish with scallions and serve with celery sticks and potato chips for dipping.
Note: Since all the components are fully cooked already, you don’t need to cook for 1 or 2 hours–It’s mostly for flavor! So if you’re in a rush, you can get away with 20 minutes.
How to Make Buffalo Chicken Dip Video
What To Serve With Buffalo Chicken Dip
I prefer celery sticks and crostini, but here are some other options:
- Pretzels
- Butter crackers
- Carrot chips
- Pita chips
- Tortilla chips
- Cucumber slices
- Bagel chips
- Crostini
How To Make Shredded Chicken
I used a ready-made rotisserie chicken from the grocery store, removed the skin and bones, then shredded. But if you don’t want to go to the store or don’t already have leftover shredded chicken, the best way to make it is by poaching it! All you need is boneless, skinless chicken breasts and a large pot of water. Bring the water to a boil, then add the chicken to the water and cook for about 10 minutes or until cooked through. Then all you have to do is shred it with two forks when it’s cool enough to handle.
I know the poaching method sounds really bland (well, it is!), but it’ll get tons of flavor once it’s combined with all the amazing flavors in this dip. Plus, poaching the chicken in water keeps it moist so it’s easy to shred.
You can also make it in a pressure cooker. Check out this recipe!
Pro tip: If you have a hand mixer, skip the fork shredding method and place the cooked chicken in a deep bowl. Beat the chicken on low until it’s evenly shredded.
Slow Cooker Buffalo Dip Variations
- Vegetarian Buffalo Dip: Don’t eat meat? No problem! Replace the shredded chicken with your favorite protein replacement. In terms of texture, I suggest shredded jackfruit or cannellini beans.
- BBQ Chicken Dip: If spice isn’t your thing, you can swap the Buffalo sauce for your favorite BBQ sauce. You can also ditch the blue cheese and swap in some mozz for a sweeter, milder dip.
- Greek Yogurt Buffalo Dip: For a lighter twist, swap in low- or no-fat plain Greek yogurt for the cream cheese. Don’t be shy about making your own ranch out of ranch seasoning and yogurt for a double dose!
- Spicy Jalapeño Buffalo Chicken Dip: Dice some canned green chilies or fresh jalapeños (keep the seeds for even more heat) and stir into the dip. Keep in mind that the longer you cook peppers, the more mild they become! To keep the most bite, wait for at least an hour before stirring them in.
How To Store Slow Cooker Buffalo Chicken Dip
This dip is so easy to make, you could just throw it together and leave it to do its thing a couple hours before hosting! However, it’s also great for making ahead of time.
Follow the directions noted above, but save the remaining cheddar and blue cheese for when you heat it up! You can store it in an airtight container in the fridge for up to 3-to-4 days.
When you’re ready to heat it up, return the dip to the slow cooker and add those remaining cheeses. Cook over low until the dip is warmed through and the cheeses are melted. Then serve as instructed. No matter what, always ensure the dip is heated thoroughly for food safety and ideal melty-ness!
Show Me Your Buffalo Chicken Dip
I hope this post inspires you to make this crockpot dip recipe. Nothing makes me happier than seeing the beautiful spreads and snacks you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share!
And, If you liked this recipe, please rate and review.
Buffalo Chicken Dip Recipe
Ingredients
- 3 cups shredded chicken
- 2 tbsp butter
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 8 oz cream cheese cut into 1-inch cubes
- 3/4 cup shredded cheddar cheese
- 1/2 cup blue cheese crumbles
- 3/4 cup Frank's Red Hot
- 1/4 cup ranch dressing
- 1/4 cup sour cream
- 1 scallion thinly sliced
- Celery sticks for serving
- Potato Chips
Instructions
- Combine the chicken, butter, garlic powder, onion powder, cream cheese, ½ cup cheddar, ¼ cup blue cheese, Frank’s Red Hot, ranch dressing, and sour cream in a crock pot. Cover and cook on high for 1½ to 2 hours, stirring occasionally.
- When the dip is bubbling and the cheese has melted, top with remaining cheddar and blue cheese. Cover and cook until melted and combined, 5 to 10 minutes more.
- Garnish with scallions and serve with celery sticks and potato chips for dipping.
Photos by Haley Hunt Davis of Salt Worth Creative.
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I have been wanting to try buffalo chicken dip, and this recipe looks so delicious! Cannot wait to try!