Buffalo Chicken Dip Slow Cooker Recipe

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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 slow cooker and pretty much forget about it for an hour or 2. Multi-tasking anyone? Pair it with my Warm Blue Cheese Dip, Crudite Platter, Pretzel Board, Game Day Board, and Whole 30 Board (for veggie board inspo!). For more great ideas, check out my other Dip Recipes.

Want to make it more holiday? Try serving it with my Thanksgiving Turkey Board or Epic Holiday Board.

How 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. 

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 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.

How to Make Buffalo Chicken Dip Video

@ainttooproudtomeg

Full disclosure, I added a bit too much chicken to this version, however the recipe on the blog is perfect! LINK IN BIO #gamedayfood #foodtok #learnfromme #buffalochickendip

♬ original sound – sped up 80s audios

Show Me Your Dips

I hope this post inspires you to make this 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.

Photos by Haley Hunt Davis of Salt Worth Creative.