Crock Pot Buffalo Chicken Dip Recipe

Crock pot buffalo chicken dip topped with fresh sliced scallions and served with tortilla chips.

4.92 from 12 votes

Crock Pot Buffalo Chicken Dip Recipe

Crock Pot Buffalo Chicken Dip is creamy, cheesy, and spicy with shredded chicken, buffalo sauce, ranch, cream cheese, and cheddar.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

2 cups chicken shredded
1 cup buffalo sauce
1 cup ranch dressing
12 ounces cream cheese
1½ cups cheddar cheese divided
blue cheese crumbles optional
green onions optional

Instructions

Mix chicken and buffalo sauce in a pot over medium heat. Add cream cheese and stir until blended. Mix in ranch dressing. Add 1 cup of cheddar cheese and heat until melted.
Pour dip into a crock pot and top with the remaining ½ cup of cheddar cheese. Keep on the WARM setting for serving, stirring occasionally.

Notes

Recipe Tips.

Let the cream cheese sit out briefly before cooking so it blends into the chicken mixture more easily.
Stir frequently while heating the ingredients on the stovetop to help the cream cheese and cheddar melt evenly.
Choose a milder or hotter buffalo sauce to suit your guests, and serve extra sauce on the side if desired.
Tortilla chips, celery sticks, carrot sticks, and sturdy crackers are good choices for scooping up this thick dip.

Store. Let leftover dip cool briefly, then refrigerate it in an airtight container within 2 hours. Store it in the refrigerator for 3 to 4 days. Reheat until it reaches 165°F, stirring as needed, and only use the slow cooker to keep the dip warm after it has been thoroughly heated.

Freeze. Freeze in a freezer-safe container for up to 2 months, though the creamy texture may change slightly after thawing. Stir well after reheating and add extra cheese, green onions, or blue cheese crumbles if desired.

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