Crock Pot Buffalo Chicken Dip (Printable)

Creamy, spicy buffalo chicken dip made effortlessly in the slow cooker—perfect for parties and game days.

# Ingredient List:

→ Dairy

01 - 8 oz cream cheese, softened and cubed
02 - 1/2 cup sour cream
03 - 1 1/2 cups shredded cheddar cheese
04 - 1/2 cup shredded mozzarella cheese

→ Proteins

05 - 3 cups cooked shredded chicken breast

→ Sauces

06 - 1/2 cup buffalo wing sauce
07 - 1/4 cup ranch dressing

→ Garnishes

08 - 2 tablespoons chopped scallions
09 - Extra shredded cheese for topping

# How-to Steps:

01 - Place cream cheese, sour cream, shredded cheddar, mozzarella, shredded chicken, buffalo wing sauce, and ranch dressing into the slow cooker bowl
02 - Stir all ingredients together until well combined and evenly distributed
03 - Cover slow cooker and cook on low setting for 2 hours, stirring halfway through to ensure even melting and consistent texture
04 - Once melted and bubbling, give the dip a final stir to achieve smooth consistency
05 - Sprinkle with extra cheese and chopped scallions if desired. Serve warm with tortilla chips, celery sticks, carrot sticks, or crackers

# Expert Hints:

01 -
  • It practically makes itself while you shower, clean, or pretend to be productive.
  • The slow cooker does all the melting and blending so you never get that grainy cheese texture.
  • Leftovers reheat beautifully, and sometimes taste even better the next day.
02 -
  • Do not skip softening the cream cheese or you will be fishing out cold white lumps two hours later.
  • Stir it halfway through or the edges will get crusty and the middle will stay runny.
  • If it looks too thick, stir in a splash of milk or more ranch until it loosens up.
03 -
  • Use rotisserie chicken and save yourself 30 minutes of cooking and shredding.
  • Cube the cream cheese small so it melts faster and blends in without lumps.
  • Taste it before serving and add more buffalo sauce if you want more kick, or more ranch if it is too spicy.
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