Crockpot Buffalo Chicken Dip (Print Page)

Creamy, cheesy buffalo chicken dip made effortlessly in your slow cooker. A crowd-pleasing appetizer ready in just 2 hours.

# What You Need:

→ Proteins

01 - 2 cups cooked and shredded chicken breast (rotisserie or poached)

→ Dairy

02 - 8 oz cream cheese, softened
03 - 1 cup ranch dressing
04 - 1 cup shredded cheddar cheese
05 - 1/2 cup shredded mozzarella cheese

→ Sauces & Flavorings

06 - 1/2 cup buffalo wing sauce

→ Optional Toppings

07 - 2 tablespoons chopped fresh chives or green onions
08 - 1 tablespoon crumbled blue cheese

# Directions:

01 - Place the shredded chicken, cream cheese, ranch dressing, buffalo sauce, cheddar cheese, and mozzarella cheese into the slow cooker. Stir everything together until well combined.
02 - Cover and cook on LOW for 2 hours, stirring once halfway through, until the dip is hot and bubbly.
03 - Stir well before serving. Sprinkle chives or green onions and blue cheese on top, if desired. Serve warm with tortilla chips, celery sticks, or carrot sticks.

# Expert Tips:

01 -
  • The slow cooker does all the work, leaving you free to actually enjoy your own party instead of being stuck in the kitchen
  • That perfect balance of creamy ranch and tangy buffalo sauce keeps everyone coming back for just one more bite
  • It somehow tastes even better as leftovers, making it the gift that keeps on giving for midnight snacks
02 -
  • Keep the dip on the WARM setting once it's done cooking because it thickens up considerably as it cools down
  • Stirring halfway through is actually crucial it prevents a weird skin from forming on top and ensures even melting
  • Don't be alarmed if it looks a little separated at first, that final stir brings everything together beautifully
03 -
  • Use the chicken thigh meat if you want an even richer dip that stays incredibly moist
  • Mix a tablespoon of the buffalo sauce into your ranch before adding it for layers of flavor

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