Crockpot Buffalo Chicken Dip
Creamy, cheesy, and irresistibly spicy, this Crockpot Buffalo Chicken Dip is made with just 5 simple ingredients and cooks entirely in the slow cooker — no pre-cooking required. Perfect for game day, parties, or any time you need a crowd-pleasing appetizer that stays warm all night long.
Servings: 12 servings
Equipment
- 6-quart Slow Cooker / Crockpot
- Two Forks (for shredding chicken)
- Instant-Read Thermometer
- Box Grater (for shredding cheddar)
Ingredients
- 2 lbs chicken breasts boneless, skinless
- 16 oz cream cheese softened, cut into chunks
- 1 cup creamy buffalo sauce such as Frank's RedHot Buffalo Wing Sauce
- ½ cup cheddar cheese freshly shredded
- ¼ cup ranch dressing
- crumbled blue cheese optional, for topping
Instructions
Prepare the Crockpot
- Trim any excess fat from the chicken breasts and place them in a single layer in the bottom of the crockpot.
Add Sauce and Cream Cheese
- Pour the creamy buffalo sauce evenly over the chicken breasts.
- Break the cream cheese into chunks or dollops and scatter them across the top of the buffalo sauce.
Slow Cook
- Cover and cook on HIGH for 3 to 4 hours, stirring occasionally as the cream cheese melts into the sauce.
Shred and Return the Chicken
- Once the mixture is bubbling and the chicken is cooked through (internal temperature of 165°F), remove the chicken breasts from the pot and shred them using two forks.
- Return the shredded chicken to the crockpot and stir to combine with the creamy buffalo sauce.
Add Cheese and Finish
- Top with the shredded cheddar cheese and ranch dressing. Stir to combine.
- Heat for another 5 to 10 minutes, or until the cheddar cheese is fully melted and the flavors have melded together.
- Keep the crockpot on the Warm setting until ready to serve. Top with crumbled blue cheese if desired.
Notes
**Storage:** Buffalo chicken dip can be stored in an airtight container in the refrigerator for up to 2 days. Reheat prior to serving — the crockpot on Low works great, or microwave in 30-second intervals, stirring between each.
**Tips:**
- Shred your own cheddar cheese for the smoothest, creamiest melt. Pre-shredded bagged cheese contains anti-caking agents that prevent it from melting cleanly.
- Start with room-temperature, softened cream cheese. It blends into the buffalo sauce much faster and prevents lumps.
- If the dip is too thick after shredding the chicken, stir in a splash of chicken broth or an extra spoonful of ranch dressing to loosen it up.
- Always verify the chicken has reached an internal temperature of 165°F with an instant-read thermometer before shredding.
- For extra heat, use a hot buffalo sauce or add a pinch of cayenne pepper. For a milder version, use a mild buffalo sauce and increase the ranch dressing slightly.
- Shred your own cheddar cheese for the smoothest, creamiest melt. Pre-shredded bagged cheese contains anti-caking agents that prevent it from melting cleanly.
- Start with room-temperature, softened cream cheese. It blends into the buffalo sauce much faster and prevents lumps.
- If the dip is too thick after shredding the chicken, stir in a splash of chicken broth or an extra spoonful of ranch dressing to loosen it up.
- Always verify the chicken has reached an internal temperature of 165°F with an instant-read thermometer before shredding.
- For extra heat, use a hot buffalo sauce or add a pinch of cayenne pepper. For a milder version, use a mild buffalo sauce and increase the ranch dressing slightly.
