Crockpot Buffalo Chicken Dip

close up of a celery stick scooping buffalo chicken dip out of crockpot.

Course: Appetizer

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 2

Total Time: 2 10

Servings: servings

Calories: 114cal

Author: Ashley Fehr

This Crockpot Buffalo Chicken Dip requires only five basic ingredients, 10 minutes of prep, and your trusty slow cooker! It's cheesy, a little spicy, and perfect for whipping up before a party or a game.

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Ingredients

1 package cream cheese (8 oz/250 grams) room temperature
2 cups cooked, shredded chicken breast (about 2 breasts) 300 grams
2 cups shredded mozzarella cheese
⅓-½ cup buffalo wing sauce (⅓ for good heat, ½ for spicier)
⅓ cup ranch dressing (you can also sub with blue cheese dressing)
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and pepper to taste
blue cheese crumbles and green onions for garnish as desired
veggies and crackers for serving

Instructions

Lightly grease a 2-4 quart slow cooker.
Cut cream cheese into 6-8 pieces and add to the slow cooker with shredded chicken, mozzarella, buffalo sauce, ranch dressing, garlic powder and onion powder.
Cover and cook on low for 1.5 to 2 hours (this will depend on your slow cooker), until the cheese has melted and cream cheese is soft.
Stir until completely combined and taste. Adjust seasonings to your tastes (adding salt and pepper if needed -- you can reduce the heat by adding more ranch, or increase by adding more buffalo sauce)
Garnish with blue cheese crumbles and/or green onions and serve with veggies and crackers.

Video

Notes

Variations and Substitutions:

Chicken: I love making this recipe with Instant Pot Shredded Chicken or Crockpot Shredded Chicken that I have prepped in advance! It makes it super quick to throw together. You can make a vegetarian version by swapping the chicken with canned, drained white beans.

Buffalo sauce and ranch: you can easily make this recipe more or less spicy according to your tastes by adjusting the amount of each sauce.

Prep ahead:

You can add all the ingredients to your crockpot up to 2 days in advance. Cover tightly and just pop it in the fridge until ready to cook. Note that it may take a bit longer to warm through.

Storage:

Leftover dip will last in an airtight container in the fridge for 3-4 days. To reheat, warm in the microwave or bake until heated through.

To freeze:

To freeze the dip, spread it into a freezer-safe container and cover it tightly with a layer of plastic wrap and a layer of foil or a lid. Store in the freezer for up to 3 months. When you’re ready to serve, thaw in the fridge overnight and bake as directed. You can also bake from frozen by placing the baking dish in the oven while it’s preheating and continuing to bake as directed, provided that your container is freezer-to-oven safe.

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