Our Crockpot Buffalo Chicken Dip is always the hit of the party! Tender chunks of chicken, plenty of cheese, and buffalo sauce all come together in the crockpot for an easy dip recipe with a little kick.
Football season is my favorite season.
I mean, I could care less about the grown dudes in tight pants chasing after a ball. <– Seems weird.
However, I’m a giant fan of the food that comes along with the football watching my husband always insists on doing.
A good dip is a must for every football game or party or any other random get-together that might happen in my house.
One of the things I love about this recipe is how easy it is to customize. Want blue cheese instead of cheddar? Go for it. Like it extra hot? We can do that. Want it pretty mild? Not a problem.
Let’s do the thing.
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Chicken – We like our buffalo chicken dip made with fresh chicken, because canned chicken tends to pack in a lot of sodium. You can start with a rotisserie chicken, our crockpot shredded chicken, or pull the meat from our Instant Pot Whole Chicken.
Cheese – We’re using a combination of cream cheese (for the creamy vibe of this dip), mozzarella (so melty), and cheddar (for flavor). We save the blue cheese for sprinkling over the top, though I often leave it off as I’m not a big fan.
Buffalo Sauce – You have two options here, depending on how spicy you like things. For a more mild buffalo chicken dip you can start with Frank’s Buffalo Sauce. For a spicier dip, start with Frank’s Red Hot Sauce. The hot sauce is spicier since it’s straight hot sauce. The buffalo sauce is hot sauce + a few other ingredients which tends to make it a bit more mild.
Salad Dressing – It’s not traditional, but I’m 100% a ranch girl and we use ranch dressing in place of blue cheese dressing. You may use whichever you prefer. It’ll just get mixed right in with the rest of the dip and add big flavor.
How to make slow cooker buffalo chicken dip:
This is a really easy buffalo chicken dip – just add everything to your crockpot and stir to combine!
If you start with room temp cream cheese, you’ll be able to stir it together easier right away. If you use cold cream cheese, you’ll be able to stir it as things start to melt.
We cook this on low for 3-4 hours before serving, stirring it up every 45 minutes or so.
After everything is melted and combined, just turn it to warm and dig in!
I like to use my small 1 1/2 quart crockpot when making dips. It’s the perfect size!
This is the crockpot I use. I love that it doesn’t take up much space, is perfect for setting out at parties, and the way it fills up with dip perfectly rather than using a big crockpot that looks mostly empty with a tiny bit of dip inside.
More dip and appetizer recipes:
Grape Jelly Meatballs are a must at any football game! They’re a classic.
Crockpot Buffalo Chicken Dip
- 3 cups cooked, shredded chicken
- 16 ounces cream cheese room temperature or cold and cut into cubes
- 1 cup shredded cheddar
- 1 cup shredded mozzarella
- 1 cup Frank’s Red Hot Sauce
- 1 cup bottled ranch dressing
- ½ cup crumbled blue cheese optional
- 2 tablespoons chopped green onions
- Spray crockpot insert with non-stick spray.
- Add the chicken, cream cheese, cheddar, mozzarella, hot sauce, and ranch to the crockpot and stir to combine.
- Cook on low heat, stirring every 30-45 minutes, for 3 to 4 hours or on high heat for 1 to 2 hours, until cheese is fully melted and mixture is hot and bubbly.
- Sprinkle with blue cheese crumbles and green onions before serving.