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My Crockpot Buffalo Chicken Dip Recipe At A Glance
Primary Cooking Method: Slow Cooker
Main Protein: Chicken
Number of Ingredients: 3 (not counting the salt and pepper to taste)
Total Prep Time: 7 hours and 20 minutes (when slow-cooked on low)
Total Cook Time: 7 hours (slow-cooked on low)
Level of Effort To Make: Simple
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This Slow Cooker Buffalo Chicken Dip is the easiest appetizer to make in the Crock Pot, IMO. It’s creamy, spicy, and tastes just like chicken wings—without the kids leaving a trail of saucy fingerprints on every surface (including the dogs). Recipes like this are why my Crockpot is basically my soulmate. Anything that lets me toss in a few ingredients and walk away deserves that kind of love.
This buffalo chicken dip has become my go-to at parties, movie nights, or game days, and I usually throw it together with some multigrain crackers, celery sticks, and a side of ranch. To say my family is hooked is an understatement.
3 Ingredients to Make Slow Cooker Buffalo Chicken Dip
- 8 chicken thighs (roughly 3 lbs): Thighs give the dip more oomph, but you can swap them for chicken breasts. Just know it won’t be quite as juicy.
- 16 ounces cream cheese, cubed: For the creamiest result, use any full-fat cream cheese. Or use low-fat if you want to lighten the dip.
- 1 1/2 cups buffalo sauce: I always reach for Frank’s RedHot because it’s our favorite, but feel free to use the one you like. Want it spicier? Go for a hotter sauce. Milder? You know what to do.
For Serving
- 1/2 cup ranch dressing: This household is ranch-obsessed, so it’s non-negotiable here. Blue cheese dressing would work too if you want to mix things up, but we’ll stick to ranch, thanks.
- Celery sticks: Serving buffalo anything without celery sticks is a crime, and this dip is no exception.
- Crackers and tortilla chips: Use your fav and just toss them on the plate.
Make This Recipe Yours With Additions
- Crispy Fried Onions: Sprinkle ½ cup of store-bought crispy fried onions on top after cooking. It’s crunchy, it’s salty, it’s yum.
- Extra Cheese: After shredding the chicken, transfer the dip to an oven-safe dish, sprinkle 1 cup of shredded mozzarella, cheddar, or Monterey Jack on top, and broil for a few minutes until it’s bubbly. Please don’t and I repeat, DON’T put your slow cooker insert under the broiler unless you want a cracked one. Learned it the hard way.
- Bacon Bits: Stir in ½ cup of crispy bacon bits before serving.
- Fresh Herbs: Chop up a tablespoon of fresh parsley, dill, or chives and scatter it over your creamy slow cooker buffalo chicken dip.
- Green Onions: Finely chop a handful of green onions (about 2-3) and sprinkle them on top or a fresh touch.
- Garlic Powder or Onion Powder: Stir ½ teaspoon of garlic powder, onion powder, or both into the buffalo sauce for a flavor boost.
How to make Slow Cooker Buffalo Chicken Dip
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Meal Prep: Making This Easy Slow Cooker Buffalo Chicken Dip As A Dump Freezer Meal
On those days when even the thought of placing a pot on the stove feels too much, having this Buffalo Chicken Dip ready to go in the freezer is worth it. Just follow the instructions below, dump, and let the Crockpot do its thing!
Preparation For Freezing:
- Combine Ingredients: In a large zip-top freezer bag, add the raw chicken thighs, cubed cream cheese, buffalo sauce, and salt.
- Seal and Mix: Squeeze as much air as possible out of the bag before sealing. Then, give the bag a good squish to distribute the sauce and cream cheese around the chicken. This will help everything cook evenly later.
- Label and Freeze: Mark the bag with the recipe name, today’s date, and a note to add ranch dressing and celery sticks when serving. Lay it flat in your freezer to save space and ensure it freezes evenly.
Cooking From Frozen:
- Thawing: For best results, transfer the freezer bag to the fridge 24 hours before cooking. This gives it plenty of time to thaw safely.
- Cooking: Place the chicken mixture in your slow cooker. If you didn’t plan ahead (story of my life), no worries—you can cook it straight from frozen. Dump the frozen contents into the slow cooker and add an extra hour to the cooking time: 8 hours on low, and 5 hours on high.
- Final Steps: Once cooked, shred the chicken, mix everything together, and serve with ranch dressing and celery sticks on the side.
My Best Cooking Tips for Making Creamy Slow Cooker Buffalo Chicken Dip
- Room Temp Cream Cheese: Cold cream cheese? Nope. It doesn’t melt right and leaves you with weird lumps. Let it thaw on the counter for 30 minutes before adding it to the Crockpot.
- Shred the Chicken While It’s Hot: Hot chicken shreds much easier than cold chicken, so don’t let it cool down too much before you start pulling it apart.
- Use a Hand Mixer to Shred the Chicken: Toss the cooked chicken into a bowl, grab your hand mixer, and let it do the work. You’ll have perfectly shredded chicken in seconds, and your hands will thank you. Hands-down the best hack I’ve ever learned!
- Keep It Warm: This dip is meant to be warm and gooey, so if you’re serving it at a party, keep your slow cooker in the “warm” setting. My kids eat it cold straight from the fridge (I’ve caught them with spoons at midnight), but it’s so much better when it’s warm.
What to Eat with Crock Pot Buffalo Chicken Dip
Sure, you can serve this as its intended purpose (a killer dip) but there are so many ways to enjoy it. Here are some of my favorites:
- Crunchy Veggies: Serve with broccoli, snap peas, or cucumbers. Just chop and dip—instant party snack.
- Tortilla Chips or Pretzels: Use sturdy chips or pretzels to scoop up every cheesy, spicy bite.
- Buns or Toast: Slather it on thick-cut toast for an open-faced sandwich or pile it onto soft buns for the best spicy chicken sandwiches you’ve ever had. Add lettuce, tomato, and maybe an extra drizzle of ranch.
- Rice or Pasta: Spoon it over hot butter rice or mix it into pasta for a hearty meal. Bonus points if you sprinkle shredded cheese on top!
- In a Wrap: Spread some on a tortilla, add greens and a drizzle of ranch, then roll it up.
- Salads: Scoop the dip onto a fresh salad with crunchy veggies and your favorite dressing.
How to Store & Reheat Crockpot Buffalo Chicken Dip
Storing:
In the fridge: Let the dip cool completely, and transfer any leftovers to an airtight container. The dip will stay fresh for up to 4 days in the fridge.
In the freezer: Scoop it into a freezer-safe container (leave some room at the top), label it with the date so you remember when you made it, and freeze it for up to 3 months. Thaw it in the fridge overnight, then reheat.
Reheating:
- Microwave: Scoop a portion into a microwave-safe bowl, cover it loosely, and heat for 1-2 minutes. Stir halfway through to get it evenly warm and creamy.
- Stovetop: Heat it in a saucepan over low heat, stirring constantly for 5-7 minutes. If it’s a little thick, add a splash of buffalo sauce, ranch, or even milk to loosen it up.
- Oven: Spread the dip into an oven-safe dish, cover with foil (to keep it from drying out), and bake at 350°F for 10-15 minutes until warm.
Quick Recipe Help and Common Questions
Can I use hot sauce instead of buffalo sauce?
You can if you can handle the heat! But remember guys, hot sauce and buffalo sauce aren’t the same thing. Buffalo sauce is hot sauce that’s been thinned out with butter or oil and sometimes includes seasonings to mellow the heat.
How do I know when the chicken is done?
The chicken is done when it shreds easily with a fork and reaches an internal temp of 165°F. A meat thermometer is always a good inversion, you can find some good (and cheap) ones on Amazon.
More Crock Pot Chicken Recipes
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Slow Cooker Buffalo Chicken Dip
Never Lose This Recipe—Email It to Yourself!
Equipment
Ingredients
- 3 pounds chicken thighs or breasts
- 1 1/2 cups buffalo sauce
- 16 ounces cream cheese full fat, room temperature cubed
- salt and black pepper to taste
Instructions
- Season the Chicken: Sprinkle salt and pepper evenly over chicken thighs or breasts.
- Assemble in Slow Cooker: Place the seasoned chicken in the slow cooker. Top with 16 ounces of cubed cream cheese and 1½ cups of buffalo sauce, spreading them out evenly over the chicken.
- Cook the Chicken: Cover and cook on low for 6-7 hours, or on high for 4 hours, until the chicken is tender and fully cooked.
- Shred and Mix: Using two forks, shred the chicken directly in the slow cooker. Stir to combine the shredded chicken, cream cheese, and buffalo sauce until evenly mixed.
Notes
- Room Temp Cream Cheese: Cold cream cheese? Nope. It doesn’t melt right and leaves you with weird lumps. Let it thaw on the counter for 30 minutes before adding it to the slow cooker
- Shred the Chicken While It’s Hot: Hot chicken shreds much easier than cold chicken, so don’t let it cool down too much before you start pulling it apart.
- Use a Hand Mixer to Shred the Chicken: Toss the cooked chicken into a bowl, grab your hand mixer, and let it do the work. You’ll have perfectly shredded chicken in seconds, and your hands will thank you. Hands-down the best hack I’ve ever learned!
- Keep It Warm: This dip is meant to be warm and gooey, so if you’re serving it at a party, keep your slow cooker in the “warm” setting. My kids eat it cold straight from the fridge (I’ve caught them with spoons at midnight), but it’s so much better when it’s warm.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.