Slow Cooker Buffalo Chicken Dip
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.
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.
Slow Cooker Buffalo Chicken Dip Recipe
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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.
- 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.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this simple Slow Cooker Buffalo Chicken Dip recipe or any of my other recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
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Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Serving Ideas
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.
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.
