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Crock pot buffalo chicken dip in a while bowl with crackers and veggies around the sides
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Slow Cooker Buffalo Chicken Dip Recipe

Super simple Crock Pot Buffalo Chicken Dip with 3 main ingredients! Chicken thighs (or breast), cream cheese, buffalo sauce, and a little salt and pepper, that's it!
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Author Jackie
Servings 10 servings
Course Main Course
Calories 256
Prep Time 20 minutes
0 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes

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Equipment

Slow Cooker

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.
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.

Nutrition

Serving: 0.5 cup, Calories: 256kcal, Carbohydrates: 3g, Protein: 19g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 123mg, Sodium: 1319mg, Potassium: 260mg, Sugar: 2g, Vitamin A: 629IU, Calcium: 51mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American