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This Slow Cooker Buffalo Chicken Dip just may be your new favorite appetizer! This easy dump-and-go dish just requires a few different ingredients dropped into your crock pot to set and forget. It’s perfect for game days, Super Bowl parties, holiday gatherings and more.
If you’re looking for the perfect crowd-pleasing appetizer that will be a slam dunk at your next get-together, this will certainly be a winner!
This recipe post is all about Slow Cooker Buffalo Chicken Dip – a crowd favorite hearty appetizer with a cream cheese base that’s loaded with cheese, hot sauce, and shredded chicken. You and your loved ones will adore this recipe!
Why You’ll Love Slow Cooker Buffalo Chicken Dip
Crock pot buffalo chicken dip was such a hit when I made it last week that we ended up keeping the whole bowl instead of sharing it with our neighbors as we originally planned. We just kept snacking on it throughout the day and before we knew it we were too in love to let it go.
In this low maintenance recipe you just dump in your ingredients (including raw chicken), heat over low for 6 hours, then shred the chicken, toppings and it’s ready to enjoy. There is not much prep work involved which makes this so easy when you have a bunch of other food to make and things to do.
There is hardly any prep aside from shredding cheese! Serve it with celery sticks and tortilla chips for the perfect snack (or girl dinner, in my case!).
Key Ingredients
- Buffalo Sauce – the base for this dip, it adds lots of good vinegary tang with a kick of heat
- Ranch Dressing – add to the cream cheese base for a smooth texture.
- Chicken – 2-3 raw chicken breasts or a whole rotisserie chicken, shredded
- Cream Cheese – two softened blocks of cream cheese for the creamy base.
- Shredded Cheese – use whichever melty cheeses you prefer here; colby jack, cheddar, mozzarella, pepper jack, all work. I usually opt for colby jack.
- Toppings – blue cheese crumbles and sliced green onions for topping
- Tortilla chips and Celery Sticks – for serving
How to Make Slow Cooker Buffalo Chicken Dip
Step 1: Add raw chicken to the slow cooker, add in two blocks of cream cheese (cut into chunks). Pour in the ranch dressing and hot sauce, cover and cook on LOW for 5-6 hours.
Step 2: Once the buffalo chicken dip has cooked through, remove the whole chicken breasts and set aside for shredding. Shred chicken with two forks or a shredding tool, then add it back into the crock pot.
Stir all the ingredients to combine and smother the chicken. Add in most of the shredded cheese, mixing to incorporate it. Top with remaining cheese, cover with a lid and continue to cook 30-45 minutes or until cheese has melted through.
Step 3: Top the slow cooker buffalo chicken dip with sliced green onions and blue cheese crumbles. Serve alongside celery sticks and tortilla chips. I like to leave my crock pot on the “Keep Warm” setting throughout serving.
Tools I Love for Slow Cooker Buffalo Chicken Dip
Chicken Shredding Tool
Cook & Carry Crock Pot
Chicken Shredding Talons
Ninja Foodi Possible Multi-Cooker
Looking for More Crowd Favorite Appetizers?
Candied Bacon Crackers
Slow Cooker Loaded Creamed Corn
Bacon Wrapped Chicken Bites
Bacon Jalapeno Popper Dip
I hope you enjoyed this recipe for my Slow Cooker Buffalo Chicken Dip. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Slow Cooker Buffalo Chicken Dip
Ingredients
- 2-3 chicken breasts (raw) rotisserie chicken can be used instead - see notes for adjust cook times**
- 2 blocks cream cheese, cut into cubes
- 1 cup ranch dressing
- 1 cup buffalo wing sauce Moore's, Frank's, etc.
- 1.5 cups shredded cheese, divided cheddar, colby, pepperjack, etc.
- Toppings: 2 green onions, blue cheese crumbles
- Serving: tortilla chips and celery sticks
Instructions
- Into the slow cooker add: raw chicken, two blocks of cream cheese (cut into chunks). Pour in the ranch dressing and hot sauce, cover and cook on LOW for 5-6 hours**.
- Once the chicken has cooked through, remove the chicken breasts and set aside for shredding. Shred chicken with two forks or a shredding tool, then add it back into the crock pot.
- Stir all the ingredients to combine and smother the chicken in the sauce. Add in most of the shredded cheese, mixing to incorporate it. Top with remaining cheese, cover with a lid and continue to cook 30-45 minutes or until cheese has melted through.
- Top the dip with sliced green onions and blue cheese crumbles. Serve alongside celery sticks and tortilla chips. I like to leave my crock pot on the "Keep Warm" setting throughout serving.
