Slow Cooker Buffalo Chicken Dip

Slow Cooker Buffalo Chicken Dip is the perfect go-to appetizer for game day, tailgating, parties, or really any gathering. Hearty, creamy, and with a little kick, this delicious dip is sure to please!

I love buffalo chicken wings. Sometimes I order them to spicy but I can’t resist the pepper flavor and that tangy kick the sauce has.

Buffalo flavor is one one of my favorites as you can tell with my Buffalo Chicken Potato Casserole, Buffalo Chicken Pinwheels, Buffalo Fries, and my Buffalo Ranch Popcorn.

With simple ingredients, this is one of those easy recipes that you can put together quickly for your next party. Make a big batch because this creamy dip is a crowd favorite and always gets rave reviews.

Best things is you can serve this as a hot dip or as a cold dip. If you like this dip, you will love this fried pickle dip recipe.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.

Ingredients Needed

Chicken – I use cooked chicken breasts. Substitute canned chicken if needed.

Cream cheese – Substitute low fat or fat free cream cheese. Be sure to soften it.

Buffalo sauce – I like a homemade buffalo sauce but you can also use regular hot sauce. I like Frank’s redhot.

Sour cream – Substitute ranch dressing if you prefer.

Ranch seasoning – The dry packet is great or use bottled ranch dressing.

Blue cheese – If this is too strong, leave out all together.

Shredded cheese – I prefer Monterey Jack or mozzarella cheese but shredded cheddar cheese works well too.

Garnishes – Use chopped celery, fresh parsley, or sliced green onion.

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

How to Make Slow Cooker Buffalo Chicken Dip

First: In a 3 or 4 quart crock pot bowl, combine the cream cheese, ranch dressing, shredded chicken, sour cream, hot sauce, and half the shredded cheese. Stir to combine.

Second: Top with remaining shredded cheese. Cover and cook on low heat for 2-3 hours, stirring occasionally.

Third: When ready to serve, turn to warm, garnish with blue cheese crumbles and chopped parsley.

Fourth: Either transfer to a serving bowl or keep on warm setting in slow cooker. Serve with crackers, cucumbers, or celery sticks.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

Suggested Dippers

• Tortilla chips
• Celery or carrot sticks
• Crackers
• Toasted bread slices
• Bell peppers
• or even by the spoonful

When serving this dip as part of a spread, think about serving it along with an easy cheese ball, these fried pickles, and use these Cheddar Bay biscuits to eat some of the dip.

Don’t forget some sweets to balance out the spice like these Scotcharoos, Bailey’s Chocolate Chip Cookies, or this bread pudding. Wash it down with a French 75 Cocktail!

How long does it last?

It will keep 1-2 hours on low or out at room temperature. If you have some leftover, make a pizza the next day. Use this No Rise Pizza Dough recipe as it’s super easy!

Store any leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or place back in the slow cooker on low.

Freeze it for 2-3 months if you have a lot of leftovers.

Freaky Friday

What is Freaky Friday? It’s a recipe exchange put on by Michaela over at An Affair from the Heart. There are about a dozen people each time that get assigned a fellow foodie website to make a recipe from to share with our readers.

I have a tendency to make recipes that speak to me, like these Buffalo Chicken Taquitos I made in a previous Freaky Friday.

It’s a win-win because we get to make a delicious recipe from a blogger friend and share it with our readers and you get to hear about another great food website we know you will love!

This time around I drew Nikki from Soulfully Made. Married to her high school sweetheart, Nikki is very family oriented and loves to keep things real. When I read she eats cereal for dinner sometimes like me, I knew I would love her recipes:)

Her amazing blog not only showcases her love of home-cooked meals, but weaves her memories, love, and faith into every recipe.

Some of my favorites are her copycat Chick Fil A Frosted Lemonade, these amazing Bagel Dogs, and these Air Fryer Corn Ribs. Hop on over to her blog and get your perfect guide to mixing cocktails and tell her I sent you!

More Easy Recipes

• Chicken Tikka Masala
• Roasted Cabbage Steaks
• Spinach Spaghetti Squash Casserole

Tapas Tips & Tricks

• Do not use raw chicken in this recipe. You need to cook it before.
• Shred cooked chicken easily using the paddle attachment on a stand mixer.
• I like to use rotisserie chicken for more flavor.
• Be sure the cream cheese is very soft. If not, wait about 30 minutes after heating and stir again to evenly mix.
• Mix all the ingredients in a large bowl and then transfer to the slow cooker bowl.
• Use a crock pot liner for easy clean up!
• Use hot sauce or wing sauce if you prefer.
• If it’s too thick, thin with a little chicken broth.
• You can cook this for 3-4 hours on low, just be sure to stir it often so avoid burning.
• Transfer to a large pan and place on indirect heat on a grill if outside.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This crock pot buffalo chicken dip recipe is the the best part of buffalo wings in a creamy and cheesy dip that is perfect for a super bowl party.

©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.