An easy appetizer dip anyone can make! This creamy Buffalo Chicken Dip is everyone’s favorite dip for parties. It can be prepared in your Crockpot, baked in the oven or made in your Instant Pot. This dip recipe is full of chicken, ranch, buffalo sauce, cream cheese and shredded cheese. It’s the best game day appetizer recipe!

Buffalo Chicken Dip in crock pot with a tortilla chip

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One of my all-time favorite party appetizers is Crockpot Buffalo Chicken Dip because it’s so easy, loaded with flavor and always a hit whenever I bring it to a party. It’s perfect for tailgating, New Year’s Eve, holidays, backyard parties or anything!

Mix it up in your crock pot, let it cook and then serve it with your favorite dippers. It has a kick, but isn’t overwhelming so everyone loves it. You can’t beat this creamy dip recipe.

I love to make a few other dips to pair with all the dippers like this Jalapeno Popper Dip, Cheesy Corn Dip Recipe, 7 Layer Dip or how about my Beer Dip Recipe. I mean it has beer in it! Enough said!

Overhead Image of Buffalo Chicken Dip Ingredients

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Ingredients for Crockpot Buffalo Chicken Dip

Cream cheese – Cut it into cubes to melt faster.
Cooked chicken – Rotisserie chicken works great or use this easy Crock Pot Shredded Chicken recipe.
Ranch dressing – Could also substitute Blue Cheese dressing.
Buffalo wing sauce
Colby-Jack cheese – Grab a block and grate it yourself for a better melting cheese.

How to Make Buffalo Chicken Dip in the Crock Pot

In a small Crock-Pot mix together all ingredients. Stir well to combine.
Cook on low for 2 hours, stirring a few times while cooking if you can to mix up the cream cheese. You’ll know it’s ready when the cream cheese is completely melted and easy to combine when you stir.
Serve with your favorite dippers like celery stick, crackers, pretzels, bread slicers etc!

Shredded chicken, buffalo sauce, and ranch in crock pot for Buffalo Chicken Dip recipe

Adding cheeses to buffalo chicken mixture in crock pot

How to Make Buffalo Chicken Dip in the Oven

Start by spreading the cream cheese on the bottom of a 1 quart baking dish. Layering the chicken, hot sauce, dressing and sprinkling with shredded cheese.
Bake at 350 degrees F for 20-25 minutes or until cheese is melted.

Can you Make Buffalo Chicken Dip in an Instant Pot?

Yes, this can be prepared in the Instant Pot. Add the chicken breast, hot sauce and ranch to the Instant Pot. Close lid and seal the valve. Cook for 15 minutes on manual then let it naturally release.

Once pressure in the pressure cooker is released remove chicken and shred. Cube the cream cheese and add it with the shredded cheese to the pot and stir until melted. Then add the shredded chicken back to the pot and stir well.

Can Buffalo Chicken Dip Be Made Ahead of Time?

Yes, this dip can be prepared in advance to save time the day of your party. Prepare as directed but don’t bake. Cover and store in the refrigerator. When you want to serve it bake it as directed. It may take a few extra minutes since it is cold when you start.

How Do I Fix Runny Buffalo Chicken Dip?

This can be caused by using a low-fat cream cheese. We recommend starting with a full-fat version of cream cheese. If it’s runny you can add extra cream cheese to the dip to help thicken it.

How To Store Crockpot Buffalo Chicken Dip

Place any leftovers in an airtight container then store it in the refrigerator. Properly stored leftovers will keep in the refrigerator for up to five days. You can also freeze it.

How To Reheat Leftover Buffalo Chicken Dip

To reheat in the microwave, place leftovers in microwave safe bowl and heat for about 1-2 minutes depending on the amount of leftovers. Stir and enjoy.

You can also bake it in the oven in an oven safe dish or warm it up in a crock pot.

Buffalo Chicken Dip in crock pot garnished with chopped green onions with a variety of dippers

Serving Suggestions

Anything you can dip goes with this crock pot dip! My favorites are slices of bread (hearty to hold a lot of dip!), pretzels, tortilla chips, crackers, sliced bell peppers and celery.

Really, the sky is the limit. If you have leftovers stuffed inside a grilled cheese sandwich!

Pro Tips!

We recommend a 1.5 quart crock pot for this recipe, but if you double it make sure to use a 3 quart crock pot.
If you don’t have any cooked, shredded chicken on hand simply substitute that with 2 cans of chunk chicken that has been drained. I will warn you that this will tend to break apart a lot when you cook it, so it’s not the best option. I love having Crock-Pot shredded chicken in my freezer so I can make this dip any time I want!
If you prefer blue cheese with your hot sauce instead of ranch simply substitute a blue cheese dressing for the ranch in this recipe!
I prefer Colby-Jack cheese for this recipe, but in a pinch any shredded cheese will do! Remember it’s best to use a block of cheese and shred it yourself because it will melt much better than the pre-shredded cheese!
If you want to kick this dip up a notch add some more of the hot sauce. I started with a 1/2 c. but feel free to adjust depending on your taste preference. You can add buffalo sauce after it cooks if you want to adjust the level of spice.

Crock Pot Buffalo Chicken Dip using tortilla chip as a dipper

MORE RECIPES YOU’LL LOVE!

Barbeque Chicken Marinade
Chicken Green Beans and Potatoes Recipe
Cannoli Dip with Mascarpone Cheese

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

4.97 from 57 votes

Buffalo Chicken Dip Recipe (Crock Pot or Oven)

Creamy Buffalo Chicken Dip is full of chicken, ranch, buffalo sauce, cream cheese and shredded cheese.

Prep:10

Cook:2

Total:2 10

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Ingredients

▢ 8 ounces cream cheese softened, cubed
▢ 1 ½ cups cooked chicken shredded
▢ ½ cup ranch dressing
▢ ½ cup buffalo wing sauce
▢ ½ cup Colby-Jack cheese shredded

Instructions

In a small Crock-Pot mix together all ingredients. Stir well to combine.
Cook on low for 2 hours, stirring a few times while cooking if you can to mix up the cream cheese.
Serve with your favorite dippers like celery stick, crackers, pretzels, bread slicers etc!

Tips

Expert tips!

We recommend a 1.5 quart crock pot for this recipe, but if you double it make sure to use a 3 quart crock pot.
If you don’t have any cooked, shredded chicken on hand simply substitute that with 2 cans of chunk chicken that has been drained. I will warn you that this will tend to break apart a lot when you cook it, so it’s not the best option. I love having Crock-Pot shredded chicken in my freezer so I can make this dip any time I want!
If you prefer blue cheese with your hot sauce instead of ranch simply substitute a blue cheese dressing for the ranch in this recipe!
I prefer Colby-Jack cheese for this recipe, but in a pinch any shredded cheese will do! Remember it’s best to use a block of cheese and shred it yourself because it will melt much better than the preshredded cheese!
If you want to kick this Crock-Pot buffalo chicken dip up a notch add some more of the hot sauce. I started with a 1/2 c. but feel free to adjust depending on your taste preference. You can add buffalo sauce after it cooks if you want to adjust the level of spice.

Dippers

Anything you can dip goes with this crock pot dip! My favorites are slices of bread (hearty to hold a lot of dip!), pretzels, tortilla chips, crackers, sliced bell peppers and celery.

Really, the sky is the limit. If you have leftovers stuffed inside a grilled cheese sandwich!

Oven Directions

Start by spreading the cream cheese on the bottom of a 1 quart baking dish. Layering the chicken, hot sauce, dressing and sprinkling with shredded cheese.
Bake at 350 degrees F for 20-25 minutes or until cheese is melted.

How to Reheat

To reheat in the microwave, place leftovers in microwave safe bowl and heat for about 1-2 minutes depending on the amount of leftovers. Stir and enjoy.

You can also bake it in the oven in an oven safe dish or warm it up in a crock pot.

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Nutrition Information

Calories: 217kcal (11%), Carbohydrates: 1g, Protein: 10g (20%), Fat: 18g (28%), Saturated Fat: 7g (44%), Cholesterol: 55mg (18%), Sodium: 551mg (24%), Potassium: 107mg (3%), Vitamin A: 375IU (8%), Vitamin C: 0.3mg, Calcium: 93mg (9%), Iron: 0.6mg (3%)

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.