Crockpot Buffalo Chicken Dip {with Oven option}
33 Comments
Posted: 03/06/20
Updated: 06/23/22
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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 or baked in the oven. This dip recipe is full of chicken, ranch, buffalo sauce, cream cheese and shredded cheese. It’s the best game day appetizer recipe!
Crock Pot Buffalo Chicken Dip
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!
Crockpot Buffalo Chicken Dip Recipe Ingredients
- 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 This Buffalo Chicken Dip Crock Pot Recipe
- 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!
How Do You make Buffalo Chicken Dip Without a Crock Pot?
- 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.
Expert Tips & FAQs for making Buffalo Chicken Dip in Crock Pot
- 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.
What is Good With Buffalo Chicken Dip?
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!
How to Reheat Crock Pot 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.
MORE RECIPES YOU’LL LOVE!
- Spaghetti in a Crock Pot
- Air Roasted Broccoli
- What is a Alabama Slammer?
- BBQ Marinade Recipe
- 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!
Buffalo Chicken Dip Recipe (Crock Pot or Oven)
Creamy Buffalo Chicken Dip is full of chicken, ranch, buffalo sauce, cream cheese and shredded cheese.
Ingredients
- 8 oz cream cheese softened, cubed
- 1 1/2 c. cooked chicken shredded
- 1/2 c. ranch dressing
- 1/2 c. buffalo wing sauce
- 1/2 c. 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.
- 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.
Video
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%)
AH says
So good!!!
Julie Evink says
Awesome!! Thank you for commenting and rating the recipe!
Valerie Webb says
What size of canned chicken do I substitute for?
Julie Evink says
I would do one 12.5 oz can.