Buffalo Chicken Dip

5 from 16 votes

This easy crockpot buffalo chicken dip is full of spicy buffalo flavor and the perfect easy appetizer for your next party. It's sure to be a crowd favorite!

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizer

Cuisine: American

Keyword: Crockpot Buffalo Chicken Dip Recipe

Servings:

Calories: 168kcal

Ingredients

4 cups chicken breasts, cooked and shredded (from a large 3 to 4-pound rotisserie chicken or 2 to 3 large boneless skinless chicken breasts totaling about 1½ pounds)
8 ounces cream cheese, softened to room temperature and cut into cubes
¾ cup bottled wing sauce (Sweet Baby Ray’s brand used)
½ cup bottled ranch dressing (Hidden Valley brand used)
1½ cups shredded cheddar cheese (mild or medium)

Instructions

To the insert of a medium-sized (3 to 4-quart) crockpot, add the shredded chicken, cream cheese, wing sauce, ranch dressing, and shredded cheddar cheese. Stir to combine.
Cover the crockpot with the lid, set the heat to HIGH and cook for 1 hour (or LOW for 2-3 hours) stirring every 20-30 minutes to ensure all the ingredients are well mixed and don’t burn. The cream cheese should be completely melted and the sauce should be smooth and creamy.
Set to warm and serve straight from the crockpot for up to 2 hours (being sure to stir frequently) or transfer to a serving bowl and serve immediately.

Video

Notes

A 3 to 4-quart sized crockpot (slow-cooker) is plenty big enough for this recipe. If doubling the recipe, a larger 6 quart capacity slow-cooker is needed.
Store-bought pre-shredded cheeses contain anti-caking agents that can prevent the cheese from melting as smoothly. It is best to shred your cheese by hand to ensure the cheese melts smoothly while being heated in the crockpot.
Sharp and extra sharp cheddar cheeses are more prone to becoming oily or separating when heated for extended periods. It is best to use an 8-ounce block of mild or medium cheddar cheese for this dip.
If rotisserie chicken is not available, cook and shred 2-3 large boneless skinless chicken breasts. You want a yield of about 4 to 4½ cups total shredded chicken.

Nutrition