Creamy Buffalo Chicken Dip Crock Pot Recipe

buffalo chicken dip in a crock pot topped with blue cheese

Creamy Buffalo Chicken Dip Crock Pot Recipe

This Buffalo chicken dip crock pot recipe is a creamy, spicy, and crowd-pleasing appetizer that’s easy to prepare. Made with rotisserie chicken, cream cheese, and tangy buffalo sauce, it’s the perfect slow cooker dip for game day or potlucks. Enjoy bold flavor with minimal prep for stress-free hosting.

Course Appetizer

Cuisine American

Keyword buffalo chicken dip slow cooker franks

Prep Time 20

Cook Time 2 15

Total Time 2 35

Servings servings

Calories 506

Author Gina Dickson

Equipment

Slow Cooker Digital Programmable with Temp Probe

Ingredients

4 cups rotisserie chicken cooked, skin removed and shredded
16 ounces cream cheese two 8-ounce blocks, softened to room temperature
1 cup buffalo sauce such as Frank's RedHot Wing Sauce
1 cup ranch dressing
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese divided
2 tablespoons green onions diced (white and green parts)
blue cheese crumbles to taste (optional garnish)

Instructions

Prepare the Chicken

Remove and discard the skin from the rotisserie chicken.
Pull the meat off the bones and shred it into bite-sized pieces. Measure out 4 cups and set aside.

Mix the Dip

Add the softened cream cheese, buffalo sauce, ranch dressing, onion powder, salt, pepper, and 1 cup of the shredded cheddar cheese to the slow cooker. Stir well to combine.
16 ounces cream cheese, 1 cup buffalo sauce, 1 cup ranch dressing, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 1/2 cups shredded cheddar cheese
Stir in the shredded chicken until fully coated.
4 cups rotisserie chicken

Cook

You will need a 4 to 6-quart slow cooker for this recipe.
Cover and cook on LOW for 2 hours, or until hot and bubbly throughout.
About halfway through cooking, remove the lid and give the dip a good stir to make sure it is melting evenly and not scorching along the edges.

Add the Cheese Topping

In the last 15 minutes of cooking, sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top. Replace the lid and allow it to melt.

Garnish and Serve

If desired, sprinkle diced green onions and blue cheese crumbles over the top just before serving.
2 tablespoons green onions, blue cheese crumbles
Keep the slow cooker on the WARM setting while serving.

Notes

Prep Tip

Soften the cream cheese to room temperature before you start. Pull it out of the refrigerator at least 30 minutes before you begin. Cold cream cheese will stay lumpy and won't blend smoothly with the other ingredients.

Cook Time

This recipe is designed to cook on LOW only. Cooking on HIGH can cause the cheese to separate and make the dip greasy. Cook on LOW for 2 hours, then add the remaining cheese topping and cook for an additional 15 minutes.

Serving

When ready to serve turn the slow cooker to warm so the dip does not scotch.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in the slow cooker on LOW or WARM until heated through, or microwave individual portions in 30-second intervals, stirring between each, until hot.

Nutrition