Cheesy Crockpot Buffalo Chicken Dip Recipe
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This easy, cheesy, Crockpot Buffalo Chicken Dip will be your new favorite dip in no time! All the flavors of your favorite buffalo wings made into an easy-to-prep dip. Serve with your favorite dippers: crunchy celery or carrots, tortilla chips, crackers, and more!
Table of Contents
What Makes This Recipe Great
Summer is flying by, which means Fall is coming quickly and game day appetizers (Football season!) are going to make their way to your recipe rotation sooner rather than later! Today, I’m sharing a Crock Pot Buffalo Chicken Dip Recipe that has all the flavors of buffalo chicken wings in a creamy, cheesy, and addicting dip!
Made with a few simple ingredients, this dip comes together with just 10 minutes of prep, and the slow cooker does the rest. After an hour you have the ultimate appetizer to serve alongside celery sticks, carrot sticks, tortilla chips, crackers, and more!
You can cook and shred your own chicken with forks, use leftovers from another meal, or grab a Rotisserie chicken for even easier prep. This recipe is super easy to throw together last minute, travels well, and feeds a crowd– the BEST!
If you love Buffalo Chicken, try my Buffalo Chicken Casserole, this Creamy Buffalo Chicken Soup, these Stuffed Sweet Potatoes, or see even more Buffalo Chicken recipes at the end of this post!
Ingredient Notes
- shredded chicken breasts: You can shred chicken yourself, use leftover chicken, or use Rotisserie chicken for an easy option. Canned chicken would also work in a pinch– just make sure to drain first.
- full fat cream cheese
- buffalo sauce: I like Frank’s, but feel free to use your favorite type of hot sauce.
- Greek yogurt: You can substitute sour cream if desired.
- ranch seasoning: You can make my homemade ranch dressing mix or use a store-bought packet.
- Colby jack cheese: I used Colby jack, but feel free to use shredded cheese of choice– sharp cheddar, pepper jack, mozzarella cheese, or a Mexican blend will work well.
- garlic powder
- onion powder
- salt and black pepper to taste
- tortilla chips, celery sticks, carrot sticks, or crackers for serving
- chopped green onions for garnish
Step-by-Step Instructions
- To a crockpot, add the shredded chicken, softened cream cheese, buffalo sauce, Greek yogurt, ranch seasoning, shredded Colby Jack cheddar cheese, garlic powder, and onion powder. Stir until well combined, spreading it out evenly.
- Cover and cook on low for 2-3 hours, or on high for 1-1.5 hours, until the dip is hot and bubbly. Taste the dip and add salt and pepper to taste if needed.
- Transfer to a serving bowl if desired. Serve the dip hot with tortilla chips, celery sticks, or carrot sticks. Garnish with green onions and blue cheese crumbles or omit.
Mac’s Pro Tip
Expert Tips
- This recipe can be made dairy-free if you follow these substitutions: Use vegan buffalo sauce, plain dairy-free yogurt, dairy-free cream cheese, non-dairy cheese shreds, and make the dairy-free version of my homemade ranch seasoning OR look for a dairy-free store-bought version.
Serving & Storage Tips
Transfer to a serving bowl if desired. Serve the dip hot with tortilla chips, celery sticks, or carrot sticks. Garnish with green onions and blue cheese crumbles or omit.
Store leftover dip in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or stovetop, garnish, and serve with the accompaniments of your choice (carrots, celery, crackers, tortilla chips, and more!).
Recipe FAQs
I’ve made this recipe many times and never had an issue with this. I’ve tested the ratios to make sure that there’s just enough buffalo sauce, chicken, cream cheese, and yogurt to yield a result that is extra creamy and not greasy at all. When greasiness occurs, it’s often because the ratios are off.
This dip can be served with a variety of accouterments, depending on your preference! Fresh veggies, tortilla chips or crackers, and even toasted baguette slices would work great.
More Buffalo Chicken Recipes
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Cheesy Crockpot Buffalo Chicken Dip Recipe
Ingredients
- 4-4.5 cups chicken, cooked and shredded about 1.5 lbs, 3-4 medium chicken breasts
- 8 oz cream cheese softened (regular or dairy-free)
- 1 cup buffalo sauce
- 1 cup Greek yogurt or dairy-free yogurt of choice
- 2 tbsp ranch seasoning or 1 store-bought packet
- 1 ½ cups shredded Colby Jack cheese regular or dairy–free
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Tortilla chips celery sticks, or carrot sticks for serving
Instructions
- To a crockpot, add the shredded chicken, softened cream cheese, buffalo sauce, Greek yogurt, ranch seasoning, shredded Colby Jack cheddar cheese, garlic powder, and onion powder. Stir until well combined, spreading it out evenly.
- Cover and cook on low for 2-3 hours, or on high for 1-1.5 hours, until the dip is hot and bubbly. Taste the dip and add salt and pepper to taste if needed.
- Serve the dip hot with tortilla chips, celery sticks, or carrot sticks.
Notes
Expert Tips
- This recipe can be made dairy-free if you follow these substitutions: Use vegan buffalo sauce, plain dairy-free yogurt, dairy-free cream cheese, non-dairy cheese shreds, and make the dairy-free version of my homemade ranch seasoning OR look for a dairy-free store-bought version.
Serving & Storage Tips
Transfer to a serving bowl if desired. Serve the dip hot with tortilla chips, celery sticks, or carrot sticks. Garnish with green onions and blue cheese crumbles or omit. Store leftover dip in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or stovetop, garnish, and serve with the accompaniments of your choice (carrots, celery, crackers, tortilla chips, and more!).Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
