There’s something about family get-togethers that always makes me think of dip. In my house, weekends often mean gathering around the table with cousins, aunts, and uncles, while the kids run wild in the background. My mom has this way of making everyone feel at home the second they step through the door, and more often than not, she’s got a hot, cheesy dip waiting on the counter. This Crock Pot Buffalo Chicken Dip has become a tradition in our family — gooey, spicy, and perfect for scooping with crunchy chips.
The best part? It only takes 5 ingredients and your slow cooker does all the work.
Why You’ll Want to Make This Again and Again
I love recipes that don’t stress me out, especially when I’m hosting friends for a game night or heading to a neighborhood potluck. This dip is my go-to because it checks all the boxes: it’s affordable, it’s quick to prep, and people scrape the bowl clean every time.
I’ve served it on birthdays, during cricket match viewings with friends, and even once at a backyard barbecue where it accidentally stole the spotlight from the grilled chicken! Kids can handle it since the spice level is moderate, but if you’ve got heat lovers in the crowd, you can always sneak in extra hot sauce or chili flakes.
What You’ll Need
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Cream cheese – I often go with the lighter version and no one notices the difference. Let it sit out for a bit so it stirs in smoothly.
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Shredded cheese – Colby Jack is creamy and melty, but sharp cheddar gives it more bite. Sometimes I mix the two if I’ve got both on hand.
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Buffalo wing sauce – Frank’s is a classic, but I’ve used Sweet Baby Ray’s too. Both bring that tangy kick.
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Ranch dressing – Just use the everyday bottle from your fridge. Some friends swap in blue cheese dressing, and it works beautifully if you like that strong flavor.
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Canned chicken – I know people raise their eyebrows at this, but trust me, it blends right in and gives that perfect shredded texture.
How to Put It Together
I usually throw everything into my 3-quart slow cooker about two hours before guests arrive. Give it a stir here and there, and by the time everyone’s hungry, the dip is bubbling and ready to go.
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In a small crock pot: LOW for 1½ – 2 hours.
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In a large crock pot: LOW for 1 – 1½ hours.
Switch it to “warm” once it’s done, and you’re set for the afternoon.
Tips That Have Helped Me
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Soften the cream cheese: Don’t rush this step. Cold cream cheese clumps, while room-temp cream cheese makes everything silky.
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Taste as you go: If you like it bolder, add a splash more wing sauce halfway through cooking.
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Keep it from drying out: If it sits on warm for hours, give it a stir and splash in a little milk or dressing to bring back the creaminess.
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Serving a crowd: Double the recipe and use a larger slow cooker. I’ve done this for Diwali gatherings, and it disappears faster than the samosas.
How We Like to Serve It
The dip works with pretty much anything crunchy. My family loves tortilla chips and carrot sticks, but I’ve set it out with:
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Fritos Scoops
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Celery sticks (classic combo!)
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Mini sweet peppers cut in half
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Cucumber slices for a lighter bite
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Crackers — almond crackers or pita chips both hold up well
Leftovers and How to Reuse Them
If you’re lucky enough to have some left (rare in my house!), scoop it into a glass container. Microwave it the next day, or reheat gently in the slow cooker if you’re planning ahead.
What I really enjoy is repurposing it:
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Spread inside a wrap with greens and carrots.
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Stuff into a bun for a spicy sandwich.
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Add a scoop to a baked potato — comfort food magic.
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Layer it on tortilla chips, bake, and call it buffalo chicken nachos.
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Toss it with pasta for a quick dinner.
Buffalo Chicken Dip in a Crock Pot
If you’re looking for the ultimate party dip, this Crock Pot Buffalo Chicken Dip checks all the boxes. It’s creamy, cheesy, and has just the right amount of heat. With only a handful of ingredients, you can toss everything into the slow cooker and let it do the work while you get ready for game day or a get-together.
Ingredients
- 8 oz cream cheese, softened
- 12.5 oz canned chicken breast, drained
- ½ cup ranch dressing
- ½ cup buffalo wing sauce (add more if you like it spicier)
- 4 oz Colby Jack cheese, finely shredded
- For serving: tortilla chips, celery sticks, carrot sticks
Instructions
- Place the cream cheese, chicken, ranch dressing, buffalo sauce, and shredded cheese into a 3-quart (or 6-quart) slow cooker. Stir well to combine.
- Cover and cook on LOW for 1 ½ – 2 hours, stirring once or twice as it heats. In a larger slow cooker, the dip will be ready closer to 1 ½ hours.
- Serve hot with tortilla chips, crisp celery, or carrot sticks.
Notes
- Combine all ingredients in the crock insert up to 2 days in advance. Refrigerate until ready to cook, then set the insert into the slow cooker base and heat on LOW, adding about 30 extra minutes to ensure it’s warmed through.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 248Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 54mgSodium: 730mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 13g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
My Final Thought
For me, Crock Pot Buffalo Chicken Dip isn’t just a recipe, it’s a memory-maker. It’s the dip my kids associate with Sundays at grandma’s, the one my friends request whenever I say “bring snacks,” and the dish I know I can pull off even on a hectic day. Try it once, and I bet it’ll find a permanent spot in your party lineup too.
Try other Crockpot recipes:
