There’s something so irresistible about warm, creamy dips that bring people together—and this Buffalo Chicken Dip Crockpot Recipe totally nails that vibe. It’s a perfect combo of spicy, cheesy, and tangy, coming together effortlessly in the slow cooker for a fuss-free crowd-pleaser.
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Why You'll Love This Recipe
I’ve made tons of buffalo chicken dips over the years, but cooking it low and slow in the crockpot is honestly a game-changer. You get rich layers of flavor without any babysitting, and it’s always the first dish to disappear at gatherings.
- Set it and forget it: Once you add the ingredients, the crockpot does all the magic with minimal effort.
- Perfectly melty cheese: Slow cooking means the cheeses blend smoothly and stay warm for hours.
- Custom spice level: You control the heat by choosing your buffalo sauce and balancing the ranch seasoning.
- Great for crowds: It makes a big batch that’s ideal for game days, parties, or family nights in.
Ingredients & Why They Work
This recipe blends creamy, tangy, and spicy ingredients that create a rich, satisfying dip with a lovely buffalo bite. The secret lies in balancing hot sauce with sour cream and cheese, with ranch seasoning adding that irresistible savory punch.
- Buffalo wings sauce: I always use Frank’s RedHot Buffalo Wings Sauce—not the original—to get that classic, tangy heat.
- Full-fat sour cream: Adds creaminess and cools down the heat just enough for balance.
- Dry ranch seasoning mix: Brings savory depth and herby flavor without extra fuss.
- Chili powder, smoked paprika, garlic & onion powders: These spices layer warmth and a subtle smoky note that round out the dip.
- Cooked shredded chicken: Rotisserie chicken works wonders here—it’s easy and gives the dip plenty of body.
- Blue cheese crumbles: Give it that classic buffalo flavor punch—but if you don’t love blue cheese, you can omit it or swap for more cheddar.
- Cheddar & mozzarella cheeses: Cheddar adds sharpness, mozzarella brings gooey stretchiness—together they’re a winning combo.
- Full-fat cream cheese: I cube it and let it melt in the crockpot, which makes it perfectly smooth and creamy.
Make It Your Way
One of my favorite things about this Buffalo Chicken Dip Crockpot Recipe is how easy it is to tweak. I love playing around with the cheese combo and spice level depending on the occasion or what I have on hand.
- Variation: Sometimes I swap half the cheddar for pepper jack to ramp up the spicy vibe without extra sauce—it adds a nice melty kick.
- Blue cheese alternative: If you’re not into blue cheese, replace it with extra cheddar or leave it out altogether for a milder taste.
- Less heat version: Cut back on buffalo sauce or choose a milder wing sauce if you’re serving kids or spice-wary friends.
- Add-ins: You can toss in some finely chopped celery or green chiles for extra texture and flavor.
Step-by-Step: How I Make Buffalo Chicken Dip Crockpot Recipe
Step 1: Prep Your Crockpot and Mix the Base
First, give your crockpot insert a quick spray with nonstick cooking spray—that little step helps keep things from sticking to the sides. Then, whisk together the buffalo wing sauce, sour cream, ranch seasoning, and all the spices right in the crockpot. This way, you get a smooth, evenly seasoned base before adding the chicken and cheeses.
Step 2: Add Chicken and Core Cheeses
Stir in your shredded chicken, blue cheese crumbles, and most of the shredded cheddar and mozzarella cheeses—reserve a little cheese to sprinkle on top later. When it’s all combined, microwave the cream cheese cubes for about 25 seconds until just softened, and then spread them evenly over the top. Don’t mix those in yet—that slow melt helps create that luscious creamy texture.
Step 3: Slow Cook and Stir
Cover the crockpot and cook on low for 1 hour. After that, give everything a good stir to mix in the cream cheese and get the dip smooth. Depending on your crockpot, this might be close to done, but for older or smaller models, you might need an additional hour to an hour and a half—just stir occasionally to keep it from sticking and ensure even melting.
Step 4: Finish with Cheese and Keep Warm
Once everything is melted and bubbly, sprinkle the reserved cheddar and mozzarella on top for a gorgeous melted cheese crust. Cover and cook on low for another 20 minutes. After that, switch the crockpot to warm to keep your dip perfectly melty while you prepare your dippers and get ready for party time.
Top Tip
From dozens of batches, I’ve learned a few things that really make this Buffalo Chicken Dip Crockpot Recipe shine without any hitches.
- Use rotisserie chicken: It saves time and the chicken stays moist, which is essential for a juicy dip.
- Microwave cream cheese first: I can’t stress this enough—the cream cheese melts evenly and blends smoothly when softened a bit before cooking.
- Don’t skip stirring halfway: Mixing the dip after the first hour guarantees a consistent creamy texture without lumps.
- Adjust cook times to your crockpot: Newer, larger models cook faster—keep an eye on it so the dip doesn’t dry out or burn on the sides.
How to Serve Buffalo Chicken Dip Crockpot Recipe
Garnishes
I’m a big fan of topping this dip with fresh green onions and a sprinkle of extra blue cheese crumbles—the sharpness cuts perfectly through the creamy heat. Sometimes I add chopped cilantro or flat-leaf parsley when I want a fresh herb kick, but green onions are always my go-to.
Side Dishes
For dipping, I love offering a colorful spread—crispy tortilla chips, buttery crostini, crunchy pretzels, and fresh veggies like celery sticks, carrot batons, and crisp bell pepper strips. It’s fun to have a little bit of everything to satisfy all cravings.
Creative Ways to Present
For parties, I sometimes serve the dip inside a hollowed-out bread bowl for an eye-catching centerpiece. Another fun idea is dividing the dip into individual ramekins, topped with cheese and baked briefly to get a bubbly crust—guests love having their own personal warm dip.
Make Ahead and Storage
Storing Leftovers
Any leftovers you have can be stored in an airtight container in the fridge for up to 4 days. I usually scrape it into a container before it cools completely, so it’s easier to reheat without drying out.
Freezing
This dip freezes surprisingly well! Just pack it tightly in a freezer-safe container and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge for the best texture.
Reheating
Reheat gently in the microwave or oven, stirring occasionally to regain a smooth texture. Adding a splash of milk or extra sour cream during reheating can help restore creaminess if it feels a bit thick.
Frequently Asked Questions:
Absolutely! You can poach, bake, or grill chicken breasts and shred them yourself. Rotisserie is just my shortcut for juicy, flavorful chicken without extra effort.
If you don’t have Frank’s, any good-quality buffalo wing sauce will work just fine, but keep in mind that the signature tang and heat of Frank’s balances the dip really well. Avoid regular hot sauce as it’s usually too thin and sweet.
Yes! This dip is naturally gluten-free, just be sure to serve it with gluten-free chips or veggies. Always double-check that your ranch seasoning mix doesn’t have any hidden gluten ingredients.
The spice level is medium, thanks to the buffalo sauce and spices, but you can adjust it easily by using less sauce or a milder version. Adding more sour cream also cools it down.
Final Thoughts
This Buffalo Chicken Dip Crockpot Recipe has become my go-to for parties and casual hangouts because it’s just so darn easy and delicious. I know you’ll enjoy how effortlessly it fills your kitchen with that comforting buffalo aroma, and how everyone keeps coming back for more. Trust me, once you try it your way, it might just become your new favorite too.
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Buffalo Chicken Dip Crockpot Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 16 servings
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Description
This creamy and spicy Buffalo Chicken Dip is a perfect crowd-pleaser made effortlessly in a crockpot. Combining tangy hot sauce, flavorful ranch seasoning, shredded chicken, and a blend of cheeses, this dip is smooth, cheesy, and packed with bold flavors. Served warm and garnished with green onions and blue cheese, it pairs wonderfully with chips, crackers, or fresh veggies.
Ingredients
Bases and Seasoning
- ⅔ cup Frank’s RedHot Buffalo Wings Sauce, NOT original/traditional
- ¾ cup full fat sour cream
- 2 tablespoons dry ranch dressing seasoning mix
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
Chicken and Cheese
- 1 pound (4 packed cups) cooked and shredded chicken (about 1 large rotisserie)
- ¼ cup blue cheese crumbles
- 1 ⅓ packed cups finely shredded cheddar cheese, divided
- ⅔ packed cups finely shredded mozzarella cheese, divided
- 8 ounces full-fat cream cheese, cubed into 12 pieces
For Serving
- Green onions, chopped
- Crumbled blue cheese
- Cilantro or parsley (optional)
- Chips, crackers, crostini, pretzels, veggies (carrots, celery sticks, bell peppers), etc.
Instructions
- Prep Crockpot: Spray the crockpot insert with nonstick cooking spray to prevent sticking and make cleanup easier.
- Combine Ingredients: In the crockpot, whisk together the Frank’s RedHot Buffalo Wings Sauce, full fat sour cream, dry ranch seasoning, chili powder, smoked paprika, garlic powder, onion powder, and salt. Then, stir in the shredded chicken, blue cheese crumbles, 1 cup of shredded cheddar cheese, and ⅓ cup of shredded mozzarella cheese until well combined.
- Add Cream Cheese: Microwave the cubed cream cheese for 25 seconds on a microwave-safe plate until slightly softened, then evenly distribute the cubes over the chicken mixture in the crockpot without stirring them in.
- Cook and Stir: Cover and cook on low heat for 1 hour. After 1 hour, remove the lid and stir all the ingredients together until well combined.
- Continue Cooking Until Melted: Depending on your crockpot’s brand and size, cook an additional 1 to 1 ½ hours on low heat, stirring occasionally. This allows the cream cheese and other cheeses to melt fully and the dip to heat through thoroughly.
- Top with Remaining Cheeses: Evenly sprinkle the remaining ⅓ cup of shredded cheddar cheese and ⅓ cup of shredded mozzarella cheese on top of the dip. Cover and cook on low for another 20 minutes or until the top cheese layer has melted completely.
- Garnish and Serve: Turn the heat to low or warm to keep the dip hot while serving. Garnish with chopped green onions and additional blue cheese crumbles if desired. Serve the dip warm with chips, crackers, crostini, pretzels, and/or fresh vegetable sticks like carrots, celery, and bell peppers.
Notes
- Use a rotisserie chicken for convenience and great flavor, or cook and shred your own chicken breasts or thighs.
- If you prefer a milder dip, reduce the amount of Buffalo sauce or substitute with a milder wing sauce.
- Microwaving the cream cheese slightly softens it, helping it melt more evenly during cooking.
- Stir the dip occasionally during cooking to ensure even heating and avoid burning on the edges.
- This dip can be made ahead of time; prepare all ingredients in the crockpot insert, refrigerate overnight, then cook as directed the next day.
- Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1/16 of recipe
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.3 g
- Protein: 13 g
- Cholesterol: 50 mg
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