Crock Pot Buffalo Chicken Dip (Print view)

Creamy, spicy buffalo chicken dip with melted cheese and tangy sauce, slow-cooked to perfection for any gathering.

# List of Ingredients:

→ Dairy

01 - 8 oz cream cheese, softened and cubed
02 - 1/2 cup sour cream
03 - 1 1/2 cups shredded cheddar cheese
04 - 1/2 cup shredded mozzarella cheese

→ Meats

05 - 3 cups cooked shredded chicken breast

→ Condiments & Sauces

06 - 1/2 cup buffalo wing sauce
07 - 1/4 cup ranch dressing

→ Garnishes

08 - 2 tablespoons chopped scallions
09 - Extra shredded cheese for topping

# Step-by-Step Directions:

01 - Add cream cheese, sour cream, shredded cheddar, mozzarella, shredded chicken, buffalo wing sauce, and ranch dressing to slow cooker bowl.
02 - Stir all ingredients together until well combined and evenly distributed.
03 - Cover and cook on low setting for 2 hours, stirring halfway through to ensure even melting and prevent sticking.
04 - Once melted and bubbling, give the dip a final stir to achieve smooth consistency.
05 - Sprinkle with extra cheese and chopped scallions if desired. Transfer to serving dish and serve warm.

# Expert Suggestions:

01 -
  • It practically makes itself while you do other things, no hovering or stirring required.
  • The balance of heat and creaminess means even people who claim they don't like spicy food end up going back for more.
02 -
  • If your cream cheese isn't soft, the dip will take forever to get smooth and you'll end up with weird chunks floating around.
  • Stirring halfway through isn't optional, I learned that the hard way when the cheese on the edges got crusty and the middle stayed cold.
03 -
  • Use rotisserie chicken to save time and add extra flavor without any extra work.
  • Let the cream cheese sit out for at least 30 minutes before you start, it makes all the difference in how smoothly everything melts together.
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