Easy Slow Cooker Buffalo Chicken Dip

If you’re hosting a party, tailgate, or just settling in for a cozy movie night, there is one appetizer that is guaranteed to score a touchdown every single time: Buffalo Chicken Dip. This irresistible dish takes the zesty, fiery flavor of classic Buffalo wings and transforms it into a warm, creamy, savory, and utterly addictive melted dip.

The best part? This recipe uses the slow cooker—meaning it’s almost entirely hands-off. You can toss the ingredients together in the morning, let the crockpot work its magic, and come home to a hot, ready-to-serve appetizer that is guaranteed to earn rave reviews. The slow cooker not only cooks the dip to velvety perfection but also keeps it warm and gooey throughout your entire party!

We rely on a perfect blend of three different cheeses, tender shredded chicken, and the iconic tang of Frank’s RedHot Buffalo sauce. It’s rich, satisfying, and incredibly easy to customize. Get ready to master the ultimate crowd-pleaser that will make you the hero of any gathering!

Why the Slow Cooker is the Secret to Creamy Dip

While Buffalo Chicken Dip can be baked, the slow cooker method is superior for parties and maximum convenience. Here’s why:

• Prevents Separation: The low, consistent heat of the slow cooker gently melts the cheese and cream cheese, creating a stable, smooth emulsion. This prevents the high heat of an oven from separating the fats, which often leaves an oily layer on top.
• Keeps it Warm for Hours: The slow cooker acts as a continuous warmer on the “Keep Warm” setting, ensuring your dip stays perfectly gooey and scoopable for the entire length of your game day party or gathering.
• Tenderizes the Chicken: Even if you start with pre-cooked chicken, the slow simmer further tenderizes the meat, allowing it to soak up more of that delicious Buffalo seasoning.
• Ultimate Convenience: With just a few minutes of chopping and assembling, the slow cooker does the heavy lifting, freeing you up to focus on other hosting duties or just relaxing.

Ingredients

This recipe uses simple, accessible ingredients. For the best flavor, use full-fat cream cheese and sharp cheddar cheese.

For the Slow Cooker Buffalo Chicken Dip

• 2 cups cooked chicken, shredded (about 1 large rotisserie chicken breast)
• 8 ounces (1 block) full-fat cream cheese, cut into cubes or softened
• $1/2$ cup sour cream (or ranch dressing, or plain Greek yogurt)
• $1/2$ cup Frank’s RedHot Buffalo Sauce (or preferred cayenne pepper sauce)
• 1 cup shredded sharp Cheddar cheese (divided)
• $1/2$ cup shredded Monterey Jack cheese (or mozzarella)
• $1/4$ teaspoon garlic powder
• $1/4$ teaspoon smoked paprika (optional, for depth)
• $1/4$ cup low-sodium chicken broth (optional, for thinning)

For Serving (Dippers and Garnish)

• Tortilla chips, celery sticks, or carrot sticks
• 2 tablespoons crumbled blue cheese (optional, for garnish)
• 1 tablespoon chopped fresh chives or green onions

Step-by-Step Instructions: Mix, Set, and Serve

This recipe is simple to assemble and requires only one cooking phase.

Part 1: Assembling the Dip (10 Minutes)

1. Prep Crockpot: Lightly spray the inside of your slow cooker (3-quart size is ideal) with nonstick cooking spray.
2. Add Chicken and Cream Cheese: Place the shredded chicken and the cubed cream cheese directly into the slow cooker.
3. Mix Liquids: In a separate medium bowl, stir together the sour cream, Frank’s RedHot Buffalo Sauce, garlic powder, and smoked paprika (if using). If using the chicken broth to thin, add it now.
4. Add Cheese and Combine: Stir in the wet mixture. Add $1/2$ cup of the shredded Cheddar and all of the Monterey Jack cheese. Gently stir everything together until the ingredients are mostly combined. Reserve the remaining 1/2 cup of Cheddar for the topping.

Part 2: Cooking to Perfection (1.5 – 3 Hours)

1. Cook Slow: Cover the crockpot and cook on LOW for 2-3 hours or on HIGH for 1-1.5 hours. The dip is done when the cream cheese is completely melted, and the mixture is hot and perfectly smooth when stirred.
2. Add Topping: Once the dip is smooth, stir it well. Then, sprinkle the reserved $1/2$ cup of shredded Cheddar cheese evenly over the top.
3. Melt and Serve: Cover the crockpot again and cook for another 15-20 minutes until the topping cheese is melted and gooey.
4. Switch to Warm: Once the cheese is melted, switch the slow cooker setting to WARM for serving.

Part 3: Serving and Garnish

1. Garnish: Garnish the dip immediately with fresh chives, a light sprinkle of blue cheese crumbles, and an extra drizzle of Buffalo sauce (if desired).
2. Serve: Serve hot directly from the slow cooker with a generous assortment of dippers.

Pro Tips for the Ultimate Slow Cooker Dip

Follow these expert tips to ensure your dip is creamy, stable, and perfectly seasoned for your party.

• Shred Your Own Cheese: Non-negotiable! Pre-shredded cheese contains anti-caking agents that prevent smooth melting in slow, wet environments. Shred your block cheese yourself for the creamiest, meltiest results.
• The Blue Cheese Factor: If you want a more authentic blue cheese flavor without the texture, substitute the sour cream entirely with a high-quality blue cheese dressing. This adds the flavor right into the sauce base.
• Don’t Overcook: While the slow cooker is forgiving, do not cook the dip for longer than the recommended time. Overcooking, especially on High, can sometimes cause the fat to separate and pool on the surface. If this happens, stir vigorously and switch the setting to WARM.
• The Best Chicken: Using a store-bought rotisserie chicken is the fastest and most flavorful option. It is already perfectly seasoned and moist. Ensure the chicken is shredded, not diced, for the best texture in the dip.
• Adjusting Consistency: If you prefer a thinner dip that is easier to stir, add $1/4$ cup of low-sodium chicken broth in Part 1. If you prefer a very thick, set dip, omit the sour cream and use Greek yogurt instead.

Serving Suggestions and Creative Variations

This Slow Cooker Buffalo Chicken Dip is a robust appetizer that pairs beautifully with cool, crunchy sides.

Dipper Suggestions

• Classic Pairing: Serve with sturdy tortilla chips (restaurant-style are best) and crisp celery and carrot sticks. The coolness of the veggies is a necessary contrast to the heat.
• Bread Dippers: Use slices of toasted baguette, pita chips, or crunchy breadsticks.
• Low-Carb: Serve with bell pepper strips, cucumber slices, or celery for a lighter option.
• Waffle Fries: For the ultimate game day upgrade, serve it with crispy waffle fries or sweet potato fries for dipping.

Creative Variations

• Smoked Bacon Buffalo Dip: Stir in $1/2$ cup of cooked, crumbled bacon into the mixture before cooking. Garnish with the reserved bacon bits.
• Jalapeño Popper Fusion: Add $1/4$ cup of finely minced pickled jalapeños and 2 tablespoons of cream cheese straight into the mixture before cooking.
• Spicy Kick: If you want a serious heat boost, add $1/4$ teaspoon of cayenne pepper or a dash of your favorite pepper hot sauce (like Tabasco) to the mixture in Part 1.
• Extra Tang: Stir in 1 teaspoon of apple cider vinegar or white vinegar at the end to add a bright, fresh tang that cuts the richness of the cheese.

Frequently Asked Questions (FAQ)

• Can I make this dip ahead of time? Yes! This is a perfect make-ahead recipe. Assemble the entire dip mixture (Part 1, Steps 1-4) in the slow cooker bowl, cover it tightly, and refrigerate it for up to 24 hours. Add 30-60 minutes to the total cook time since the dip is starting cold. Add the final cheese topping near the end of cooking as directed.
• How do I adjust the spice level? The spice level is controlled primarily by the Buffalo sauce.
  • Less Spice: Use $1/4$ cup of Buffalo sauce and $1/4$ cup of ranch or blue cheese dressing. You can also add 2 tablespoons of sour cream to mellow the heat.
  • More Spice: Use $3/4$ cup of Buffalo sauce and add $1/4$ teaspoon of cayenne pepper to the mixture.
• How do I prevent the dip from getting oily? Oily separation is caused by high heat. Ensure you cook on LOW for most of the cook time. Once the cheese is melted and the dip is hot, switch the slow cooker to the WARM setting immediately to prevent the butterfat from separating.
• Can I use canned chicken? Yes, you can substitute the rotisserie chicken with 2 cans of chicken (12.5 oz size), but you must drain and shred the canned chicken very thoroughly before adding it to the dip. Rotisserie chicken is preferred for its superior moisture and flavor.
• How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, the best method is to place the dip back into the slow cooker on LOW for 1 hour, or place it in a baking dish covered with foil and bake in a $350^\circ F$ (175°C) oven until warmed through and bubbly.

This Easy Slow Cooker Buffalo Chicken Dip is your ticket to effortless, amazing entertaining. Enjoy the applause and the easy cleanup!

Don’t forget to Pin this ultimate party dip recipe and share your favorite dipper ideas in the comments below!

Easy Slow Cooker Buffalo Chicken Dip

This Buffalo Chicken Dip is the ultimate crowd-pleasing appetizer for game days, parties, or casual gatherings. It’s rich, creamy, spicy, and loaded with tender shredded chicken and melty cheese — everything you want in a dip!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 12 servings

Calories 346 kcal

Equipment

• large pot
• saucepan
• mixing bowl
• whisk
• 9×9-inch baking dish
• oven
• tongs or fork

Ingredients

  

• 3 large boneless skinless chicken breasts, boiled and shredded
• 8 oz cream cheese, cubed
• 1 cup ranch dressing, homemade or store-bought
• 1 cup Frank’s RedHot sauce (plus more as needed)
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1/2 cup green onions, chopped
• 1.5 cups mozzarella cheese, shredded (divided)
• 1.5 cups cheddar cheese, shredded (divided)

Instructions

 

• If your chicken isn’t cooked, bring a pot of water to a boil. Add chicken breasts, cover, and poach for about 25 minutes until fully cooked. Let cool, then shred.
• Preheat oven to 350°F (175°C). Spray a 9×9-inch baking pan with non-stick spray.
• In a medium saucepan over medium-low heat, combine cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk constantly until smooth and creamy. Remove from heat.
• Add shredded chicken, green onions, 1 cup mozzarella, and 1 cup cheddar to the sauce. Mix well to combine.
• Transfer mixture to the prepared baking pan. Top with remaining mozzarella and cheddar cheese.
• Bake for 20–30 minutes, until the cheese is melted and bubbling at the edges.
• Set oven to broil and cook for an additional 2–3 minutes until the top is golden brown. Remove immediately.
• Serve warm with tortilla chips, celery sticks, crackers, or wrapped in a tortilla for leftovers.

Notes

Make Ahead: You can prepare this dip up to a day in advance. Store covered in the refrigerator and bake before serving.
Chicken Tip: Save time by using 4 cups of pre-cooked shredded rotisserie chicken instead of boiling chicken breasts.
Cheese Tip: Always grate your own cheese for best melting results — pre-shredded cheese often contains anti-caking agents that prevent smooth melting.

Keyword buffalo chicken dip, cheesy chicken dip, game day dip, party appetizer