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!
Equipment
- large pot
- saucepan
- mixing bowl
- whisk
- 9x9-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 9x9-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.
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.