This Buffalo Chicken Dip in a Crock Pot is the ultimate comfort food, combining creamy, spicy, and tangy flavors that everyone will love. Perfect for any game day, party, or casual gathering, it’s an easy-to-make dip that will leave your guests reaching for more.
Ingredients
2 cups cooked shredded chicken
8 oz cream cheese, softened
1/2 cup buffalo sauce
1/2 cup ranch dressing
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 tablespoon chopped green onions (optional)
Tortilla chips or veggie sticks, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a Crock Pot, combine the softened cream cheese, buffalo sauce, ranch dressing, shredded chicken, cheddar cheese, and mozzarella cheese.
Stir everything together until well combined.
Cover and cook on low for 2-3 hours, or until everything is heated through and the cheese has melted.
Stir the dip again to mix the melted cheese with the chicken and ensure everything is creamy and smooth.
Garnish with chopped green onions, if desired.
Serve with tortilla chips or veggie sticks for dipping.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 2-3 hours
Total Time: 2 hours 10 minutes
Servings: 8 servings
Variations
Add Blue Cheese: If I love blue cheese, I can swap out some of the ranch dressing for blue cheese dressing, adding an extra tangy flavor.
Spicy Buffalo Chicken Dip: For more heat, I can increase the amount of buffalo sauce or add a dash of hot sauce.
Cheese Options: I can experiment with different types of cheese, like pepper jack for a spicier kick, or gouda for a smoky flavor.
Make it Veggie-Friendly: For a vegetarian version, I can substitute the chicken with cooked, shredded cauliflower to create a hearty and flavorful alternative.
Storage/Reheating
Storage: I can store leftover Buffalo Chicken Dip in an airtight container in the fridge for up to 3-4 days.
Reheating: To reheat, I can either warm it up in the microwave for 1-2 minutes or put it back in the Crock Pot on low for about 30 minutes until it’s heated through. Stir occasionally to prevent it from drying out.
FAQs
Can I make Buffalo Chicken Dip ahead of time?
Yes! I can prepare the dip and store it in the fridge for up to 24 hours before cooking it in the Crock Pot. Just heat it up when ready to serve.
Can I use pre-cooked chicken for this recipe?
Absolutely! I love using rotisserie chicken or leftover cooked chicken for convenience. Just shred it and add it to the Crock Pot with the other ingredients.
Can I make this dip without ranch dressing?
Yes! If I prefer, I can replace the ranch dressing with blue cheese dressing for a more traditional buffalo flavor, or even skip the dressing altogether for a spicier, less creamy version.
Can I use a different type of cheese?
Definitely! I can use any cheese I like. Some great options are pepper jack for a little heat or cream cheese if I want it to be extra creamy.
How spicy is this dip?
The heat level can be adjusted by adding more or less buffalo sauce. If I want it spicier, I can always add extra buffalo sauce or even a dash of hot sauce.
Conclusion
This Buffalo Chicken Dip is hands down one of my favorite dips to make for any occasion. It’s simple to prepare, incredibly flavorful, and sure to be a crowd-pleaser. Whether I’m serving it for a party, game day, or just a cozy gathering, it’s always a hit. Plus, the Crock Pot makes it super convenient, allowing me to enjoy the event while the dip does all the work!
📖 Recipe:
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Buffalo Chicken Dip in a Crock Pot
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
A creamy, spicy, and tangy Buffalo Chicken Dip made in a Crock Pot, perfect for game day, parties, or casual gatherings.
Ingredients
2 cups cooked shredded chicken
8 oz cream cheese, softened
1/2 cup buffalo sauce
1/2 cup ranch dressing
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 tablespoon chopped green onions (optional)
Tortilla chips or veggie sticks, for serving
Instructions
- In a Crock Pot, combine the softened cream cheese, buffalo sauce, ranch dressing, shredded chicken, cheddar cheese, and mozzarella cheese.
- Stir everything together until well combined.
- Cover and cook on low for 2-3 hours, or until everything is heated through and the cheese has melted.
- Stir the dip again to mix the melted cheese with the chicken and ensure everything is creamy and smooth.
- Garnish with chopped green onions, if desired.
- Serve with tortilla chips or veggie sticks for dipping.
Notes
You can make the dip ahead of time and store it in the fridge for up to 24 hours before cooking.
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
You can reheat in the microwave or return to the Crock Pot to warm it up.
Adjust the heat level by adding more or less buffalo sauce or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Category: Appetizer
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the dip
- Calories: 290
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 60mg
