Crockpot Buffalo Chicken Dip

Is it even really a Super Bowl party without Buffalo chicken dip? I think not. If you're looking for the most hands-off version of this classic recipe, turn to your trusty slow cooker. The best part? It takes zero effort—seriously. Simply throw all your ingredients into the Crockpot, and in a few hours you'll have the most satisfying party dip ready to be devoured—no stirring while cooking required.

What People Are Saying:
“Made this for a New Year’s Eve party and we didn’t have leftovers, it was so good! Will definitely make again!” -lindseyhudson10

How To Make Crockpot Buffalo Chicken Dip

INGREDIENTS

• Rotisserie Chicken: I love the convenience of a store-bought rotisserie chicken, but if you can’t or don’t want to buy one, you can cook and shred chicken breasts. I recommend using chicken breasts (3 to 4 large should work) and poaching them in salted water or chicken broth —this will ensure they stay tender and juicy before you shred and add them to your dip.
• Cream Cheese: Use whatever cream cheese brand you prefer here, just use lots of it! The cream cheese is what makes this famous dip so creamy and delicious, plus it mellows out the spice of the Buffalo sauce.
• Cheddar: Cheddar is the perfect cheese to use here as it melts very well and has a sharp enough flavor to not get lost under the other strong flavors. If you're looking to switch up the cheese, provolone, American, or Monterey Jack would also be delicious options.
• Buffalo Sauce: It’s no surprise that this dip gets the majority of its flavor from the Buffalo sauce. The famous hot sauce is tangy, spicy, slightly buttery, and much more versatile than many people give it credit for.
• Ranch Dressing: Ranch dressing is a classic dipping sauce for Buffalo wings for a good reason. The creaminess of the dressing compliments the tangy heat of the Buffalo sauce. So it only makes sense to include some ranch in this Buffalo Chicken dip.
• Blue Cheese: Love Buffalo dip but hate blue cheese? Don’t stress: Just skip it! The beauty of this dip is that it's infinitely adaptable. However, the salty, funky kick of blue cheese does pair perfectly with the spicy, slightly sweet buffalo sauce.

STEP-BY-STEP INSTRUCTIONS

We start our dip off by combining the shredded chicken, cream cheese, cheddar cheese, Buffalo sauce, and ranch in a large slow cooker. Give this mixture a good mix to incorporate everything together.

Then place the lid over the slow cooker and cook the mixture on low for about 3 hours, or until everything has melted together and is warm all the way through.

Once the dip has finished warming, crumbing blue cheese over the top, sprinkle on chopped chives, and serve alongside the dippers of your choice.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• It makes a ton. Making the dip in a slow-cooker means you aren’t limited by the shallow walls of a skillet or baking dish. My recipe serves 10-12, but you can easily double or even triple it if you feel you need even more Buffalo chicken dip in your life. And let’s be honest — can you ever have too much?
• The ingredients are totally adaptable. You can add more heat if you want it, use another cheese, or ditch the ranch entirely. Want to add more heat? If you want it even spicier, you can add up to ¼ cup more Buffalo sauce. Beyond that, I don’t recommend adding more sauce (the extra liquid will start to affect the consistency of the dip), but you could also add a few dashes of cayenne pepper or even throw in a diced jalapeno pepper.
• Not a ranch dressing fan? You can sub in a few more tablespoons of cream cheese and some milk until your dip is the perfect creamy texture you want, or, if you really love blue cheese and are confident that your guests will too, you could use blue cheese dressing instead.

What To Serve With Crockpot Buffalo Chicken Dip

Sure, you can stick to tradition and go with just carrots and celery, but you can also switch it up with tortilla chips, crackers, or sliced baguette if you like. You can even go all out and make a batch of homemade soft pretzels to serve with it. Soft, salt-flecked pretzels dunked in rich, cheesy dip . . . you won't regret it!

Storage

First of all: congratulations on actually having leftovers! (I’ve never managed not to devour the entire batch in one setting.) In all seriousness, though, your leftovers will keep in an airtight container in the refrigerator for up to 4 days. You can reheat them in the microwave (or pop them back in the slow-cooker).