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Crockpot Creamy Buffalo Chicken Dip

Crockpot Creamy Buffalo Chicken Dip (Easy Slow Cooker Recipe)

This incredibly rich, savory, and spicy Buffalo Chicken Dip is made effortlessly in the slow cooker. Featuring shredded chicken, a creamy base of Ranch and cream cheese, and plenty of melted cheese, it's the perfect hot appetizer for game days or parties.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 11 people
Course: Appetizer, Snack
Cuisine: American, Game Day
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Dip Base
  • 2 large (8 ounce) packages Cream cheese softened and cut into cubes
  • 1 cup Ranch dressing (or Blue Cheese dressing, based on preference)
  • 1/2 cup Buffalo-style hot sauce such as Frank's RedHot
  • 3 cups Cooked chicken shredded or finely chopped (rotisserie chicken works great)
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Black pepper
Cheese and Topping
  • 2 cups Monterey Jack cheese shredded (divided)
  • 1 cup Sharp cheddar cheese shredded (divided)
  • 1/4 cup Green onions chopped, for garnish (optional)
  • Extra Blue Cheese crumbles for garnish (optional)
For Serving
  • Dippers Tortilla chips, celery sticks, carrot sticks, or pita chips

Equipment

  • 4-Quart Slow Cooker (Crockpot)

Method
 

Preparation and Initial Melt
  1. Prepare the Crockpot: Lightly grease the inside of a 4-quart (or larger) slow cooker with cooking spray to prevent sticking and make cleanup easier.
  2. Combine the Base: Add the cubed cream cheese, Ranch dressing, Buffalo-style hot sauce, garlic powder, and black pepper directly into the prepared slow cooker. Cover and set the temperature to LOW.
  3. Start Melting: Cook the mixture for 30 to 45 minutes, stirring occasionally until the cream cheese is completely melted and the sauce is smooth and uniform.
Adding Chicken and Cheese
  1. Add the Chicken and Cheese (Batch 1): Once the base is smooth, stir in the 3 cups of shredded cooked chicken. Mix thoroughly. Then, stir in 1 1/2 cups of the shredded Monterey Jack cheese and 3/4 cup of the shredded cheddar cheese, reserving the remaining cheese for the top layer.
  2. Continue Cooking: Cover the slow cooker again and continue cooking on LOW for another 45 minutes to 1 hour, or until the dip is hot, bubbly around the edges, and the cheese has fully melted into the mixture. Stir the dip halfway through this cooking time to ensure even heating.
Final Finish and Serving
  1. Final Cheese Layer: Once the dip is heated through, sprinkle the remaining 1/2 cup of Monterey Jack and 1/4 cup of cheddar cheese evenly over the top layer of the dip.
  2. Melt the Top: Replace the lid and continue cooking for 10 to 15 minutes, or until the cheese topping is completely melted and bubbly.
  3. Serve and Garnish: Switch the slow cooker setting to KEEP WARM for serving. Garnish the dip with chopped green onions and/or extra blue cheese crumbles, if desired. Serve hot directly from the crockpot with sturdy dippers.

Notes

If you prefer a thicker dip, use cubed chicken breast instead of shredded, which tends to hold less moisture. For extra heat, substitute 1/4 cup of the Ranch dressing with 1/4 cup of the Buffalo sauce. Always serve with sturdy chips or fresh vegetables, as this dip is quite thick.