Crockpot Buffalo Chicken Dip
Creamy, cheesy, tangy buffalo chicken dip that holds warm in the slow cooker all through the game. All the wing flavor, none of the bones.
- Crockpot
- Slow cooker
- Chicken
- Snack
- 140 min total
- Serves 12
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 12. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 3 cups shredded cooked chicken, a rotisserie chicken works great
- 8 oz cream cheese, cubed, softened
- 1/2 cup ranch dressing, or blue cheese dressing
- 2/3 cup Frank's RedHot sauce, or any cayenne pepper sauce
- 1 1/2 cups shredded cheddar, divided
- 1/2 cup crumbled blue cheese, optional
- 2 green onions, sliced, for topping
- tortilla chips, celery sticks and crackers, for dipping
Steps
Step 1: Put the cream cheese, ranch and hot sauce in a 3 to 4 quart slow cooker and stir to get it started.
Step 2: Stir in the chicken and 1 cup of the cheddar.
Step 3: Cover and cook on Low 2 hours, stirring every 30 to 45 minutes, until hot and completely smooth.
Step 4: Sprinkle the remaining cheddar and the blue cheese on top. Cover 10 more minutes to melt.
Step 5: Top with green onions. Turn the slow cooker to Warm and serve with chips, celery and crackers.
Swaps
- Chicken: Two 12.5 oz cans of chicken, drained, for an even faster version.
- Dressing: Blue cheese dressing if your crowd likes the classic wing combo.
- Heat: Add 2 extra tablespoons of hot sauce for the folks who like it hot.
Tips
- A small slow cooker keeps the dip deep, so it stays creamy instead of drying out.
- Softened cream cheese blends in faster and won’t leave lumps.
- It reheats well in the microwave in 30-second bursts if there’s any left.
The story
HAM Cooking. Let’s fire it up.
At every game-day spread, there’s one dish where the bottom of the bowl gets scraped clean first. This is that dish.
Buffalo chicken dip takes everything people love about wings and turns it into something you can scoop with a chip. Classic cayenne pepper hot sauce brings vinegar tang and heat. Cream cheese mellows it and makes it rich. Ranch adds the cool, herby side, the way you’d dunk a wing in dressing.
The slow cooker is the right tool for one big reason: it keeps the dip warm. Cream cheese dips firm up and get stiff as they cool, which is how you end up with broken chips in the bowl. Set to Warm, this stays scoopable from kickoff to the final whistle.
Use a small slow cooker if you have one. A shallow layer in a big crock dries out and browns around the edges. Deep and stirred is what you want.
Put out a mountain of chips and step back.
HAM out.
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