Go Back
Crockpot Creamy Buffalo Chicken Dip

Crockpot Creamy Buffalo Chicken Dip (Easy Slow Cooker Recipe)

This easy slow cooker recipe creates a thick, creamy, and spicy buffalo chicken dip, perfect for effortless game day entertaining or large gatherings. Simply set it and forget it until serving time!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 10 people
Course: Appetizer, Snack
Cuisine: American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

Dip Base
  • 2 packages cream cheese 8 ounce packages, softened and cubed
  • 1 cup Ranch dressing Substitute Blue Cheese dressing if preferred
  • 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
  • 1 cup sharp cheddar cheese shredded
  • 1/4 cup chopped green onions for garnish (optional)
  • Extra Blue Cheese crumbles for garnish (optional)
For Serving
  • 1 package Serving Dippers Tortilla chips, celery sticks, carrot sticks, sliced baguette, or pita chips

Equipment

  • 4-Quart Slow Cooker (Crockpot)
  • Mixing spoon

Method
 

Preparation and Base 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.
  3. Start Melting: Cover the slow cooker and set the temperature to LOW. Cook for 30 to 45 minutes, stirring occasionally (every 15 minutes) until the cream cheese is completely melted and the sauce is smooth and uniform.
  4. Add the Chicken: Once the base is smooth, stir in the 3 cups of shredded cooked chicken. Mix thoroughly until the chicken is completely coated in the creamy buffalo sauce.
Cheese Integration and Final Cook
  1. Add Most of the Cheese: 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 and prevent scorching on the bottom.
  3. 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.
  4. Melt the Top and Serve: Replace the lid and continue cooking for 10 to 15 minutes, or until the cheese topping is completely melted and bubbly. 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 the dip seems too thick after the final cook time, you can add 1 to 2 tablespoons of milk or chicken broth to thin it slightly. Ensure your cream cheese is fully softened before starting; this significantly speeds up the initial melting process.