I love how this crockpot buffalo chicken dip marries creamy cheese, spicy buffalo sauce, and tender shredded chicken—making it perfect for game day, parties, or any casual gathering.
Why You’ll Love This Recipe
I’ll tell you why this is the best buffalo chicken dip: it blends tangy cream cheese, zesty ranch, fiery hot sauce, and melty cheddar for a crowd-pleasing appetizer that’s rich, comforting, and irresistibly dippable. It’s simple to prep, easy to adapt, and perfect for feeding around ten people.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 3 frozen chicken breasts
- 8 oz cream cheese
- 1 cup ranch dressing
- 1 cup Frank's RedHot sauce
- 1 cup shredded cheddar cheese
directions
- I place the frozen chicken breasts in a large pan and cover them with water. Then I bring it to a boil and cook for about 20 minutes until no pink remains.
- In a bowl or directly in the crockpot, I combine the cream cheese, ranch dressing, hot sauce, and shredded cheddar.
- Once the chicken is cooked, I shred it with a fork and stir it into the mixture.
- I cook everything on low in the crockpot for about 30 minutes, stirring once halfway through, until it’s hot, bubbly, and creamy.
Servings and timing
- Servings: About 10
- Prep time: 5 minutes
- Cook time: 50 minutes total (20 minutes boiling chicken, 30 minutes in crockpot)
- Total time: 55 minutes
Variations
- Heat level: I adjust the amount of hot sauce depending on how spicy I want it.
- Cheese swaps: I sometimes use Monterey Jack, mozzarella, or even blue cheese crumbles for a twist.
- Dressing alternative: I’ve swapped ranch with sour cream and dry ranch mix for a bolder taste.
- Chicken shortcut: When I’m in a rush, I use canned or rotisserie chicken to skip boiling.
storage/reheating
- Fridge: I store any leftover dip in an airtight container for up to 3 days.
- Freezing: I don’t recommend freezing it since the texture changes after thawing.
- To reheat: I warm it in the crockpot on low or microwave it in short intervals, stirring often until it’s smooth again.
FAQs
Can I bake this dip instead?
Yes—I’ve baked it at 350°F for about 20–25 minutes in an oven-safe dish and it turns out great.
Can I use a different hot sauce brand?
Absolutely—I’ve used other brands depending on what I have on hand and it still tastes amazing.
Can the crockpot cook the chicken instead of boiling it?
Yes—I’ve cooked frozen chicken on low in the crockpot for 4–5 hours until fully cooked, then shredded it and added the rest.
Can I make this ahead of time?
Definitely—I’ve made it the night before, kept it in the fridge, and then heated it in the crockpot when ready to serve.
How do I thicken the dip if it’s too runny?
If it’s too thin, I stir in a bit more cream cheese or some shredded cheese until it thickens up nicely.
Conclusion
This buffalo chicken dip has become one of my go-to party recipes because it’s always a hit. I love how easy it is to make, how flexible the ingredients are, and how it disappears within minutes of serving. Once I made it for one event, I found myself making it again and again—it's just that good.
Print
Chicken Buffalo Dip (Crock Pot)
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Description
This creamy, spicy crockpot buffalo chicken dip combines tender shredded chicken, cream cheese, ranch dressing, Frank’s RedHot sauce, and cheddar cheese for a crowd-pleasing appetizer perfect for parties and game days.
Ingredients
- 3 frozen chicken breasts
- 8 oz cream cheese
- 1 cup ranch dressing
- 1 cup Frank's RedHot sauce
- 1 cup shredded cheddar cheese
Instructions
- Place the frozen chicken breasts in a large pan and cover with water. Bring to a boil and cook for about 20 minutes, until no pink remains.
- In a bowl or directly in your crockpot, combine cream cheese, ranch dressing, hot sauce, and cheddar cheese.
- Shred the cooked chicken with a fork and mix it into the cheese-hot sauce mixture.
- Cook on low in the crockpot for about 30 minutes, stirring halfway through, until the dip is hot and creamy.
Notes
- Add more or less hot sauce to adjust spiciness.
- Try Monterey Jack, mozzarella, or blue cheese as alternatives.
- Use sour cream and dry ranch mix instead of ranch dressing.
- Use rotisserie or canned chicken to save time.
- Store leftovers in the fridge for 2–3 days; avoid freezing.
- Reheat in the crockpot or microwave, stirring occasionally.
Nutrition
- Serving Size: 1/10th of recipe
- Calories: 250
- Sugar: 1g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 60mg
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