A creamy, spicy crockpot buffalo chicken dip that’s perfect for parties and gatherings. It’s the kind of dish I like to bring out when I want to impress a crowd with minimal effort. It’s rich, cheesy, tangy, and has just the right kick of heat.
Why You’ll Love This Recipe
I love how simple this buffalo chicken dip is to throw together. With just a handful of ingredients and a slow cooker doing most of the work, I can focus on other party prep while this dip gets irresistibly creamy and flavorful. It’s always a crowd-pleaser, and I find that it disappears fast at potlucks or game nights. I also like how versatile it is—you can tweak the spice, the cheese, or even the type of chicken to match your taste or pantry.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 frozen chicken breasts
8 ounces cream cheese
1 cup ranch dressing
1 cup Red Hot sauce
1 cup shredded cheddar cheese
Directions
I start by placing the frozen chicken breasts in a large pan, covering them with water, and boiling on high for about 20 minutes, or until the chicken is fully cooked with no pink remaining.
While the chicken cooks, I mix the cream cheese, ranch dressing, Red Hot sauce, and shredded cheddar cheese in a large bowl—or directly in the crockpot if I want to save dishes.
Once the chicken is done, I shred it with a fork and add it to the crockpot with the rest of the ingredients.
I let everything heat in the crockpot on low for about 30 minutes, stirring occasionally, until it’s all melted and combined into a creamy, spicy dip.
Servings and timing
This recipe makes about 10 servings. Prep Time: 5 minutes Cook Time: 50 minutes Total Time: 55 minutes
Variations
When I’m short on time, I like to swap in rotisserie chicken or even canned chicken. If I’m feeding a spice-loving crowd, I’ll bump up the hot sauce or add a dash of cayenne pepper. I also sometimes mix in blue cheese crumbles instead of cheddar for a bolder flavor. And if I'm in the mood for extra indulgence, I’ll top the dip with more cheese and broil it for a bubbly finish.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I scoop the dip into a microwave-safe bowl and warm it in 30-second intervals, stirring in between until it’s heated through. If I’m reheating a big batch, I like to use the crockpot on low until it’s hot and melty again.
FAQs
What can I serve with buffalo chicken dip?
I like to serve it with tortilla chips, celery sticks, carrot sticks, or even toasted baguette slices. Crackers and pretzels also work great.
Can I make this ahead of time?
Absolutely. I often make it a day ahead and just reheat it in the crockpot before serving. It actually tastes even better once the flavors have had time to meld.
Can I use fresh chicken instead of frozen?
Yes, I often do. Fresh chicken cooks faster, and you can also use leftover cooked chicken or rotisserie chicken for convenience.
Is there a substitute for ranch dressing?
If I want to change things up, I sometimes use blue cheese dressing or a mixture of sour cream and a few herbs as an alternative.
Can I make this dip in the oven?
Yes. After mixing everything together, I spread it in a baking dish and bake at 375°F for about 20-25 minutes until it’s bubbling and hot.
Conclusion
This crockpot buffalo chicken dip is one of those recipes I keep coming back to for its flavor, ease, and popularity. Whether I’m hosting a game day, a party, or just need a satisfying snack, it always hits the spot. It’s creamy, spicy, and endlessly customizable—what’s not to love?
A creamy, spicy crockpot buffalo chicken dip that’s perfect for parties and gatherings.
Ingredients
3 frozen chicken breasts
8 ounces cream cheese
1 cup ranch dressing
1 cup Red Hot sauce
1 cup shredded cheddar cheese
Instructions
Using a large pan, place frozen chicken breasts inside. Cover with water and boil on high about 20 minutes or until chicken is fully cooked (no pink remains).
In a large bowl or directly in the crockpot, mix the cream cheese, ranch dressing, Red Hot sauce, and shredded cheddar cheese.
When the chicken is fully cooked, shred it with a fork and toss it into the bowl or crockpot with the other ingredients.
Heat in the crockpot on low for about 30 minutes until everything is melted and well combined.
Notes
Using freshly cooked chicken is ideal, but you can substitute rotisserie, leftover shredded, or canned chicken to save time.
Shred the cheese yourself if possible—pre-shredded cheese often has a coating that affects melting.
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