Classic buffalo chicken wing flavors are made into an easy crockpot dip. This buffalo chicken dip recipe uses simple ingredients and requires hardly any hands on time… just add things to the slow cooker and let it do the work!
Let’s talk appetizers. Party food is, simply put, the BEST food out there! Probably one of the most quintessential party foods are chicken wings… with buffalo flavor being the most popular. I love a great chicken wing, but sometimes I don’t want all the mess.
At parties, usually we’re all dressed up right? And ladies, we’re probably wearing some kind of makeup… which doesn’t look all that great with bright orange buffalo sauce all down our chins lol.
If you’ve come up with a mess-less way to eat chicken wings, seriously, please let me know!
Most of you have probably had a version of this buffalo chicken dip recipe before… I know I have. At parties, and even on the appetizer menu at many restaurants, it’s quite the popular dip!
Now you can make this restaurant quality dip recipe at home! And it couldn’t be more simple.
HOW DO YOU MAKE BUFFALO CHICKEN DIP IN A CROCKPOT
Combine the cream cheese, ranch dressing, sour cream, some of the blue cheese, shredded chicken, buffalo wing sauce and some of the cheddar. Add that to the slow cooker, sprinkle with more cheddar, cover and cook on LOW a couple of hours. It’s the most hands off recipe!
TIPS AND TRICKS FOR THIS BUFFALO CHICKEN DIP RECIPE:
- Make sure your cream cheese is softened, otherwise you won’t be able to mix it all together.
- For a dip with a slight kick of heat, use the buffalo wing sauce as the recipe states. To make it more mild, use a regular hot sauce (like Frank’s Red Hot).
- Using a block of cheddar cheese and grating it yourself make it more gooey, but pre-shredded cheese will work as well.
- To double this recipe, double all ingredients, use a 6 quart slow cooker and cook for 3-4 hours on LOW.
WHAT KIND OF CHIPS GO WITH BUFFALO CHICKEN DIP
Normally I like to serve this dip with tortilla chips (or the scoop version), Fritos, pretzels (or pretzel thins), or crackers (like Ritz or Club). If you’re going for a true authentic buffalo chicken wing flavor, celery or carrot sticks would be a great option too!
CAN YOU BAKE THIS BUFFALO CHICKEN DIP RECIPE
You sure can! Mix up the recipe as directed, but instead of transferring to a crockpot, transfer to a lightly greased shallow baking dish, like a pie pan or 2 quart baking dish. Bake at 350 F degrees for 20-30 minutes, until hot and bubbly.
WHAT’S THE BEST WAY TO COOK CHICKEN TO SHRED
My favorite way is to use the slow cooker or crockpot. THIS all purpose shredded chicken recipe is an absolute go-to in our house! You can also bake, poach, or cook the chicken in a skillet. Alternatively, you can either buy a rotisserie chicken or, even better, make your own (it’s super easy!!!).
Obviously this dip is awesome to make for a party (since it’s practically hands-off), but it’s also great to take TO a party! A 3 quart slow cooker is small and portable, and I promise you, the host/hostess will greatly appreciate you bringing this tasty dip!
HELPFUL TOOLS:
- 3 quart slow cooker – I have the stainless version of this (which is no longer as cheap as I bought it for), but this is the exact model, just in black instead.
Want to try this Buffalo Chicken Dip?
PIN IT to your APPETIZERS or CROCKPOT board to save for later!
Find me on Pinterest for more great recipes!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 16 oz cream cheese, softened
- 1/2 cup ranch dressing
- 1/2 cup sour cream
- 1/3 cup blue cheese crumbles, divided
- 2 cups cooked and shredded chicken (rotisserie chicken is great for this)
- 1/2 cup buffalo wing sauce
- 2 cups shredded cheddar cheese, divided
- 3 green onions, sliced (for garnish)
- fresh parsley, minced (for garnish)
Instructions
- In a mixing bowl, combine cream cheese, ranch dressing, sour cream, 1/4 cup of the blue cheese crumbles, chicken, buffalo wing sauce and 1 cup of cheddar cheese. Stir to combine well.
- Lightly spray a 3 quart slow cooker with non-stick cooking spray. Transfer mixture to slow cooker and top with remaining 1 cup of cheese.
- Cover and cook on LOW for 2-3 hours, until hot and bubbly. Sprinkle with remaining blue cheese, green onions and parsley (if using). Serve hot with tortilla chips or celery sticks.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
brandon says
so much garbage on this page. just show recipe
The Chunky Chef says
Well you have two options. First option, buy a cookbook. Second option, hit the “jump to recipe” button that literally takes you right to it. 🙂
Petal says
Can you be more rude?
Erin R says
This dip is epic! We used rotisserie chicken the first time. Super duper delicious! But we’re wanting to use raw chicken breast because we weren’t able to find the pre cooked while on vacation. Do you think we could combine all the ingredients and cook this longer and then shred it? Thanks in advance!
Amanda says
So happy you enjoyed the recipe! I think that would work well, although it would be a bit more liquid-y since the chicken will give off juice as it cooks.
Terri says
I make this dip almost every week!! It’s so good! Sometimes I put it in a crockpot, but more often, I just stick it in the oven. I have stomach issues and it’s hard for me to eat protein. So with the chicken shredded, and the cheddar and cream cheese, it works for me!! And it’s delicious!!!
Terri says
I’ve tried many recipes for buffalo chicken dip, but this one, by far, is the absolute best!!! I did put mine in the oven, instead of a crockpot. This version has twice as much cream cheese than others I’ve tried. And this is the first time sour cream was in the recipe. I will use this recipe from now on……….absolute deliciousness!
Fiona says
Hi,
For this recipe, how much of a 3qt crockpot does it fill up to?
Thank you!
The Chunky Chef says
I don’t measure it exactly, but that’s a 3 quart slow cooker in the photos, so you can see how full it is.
Alex says
Thanks to Mark for that “dumb” question about making ahead of time (’cause I had the same dumb question).
Kim Coronado says
How many batches do you think it will take to fill a 4.5 quartz crock pot? I’m having a potluck and want to make sure it will be enough for everyone.
The Chunky Chef says
Without making that size batch myself, I can’t guarantee this, but I would think about 3 batches.
Siera says
I substitute it blue cheese with feta and used ranch and omg big big hot
Laura Wynohrad says
How many batches do you think would it take to fill a large crockpot? I’m making this for graduation party this weekend. Want to feed 160 people, not sure how many crockpots I’ll need???
The Chunky Chef says
I would think about 3 batches would fill a large 6-7 quart crockpot. I’m just estimating here, but I’d say 4-5 large crockpots would be what’s needed to feed that many people. Assuming everyone coming likes buffalo chicken dip and will eat it 🙂
Anne says
Tried it — excellent recipe!!
Lee Anne says
I took this to a Super Bowl party and I was a big hit. I made an extra half recipe and glad I did. Next time I’ll double it. However, I didn’t have the blue cheese, but it was still awesome. I will definitely be making this again.
N says
This recipe is epic. I add more heat to it and using fresh cooked shredded chicken is the way to go. Whole family couldn’t get enough.
Sal says
💙👍
Lily says
This is an awesome recipe! I brought it to a party at a friend’s house and it got rave reviews. There was none left at the end of the night! My crockpot unexpectedly died on me before I could get the dip in there, so I just baked it in a casserole dish at 350 for about 20 minutes and it still came out perfect. This dip is pretty mild, so I would suggest adding a little more hot sauce if you like it with a little more kick. Will definitely make this again!
Nancy Caprio says
Delicious flavor in this dip, however mine ended up being very thick. What could I have used to thin it out?
The Chunky Chef says
Hmm, it’s supposed to be fairly thick, but not so thick that it’s not scoop-able. I’m glad you liked the flavor though! You could try increasing the ranch or sour cream a bit, along with a bit more hot sauce. Or you could add a bit of chicken broth.
M says
Can I cook this on high for 1 hr Instead of low for 2?
The Chunky Chef says
I think that would work just fine.