Why You’ll Love This Recipe
Buffalo chicken dip is the ultimate combination of creamy, spicy, and cheesy goodness. The slow-cooked chicken blends perfectly with the tangy buffalo sauce, ranch dressing, and melted cheddar cheese. It’s the perfect balance of heat and flavor, and it’s so easy to make! You simply toss everything into the crockpot, let it cook, and stir occasionally. The result is a warm, indulgent dip that's ideal for parties, game day, or a simple snack.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
-
4 cups canned chicken, drained (about two large cans)
-
16 ounces cream cheese (two packages)
-
1 cup buffalo hot sauce (we use Frank’s)
-
1 cup ranch dressing
-
1.5 cups cheddar cheese, shredded
Directions
-
Prepare the cream cheese: Cut the cream cheese into small chunks to make it easier to melt.
-
Add ingredients to the crockpot: Place the canned chicken, cream cheese, buffalo sauce, ranch dressing, and shredded cheddar cheese into the crockpot. Stir everything together to combine.
-
Cook the dip: Cover the crockpot and cook on low heat for 3-4 hours or on high heat for 1-2 hours. Stir the dip every 30 minutes to ensure the cream cheese melts smoothly and blends with the other ingredients.
-
Serve: Once the dip is fully melted and well combined, serve it warm with tortilla chips, crackers, or sliced veggies.
Servings and Timing
-
Servings: 8 servings
-
Prep Time: 5 minutes
-
Cook Time: 3 hours (on low) or 1-2 hours (on high)
-
Total Time: 3 hours 5 minutes
Variations
-
Spicy Buffalo Chicken Dip: Add extra buffalo sauce or a pinch of cayenne pepper for more heat.
-
Blue Cheese Lovers: Swap out the ranch dressing for blue cheese dressing for a more tangy, bold flavor.
-
Add Veggies: Toss in some chopped green onions or bell peppers to add crunch and flavor.
-
Cheese Variations: Try adding different cheeses like mozzarella or pepper jack for a unique twist on the flavor profile.
Storage/Reheating
-
Storage: Store leftover buffalo chicken dip in an airtight container in the refrigerator for up to 3-4 days.
-
Reheating: To reheat, simply place the dip in a microwave-safe bowl and heat in 30-second intervals, stirring each time. Alternatively, reheat it on low heat in the crockpot, stirring occasionally until warmed through.
FAQs
How spicy is this buffalo chicken dip?
The level of spice is adjustable depending on the amount of buffalo sauce you use. For a milder version, use less sauce or a milder buffalo sauce.
Can I make this dip ahead of time?
Yes, you can prepare the dip a day ahead and store it in the refrigerator. Just reheat it before serving.
Can I use fresh chicken instead of canned chicken?
Yes, you can use cooked, shredded chicken instead of canned. About 3-4 cups of shredded chicken will work great.
Can I freeze buffalo chicken dip?
Yes, you can freeze the dip before or after cooking. Freeze it in an airtight container for up to 3 months. Thaw it overnight in the fridge before reheating.
Is there a substitute for ranch dressing?
Yes, you can use blue cheese dressing if you prefer, or even a combination of Greek yogurt and a bit of mayonnaise for a lighter version.
Can I use a different type of cheese?
Yes, feel free to substitute cheddar cheese with mozzarella, Monterey Jack, or even a blend of cheeses.
How long can I leave this dip in the crockpot?
It’s best to keep the dip on warm for no more than 2-3 hours after it’s done cooking. Prolonged heat may affect the texture.
What can I serve with buffalo chicken dip?
Serve it with tortilla chips, crackers, sliced vegetables (like carrots and celery), or even crusty bread.
Can I use a different hot sauce?
While Frank’s is the classic choice for buffalo chicken dip, you can use any brand of buffalo hot sauce or even make your own homemade version.
Is this buffalo chicken dip gluten-free?
Yes, as long as you use gluten-free ranch dressing and serve with gluten-free dippers, this dip is naturally gluten-free.
Conclusion
This Crockpot Buffalo Chicken Dip is the perfect dish for any occasion, from casual gatherings to game-day celebrations. With minimal prep and just a few ingredients, you’ll have a creamy, spicy, and cheesy dip that everyone will love. Whether served with chips, veggies, or bread, it’s a guaranteed crowd-pleaser that’ll disappear in no time!
Crockpot Buffalo Chicken Dip Recipe
A creamy, spicy, and cheesy dip made with buffalo sauce, ranch dressing, and shredded chicken. Perfect for parties, game days, or cozy nights in.
- Prep Time: 5 minutes
- Cook Time: 3 hours (on low) or 1-2 hours (on high)
- Total Time: 3 hours 5 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
4 cups canned chicken, drained (about two large cans)
16 ounces cream cheese (two packages)
1 cup buffalo hot sauce (we use Frank’s)
1 cup ranch dressing
1.5 cups cheddar cheese, shredded
Instructions
- Prepare the cream cheese: Cut the cream cheese into small chunks to make it easier to melt.
- Add ingredients to the crockpot: Place the canned chicken, cream cheese, buffalo sauce, ranch dressing, and shredded cheddar cheese into the crockpot. Stir everything together to combine.
- Cook the dip: Cover the crockpot and cook on low heat for 3-4 hours or on high heat for 1-2 hours. Stir the dip every 30 minutes to ensure the cream cheese melts smoothly and blends with the other ingredients.
- Serve: Once the dip is fully melted and well combined, serve it warm with tortilla chips, crackers, or sliced veggies.
Notes
- For extra heat, add more buffalo sauce or cayenne pepper.
- Blue cheese lovers can swap the ranch dressing for blue cheese dressing.
- Add chopped veggies like green onions or bell peppers for crunch.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat in the microwave or crockpot before serving.
Nutrition
- Serving Size: ⅛ of the dip
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
Leave a Reply