Crock Pot Buffalo Chicken Dip (Printable)

Creamy, spicy buffalo chicken dip with melted cheese, perfect for game days and gatherings in your slow cooker.

# What You'll Need:

→ Dairy

01 - 8 oz cream cheese, softened and cubed
02 - 1/2 cup sour cream
03 - 1 1/2 cups shredded cheddar cheese
04 - 1/2 cup shredded mozzarella cheese

→ Proteins

05 - 3 cups cooked shredded chicken breast

→ Condiments & Sauces

06 - 1/2 cup buffalo wing sauce
07 - 1/4 cup ranch dressing

→ Garnishes

08 - 2 tablespoons chopped scallions
09 - Extra shredded cheese for topping

# How-To Steps:

01 - Place softened cream cheese, sour cream, shredded cheddar, mozzarella, shredded chicken, buffalo wing sauce, and ranch dressing into the slow cooker bowl.
02 - Stir all ingredients together thoroughly until evenly combined and no cream cheese lumps remain.
03 - Cover the slow cooker and cook on low setting for 2 hours, stirring halfway through cooking to ensure even melting and incorporation of all components.
04 - Once the mixture is fully melted and bubbling, give the dip a final stir to achieve uniform consistency.
05 - Transfer to serving dish, top with extra shredded cheese and chopped scallions if desired. Serve warm with tortilla chips, celery sticks, carrot sticks, or crackers.

# Expert Advice:

01 -
  • It cooks itself while you shower, wrap gifts, or pretend to clean before guests arrive.
  • The slow cooker keeps it warm and creamy for hours, so latecomers get the same gooey experience as early birds.
  • Every single person asks for the recipe, even the ones who claim they don't like spicy food.
02 -
  • Soften the cream cheese before you start or you will be fishing out cold chunks two hours later, and nobody wants that.
  • Stir halfway through cooking or the cheese on the edges will get crusty while the center stays cold and sad.
  • Do not skip the ranch dressing, it is not just filler, it is what keeps the dip creamy instead of oily and broken.
03 -
  • Use block cheese and shred it yourself for the smoothest melt, pre-shredded cheese has anti-caking agents that can make the dip grainy.
  • Let the cream cheese sit on the counter for at least thirty minutes before you start, it makes all the difference in texture.
  • Keep the slow cooker on the warm setting during serving so the dip stays creamy and never hardens up on you.
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