The Best Slow Cooker Buffalo Chicken Dip
This slow cooker buffalo chicken dip is the easiest appetizer for casual parties, game day, and holidays! Just pour everything in the slow cooker and you have a creamy, spicy, low-effort, high-reward app for a crowd. Amazing for dipping, snacking, and sharing!
Ingredients
- 8 ounces full-fat cream cheese (226 grams)
- 3 cups shredded cooked chicken, packed (400 grams)
- 3/4 cup buffalo wing sauce like Frank's (180 grams)
- 1/2 cup ranch dressing (120 grams)
- 1/2 cup blue cheese dressing or more ranch (120 grams)
- 1 1/2 cups freshly-shredded cheddar cheese, lightly packed, divided (150 grams)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon white pepper or black pepper, more to taste
- 2 Tablespoons freshly-snipped chives or green onions, for serving (8 grams)
- Freshly-crumbled blue cheese, for serving (optional)
- Chips, crostini, veggies, etc. for dipping
Equipment
- Slow cooker
- Small baking dish (optional)
Instructions
- To the bowl of a slow cooker, add the cream cheese, shredded chicken, buffalo wing sauce, ranch dressing, blue cheese dressing, 1 cup (100 grams) of shredded cheddar cheese, garlic powder, onion powder, and white or black pepper. Stir to combine.
- Cover the slow cooker and set it to LOW for 1 1/2-2 hours, or until the cream cheese is completely melted and the dip is hot. Stir the dip often to prevent burning. Taste and add more spices, if needed.
- BROIL IN OVEN - this is my favorite way to finish the dip for that crispy top! When the dip is done, grease a small baking dish. Spoon the dip into the baking dish and sprinkle the top with the remaining 1/2 cup (50 grams) of shredded cheddar cheese. Broil on HIGH until the cheese is bubbly.
- SLOW COOKER - this is a better choice when you want to serve the dip in the slow cooker. When the dip is done cooking, sprinkle the top with the remaining 1/2 cup (50 grams) of shredded cheddar cheese. Cover and cook for 15-20 more minutes, or until the cheese is completely melted.
- Garnish the finished dip with the chives or green onions and the blue cheese crumbles, if using. Serve with chips, pretzels, veggies, & other dippers. Enjoy!
Notes
I use rotisserie chicken in this recipe but canned chicken works too. To use raw chicken, please see full details in the post.
I like Frank's RedHot Wing sauce in this recipe. If you like extra spicy dip, use extra hot wing sauce. For a milder dip, make sure to buy the mild sauce.
For the best flavor, I like the good-quality ranch and blue cheese dressing from the refrigerator aisle. It adds so much extra flavor!
If you're not a fan of blue cheese, feel free to leave it out. Just replace the blue cheese dressing with more ranch and omit the blue cheese crumbles entirely.
The cook time will depend on your slow cooker. Mine cooks super fast, so I set this dip to LOW for 1 1/2-2 hours. If your crock-pot cooks slow, cook the dip on HIGH for 1 1/2-2 hours.
You can use leftover dip in sandwiches, wraps, pizza, pasta, over mac and cheese, or in quesadillas. It's good on basically any carb!
Serving: 1serving, Calories: 355kcal, Carbohydrates: 3g, Protein: 20g, Fat: 28g, Saturated Fat: 12g, Cholesterol: 93mg, Sodium: 1236mg, Potassium: 194mg, Sugar: 2g, Calcium: 203mg, Iron: 0.9mg
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