Creamy Slow Cooker Buffalo Chicken Dip is cheesy, creamy, and full of buffalo flavor! It has tender chicken, ranch, and just the right amount of heat. The slow cooker does most of the work, making it an easy dip to share on game day, at parties, or anytime you need a tasty snack.
Love buffalo chicken as much as I do? Check out more of my Buffalo Chicken Recipes for even more fun and flavorful ways to enjoy it!
Ingredients & Substitutions
- Cream cheese: Use a block of cream cheese, softened to room temperature and cut into cubes. This helps it melt more easily into the sauce and keeps the dip creamy.
- Buffalo sauce: Adds that classic buffalo flavor and a little heat. Use your favorite brand, or make homemade buffalo sauce, adjusting the amount to match your preferred spice level.
- Ranch dressing: Adds a cool, tangy flavor that balances the buffalo sauce. Use homemade ranch or your favorite bottled ranch dressing.
- Sour cream: Adds extra creaminess and a little tang to the dip. Full-fat sour cream works best, but light sour cream can also be used.
- Milk: Whole milk helps thin the sauce and keep it smooth. You can also use evaporated milk for a creamier texture.
- Chicken: You will need 2 cups of cooked chicken, shredded and chopped into small pieces. Rotisserie chicken is a great shortcut, or use leftover shredded chicken. Both make this dip quick and easy to prepare.
- Mozzarella cheese: Adds a mild flavor and helps make the dip extra cheesy. You can substitute Monterey Jack if you prefer.
- Cheddar cheese: Sharp cheddar adds a bold, cheesy flavor. Shred it yourself for the smoothest melt, or use pre-shredded cheese for convenience.
- Green onions: Add a fresh pop of color and flavor on top. They are optional, but I like the contrast they bring to the creamy dip.
- For Serving: Homemade tortilla chips, crackers, celery sticks, and carrot sticks are all great for scooping up the dip. Choose a mix so everyone has something they enjoy!
Tips for the Best Creamy Slow Cooker Buffalo Chicken Dip
- Start with softened cream cheese. Let the cream cheese come to room temperature and cut it into cubes so it melts more easily into the sauce.
- Stir the sauce as it melts. Stirring every 10 minutes during the first cooking stage helps the cream cheese blend smoothly with the other ingredients.
- Chop the chicken into small pieces. Smaller pieces make the dip easier to scoop and help spread the chicken throughout the creamy sauce.
- Keep the dip warm for serving. Once the dip is hot and the cheese has melted, switch the slow cooker to the warm setting. Stir occasionally to keep the texture creamy.
FAQs
Can I make Slow Cooker Buffalo Chicken Dip ahead of time?
Yes! You can mix the ingredients ahead of time and store them in the refrigerator until you’re ready to cook. For the best results, allow a little extra cooking time if starting with cold ingredients.
Can I double this recipe?
Yes, as long as your slow cooker is large enough to hold the dip without filling it too close to the top. A larger batch may need additional cooking time, so check that the dip is heated through before serving.
How do I keep Buffalo Chicken Dip warm for a party?
Once the dip is hot and the cheese has melted, switch the slow cooker to the warm setting. Stir occasionally to help keep the dip smooth and prevent the edges from getting too thick.
What should I serve with Buffalo Chicken Dip?
Tortilla chips, crackers, celery sticks, and carrot sticks are all great choices. Pretzel bites and toasted baguette slices (crostini) are also delicious for dipping.
Can I make this dip on the stovetop?
Yes! Melt the cream cheese with the buffalo sauce, ranch, sour cream, and milk in a saucepan over low heat, stirring until smooth. Add the chicken and cheeses, then cook gently, stirring often, until everything is hot and melted. Avoid boiling the dip.
How To Store Creamy Slow Cooker Buffalo Chicken Dip
Refrigerator: Let the dip cool, then transfer it to an airtight container. Store in the refrigerator for up to 3 to 4 days.
To Reheat: Reheat the dip in a saucepan over low heat, stirring often, until warmed through. You can also microwave individual portions in short intervals, stirring between each. If the dip is too thick, stir in a splash of milk to bring back its creamy texture.
Freezer: Freezing is not recommended because the cream cheese, sour cream, and ranch dressing may separate when thawed, changing the dip’s texture.
Creamy Slow Cooker Buffalo Chicken Dip
Ingredients
- 8 ounces cream cheese, cubed, room temperature
- ¾ cup (180 g) buffalo sauce
- ¾ cup (180 g) ranch dressing
- ½ cup (115 g) sour cream
- ⅓ cup (80 g) whole milk
- 2 cups cooked chicken, shredded, chopped into small pieces
- ½ cup (56 g) mozzarella cheese, shredded
- ½ cup (56.5 g) sharp cheddar cheese, shredded
- 2 green onions, sliced, for garnish
For Serving
- Tortilla chips
- Crackers
- Celery sticks
- Carrot sticks
Instructions
- Lightly spray a 4-quart slow cooker with nonstick cooking spray.
- Add the cream cheese, buffalo sauce, ranch dressing, sour cream, and milk to the slow cooker. Cover and cook on low for 30 to 40 minutes, stirring every 10 minutes, until the cream cheese has melted and the mixture is smooth.
- Stir in the cooked chicken, mozzarella, and cheddar cheese until everything is evenly coated in the sauce.
- Cover and cook on low for another 45 to 60 minutes, stirring once halfway through, until the dip is hot and the cheese has melted.
- Stir the dip well before serving. If it becomes too thick, stir in 1 to 2 tablespoons of milk or buffalo sauce until it reaches your desired consistency.
- Garnish with sliced green onions and serve warm with tortilla chips, crackers, or fresh vegetables for dipping.
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