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Crockpot Creamy Buffalo Chicken Dip

CROCKPOT CREAMY BUFFALO CHICKEN DIP

The ultimate, easy party appetizer! This creamy, cheesy buffalo chicken dip is made effortlessly in the slow cooker, combining tender shredded chicken, tangy buffalo sauce, and rich ranch dressing for a guaranteed crowd-pleaser.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dip Base Ingredients
  • 16 ounces Cream Cheese (2 blocks) Full-fat, softened and cut into cubes
  • ½ cup Buffalo Sauce Frank’s RedHot Original is highly recommended
  • ½ cup Ranch Dressing Creamy bottled ranch dressing, or blue cheese dressing if preferred
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Black Pepper
Bulk & Cheese
  • 1.5 lbs Chicken Boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works great)
  • 2 cups Cheddar Cheese Shredded sharp or mild cheddar cheese (divided)
  • 1 cup Monterey Jack Cheese Shredded Monterey Jack or Mozzarella (optional, for extra melt)

Equipment

  • 3 to 4-quart Slow Cooker (Crockpot)
  • Wooden Spoon or Rubber Spatula
  • Serving platter

Method
 

Step 1: Combine the Base
  1. Place the cubed, softened cream cheese into the basin of the slow cooker. Pour in the ½ cup of Buffalo sauce and the ½ cup of ranch dressing. Add the 1 teaspoon of garlic powder and ½ teaspoon of black pepper.
Step 2: Heat and Melt
  1. Secure the lid on the slow cooker. Set the slow cooker to LOW. Allow the ingredients to heat for 30 to 45 minutes, or until the cream cheese is completely melted and the mixture is smooth.
  2. Stop the melting process periodically (every 15 minutes) and stir the mixture well to ensure the cream cheese incorporates fully and does not stick to the bottom.
Step 3: Add Chicken and Cheese
  1. Once the sauce base is creamy and smooth, add the 1.5 pounds of pre-cooked, shredded chicken to the slow cooker.
  2. Stir the chicken thoroughly so that it is completely coated in the buffalo sauce mixture.
  3. Add 1 cup of the shredded cheddar cheese and all 1 cup of the Monterey Jack cheese to the mixture. Stir until fully combined.
Step 4: Finishing Touches
  1. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the dip.
  2. Replace the lid. Cook on LOW for an additional 20 to 30 minutes, or until the cheese on top is fully melted and bubbling gently. If you wish to serve immediately, switch the setting to KEEP WARM.

Notes

This dip is best served warm. You can prepare the chicken ahead of time (or use rotisserie chicken) to cut down on prep. For serving, try:
* Celery sticks
* Carrot sticks
* Tortilla chips or Scoops
* Toasted baguette slices