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Slow Cooker Buffalo Chicken Dip

Slow Cooker Buffalo Chicken Dip (The Ultimate Game Day Appetizer)

This creamy, spicy, and irresistible dip is the ultimate game-day or party appetizer. The slow cooker makes it incredibly easy, allowing you to simply set it and forget it!
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 8 servings
Course: Appetizer, Side Dish
Cuisine: American, Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Dip Base Ingredients
  • 1 pound boneless, skinless chicken breasts About 2-3 average-sized breasts
  • 1 8 ounce package cream cheese Softened and cut into cubes
  • 1 cup ranch dressing Or blue cheese dressing, if preferred
  • 1/2 cup Buffalo wing sauce Use more for extra heat (e.g., Frank's RedHot)
  • 2 cups shredded sharp cheddar cheese Divided (or use a cheddar/Monterey Jack blend)
  • 1/2 cup crumbled blue cheese Optional, for topping and flavor
For Serving
  • Tortilla chips
  • celery sticks and carrot sticks

Equipment

  • Slow Cooker (3 qt or larger)
  • Cutting board
  • Two Forks (for shredding)

Method
 

1. Cook the Chicken
  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Pour the Buffalo wing sauce and 1/4 cup of the ranch dressing over the chicken.
  3. Cover the slow cooker and cook on LOW for 3 to 4 hours or on HIGH for 1.5 to 2 hours, until the chicken is fully cooked through and easily shreds with a fork.
2. Shred and Combine
  1. Once the chicken is cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Reserve any liquid left in the slow cooker for flavor.
  2. Using two forks, shred the chicken thoroughly. Return the shredded chicken to the slow cooker.
  3. Add the cubed cream cheese, the remaining 3/4 cup of ranch dressing, and 1 1/2 cups of the shredded cheddar cheese to the slow cooker with the chicken.
3. Melt and Serve
  1. Stir all the ingredients together until the cream cheese begins to melt and everything is thoroughly combined and creamy. Cover the slow cooker again and cook on LOW for an additional 30 to 45 minutes, or until the dip is piping hot, bubbly, and the cheese is completely melted and smooth. Stir occasionally to ensure even melting.
  2. Just before serving, sprinkle the remaining 1/2 cup of shredded cheddar cheese and the crumbled blue cheese (if using) over the top of the dip. Cover for 5 minutes to melt the topping slightly, if desired.
  3. Switch the slow cooker setting to KEEP WARM to serve. Serve the hot dip directly from the slow cooker, surrounded by sturdy dippers like tortilla chips, celery sticks, and carrot sticks.

Notes

For a richer, tangier dip, you can substitute the cream cheese for 8 ounces of cream cheese mixed with 1/2 cup of sour cream. If you prefer a less spicy dip, reduce the Buffalo sauce to 1/4 cup and replace the remaining liquid with additional ranch dressing.