Easy slow cooker buffalo chicken dip made with shredded chicken, cream cheese, ranch, cheddar, Frank's RedHot sauce, and garlic powder. This creamy, cheesy dip is perfect for parties, game day, and easy entertaining.
Why You'll Love This Recipe
- Only 6 ingredients
- Easy dump-and-go slow cooker recipe
- Creamy, cheesy, and spicy
- Great for parties and game day
- Can stay warm in the slow cooker for serving
Ingredients
- Shredded Chicken
- Ranch Dressing
- Cream Cheese
- Shredded Cheddar Cheese
- Frank’s RedHot Sauce
- Garlic Powder
- Crushed Red Pepper Flakes, optional
- Crumbed Feta or Blue Cheese, optional
- Chopped Chives, optional
How to Make Slow Cooker Buffalo Chicken Dip
- Add the shredded chicken, ranch dressing, cream cheese, cheddar cheese, Frank’s RedHot sauce, and garlic powder to the slow cooker.
- Cover and cook on Low for 2-3 hours or High for 1-1½ hours, stirring occasionally, until the cream cheese is melted and everything is hot.
- Stir well until the cream cheese is completely incorporated and the dip is smooth and creamy.
- If you need the dip melted quickly, microwave the ingredients together, then pour it into the slow cooker to keep warm for serving.
- Reduce the slow cooker to Warm and serve with tortilla chips, crackers, celery, or carrot sticks.
What to Serve With Buffalo Chicken Dip
- Tortilla chips
- Crackers
- Celery
- Carrots
- Pretzel crisps
- Toasted baguette slices
FAQ
Yes. Rotisserie chicken works really well for buffalo chicken dip and makes the recipe even quicker. Remove the skin and shred the meat before adding it to the slow cooker.
Yes. Drain it well before adding it to the dip. The texture will be a little softer than using shredded cooked chicken, but it still works.
Yes. You can prepare the dip ahead of time, refrigerate it, and then reheat it in the slow cooker.
You can, but the texture will be different because the dressing adds moisture and creaminess. If you use ranch seasoning, you'll need to add another creamy ingredient to replace the liquid.
A quick way to make ranch dressing with dry seasoning is to add 1 teaspoon of dry ranch seasoning to ¼ cup mayo + ¼ cup milk.
It can stay on the Warm setting for about 2 hours while serving. Stir it occasionally so the edges do not dry out.
Buffalo chicken dip can become oily if it gets too hot or cooks for too long. It begins to separate, like a broken sauce. Keep the slow cooker on Low or Warm once everything is melted, and stir the dip well before serving.
Buffalo Chicken Sliders - Add the leftover buffalo chicken dip to slider buns, brush the tops with butter, sprinkle with sesame seeds, and toast them in the oven at 350°F for 10 minutes.
Buffalo Chicken Quesadillas - spread between tortillas with a little extra cheese and cook until crisp.
Buffalo Chicken Taquitos - roll the dip inside tortillas and bake or air fry until crisp.
Buffalo Chicken Crescent Rolls - spoon a small amount onto crescent dough, roll up, and bake at 375°F for about 10-12 minutes.
Recommended Recipes
- Air Fryer Buffalo Chicken Egg Rolls
- Air Fryer Hooter's Buffalo Shrimp
- Applebee's Spinach Artichoke Dip
- Chorizo Queso Dip with Flour Tortilla Chips
- Cottage Cheese Buffalo Chicken Dip (High-Protein)
- Don Pablo's Queso Dip Copycat
- Football Pumpernickel Dill Dip
Slow Cooker Buffalo Chicken Dip
Equipment
Ingredients
- 2 cups Shredded Chicken
- ½ cup Ranch Dressing
- 8 ounces Cream Cheese cut into cubes
- ½ cup Shredded Cheddar Cheese
- ½ cup Frank's RedHot Sauce
- 1 teaspoon Garlic Powder
- Crushed Red Pepper Flakes optional topping
- Crumbed Feta or Blue Cheese optional topping
- Chopped Chives optional topping
Instructions
- Add the shredded chicken, ranch dressing, cream cheese, cheddar cheese, Frank's RedHot sauce, and garlic powder to the slow cooker.
- Cover and cook on Low for 2-3 hours or High for 1-1½ hours, stirring occasionally, until the cream cheese is melted and everything is hot.
- Stir well until the cream cheese is completely incorporated and the dip is smooth and creamy.
- Reduce the slow cooker to Warm and serve with tortilla chips, crackers, celery, or carrot sticks.
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