Crockpot Spicy Buffalo Chicken Dip

This irresistible Crockpot Spicy Buffalo Chicken Dip combines tender shredded chicken with tangy buffalo sauce, creamy cheeses, and ranch for a velvety, spicy appetizer. Slow-cooked to bubbly perfection, it’s cheesy, addictive, and delivers bold heat in every scoop – ideal for dipping chips, veggies, or crackers at any gathering.

Why You’ll Love This Recipe:

You’ll fall head over heels for this dip because it’s ridiculously easy – just dump, stir, and let the slow cooker do the magic with minimal hands-on time. The flavors are spot-on: the perfect balance of spicy kick from buffalo sauce, cooling creaminess from ranch and cream cheese, and gooey melted cheddar that makes it utterly addictive.

It’s a guaranteed hit at parties since it stays warm and dippable for hours right in the crockpot. Plus, it’s make-ahead friendly, feeds a crowd affordably with simple pantry staples, and satisfies that craving for bold, comforting comfort food without turning on the oven or stove. Once you try it, it’ll become your go-to for game days, potlucks, or whenever you need a no-fuss wow-factor snack.

Yield: 10 servings

Crockpot Spicy Buffalo Chicken Dip

Print

Creamy, spicy, cheesy buffalo chicken dip slow-cooked to perfection – the ultimate easy party appetizer!

Prep Time 10 minutes

Cook Time 4 hours

Additional Time 5 minutes

Total Time 4 hours 15 minutes

Ingredients

• 4 cups shredded cooked chicken (rotisserie, canned drained, or poached breasts)
• 16 oz (2 bricks) cream cheese, cubed and softened
• 1 cup buffalo wing sauce (Frank's RedHot recommended for authentic flavor)
• 1 cup ranch dressing
• 1.5-2 cups shredded cheddar cheese (divided; plus extra for topping)
• Optional garnishes: chopped green onions, blue cheese crumbles, extra hot sauce

Instructions

1. Grab your trusty slow cooker (3-6 quart works great) and lightly grease the inside if you like for easy cleanup – though it's not strictly necessary.
2. Toss in the cubed cream cheese first – it acts as the creamy foundation and melts beautifully as everything heats up.
3. Add your shredded chicken right on top – pile it high for that hearty, satisfying bite in every scoop!
4. Pour in the buffalo wing sauce generously – this is where the magic spicy flavor comes alive, so don't hold back if you love heat.
5. Drizzle the ranch dressing over everything – it cools things down just enough while adding herby deliciousness.
6. Sprinkle in 1 cup (or most) of the shredded cheddar cheese – reserve a bit for that golden, bubbly top later.
7. Give it all a good stir to combine – get in there and mix until it's mostly uniform (lumps are okay at this stage; they'll melt away).
8. Pop the lid on and set your slow cooker to HIGH for 1.5-2 hours or LOW for 3-4 hours – walk away and let it work its cheesy magic!
9. About halfway through or when it's hot and bubbly, stir again, taste, and adjust spice if needed – then top with remaining cheese and let it melt in the last 15-30 minutes.
10. Once it's gooey, hot, and irresistible, garnish with green onions or blue cheese crumbles, keep on WARM, and serve with tortilla chips, celery sticks, carrots, or crackers – watch it disappear in minutes!

Notes

This dip gets even better after sitting a bit as flavors meld. Always use buffalo wing sauce for the true taste – regular hot sauce is too thin and vinegary. For the spiciest version, add ¼-½ tsp cayenne or diced jalapeños during step 6.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 487Total Fat 40gSaturated Fat 15gUnsaturated Fat 25gCholesterol 147mgSodium 1093mgCarbohydrates 4gFiber 0gSugar 3gProtein 27g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

• Use room-temperature cream cheese so it melts smoothly without lumps – cut it into cubes for faster blending.
• Shred your own cheese from a block for the best melt (pre-shredded has anti-caking agents that can make it grainy).
• Stir every 30-45 minutes on high (or hourly on low) to prevent scorching and ensure even creaminess.
• For extra spice, add a pinch of cayenne or extra buffalo sauce gradually – taste as you go!
• Serve straight from the slow cooker on the “warm” setting to keep it hot and melty for hours.
• If it thickens too much, stir in a splash of milk or extra ranch.
• Double the recipe for big crowds, but use a larger crockpot to avoid overflow.

Ingredients Notes:

Shredded cooked chicken forms the hearty base – rotisserie chicken adds fantastic flavor and saves time, but canned (drained) or poached breasts work great too for convenience. Cream cheese brings that signature silky texture and tang; full-fat yields the richest result. Buffalo wing sauce (like Frank’s RedHot) delivers the classic spicy, vinegary kick – don’t swap for plain hot sauce, as it lacks the same balanced flavor.

Ranch dressing cools the heat and adds herby creaminess; homemade or store-bought both shine. Shredded cheddar (sharp or mild) melts into gooey perfection and boosts cheesiness – Colby Jack is a great alternative for extra melt. Optional extras like green onions or blue cheese crumbles add fresh pop and authentic buffalo-wing flair.

Variations and Substitutions:

• For milder heat, reduce buffalo sauce by half and add more ranch or sour cream.
• Make it spicier by mixing in diced jalapeños, extra cayenne, or a dash of hot sauce.
• Swap ranch for blue cheese dressing for a tangier, more traditional buffalo taste.
• Use Greek yogurt or sour cream instead of some cream cheese for a lighter version.
• Go dairy-free with plant-based cream cheese, vegan cheese shreds, and dairy-free ranch.
• For a cheesier twist, add mozzarella or pepper jack.
• Turn it into a meal by serving over rice, in wraps, or on baked potatoes.
• Low-carb/keto? Skip chips and dip with celery, bell peppers, or pork rinds.
• Add bacon bits or crumbled sausage for smoky depth.

Storage Options:

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave (stirring often) or back in the slow cooker on low until warmed through – add a splash of milk if it thickens. Freezes well for up to 2 months; thaw overnight in the fridge before reheating (texture may be slightly less creamy after freezing).

Dish Gallery

Please share this Crockpot Spicy Buffalo Chicken Dip with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Crockpot Massaman Curry