Crock Pot Buffalo Chicken Dip (Printable)

Creamy, spicy buffalo chicken dip with cheddar, mozzarella, and tangy buffalo sauce made in a slow cooker.

# What You'll Need:

→ Dairy

01 - 8 oz cream cheese, softened and cubed
02 - 1/2 cup sour cream
03 - 1 1/2 cups shredded cheddar cheese
04 - 1/2 cup shredded mozzarella cheese

→ Meats

05 - 3 cups cooked shredded chicken breast

→ Condiments & Sauces

06 - 1/2 cup buffalo wing sauce
07 - 1/4 cup ranch dressing

→ Optional Garnishes

08 - 2 tablespoons chopped scallions
09 - Extra shredded cheese for topping

# How To Make It:

01 - Add cream cheese, sour cream, shredded cheddar, mozzarella, cooked chicken, buffalo wing sauce, and ranch dressing to slow cooker bowl.
02 - Stir all ingredients together until well combined with no visible streaks of cream cheese remaining.
03 - Cover and cook on low setting for 2 hours, stirring halfway through to ensure even melting and consistent texture.
04 - Once melted and bubbling, give the dip a final thorough stir to achieve uniform consistency.
05 - Sprinkle with extra cheese and chopped scallions if desired.
06 - Transfer to serving vessel and present warm with tortilla chips, celery sticks, carrot sticks, or crackers.

# Expert Suggestions:

01 -
  • It cooks itself while you handle everything else, no hovering or stirring required.
  • The creamy tang and buffalo heat hit that perfect balance that keeps people coming back with another chip.
  • You can double or triple it without any extra effort, just a bigger slow cooker.
02 -
  • Do not cook this on high to save time, I tried once and the cream cheese broke into greasy pools instead of melting smoothly.
  • Stir halfway through or the cheese on the edges will scorch while the center stays cold, I learned this the hard way at a potluck.
03 -
  • Cube the cream cheese before adding it so it melts faster and more evenly without clumping.
  • Use rotisserie chicken and skip the prep work entirely, the seasoning it already has adds even more flavor to the dip.
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