Crockpot Buffalo Chicken Dip

This creamy, cheesy Crockpot Buffalo Chicken Dip is bursting with buffalo wings-inspired flavor, perfect for parties, game days, and movie nights!

Prep Time15

Cook Time2 30

Total Time2 45

Course: Appetizer

Cuisine: American

Keyword: buffalo chicken dip, buffalo dip, crockpot buffalo chicken dip, frank's redhot buffalo chicken dip

Servings:

Calories: 460kcal

Place shredded cooked chicken in the insert of a slow cooker. Then add the buffalo sauce, cream cheese, ranch dressing, shredded cheddar cheese, and 1/2 cup blue cheese crumbles. Stir to combine.
Cook on LOW for 2-1/2 hours or until the dip is heated and the flavors have melded together. When you're halfway through the cooking time, stir the dip to help the cheese melt.
Remove the lid. Garnish with remaining bleu cheese crumbled and chopped green onions. Keep the crockpot on the warm setting and serve the dip directly from the pot.
Serve with tortilla chips, crackers, celery sticks, and/or other veggies.

Chicken: You will need cooked, shredded chicken. I use this recipe for baking my 👉 chicken breasts, but you could also grab a rotisserie chicken from the store.
Buffalo Sauce: Frank's RedHot® Original Cayenne Pepper Hot Sauce is the type I use. Don’t use wing sauce - you should use real hot sauce for this recipe.
Cream Cheese: It's important to use cream cheese that's been softened or at room temperature.
Spicy Options: If you prefer a spicier dip, you can add more buffalo sauce, cayenne pepper, or sriracha. If you’d like to dial back the heat, feel free to reduce the amount of hot sauce.
Cheddar Cheese Options: While cheddar cheese is great in this recipe, you could also use different types of cheeses, such as Monterey Jack, Colby, or other melting cheeses.
Blue Cheese Options: If you don’t want to use blue cheese, goat cheese, and feta cheese work well, also.
Storing Leftovers: Transfer any leftovers to an airtight container, seal, and keep in the fridge for up to 3 days.