Crock Pot Buffalo Chicken Dip

This crock pot buffalo chicken dip is a hot, creamy party dip built on canned chicken, cream cheese and buffalo wing sauce. It cooks in the slow cooker in just over 2 hours and needs only 5 minutes of prep. One batch serves 10 with tortilla chips, carrots and celery.

I always soften the cream cheese to room temperature before it goes in. Cold blocks sit in lumps and refuse to fold into the sauce evenly. Soft cheese melts into the wing sauce and ranch within the first hour, so the dip turns smooth rather than streaky.

Stirring a couple of times during the cook is the step people skip. Leave it alone and the cheese sinks while the oil from the sauce floats to the top. A quick stir every half hour pulls the fats back together, which keeps the texture glossy and spoonable.

Crock Pot Buffalo Chicken Dip

Recipe by Robert Course: AppetizersCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

5

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minutes

Cooking time

2

hours 

Calories

178

kcal

Crock Pot Buffalo Chicken Dip slow-cooks low and stirs smooth into a hot, creamy, scoopable spread with a glossy finish.

Ingredients

• 12.5 oz (354 g) can chunk chicken breast, drained
  

• 8 oz (225 g) cream cheese, softened to room temperature
  

• 4 oz (115 g) finely shredded Colby Jack cheese
  

• 1/2 cup (120 ml) buffalo wing sauce, or more for extra heat (Frank’s or Sweet Baby Ray’s work well)
  

• 1/2 cup (120 ml) ranch dressing
  

• For dipping

• Tortilla chips, carrots, celery
  

Directions

• Add the drained chicken, softened cream cheese, shredded cheese, wing sauce and ranch dressing to a 3 quart or 6 quart slow cooker.
  
• Stir to combine, then cover and heat on LOW until hot, about 1½ to 2 hours, stirring a couple of times.
  
• In a 6 quart pot the dip will be hot in around 1½ hours. Serve warm with dippers.
  

FAQs

Can I use fresh cooked chicken instead of canned?

Yes, shredded cooked chicken works in place of the canned breast. Use about two cups, finely shredded, so it folds through the cheese without clumping. Rotisserie meat brings a little more flavour, though canned chicken keeps the prep down to five minutes.

What cheese can I swap for Colby Jack?

Sharp cheddar is the easiest swap if Colby Jack is hard to find. A mild Monterey Jack, or a cheddar and mozzarella mix, also melts cleanly into the dip. Avoid pre-grated cheese coated in heavy anti-caking starch, as it can leave the texture slightly grainy.

How spicy is this, and can I adjust it?

As written it lands around a five out of ten on the heat scale. For a milder bowl, use a mild wing sauce and a touch more ranch to round the edges. To push it hotter, stir in extra buffalo sauce or a shake of cayenne near the end.

How do I keep it warm for a party?

Once it is hot, switch the slow cooker to the warm or keep-warm setting. The dip holds for two to three hours that way without drying or scorching at the edges. Give it a stir whenever you top it up with more wing sauce.

What should I serve it with?

Tortilla chips are the classic scoop, with celery and carrot sticks for crunch. Toasted pitta or thin crackers hold up well to the thick dip too. For a cold-weather spread, a warm broccoli and Velveeta soup rounds out the table beside it.