I whipped up a Crockpot Buffalo Chicken dip that quickly became my favorite go-to snack. With shredded chicken, cream cheese, buffalo wing sauce, ranch dressing and cheddar cheese, this Chicken Dip Recipe bursts with bold flavor and simplicity. I love how each ingredient comes together to create a satisfying bite every time.
I’ve gotta tell you about my latest obsession – Crockpot Buffalo Chicken Dip. I whipped this up one night when I was looking for something fun and simple to munch on during a game, and it quickly became a crowd favorite.
I started off with 2 cups of shredded cooked chicken, which gives the dip a hearty base. Then I mixed in 8 oz of softened cream cheese to create a mellow, creamy texture that pairs perfectly with 1 cup of tangy buffalo wing sauce.
A half cup of ranch dressing adds that cool twist, and 1 cup of shredded cheddar cheese ties everything together with a hint of sharpness. This dip is super easy to make, using just five simple ingredients, but its bold flavors make it feel like a gourmet treat.
If you love a bit of spice and a whole lot of flavor, you’ll want to try this winemaking dip at your next get-together. Enjoy!
Why I Like this Recipe
I love this recipe because it’s super simple to make and only has a few ingredients, but it still packs a huge flavor punch.
I like how the cream cheese and ranch dressing mix with the buffalo sauce to create a really smooth, spicy dip that’s perfect for any get-together.
I enjoy that I can toss everything into the crockpot and let it do its thing, so I don’t have to spend all day in the kitchen.
I also dig that it’s really versatile – whether I’m serving it with chips, crackers or even celery sticks, its flavor always hits the spot.
Ingredients
- Chicken provides lean protein which makes the dip hearty and flavor rich.
- Cream cheese offers creaminess and slight tanginess balancing the heat while adding rich fat.
- Buffalo wing sauce gives spicy kick with vinegar tang and bold heat intensifying flavor.
- Ranch dressing adds cooling creaminess and herbs balancing out the spicy and tangy flavors.
- Cheddar cheese provides melty texture and rich taste while boosting protein and calcium.
- Each ingredient uniquely contributes to balancing flavors and textures in this comforting dip.
- This dip is creamy and spicy perfect for game days and family snacks.
Enjoy this versatile, crowd pleasing recipe with any chips.
Ingredient Quantities
- 2 cups shredded cooked chicken
- 8 oz cream cheese, softened
- 1 cup buffalo wing sauce
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
How to Make this
1. Place 2 cups of shredded chicken into your crockpot.
2. Add the 8 oz of cream cheese that you let soften a bit before so it’s easier to mix.
3. Pour in 1 cup of buffalo wing sauce and stir it well with the chicken and cream cheese.
4. Mix in 1/2 cup of ranch dressing until everything is combined nicely.
5. Sprinkle 1 cup of shredded cheddar cheese over the top and let it melt as it cooks.
6. Cover the crockpot with its lid and set it on low for about 2 to 3 hours until the dip is bubbly.
7. Give it a good stir midway if it starts to separate a little.
8. Taste and if you like it spicier, add a little extra buffalo sauce before serving.
9. Scoop it out and serve warm with tortilla chips, celery sticks, or crackers.
Equipment Needed
1. Crockpot with its lid
2. Set of measuring cups
3. Mixing spoon for stirring the ingredients
4. Serving spoon for scooping out the dip
5. Small bowl for softening the cream cheese beforehand
FAQ
Crockpot Buffalo Chicken Dip Recipe Substitutions and Variations
- For the shredded cooked chicken, you could use shredded turkey or even a rotisserie chicken if you’re in a rush
- If you don’t have cream cheese that’s soft, you can mix equal parts ricotta or even Greek yogurt with a bit of softened butter
- If you’re out of buffalo wing sauce, try combining your favorite hot sauce with a little melted butter to get that spicy kick
- Instead of ranch dressing, you might mix up a little blue cheese dressing or even a creamy avocado sauce for a different flavor
- If cheddar cheese isn’t available, shredded pepper jack or a mix of Colby and Monterey Jack cheeses work pretty well too
Pro Tips
1) Let your cream cheese sit out for a bit before you start, so it softens well. It’ll mix better into the dip instead of having clumps of solid cheese.
2) Make sure you stir the mixture about halfway through cooking to keep all the flavors mixed up evenly. This helps stop the sauce from looking separated.
3) If you want to kick the spice up a notch, don’t be shy to add a little extra buffalo sauce or even some hot sauce once it’s cooked.
4) Experiment with different ways to serve it. Instead of just tortilla chips, try celery or crackers. It adds a fun twist and brings different crunches to the dip.
Crockpot Buffalo Chicken Dip Recipe
I whipped up a Crockpot Buffalo Chicken dip that quickly became my favorite go-to snack. With shredded chicken, cream cheese, buffalo wing sauce, ranch dressing and cheddar cheese, this Chicken Dip Recipe bursts with bold flavor and simplicity. I love how each ingredient comes together to create a satisfying bite every time.
6
servings
422
kcal
Equipment: 1. Crockpot with its lid
2. Set of measuring cups
3. Mixing spoon for stirring the ingredients
4. Serving spoon for scooping out the dip
5. Small bowl for softening the cream cheese beforehand
Ingredients
-
2 cups shredded cooked chicken
-
8 oz cream cheese, softened
-
1 cup buffalo wing sauce
-
1/2 cup ranch dressing
-
1 cup shredded cheddar cheese
Directions
- Place 2 cups of shredded chicken into your crockpot.
- Add the 8 oz of cream cheese that you let soften a bit before so it's easier to mix.
- Pour in 1 cup of buffalo wing sauce and stir it well with the chicken and cream cheese.
- Mix in 1/2 cup of ranch dressing until everything is combined nicely.
- Sprinkle 1 cup of shredded cheddar cheese over the top and let it melt as it cooks.
- Cover the crockpot with its lid and set it on low for about 2 to 3 hours until the dip is bubbly.
- Give it a good stir midway if it starts to separate a little.
- Taste and if you like it spicier, add a little extra buffalo sauce before serving.
- Scoop it out and serve warm with tortilla chips, celery sticks, or crackers.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 6
- Calories: 422kcal
- Fat: 31g
- Saturated Fat: 14g
- Trans Fat: 1g
- Polyunsaturated: 3g
- Monounsaturated: 10g
- Cholesterol: 66mg
- Sodium: 433mg
- Potassium: 133mg
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 1g
- Protein: 23g
- Vitamin A: 200IU
- Vitamin C: 2mg
- Calcium: 200mg
- Iron: 1mg
