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Easy 5-Ingredient Buffalo Chicken Dip Crock Pot
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Buffalo Chicken Dip Crock Pot - Easy, Creamy, Crowd-Pleaser

Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Servings: 12 servings

Ingredients

  • Chicken: 3 cups cooked, shredded (rotisserie or poached)
  • Cream Cheese:
  • Buffalo Wing Sauce: 1/2 to 3/4 cup (like Frank’s RedHot)
  • Ranch Dressing: 1/2 cup (or blue cheese dressing if you prefer)
  • Shredded Cheese: 1 1/2 cups (cheddar, Monterey Jack, or a blend)
  • Blue Cheese Crumbles (optional): 1/4 to 1/2 cup
  • Garlic Powder: 1/2 teaspoon
  • Onion Powder: 1/2 teaspoon
  • Green Onions or Chives (optional): for garnish
  • To Serve: tortilla chips, celery sticks, carrot sticks, toasted baguette

Instructions

  • Prep the Crock Pot: Lightly spray the insert with cooking spray to help prevent sticking.
  • Add the Base: Place cream cheese (cubed for faster melting), buffalo sauce, ranch dressing, garlic powder, and onion powder in the crock pot.
  • Heat Gently: Cover and cook on Low for 45–60 minutes, stirring once, until the mixture is smooth and creamy.
  • Stir in Chicken: Fold in the shredded chicken and 1 cup of the cheese. If using blue cheese crumbles, add half now.
  • Slow Cook: Cover and cook on Low for 1–2 hours, stirring once or twice, until hot and bubbling around the edges.
  • Finish with Cheese: Sprinkle the remaining 1/2 cup shredded cheese on top, cover, and let it melt for 10–15 minutes. Add remaining blue cheese if using.
  • Garnish and Serve: Top with sliced green onions or chives. Switch to Warm for serving and set out your dippers.