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Buffalo Chicken Dip Crockpot
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Buffalo Chicken Dip Crockpot - Easy, Crowd-Pleasing Comfort

Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Servings: 12 servings

Ingredients

  • 2 cups cooked, shredded chicken (rotisserie works great)
  • 8 ounces cream cheese, softened
  • 1/2 cup hot sauce (like Frank’s RedHot; adjust to taste)
  • 1/2 cup ranch dressing (or blue cheese dressing for bolder flavor)
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/3 cup crumbled blue cheese (optional, for topping or mixing in)
  • 2 tablespoons unsalted butter (optional, for extra richness)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • Chopped green onions or parsley for garnish (optional)
  • Dippers: tortilla chips, celery sticks, carrot sticks, pita chips, or crackers

Instructions

  • Prep the chicken: Shred cooked chicken into bite-size pieces. Pat dry if it’s very moist so the dip doesn’t get watery.
  • Soften the base: In a bowl, combine cream cheese, hot sauce, ranch, garlic powder, onion powder, and butter if using. Stir until mostly smooth.
  • Load the crockpot: Add the chicken and the cream cheese mixture to a 2–4 quart slow cooker. Stir in cheddar and mozzarella.
  • Cook low and slow: Cover and cook on Low for 2–3 hours, or on High for 1–1.5 hours, until hot and melty. Stir halfway to prevent hot spots.
  • Finish and season: Stir well. Taste and add salt, pepper, or more hot sauce as needed. Fold in blue cheese or sprinkle on top.
  • Serve warm: Switch to Warm and garnish with green onions or parsley. Set out with your favorite dippers.