Save The slow cooker was bubbling away on the counter when my neighbor poked her head in and asked what smelled so good. I lifted the lid and watched her eyes widen at the sight of molten cheese and shredded chicken swimming in buffalo sauce. She grabbed a chip before I could even offer one. That dip disappeared in under twenty minutes at the potluck that night, and I've been making it ever since.
I brought this to my first Super Bowl party in my new neighborhood, feeling a little nervous about fitting in. By halftime, three people had asked me to text them the recipe, and someone joked that I should just leave the crockpot behind. It became my signature dish without me even trying. Now I can't show up anywhere without someone asking if I brought the buffalo chicken dip.
Ingredients
- Cream cheese (225 g, softened and cubed): Softening it first makes all the difference in how smoothly it melts, and cubing it helps it blend faster without clumps.
- Sour cream (120 g): This adds a tangy creaminess that balances the heat and keeps the dip from feeling too heavy.
- Shredded cheddar cheese (170 g): Sharp cheddar brings a bold flavor that stands up to the buffalo sauce beautifully.
- Shredded mozzarella cheese (60 g): Mozzarella gives you that gooey, stretchy pull everyone loves in a hot dip.
- Cooked chicken breast (450 g, shredded): Rotisserie chicken is a total shortcut here and adds extra flavor from the seasoning.
- Buffalo wing sauce (120 ml): This is where the signature tangy heat comes from, so pick a brand you actually enjoy eating.
- Ranch dressing (60 ml): It cools down the spice just enough and adds a creamy herby layer that ties everything together.
- Chopped scallions (2 tbsp, optional): A fresh sprinkle on top adds color and a mild oniony bite that cuts through the richness.
- Extra shredded cheese (optional): Because more melted cheese on top never hurt anyone.
Instructions
- Load the slow cooker:
- Add the cream cheese, sour cream, cheddar, mozzarella, shredded chicken, buffalo sauce, and ranch dressing directly into the slow cooker bowl. It will look like a chaotic pile at first, but trust the process.
- Stir it up:
- Mix everything together as best you can with a sturdy spoon until the ingredients start to mingle. It won't be perfectly smooth yet, and that's okay.
- Let it cook low and slow:
- Cover the slow cooker and set it to low for 2 hours, stirring halfway through to help the cheese melt evenly. The kitchen will start smelling amazing around the one hour mark.
- Finish and garnish:
- Once everything is melted and bubbling, give it one last good stir. If you want, sprinkle extra cheese and scallions on top before serving.
- Serve it hot:
- Set out tortilla chips, celery sticks, carrot sticks, or crackers alongside the warm dip. Keep the slow cooker on the warm setting so it stays perfect throughout your event.
Save One evening I made this for a casual get together and forgot to put out spoons. People just started dunking chips directly into the crockpot, laughing and crowding around the counter like it was a campfire. It turned into one of those nights where everyone stayed way longer than planned, and I realized that sometimes the best gatherings happen around the simplest food.
Make It Your Own
If you want more heat, add a few dashes of your favorite hot sauce or bump up the buffalo sauce by a quarter cup. I've also swapped in pepper jack cheese when I'm feeling bold, and it adds a smoky kick that people notice right away. You can even stir in some crumbled blue cheese at the end if you want that classic buffalo wing experience in dip form.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though in my house they rarely last that long. Reheat gently in the microwave or back in the slow cooker on low, adding a splash of milk or ranch if it seems too thick. I've even used leftover dip as a topping for baked potatoes, and it was oddly perfect.
Serving Suggestions
This dip shines with sturdy tortilla chips that can handle the weight, but I've also served it with toasted baguette slices, pretzel bites, and even pita chips. The celery and carrot sticks aren't just for show, they actually provide a crisp, cool contrast that makes you want to keep reaching for more.
- Set out small plates and napkins because this dip gets delightfully messy.
- Keep the slow cooker plugged in on the warm setting so it stays creamy throughout your party.
- Double the batch if you're feeding a crowd because one crockpot is never enough.
Save This buffalo chicken dip has become my go to whenever I need to bring something people will actually remember. It's warm, crowd pleasing, and requires almost no effort, which means you get to enjoy the party too.
Recipe FAQs
- → Can I use raw chicken instead of cooked?
It's best to use pre-cooked, shredded chicken for food safety and texture. Rotisserie chicken is a convenient and flavorful option that saves time.
- → How do I make this dip spicier?
Increase the amount of buffalo wing sauce or add a few dashes of hot sauce or cayenne pepper to amp up the heat level to your preference.
- → Can I prepare this ahead of time?
Yes, you can mix all ingredients together and refrigerate in the slow cooker insert overnight. Just allow extra cooking time since it will start cold.
- → What can I substitute for ranch dressing?
Blue cheese dressing is a classic alternative that pairs beautifully with buffalo flavors. You can also use a homemade ranch for more control over ingredients.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, stirring frequently and adding a splash of milk if needed to restore creaminess.
- → Is this dip gluten-free?
The base ingredients are naturally gluten-free, but always check labels on store-bought ranch dressing and buffalo sauce, as some brands may contain gluten-containing additives.