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Crock pot buffalo chicken dip in a white bowl topped with melted cheese and parsley, served with chips, carrots, and celery.

Crock Pot Buffalo Chicken Dip

This crock pot buffalo chicken dip is the ultimate party snack! Creamy, cheesy, and packed with spicy Buffalo flavor, it’s the perfect comfort food for game days or gatherings. With just six ingredients and a slow cooker, you’ll have a dip that’s indulgent, delicious, and easy to prepare. Perfect for serving with tortilla chips, celery, or carrots.
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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 12.5 oz can of chunk chicken breast drained
  • 8 oz cream cheese softened to room temperature
  • 4 oz finely shredded Colby Jack cheese
  • 1/2 cup Buffalo wing sauce Sweet Baby Ray’s or Frank’s Wing Sauce recommended, add more for extra spiciness
  • 1/2 cup ranch dressing
  • Dippers tortilla chips, carrot sticks, or celery sticks

Equipment

  • Crock pot (slow cooker)

Method
 

  1. Load up your crock pot: Add the chicken, cream cheese, shredded cheese, Buffalo wing sauce, and ranch dressing to your slow cooker.
  2. Mix it up: Stir everything together as best as you can. It doesn’t have to be perfect because it’ll meld as it cooks.
  3. Set and cook: Turn the crock pot to the LOW setting and heat the dip for 1.5 to 2 hours. Be sure to stir a couple of times during cooking to ensure everything melts together evenly.
  4. Serve it up: Once it’s hot and bubbly, transfer the dip to a serving dish (or serve straight from the crock!). Pair it with tortilla chips, celery, or carrots, and dig in.

Notes

Want extra spice? Add more Buffalo wing sauce or a splash of hot sauce to up the heat. Make ahead: Assemble the ingredients in the slow cooker insert the night before and refrigerate. Add an extra 30 minutes to cook time to reheat. Cheese options: Swap Colby Jack for a mix of cheddar and Monterey Jack or use pepper jack for a kick. Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or crock pot.