When it comes to party snacks, it doesn’t get better than Buffalo Chicken Dip. It’s easy, creamy, and cheesy with just the right amount of spicy kick. All you do is throw everything in the slow cooker and let it work its magic.
Oh, and it’s a great way to use up leftover chicken. Talk about win-win!
Save This Recipe for Later📩
We’ll send it to your inbox so you can come back when you have the time.
You know, buffalo chicken dip is excellent for so many different occasions, like the Super Bowl, game days, tailgating, movie nights, or any time you have casual get-togethers. But if you need an appetizer for Christmas, Memorial Day, and the 4th of July, it’s also a hit!
Who says you have to stop at one appetizer? Check out our smoked salmon dip and Butterfinger dip, too.
Pin it to your favorite appetizer board! ⤵️
Jump to:
Why You’ll Love This Recipe
- I love our buffalo chicken dip because it’s the perfect combination of creamy, meaty, and spicy. It’s great when you want a little spice in your life without going full five-alarm.
- It’s the kind of snack you can make spontaneously. If you have some leftover chicken, cheese, hot sauce, and ranch, you can make this recipe. It keeps people satisfied while you work on the main course.
- It will disappear as soon as you put it out! Whether you bring it to the office holiday party, Super Bowl, or for Christmas, this stuff simply vanishes. It’s like a magic trick.
- Easy to make it your own. Add blue cheese, a drizzle of ranch dressing, or sour cream on top. Serve it with tortilla chips, toast, pita chips, celery, crackers or whatever your heart desires.
Ingredients
- Shredded chicken – We love to use leftover rotisserie chicken for this recipe. It’s an easy way to use it up before it goes bad.
- Hot sauce – we used classic Louisiana-style hot sauce.
- Cream cheese – makes the dip nice and creamy.
- Shredded cheese – we used a combination of pre-shredded cheddar and mozzarella, but you could also try Monterey Jack, Colby, or any other cheese you have on hand.
- Ranch dressing – adds some tang.
See the recipe card for quantities.
How to make Buffalo Chicken Dip
Place the shredded chicken, cream cheese, cheddar cheese, mozzarella cheese, ranch, and buffalo sauce in the slow cooker.
Mix, cover, and heat on low for 2 hours. Stirring occasionally.
Serve hot with celery, carrots, or tortilla chips. Sprinkle diced green onions and blue cheese on top. Enjoy!
Storage
Allow the dip to cool completely before placing it in an airtight container. It’ll keep for up to 4 days.
Top tip
If you’re making it for a party, cook a day in advance, then use the slow cooker to keep it warm and gooey for hours.
FAQ
Canned chicken is inexpensive and can be used if that’s all you have. It’ll still taste good. However, I like it better with rotisserie or leftover chicken.
This dip is perfect to make ahead. Here’s what I like to do. Cook it a day in advance, refrigerate, then an hour before your get-together, put it back in the slow cooker on the warm setting. It’ll stay warm and gooey for hours!
I LOVE this dip with tortilla chips and celery. But there are almost too many dippers that work well with this recipe. Here are some ideas: carrots, pita chips, crackers, pretzels, toasted baguette, etc.
While nothing beats the flavor and texture of fresh buffalo chicken dip, you can certainly freeze the leftovers. Store them in an airtight container and freeze for up to 3 months.
Slow Cooker Buffalo Chicken Dip Recipe
Equipment
- 1 Slow Cooker
Ingredients
- 1 Lb Shredded Chicken Breast Rotisserie
- 8 Oz Cream Cheese Room Temperature + Cubed
- 1 Cup Shredded Cheddar Cheese
- 1 Cup Shredded Mozzarella Cheese
- ½ Cup Ranch
- 1 Cup Buffalo Sauce + 2 Tablespoons
- Green Onions Garnish
- Blue Cheese Crumbles Garnish
Instructions
- Place the shredded chicken, cream cheese, cheddar cheese, mozzarella cheese, ranch, and buffalo sauce in the slow cooker.
- Cover and heat on low for 2 hours. Stirring occasionally.
- Serve hot with celery, carrots, or tortilla chips. Sprinkle diced green onions and blue cheese on top. Enjoy!
Notes
- Store leftovers in an air-tight container in the fridge up to 4 days.
- Reheat in the microwave.
- We used the chicken breast from a rotisserie, but you can use a combination of breast and thigh meat.
Leave a Reply