Slow Cooker Buffalo Chicken Dip

Buffalo Chicken Dip is one of those recipes that everyone acts like is super complicated, but honestly? It’s ridiculously easy. Like embarrassingly easy. I’ve been making this for every party, game day, Halloween gathering (yes, buffalo chicken dip halloween is a thing at my house), and random Tuesday when I just want something comforting and cheesy.

First time I made it was for a Super Bowl party back in 2019 and I completely panicked because I forgot to buy rotisserie chicken. Ended up using canned chicken because that’s all I had, and you know what? Nobody could tell. Actually, people kept asking for the recipe like I’d done something fancy. I felt like a fraud but also… a genius?

Now here’s the thing—I’ve made buffalo chicken dip crock pot style, oven style, even tried the Instant Pot version once (jury’s still out on that one). But the slow cooker? That’s my go-to. Set it, forget it, show up to your own party not sweating over the stove. Chef’s kiss.

Why This Buffalo Chicken Dip Recipe Works :

Look, I’m gonna be honest… most buffalo chicken dip recipes are basically the same. Chicken, buffalo sauce, cream cheese, ranch. But the little details matter.

What makes this one good:

• You can use rotisserie chicken OR canned chicken (both work, fight me)
• The slow cooker keeps it warm for HOURS without burning
• It’s actually better if you make it ahead and let it sit
• You can adjust the spice level without ruining it

My neighbor Sarah swears by adding blue cheese crumbles. I think blue cheese tastes like feet, so I skip it. You do you.

Buffalo Chicken Dip Easy Ingredients :

This is what you need for buffalo chicken dip in crockpot. And yes, I’m going to tell you about my ingredient disasters because learning from my mistakes is free therapy.

• 2 cups cooked chicken, shredded (rotisserie or canned—I use canned more than I admit)
• 8 oz cream cheese, softened (leave it out for 30 minutes or microwave it; don’t be a hero)
• 1/2 cup ranch dressing (I use Hidden Valley because I’m basic)
• 1/2 cup buffalo sauce (Frank’s RedHot is the classic, but any works)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella (or more cheddar if that’s all you have)
• Optional: 2 tablespoons butter (makes it richer, not required)
• Optional: blue cheese crumbles if you’re into that

About the chicken situation :

Buffalo chicken dip with canned chicken is FINE. I’ve used those big Costco cans, the tiny grocery store ones, doesn’t matter. Drain it well, shred it with a fork, nobody knows. One time I even used leftover grilled chicken that was getting sad in the fridge. Waste not.

If you want to be fancy, grab a rotisserie chicken from the store. Shred about 2 cups worth. Save the rest for chicken salad or just eat it standing over the sink at midnight like a raccoon. No judgment.

The “healthy” version :

Want buffalo chicken dip healthy-ish? Use:

• Greek yogurt instead of half the cream cheese
• Cottage cheese instead of cream cheese (buffalo chicken dip cottage cheese version is… different but works)
• Reduce cheese by half
• Skip the butter

Will it taste exactly the same? No. Is it still good? Yeah, actually. Made it for my sister who’s on some weird diet and she demolished it.

How to Make Buffalo Chicken Dip Crock Pot Style :

Okay so this is almost too easy to call a “recipe” but here goes.

Step 1: If your cream cheese is still hard (because you forgot to take it out early, like I always do), microwave it for 20-30 seconds. Just enough to soften it. Don’t melt it into soup.

Step 2: Throw everything into your slow cooker. Shredded chicken, cream cheese, ranch, buffalo sauce, both cheeses, butter if using. Just dump it all in there like you’re making a questionable science experiment.

Step 3: Stir it around a bit. It’ll look lumpy and weird. That’s normal. The cream cheese hasn’t melted yet. Trust the process.

Step 4: Cover and cook on LOW for 2-3 hours or HIGH for 1-1.5 hours. I usually do low because I’m bad at timing and inevitably get distracted.

Step 5: Stir it halfway through if you remember. I forget half the time and it’s still fine.

Step 6: Once everything’s melted and bubbly and looks like cheesy buffalo heaven, give it a good stir. Taste it. Add more buffalo sauce if you want it spicier. More ranch if it’s too spicy (learned this after making my mother-in-law cry at Thanksgiving).

Step 7: Keep it on warm setting until serving. This stuff will stay good for hours. I’ve left it on warm for an entire football game without issues.

Set it and forget it. Seriously. I’ve started this before guests arrive, taken a shower, done my makeup, and come back to perfect dip.

Buffalo Chicken Dip Oven Method :

Don’t have a slow cooker? The oven works fine for buffalo chicken dip oven style.

Mix everything in a 9×13 baking dish. Cover with foil. Bake at 350°F for 25-30 minutes. Remove foil, stir, bake another 10 minutes until bubbly and slightly brown on top.

Only downside is it doesn’t stay warm as long. But if you’re eating it immediately, totally fine.

Instant Pot Buffalo Chicken Dip :

So buffalo chicken dip instant pot… I’ve done it. It works. Kinda.

Put everything in the Instant Pot. Pressure cook on high for 5 minutes. Quick release. Stir like your life depends on it because the cream cheese gets weird and clumpy if you don’t.

Honestly? I think the slow cooker is easier. But if you’re in a rush and need dip in 15 minutes total, Instant Pot wins.

What to Serve With Buffalo Chicken Dip :

I mean, anything crunchy basically. But here’s what actually works:

• Tortilla chips (my go-to, obviously)
• Celery sticks (for people who pretend they care about vegetables)
• Carrot sticks (same energy as celery)
• Crackers (Ritz, Wheat Thins, whatever)
• Bread slices, toasted
• Pretzels (underrated choice)
• Buffalo chicken dip sliders (YES—spoon it onto slider buns with extra cheese, toast them, life-changing)

Wait, I almost forgot—someone at a party once brought those little sweet Hawaiian rolls and we made buffalo chicken dip sliders and it was INSANE. Highly recommend. Just scoop the dip onto the rolls, add a slice of cheese, pop them in the oven for 5 minutes. You’re welcome.

My Buffalo Chicken Dip Fails & Fixes :

Things I’ve learned the hard way:

Too watery? You either didn’t drain the canned chicken well enough (been there), or your buffalo sauce was too thin. Fix: stir in more shredded cheese or a bit more cream cheese. It’ll thicken as it sits.

Too thick? Add a splash of milk or more buffalo sauce. Stir and let it heat through.

Too spicy? More ranch. More cream cheese. Or just serve it with extra sour cream on the side. I once made it so spicy my dad couldn’t eat it and I felt terrible. Learn from me.

Not spicy enough? Add more buffalo sauce, or dump in some cayenne pepper. Taste as you go.

Cream cheese is clumpy? It wasn’t soft enough when you started. Keep stirring. It’ll eventually melt. Or use an immersion blender for like 5 seconds. Problem solved.

Making It Ahead :

You can absolutely make this the night before. Mix everything in your slow cooker insert, cover, stick it in the fridge. Next day, just pop it in the slow cooker base and turn it on. Done.

Or make it, let it cool, store it in a container, and reheat it in the slow cooker or oven when you need it. Lasts 3-4 days in the fridge. Reheats great.

I’ve even frozen it before (desperate times during lockdown when I meal-prepped like a maniac). Thaw it overnight in the fridge, then reheat. Texture’s a tiny bit different but honestly still good.

Buffalo Chicken Dip for Every Occasion :

Game day? Obviously.
Halloween party? Yes. (Buffalo chicken dip halloween has been a tradition since 2020 when I ran out of candy and needed something to feed trick-or-treaters’ parents.)
Random Tuesday? Why not.
Potluck where you forgot you signed up? This is your savior.

People lose their minds over this every single time. I’ve had friends text me asking for “that dip recipe” weeks after parties. It’s not fancy, but it’s GOOD and that’s what matters.

Seriously, try this and tell me what you think. And if you have any secret ingredient additions I haven’t tried, let me know in the comments because I’m always looking for new ways to make this even better.

Now I’m craving this again. Thanks a lot, brain. 🍗🔥