If there’s one dish that always disappears first at my gatherings, it’s my crockpot buffalo chicken dip. I still remember the first time I made it—it was for a football Sunday get-together at our house. I had a fridge full of leftovers and a craving for something cheesy, spicy, and comforting. Instead of stressing over what appetizer to serve, I threw a few simple ingredients into my slow cooker and hoped for the best. By halftime, everyone was crowded around the crockpot, dipping chips as fast as they could, and asking me, “What’s in this dip?!”

That’s when I knew this recipe was a keeper. What I love about it is how low-effort it is—you can prep it in minutes and let the slow cooker do the heavy lifting. It’s creamy, spicy, cheesy, and full of tender shredded chicken. The flavor is everything you want in a crowd-pleasing dip: bold, comforting, and a little addictive. Whether it’s game day, a holiday party, or just a casual Friday night, this buffalo chicken dip has become my signature dish.

And the best part? You probably already have most of the ingredients in your fridge.

Why I Love This Recipe

There are plenty of buffalo chicken dip recipes out there, but making it in a crockpot changes the game. The slow cooker keeps it warm and gooey for hours, which means you don’t have to worry about reheating it or rushing guests to eat before it cools.

Another reason this recipe is special is the balance of flavors. The tanginess of the buffalo sauce blends perfectly with the cream cheese and ranch dressing, creating a creamy base that has just the right amount of kick. Then there’s the chicken—it adds a hearty texture that makes the dip feel like a meal instead of just a snack.

I also love how versatile it is. Sometimes I make it spicier by adding extra hot sauce. Other times, I mellow it out with more cheese if I know kids will be digging in. You can even turn leftovers into sandwiches, wraps, or quesadillas the next day. It’s the kind of recipe that grows with you and adapts to whatever you need it to be.

Simply put—it’s reliable, indulgent, and downright delicious.

Ingredients for Crockpot Buffalo Chicken Dip

The beauty of this recipe is that it doesn’t require anything fancy. Here’s what I use and why:

Cooked shredded chicken – I usually use rotisserie chicken because it’s quick and flavorful, but you can also cook chicken breasts or thighs at home. The key is shredding it finely so it mixes evenly with the cheese and sauce.

Buffalo sauce – This is the star of the show. I reach for Frank’s RedHot, but any buffalo wing sauce works. If you want it less spicy, choose a mild version.
Cream cheese – Softened cream cheese is what gives the dip its rich, creamy base. It melts beautifully into the other ingredients.
Ranch dressing – Some people use blue cheese dressing, but I prefer ranch. It balances the spice and adds a cool, tangy flavor that everyone seems to love.

Shredded cheese – I usually mix cheddar and mozzarella. Cheddar brings sharpness, while mozzarella gives you that stretchy, melty goodness.
Optional toppings – Chopped green onions, blue cheese crumbles, or even a drizzle of extra buffalo sauce can make it look and taste even better.

Nothing here is hard to find, which is why this recipe is always on standby in my kitchen.

How Much Time Will You Need

This is one of those set-it-and-forget-it recipes, which is why I turn to it so often.

Prep time: about 10 minutes (especially quick if you use rotisserie chicken).
Cook time: 2–3 hours on high or 4 hours on low in the crockpot.

Total time: around 2.5 to 4 hours depending on which setting you choose.

What I love is that you don’t have to babysit it. You can get it started, go about your day, and come back to a bubbling, cheesy dip that’s ready to serve.

How to Make This Crockpot Buffalo Chicken Dip

Step – 1: Prep your ingredients
Shred your cooked chicken into small pieces. Make sure your cream cheese is softened so it melts more easily.

Step – 2: Add everything to the crockpot
Place the shredded chicken, buffalo sauce, cream cheese, ranch dressing, and about half of the shredded cheese into the slow cooker. Stir it together a little, but don’t worry if it’s not perfectly mixed—it will come together as it cooks.

Step – 3: Cook it low and slow
Cover and cook on low for 4 hours or high for 2–3 hours. Stir every hour or so if you can, to help the cheese melt evenly.

Step – 4: Stir and add more cheese
When everything is melted and combined, stir it thoroughly. Add the rest of the shredded cheese on top and cover until it’s fully melted and gooey.

Step – 5: Serve warm
Keep the crockpot on the “warm” setting while serving so the dip stays creamy. Add optional toppings like chopped green onions or crumbled blue cheese if you want to dress it up.

Substitutions

One of the reasons I keep making this dip is how forgiving it is. Don’t have an ingredient? There’s usually a swap:

Chicken – If you don’t have shredded chicken, canned chicken works surprisingly well. Or, if you’re vegetarian, swap in shredded jackfruit or even cauliflower florets for a fun twist.

Buffalo sauce – Out of buffalo sauce? Mix hot sauce with a little melted butter to make your own.
Ranch dressing – Not a fan of ranch? Blue cheese dressing is a classic alternative.
Cheese – While cheddar and mozzarella are my go-to, Monterey Jack, pepper jack, or Colby all work beautifully.

The flexibility makes this recipe perfect for last-minute gatherings, because you can almost always make it work with what you already have.

Best Side Dishes for Crockpot Buffalo Chicken Dip

Buffalo chicken dip is fantastic on its own, but pairing it with the right sides makes the whole experience better. Here are my top three favorites:

Tortilla chips – Classic, crunchy, and sturdy enough to scoop up big bites.

Celery and carrot sticks – A refreshing, crisp contrast to the creamy dip.
Garlic bread or baguette slices – Perfect for when you want something heartier than chips.

Of course, I’ve also seen people spoon this dip into tacos, spread it on pizza crust, or even pile it on top of baked potatoes. It’s that versatile.

Serving and Presentation Tips

Here’s the thing about buffalo chicken dip—it tastes amazing no matter how you serve it, but the way you present it can take it from casual to impressive in seconds. I learned this after bringing it to a potluck in the crockpot itself versus serving it in a pretty dish. Same recipe, but the second time around, people were asking me for the “secret”. Turns out, presentation makes a difference.

If I’m hosting at home, I like to scoop the dip into a cast-iron skillet or a shallow baking dish right before serving. I sprinkle extra cheese on top, pop it under the broiler for a few minutes until golden, then garnish with fresh green onions. It looks restaurant-worthy but still has that homemade comfort.

For parties, I keep it in the crockpot on the warm setting with a little “help yourself” sign. That way it stays hot for hours, and guests don’t feel rushed. I also put chips, celery, and bread in separate bowls around the dip so everyone can grab their favorite.

Tips and Tricks to Make This Recipe Even Better

When you’ve made buffalo chicken dip as many times as I have, you pick up some tricks along the way.

Use freshly shredded cheese – Pre-shredded cheese has additives that keep it from melting as smoothly. If you want the gooey, creamy texture, shred it yourself.
Soften the cream cheese first – Cold cream cheese takes forever to melt. Let it sit at room temp or microwave it for 20–30 seconds before adding.

Balance the spice – If you’re worried about too much heat, start with less buffalo sauce. You can always stir in more later.
Keep it warm for serving – Buffalo chicken dip thickens as it cools. Keeping the crockpot on the “warm” setting is the easiest way to keep it creamy.
Double the batch for crowds – Trust me, one batch disappears fast. If you’re feeding a group, go big.

These small steps make the dip extra smooth, flavorful, and perfectly balanced.

Common Mistakes to Avoid

I’ve seen (and made) a few missteps with this recipe over the years, and they can make or break the final dish.

Using too much buffalo sauce – It’s tempting to go heavy-handed, but too much sauce will make the dip watery. Stick to the ratio, then adjust after cooking.

Not stirring during cooking – While it’s low-maintenance, giving it a stir now and then ensures the cheese melts evenly.
Overcooking the dip – If you leave it on high heat for too long, the cheese can become grainy. Keep an eye on the time.
Serving it cold – This dip needs to be warm and melty. If it cools, the texture changes and it loses its magic.

Avoid these, and you’ll have a creamy, crowd-pleasing dip every single time.

How to Store It

The great news is that buffalo chicken dip keeps well, and it’s just as good the next day.

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Warm in the microwave in 30-second intervals, or reheat gently on the stovetop with a splash of milk to loosen it back up.
Freeze: You can freeze it for up to 2 months. I portion it into smaller containers so I can reheat only what I need. Thaw in the fridge overnight before reheating.

I’ll admit—I love sneaking spoonfuls cold from the fridge, but it’s at its best when hot and gooey.

FAQ

Can I make this ahead of time?
Yes! Assemble everything in the crockpot insert, cover, and refrigerate overnight. The next day, just pop it into the slow cooker and cook.

Can I use canned chicken?
Absolutely. While fresh or rotisserie chicken gives the best flavor, canned chicken is a quick and easy substitute.

What if I don’t have a crockpot?
You can bake it instead. Combine everything in a baking dish, top with cheese, and bake at 375°F for about 25 minutes until bubbly.

Can I make this dip less spicy?
Yes, just use less buffalo sauce or choose a mild version. You can also add extra cheese or ranch dressing to tone it down.

What can I serve this dip with besides chips?
Try pretzels, pita chips, crackers, fresh veggies, or even spooning it onto sliders.