Slow Cooker Buffalo Chicken Dip
Slow Cooker Buffalo Chicken Dip made with simple ingredients like shredded chicken in a creamy buffalo sauce with melted cheese and spices, perfect for parties or game days!
We love making appetizers for our family and friends! For more ideas, check out these Spinach Balls and Air Fryer Potato Skins!
Slow Cooker Buffalo Chicken Dip is an easy appetizer dip to make for a party or for the next big game night! It has the flavor of your favorite buffalo sauce combined with meaty chicken, creamy sauce, and melted cheese with a kick of spice.
This buffalo chicken dip recipe is also the perfect way to use up leftover chicken and veggies from the night before! I also like to use rotisserie chicken or canned chicken to make it faster and easier. This is the perfect party appetizer because you can set it up ahead of time and forget it until it’s ready!
Ingredients You’ll Need
Chicken. For this recipe, you can either cook and shred about 2 boneless skinless chicken breasts beforehand, or shred a rotisserie chicken to make it easier and faster. The rotisserie chicken will also have more flavor, just make sure the brand you use is gluten free.
Buffalo Wing Sauce. You can find buffalo sauce near the hot sauce in the grocery store. It’s basically butter and hot sauce, just make sure the brand you’re using is gluten free if they’re adding any other ingredients.
Cream Cheese. This helps the sauce have a creamy texture that is thicker for dipping.
Shredded Cheese. You can use whatever your favorite cheese is, but I like to use sharp cheddar cheese for flavor, and mozzarella to give it that melty cheese look. You can also try Colby jack, Monterey jack, or pepper jack cheese.
Sour Cream. This adds a tangy flavor and a smooth texture to the dip. You can also use plain greek yogurt, or gluten free ranch dressing.
Spices. I’m using some of the base spices from ranch seasoning, which goes really well with this recipe. Just some onion powder, garlic powder, parsley, dill, and chives.
I like to add them separately so I can control the flavor, but you can also use a tablespoon of ranch seasoning instead (choose a gluten free ranch mix, as it can vary by brand).
How to Make Slow Cooker Buffalo Chicken Dip
- In a medium bowl, whisk together the sour cream, buffalo sauce, and spices.
- Add the shredded chicken to the crockpot with the buffalo sauce mixture and shredded cheese. Stir everything together well. Add the cream cheese on top and close the lid of the slow cooker.
- Set on low for 2-3 hours, or until everything has melted. Once the time is up, stir everything together until well mixed.
- Top with extra shredded cheddar cheese and close the lid for a few minutes until the cheese is melted. Top buffalo dip with chives and serve with tortilla chips.
Frequently Asked Questions
I like to serve this dip with tortilla chips, but you can also set out potato chips, or fresh veggies like celery sticks, carrot sticks or baby carrots, cucumber slices, and sliced bell peppers or sweet peppers. This recipe also goes perfectly with a Baked Potato Bar!
This recipe is perfect for the oven if you need it done faster! Just let the cream cheese soften first, and use an electric hand mixer to mix together the buffalo sauce, sour cream, cream cheese, and spices. Grease a large baking dish and mix together the chicken, shredded cheese, and sauce in the dish, then spread it out evenly. Top with some additional cheese and bake at 350°F for about 30 minutes.
More Appetizer Recipes
Storage
Refrigerate leftover buffalo chicken dip in an airtight container for 2-3 days. Reheat in the oven or the microwave.
Freeze leftover dip in a freezer-safe container for 1-2 months. Keep in mind that if you freeze this dish, the texture will not be as smooth as when it was first made.
Recipe Variations
- Add some veggies to your crock pot buffalo chicken dip like bell peppers or poblano peppers, corn, or spinach.
- Add more spicy flavor with a dash of cayenne pepper or red pepper flakes. This does have a hot sauce base already, so keep that in mind before adding more!
- Make this less spicy by using a mild buffalo sauce, or make the buffalo sauce from scratch with a more mild hot sauce.
- Instead of sour cream, you can use gluten free ranch dressing.
- You can top this with green onions or mix green onions into the dip before adding to the crock pot.
- Separate some butter lettuce to make buffalo chicken lettuce wraps to keep this lower carb!
Cooking Tips
- You can leave this on warm during a party, but remember to keep track of how long the dip is sitting out. For food safety, you don’t want to leave anything on the warm setting for more than an hour.
- Pre-shredded cheese won’t melt as well as a block of cheese that you shred yourself. For the best possible texture, shred the cheese from a block.
- Instead of full fat cream cheese, you can also try Neufchatel cheese, which is a lot like cream cheese but lower fat.
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Slow Cooker Buffalo Chicken Dip
Ingredients
- 3 cups cooked shredded chicken
- 1 cup buffalo sauce, gluten free
- 1 cup sour cream
- 1 1/2 cups cheddar cheese , shredded (save 1/2 cup for topping later)
- 1 cup mozzarella , shredded
- 8 oz cream cheese
- 1 teaspoon dried chives
- 1 teaspoon dried parsley
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Equipment
- 1 Slow Cooker 4 quart
Instructions
- In a medium bowl, whisk together the sour cream, buffalo sauce, and spices.
- Add the shredded chicken to the slow cooker with the buffalo sauce mixture and shredded cheese. Stir everything together well. Add the cream cheese on top and close the lid of the slow cooker.
- Set on low for 2-3 hours, or until everything has melted. Once the time is up, stir everything together until well mixed.
- Top with extra shredded cheddar cheese and close the lid for a few minutes until the cheese is melted. Top buffalo dip with chives and serve with tortilla chips.
Notes
- You can leave this on the slow cooker’s warm setting, but remember to keep track of how long the dip is sitting out. For food safety, you don’t want to leave anything on the warm setting for more than an hour.
- Pre-shredded cheese won’t melt as well as a block of cheese that you shred yourself. For the best possible texture, shred the cheese from a block.
Nutrition
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