If you’re looking for a truly easy recipe, slow cooker buffalo chicken dip is a winner. It’s a creamy, cheesy dip bursting with the spicy flavor we all love, perfect for parties or just a cozy night at home.
This recipe solves slow cooker timing, shredded chicken texture, and creamy spicy flavor mishaps common in typical buffalo chicken dip preparations.
I remember the first time I tried making this dip; I forgot to shred the chicken, and boy, was it a mess! But once you’ve got the hang of it, you’ll find it’s a breeze and a huge hit with everyone, even if you’re cooking for a busy weeknight.
What makes this recipe work so well is how the ingredients meld together beautifully in the slow cooker over just an hour. It comes out warm and gooey, with that perfect buffalo kick that keeps you coming back for more.
If you’re ready to spice up your snacking, I recommend trying my Honey Garlic Chicken Breast alongside it for a complete meal that everyone will love.
Table of contents
Dietary Considerations
- This recipe is gluten-free as it contains no ingredients with gluten or wheat-based products.
- The recipe contains cream cheese and cheddar cheese, so it is unsuitable for dairy-free diets.
- This recipe is not vegan due to the presence of chicken, cheese, and ranch dressing.
- The recipe is suitable for low-carb and keto diets given its primary ingredients like chicken and cheese.
- The recipe is nut-free because none of the ingredients include nuts or nut derivatives.
Why You Will Love This Recipe
- Rich and Creamy Texture This dip boasts a creamy base thanks to cream cheese and melted cheddar, making every bite smooth and satisfying.
- Signature Buffalo Flavor The use of Frank’s Wing Sauce gives it that well-loved spicy zing that buffalo chicken fans crave, leaving you wanting more.
- Effortless Preparation With just a few minutes of prep and an hour in the slow cooker, you get a hearty dip that requires minimal fuss, leaving you free to enjoy the party.
- Great for Sharing This dip is ideal for gatherings, its generous servings make it a hit among friends, ensuring everyone gets to enjoy a taste.
How To Make Slow Cooker Buffalo Chicken Dip
- Prep Time: 15 minutes
- Cool Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
This slow cooker buffalo chicken dip is creamy, cheesy, and packed with flavor, perfect for entertaining or casual snacking.
Ingredients
- 1 pound (450 g) cooked and shredded boneless, skinless chicken breast, seasoned with salt, pepper, and seasoned salt (if cooking fresh)
- 8 ounces (227 g) cream cheese, softened
- 1 cup (240 ml) ranch dressing
- ¾ cup (180 ml) Frank’s Wing Sauce
- 2 cups (200 g) shredded cheddar cheese
- Fresh chopped green onions, for garnish (optional)
- Additional buffalo sauce or crumbled feta cheese, for topping (optional)
Instructions
- Step 1: Boil the chicken breast in water or chicken broth with light seasoning of salt, pepper, and seasoned salt for about 10 minutes at a rapid boil. This step is optional if using pre-cooked chicken. Cooking in broth helps keep the chicken moist and flavorful.
- Step 2: Remove the chicken from the broth and shred it finely using two forks or your hands. Ensure the shredded pieces are small enough to mix easily into the dip for a smooth texture.
- Step 3: Add the shredded chicken, softened cream cheese, ranch dressing, Frank’s Wing Sauce, and shredded cheddar cheese into the slow cooker. Stir all ingredients together thoroughly until well combined to achieve a creamy consistency. This promotes even melting and flavor distribution.
- Step 4: Set your slow cooker to HIGH and cook for one hour. Stir the mixture well after 30 minutes to ensure even melting of the cheeses and thorough warming of the dip.
- Step 5: After the hour of cooking, stir the dip gently again and turn the slow cooker to LOW or WARM to maintain serving temperature. Check the consistency; it should be thick and spreadable but still creamy. If too thick, gently stir in 2 tablespoons (30 ml) of milk or chicken broth and heat for an additional 10 minutes.
Notes
- Room Temperature: Store the dip in an airtight container at room temperature for up to 2 days. Keep covered to prevent drying.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving to maintain texture.
- Freezing: Freeze the dip in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For best texture, shred chicken finely to help it mix evenly throughout the dip.
- Use softened cream cheese for the smoothest, creamiest result.
- Stir well halfway through cooking to avoid uneven heating and ensure cheese melts uniformly.
- Adjust heat levels by increasing Frank’s Wing Sauce to 1 cup (240 ml) if a spicier dip is desired.
- If the dip becomes too runny, add ¼ cup (25 g) shredded cheddar cheese and cook on HIGH for an additional 10 minutes to thicken.
- Reheat the dip gently on LOW or WARM in the slow cooker or in a microwave in short intervals, stirring occasionally, until warmed through and creamy.
- Serve with gluten-free tortilla chips or celery sticks for dipping.
- Pair with carrot sticks and fresh vegetable platters for a wholesome snack.
- Use as a filling in spicy chicken wraps or buffalo chicken salads.
- Spoon into stuffed bell peppers or use as a topping on baked potatoes.
- Garnish with fresh chopped green onions or crumbled feta cheese for added flavor and color. Drizzle extra buffalo sauce or serve with a yogurt-based dip on the side for contrast.
Nutrition
- Serving Size: 1/12 of the dip
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Chicken breast: Use boneless, skinless chicken breasts for easier shredding later. They soak up flavor beautifully while staying tender as they cook.
- Buffalo sauce: Opt for a good-quality sauce, like Frank’s RedHot. It adds that classic spicy kick! Adjust the amount based on your heat preference.
- Cream cheese: Full-fat cream cheese gives the dip a rich, creamy texture. Make sure it’s softened before blending for a smooth result.
- Cheddar cheese: Shred your own for better melting! Sharp cheddar enhances the cheesy flavor and provides a nice contrast with the spiciness.
- Ranch dressing: Use your favorite brand for a tangy, creamy element that balances the heat. Homemade ranch works great too if you prefer.
- Green onions: Chopped fresh green onions add a pop of color and a mild oniony bite. Use them as a garnish for extra freshness when serving.
Recipe Tips
- If your dip seems too thick, stir in 2 tablespoons of milk or chicken broth ten minutes before serving for a creamier texture.
- If your dip isn’t heating evenly, stir well after 30 minutes of cooking to promote thorough melting and distribution of flavors.
- When using pre-cooked chicken, shred it into bite-sized pieces to ensure it warms evenly throughout the dip, ideally before adding other ingredients.
- For a spicier kick, increase Frank’s Wing Sauce to 1 cup instead of ¾ cup, adjusting it during cooking if needed.
- If the dip becomes too runny, add ¼ cup of shredded cheese and cook on high for an additional ten minutes to thicken.
Serving Suggestions
Serve with gluten-free tortilla chips or celery sticks for dipping. Pair with carrot sticks and fresh vegetable platters for a wholesome snack.
Add to a spicy chicken wrap or buffalo chicken salad for a flavorful twist. Use in stuffed bell peppers or as a topping on baked potatoes.
Top with sliced green onions or crumbled feta cheese for finish. Drizzle with extra buffalo sauce or serve with yogurt-based dip on the side.
Recipe variations
- You can use canned chicken as an alternative to cooked and shredded chicken in slow cooker buffalo chicken dip. Add 12 ounces drained chicken for the same hearty texture.
- Add crumbled blue cheese, about ½ cup, to the dip with the Frank’s Wing Sauce to intensify the buffalo flavor. Either blue cheese or ranch dressing works well for tanginess.
- Either sharp cheddar or Monterey Jack cheese can replace shredded cheddar cheese. Use 2 cups to maintain the gooey texture. If using a milder cheese, add some smoked paprika for flavor.
- You can double the recipe to serve 24 people by using 2 pounds cooked chicken, 16 ounces cream cheese, 2 cups ranch dressing, 1½ cups wing sauce, and 4 cups cheddar cheese. This scale fits larger slow cookers.
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How to Store?
To keep your slow cooker buffalo chicken dip fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep covered to prevent drying and exposure to air.
Refrigeration: Place in an airtight container in the refrigerator up to 5 days. Reheat gently to retain texture before serving.
Freezing: Transfer to a freezer-safe container or bag, store up to 3 months. Thaw overnight in the refrigerator before reheating.
Other Recipes You’ll Love
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