Print

Easy Crockpot Buffalo Chicken Dip Perfect for a Crowd

easy crockpot buffalo chicken dip for a crowd - featured image
Print Recipe

This easy crockpot buffalo chicken dip is creamy, spicy, and perfect for game day or any party. With just 10 minutes of prep and simple ingredients, it’s a crowd-pleaser that disappears fast.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts (about 3–4 breasts)
  • 16 oz cream cheese, softened and cut into cubes
  • 1 cup buffalo hot sauce (like Frank’s RedHot)
  • 1 cup ranch dressing (or blue cheese dressing)
  • 1 cup shredded cheddar cheese (plus more for topping)
  • 1 tablespoon pickle juice (optional, but highly recommended)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • Tortilla chips, celery sticks, carrot sticks, or crusty bread for serving

Instructions

  1. Prep the chicken (if using raw): Place the 2 lbs of boneless, skinless chicken breasts in the bottom of your slow cooker. Season lightly with salt and pepper. If you’re using leftover or rotisserie chicken, skip to step 3.
  2. Cook the chicken (if raw): Pour 1/2 cup of the buffalo sauce over the chicken. Cover and cook on LOW for 3-4 hours, or on HIGH for 1.5-2 hours, until the chicken is tender and shreds easily with a fork. The internal temperature should reach 165°F.
  3. Shred the chicken: Once cooked, remove the chicken to a cutting board (or leave it in the crockpot if you’re careful). Using two forks, shred the chicken into bite-sized pieces. Return it to the slow cooker. If using pre-cooked chicken, just shred it and add it to the crockpot now.
  4. Add the cream cheese: Cut the 16 oz of softened cream cheese into cubes and add them to the crockpot. Stir gently to coat the chicken. The heat will soften the cream cheese quickly.
  5. Add the remaining ingredients: Pour in the remaining 1/2 cup of buffalo sauce, 1 cup of ranch dressing, 1 cup of shredded cheddar cheese, 1 tablespoon of pickle juice (if using), 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Stir everything together until well combined. The dip will look a little lumpy at first—that’s okay.
  6. Cook on low: Cover and cook on LOW for another 30-45 minutes, or until the dip is hot and bubbly. Stir halfway through to help everything melt evenly. If you’re in a hurry, you can cook on HIGH for 15-20 minutes, but low and slow gives you the creamiest texture.
  7. Adjust consistency: If the dip seems too thick, stir in a splash of milk or chicken broth. If it’s too thin, let it cook uncovered for 10-15 minutes to thicken up.
  8. Top and serve: Sprinkle the remaining shredded cheddar cheese on top, cover for 5 minutes to let it melt, then serve directly from the slow cooker (set to warm). Surround with tortilla chips, celery sticks, and carrot sticks.

Notes

For a smoother dip, use a hand mixer right in the crockpot after everything is melted. To keep the dip warm without drying out, set the slow cooker to ‘warm’. If the dip becomes oily, stir in a splash of milk. This dip can be made ahead and stored in the refrigerator for up to 4 days, or frozen for up to 3 months.

Nutrition

Keywords: buffalo chicken dip, crockpot dip, game day dip, easy appetizer, party dip, buffalo dip, slow cooker dip

Find it online: https://sagestirs.com/easy-crockpot-buffalo-chicken-dip-perfect-for-a-crowd/