Crock Pot Buffalo Chicken Dip

The smell of buffalo sauce hitting a warm slow cooker still pulls me back to a cramped apartment kitchen where three of us hovered around a tiny Crock Pot, watching football and double-fisting chips. Someone brought rotisserie chicken, I grabbed the cheeses, and suddenly we had the kind of dip that makes people cancel other plans just to drop by. Now it is my go-to for everything from Super Bowl parties to Tuesday night cravings when I need something that feels like a hug.

Last winter my neighbor texted at 4 PM asking if she could bring anything to our impromptu game day gathering. She showed up with a bag of tortilla chips and nothing else, then proceeded to hover by the slow cooker with this dip, casually mentioning she had eaten lunch at 11 AM. Two hours later we caught her scraping the last bits from the bottom with a spoon, claiming she was just taste testing for the group. That is when I knew this recipe was not just food but a conversation starter that breaks down walls between strangers.

Ingredients

• 225 g (8 oz) cream cheese, softened and cubed: Cube this before adding so it melts evenly without leaving those annoying cream cheese lumps that ruin the texture
• 120 g (1/2 cup) sour cream: Adds tanginess that cuts through the richness and makes the dip impossibly smooth
• 170 g (1 1/2 cups) shredded cheddar cheese: Sharp cheddar gives the best flavor punch, but medium works if that is what your store carries
• 60 g (1/2 cup) shredded mozzarella cheese: The secret weapon for that ridiculous cheese pull everyone photographs before digging in
• 450 g (3 cups) cooked chicken breast, shredded: Rotisserie chicken is your friend here, just shred it with forks or your hands
• 120 ml (1/2 cup) buffalo wing sauce: Frank's RedHot is the classic choice, but any buffalo sauce you love will work beautifully
• 60 ml (1/4 cup) ranch dressing: Balances the heat and adds a herby creaminess that ties everything together
• 2 tbsp chopped scallions: Fresh onion on top cuts through the richness and makes it look like you tried harder than you actually did
• Extra shredded cheese, for topping: Because you can never have too much cheese on top, plus it gets those gorgeous browned spots

Instructions

Dump everything in the slow cooker:

Toss in the cubed cream cheese, sour cream, both shredded cheeses, shredded chicken, buffalo sauce, and ranch dressing all at once

Give it a good stir:

Mix everything together until the chicken is coated and the ingredients are starting to blend

Let the slow cooker work its magic:

Cover and cook on low for 2 hours, but make sure to stir halfway through so everything melts evenly

Final swirl and top:

Stir one last time when it is bubbly and gorgeous, then sprinkle extra cheese and scallions on top

Serve it up warm:

Keep it on the warm setting and let everyone dig in with whatever dippers they prefer

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My sister made this for her book club and honestly, no one remembers what book they discussed that night. They do remember arguing over who got to scrape the last spoonful from the slow cooker, and now she has to make a double batch every time she hosts because word got around.

Make It Your Own

Sometimes I swap blue cheese dressing for the ranch when I am feeling fancy or need to impress the blue cheese loyalists in the crowd. You can also add extra hot sauce if you like to live dangerously, or mix in some crumbled cooked bacon because bacon makes everything better including already perfect dips.

Dippers That Actually Work

Sturdy tortilla chips are your best bet here because they will not snap under the weight of this thick, creamy dip. Celery and carrot sticks add that satisfying crunch and make you feel slightly healthier about eating cheese dip for dinner, but honestly no one judges you for just using chips.

Leftover Strategy

This dip reheats beautifully in the microwave in 30 second bursts, stirring between each one. I actually think it tastes better the next day when the flavors have had more time to hang out and get friendly with each other.

• Store leftovers in an airtight container for up to 3 days in the refrigerator
• Reheat gently so the cheese does not separate or get weird
• If it seems too thick after refrigerating, stir in a tiny splash of milk or ranch

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This dip has turned more last-minute gatherings into legendary nights than anything else in my recipe arsenal. Make it once and you will understand why people start texting you about it weeks in advance.

Recipe Q&A

→ How can I make this dip spicier?

For extra heat, you can add a few dashes of your favorite hot sauce or simply increase the amount of buffalo wing sauce to taste. Always adjust to your preferred spice level.

→ Can I use different types of cheese?

Absolutely. While cheddar and mozzarella provide a classic melty texture, you can experiment with other cheeses like Monterey Jack, Colby, or even a touch of blue cheese for a different flavor profile.

→ What are the best serving suggestions for this dip?

This creamy creation pairs wonderfully with a variety of dippers. Try it with sturdy tortilla chips, crisp celery sticks, carrot sticks, or your favorite crackers. Crusty bread or pita chips are also great options.

→ How should I store and reheat leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy again, gently reheat it on the stovetop over low heat, in the microwave, or back in the slow cooker until warmed through.

→ Can I prepare some components in advance?

Yes, you can. You can cook and shred the chicken, grate the cheeses, and measure out the sauces ahead of time. Store them separately in the refrigerator. When ready to cook, simply combine everything in the slow cooker as instructed.

→ Is it possible to make this dip without a slow cooker?

Yes, you can. Combine all ingredients in an oven-safe dish and bake at 190°C (375°F) for 20-25 minutes, or until bubbly and heated through. Stir halfway for even melting.