Buffalo chicken dip with tortilla chips or crackers is one of my husband’s and my favorite snacks. The best part about this buffalo chicken dip is that it is made in the slow cooker, making it really easy to toss into the crockpot and leave while it warms up. Whether you wish to use this dip for a party finger food, for game watching, or as a side to wings and pizza, this mild buffalo chicken dip is a great, people pleasing snack or side dish option!
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Slow Cooker Buffalo Chicken Dip
Equipment
- crockpot (linked below)
- measuring cups (linked below)
- Spatula (linked below)
Ingredients
- 1-1 1/2 pounds chicken breast *see note below.
- 3/4 cup Sweet Baby Ray's Buffalo Wing Sauce
- 1/2 cup Ranch dressing
- 8 oz. cream cheese softened to room temperature and cubed
- 1 cup shredded cheddar cheese
- Tortilla chips, pretzels, crackers, celery, cucumbers or carrot sticks for dipping.
Instructions
- Place the chicken breast into a 3-4 quart slow cooker. Season lightly with salt and pepper, then pour 1 cup water into the crockpot. Cover and cook on high for 3-4 hours until the chicken breast is cooked through and shreds easily with a fork. Remove the chicken breast and shred. Wipe any residue from the crockpot, then return the shredded chicken breast to the crockpot.
- Add buffalo sauce, Ranch dressing and cream cheese, then cover and cook on low for 1-2 hours until the cream cheese is completely softened. Stir everything together until no lumps of cream cheese remain, then top with shredded cheddar cheese.
- Return the lid onto the crockpot and allow the cheese to melt on low for an additional 5-10 minutes. Once the cheese has melted, serve with snacks or veggies of your choice. Enjoy! Additional notes and step by step photos below.
Notes
Equipment needed for this slow cooker Buffalo Chicken Dip:
- Crockpot You will need a 3-4 quart crockpot for this buffalo chicken dip. You can also use a 2.5 quart casserole crockpot if that is what you have on hand.
- Measuring cups Measuring cups are needed to get an accurate measurement of the sauces and cheese to add to this buffalo chicken dip.
- Spatula A spatula is useful for stirring the buffalo chicken dip and for scraping every last bit out of the slow cooker.
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Other recipes you may enjoy with this Buffalo Chicken Dip:
- Flatbread margherita pizza
- Pizza sliders
- Easy Pizzaninis
- Barbequed meatballs (slow cooker)
- Ham and cheese sliders with poppy seed dressing
- Crab stuffed mushrooms
- Pretzel pigs in a blanket (made with Amish soft pretzel dough)
Equipment needed for this Crockpot Buffalo Chicken Dip: cream cheese, Buffalo sauce, shredded cheddar cheese, shredded chicken breast (cooked with water, salt and pepper) and Ranch dressing.
Why should the cream cheese be softened before adding to the slow cooker?
Cream cheese that is room temperature softens better in the crockpot, and also softens faster, which helps prevent the chicken from overcooking and drying out in the crockpot while waiting on the cream cheese to soften.
Step 1: Place the chicken breast into a 3-4 quart slow cooker. Season lightly with salt and pepper, then pour 1 cup water into the crockpot. Cover and cook on high for 3-4 hours until the chicken breast is cooked through and shreds easily with a fork. Remove the chicken breast and shred. Wipe any residue from the crockpot, then return the shredded chicken breast to the crockpot.
Step 2: Add buffalo sauce, Ranch dressing and cream cheese, then cover and cook on low for 1-2 hours until the cream cheese is completely softened. Stir everything together until no lumps of cream cheese remain, then top with shredded cheddar cheese.
Step 3: Return the lid onto the crockpot and allow the cheese to melt on low for an additional 5-10 minutes. Once the cheese has melted, serve with snacks or veggies of your choice and enjoy!
Storage for leftover buffalo chicken dip:
The best storage option for leftover buffalo chicken dip is to keep it refrigerated, in an airtight container or tightly wrapped, for up to 5 days. If you wish to warm the buffalo chicken dip back up, you can microwave it for a minute or two. Never reheat leftovers in the crockpot as harmful bacteria can grow, due to the slower heating process.
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