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Crockpot Buffalo Chicken Dip

A creamy, spicy, and satisfying dip that’s perfect for game day, blending chicken, buffalo sauce, and cheeses in a crockpot.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Appetizer, Party Food, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken breasts
  • 16 oz cream cheese, cubed
  • 3/4 cup buffalo hot sauce
  • 1/2 cup ranch dressing
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup sour cream
  • 2 cloves garlic, minced
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 3 green onions sliced
  • 1/4 cup crumbled blue cheese (optional) For topping
  • Tortilla chips and celery sticks for serving

Method
 

Preparation
  1. Place the boneless, skinless chicken breasts in the bottom of your crockpot.
  2. Cube the cream cheese and add it on top of the chicken. Add the buffalo hot sauce, ranch dressing, minced garlic, onion powder, and black pepper.
  3. Give everything a good stir to combine the ingredients a bit, ensuring the spices and sauce coat the chicken well.
Cooking
  1. Cover and cook on low for 5-6 hours, or on high for about 3 hours, until the chicken is cooked through and easy to shred.
  2. Once cooked, use two forks to shred the chicken right in the crockpot. Stir in the sour cream, cheddar, mozzarella, and half of the green onions.
  3. Let it cook for an additional 30 minutes until the cheeses are melted and everything is bubbling.
Serving
  1. Top with remaining green onions and optional blue cheese before serving warm with tortilla chips and celery sticks.

Notes

For dietary variations, swap ranch dressing for a yogurt-based version or use pepper jack cheese. Avoid adding too much buffalo sauce at the beginning; you can always adjust the heat later on. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.