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A white bowl of creamy Buffalo Chicken Dip, topped with melted cheese and green onions, served with crackers and celery sticks.

Creamy Slow Cooker Buffalo Chicken Dip

This easy Crockpot Buffalo Chicken Dip is a crowd-pleasing appetizer, perfect for game days or parties. Tender shredded chicken is enveloped in a rich, spicy, and creamy cheese sauce, all made effortlessly in your slow cooker.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs chicken breast boneless, skinless
  • 1/2 cup chicken broth low sodium
For the Dip Base
  • 8 oz cream cheese full-fat, softened and cubed
  • 1/2 cup ranch dressing or blue cheese dressing
  • 1/2 cup buffalo wing sauce Frank's RedHot recommended
  • 1 cup shredded cheddar cheese sharp or mild
  • 1 cup shredded Monterey Jack cheese or mozzarella
  • 1/4 tsp garlic powder
  • pinch black pepper fresh ground
For Serving (Optional)
  • 1/4 cup green onions sliced
  • 2 tbsp crumbled blue cheese
  • celery sticks for dipping
  • carrot sticks for dipping
  • tortilla chips for dipping

Equipment

  • Slow Cooker (3-4 quart)
  • Large Mixing Bowl
  • Measuring Cups and Spoons
  • Fork or Hand Mixer (for shredding chicken)

Method
 

Prepare the Chicken
  1. Place the boneless, skinless chicken breasts in the bottom of your 3-4 quart slow cooker. Pour the chicken broth over the top.
  2. Cover and cook on LOW for 2-3 hours, or on HIGH for 1.5-2 hours, until the chicken is cooked through and easily shredded.
  3. Carefully remove the chicken breasts from the slow cooker (reserve a little broth if desired, but mostly drain). Shred the chicken using two forks or a hand mixer on low speed. Return the shredded chicken to the slow cooker.
Assemble the Dip
  1. To the slow cooker with the shredded chicken, add the softened, cubed cream cheese, ranch (or blue cheese) dressing, buffalo wing sauce, shredded cheddar cheese, shredded Monterey Jack cheese, garlic powder, and a pinch of black pepper.
  2. Stir all ingredients together thoroughly until well combined. The cream cheese will melt as it heats.
Cook the Dip
  1. Cover the slow cooker and continue to cook on LOW for another 30-45 minutes, stirring occasionally, until all the cheeses are fully melted, and the dip is hot and bubbly.
Serve
  1. Once heated through, give the dip a final stir. If desired, garnish with sliced green onions and crumbled blue cheese.
  2. Serve hot directly from the slow cooker with celery sticks, carrot sticks, and tortilla chips for dipping.

Notes

Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.
Spice Level: Adjust the amount of buffalo sauce to your preferred spice level. For extra heat, add a dash of cayenne pepper. For milder dip, use less buffalo sauce.
Chicken Options: You can also use pre-cooked rotisserie chicken; simply shred 2-3 cups of meat and skip the initial cooking step. Add it directly when assembling the dip.
Cheese Variation: Feel free to experiment with other melting cheeses like pepper jack for an extra kick.