Crock Pot Buffalo Chicken Dip Recipe


  • 2 (10 ounce) cans cooked, shredded chicken (or 2 cups of your own cooked and shredded chicken)
  • 1 (8 ounce) block cream cheese, softened
  • 1/2 cup Frank’s Red Hot Sauce (adjust for preferred spice level)
  • 1/2 cup ranch dressing
  • 1 cup shredded cheddar cheese (more for topping, optional)

Optional: 1/4 cup blue cheese crumbles (for an extra tangy kick)


Prep work: Drain the chicken. If desired, cube the cream cheese for faster melting.

Combine: Add the chicken, cream cheese, Frank’s Red Hot Sauce, ranch dressing, and cheddar cheese to your Crock Pot or slow cooker. Stir to combine the ingredients.

Cook: Cook on LOW for 2-3 hours or on HIGH for 1-2 hours. Stir occasionally to ensure even heating and melting. The dip is done when the cheeses are fully melted and the mixture is heated through.

Optional blue cheese: If using blue cheese crumbles, stir them in during the last 30 minutes of cooking.

Finish and serve: Before serving, give the dip a final stir. You can top with extra cheddar cheese if desired.

Serve warm with your favorite dippers:

  • Tortilla chips
  • Celery sticks
  • Carrot sticks
  • Crackers
  • Pretzels


  • Homemade chicken: You can use rotisserie chicken or cook chicken breasts in the Crock Pot before shredding.
  • Spice level: Use more or less Frank’s Red Hot Sauce to control the heat.
  • Cream cheese tip: To soften cream cheese quickly, microwave it for short intervals.
  • Make-ahead: Assemble all the ingredients in the Crock Pot a day ahead and refrigerate. Add a bit more cooking time the next day since the mix will be starting cold.


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