If you love an easy recipe that’s sure to put a smile on people’s faces, try this slow cooker buffalo chicken dip. A delicious combination of shredded chicken, cream cheese, and cheddar cheese are combined to slow cook in the crockpot. Serve with tortilla chips or crackers for a winning appetizer every time.
I can’t be the only person who eats appetizers like it’s the main meal. Appetizers are one of my favorite parts of a meal, probably because I’m usually starving the most when I eat them. Be that as it may, there’s nothing that can beat a good appetizer like Queso Dip, Baked Buffalo Wings, Cheesy Chicken Quesadillas, Stuffed Mushrooms, etc.
That list could be endless. I have to say, at the top of my favorites list when it comes to snacks are buffalo flavored recipes. Man, that spice and bold flavor always hit the spot. crockpot buffalo chicken dip is in my top five because it’s so universal. Boy, do I always look forward to leftovers.
How To Make
- Combine – Add all the ingredients, except 1.5 cups of the cheddar cheese, to the slow cooker. Stir.
- Cook – Cover and place on low for 3-4 hours.
- Stir – Stir the ingredients well and top with the rest of the cheese. Cook until melted. Serve and enjoy!
Tips For The Perfect Slow Cooker Buffalo Chicken Dip
- Use other cheeses – Go ahead and stick with using the cream cheese, but feel free to switch up the cheddar cheese and blue cheese, if desired! It’s fun to experiment. Do note that changing the cheeses will change up the taste as well.
- What to serve it with – The most popular options to serve this buffalo chicken dip with are tortilla chips, crackers, and celery. However, you can use a wide variety of vegetables and other chips as well. Pretzels always taste delicious with it!
- Make the buffalo dip into sandwiches – You can always slap this crockpot dip onto some bread or buns and make sandwiches out of it. They’re quite delicious! They will be similar to my BBQ Pulled Chicken Sandwiches.
- Roll it into crescents – If you want to switch up how the dip is served, you can always place it inside some crescents, bake them as normal, and you’ve got a delicious new appetizer.
- Adjust the spice level – If you need a less spicy option, there are buffalo sauce options at the store that aren’t spicy, but still have that delicious buffalo flavor. If you want it hotter, you can always add a spicy pepper or some crushed red pepper flakes.
- Make it faster – If desired, switch that slow cooker up to high and cook the dip for only 1-2 hours.
Does This Dip Go Bad?
I mean, this goes without saying, but yes, it definitely goes bad. Not only does it have meat (chicken) in it, but it also has dairy. So, be sure to refrigerate that stuff in between uses and don’t leave it out. I tend to not eat it after storing it for 4 days in the fridge or 2 months in the freezer. Be sure to store it properly as well.
Why is My Buffalo Chicken Dip So Oily?
This often happens when the ingredients don’t combine properly through the cooking process. This could mean it didn’t get quite hot enough or the ingredients just didn’t agree with each other. I’ve seen this happen with some cheaper cheeses and cream cheese before. Be sure you have quality ingredients for the best outcome. Also, don’t skip that ranch dressing. The dressing helps combine the ingredients and keep them creamy, not oily.
Storage and Reheating
- Fridge – Store in a sealed container for up to 4 days.
- Freezer – Freeze in an airtight container for up to 2 months.
- Reheating – Reheat in the microwave, oven, or over the stove.
More Dips You’ll Love
Slow Cooker Buffalo Chicken Dip
- Slow Cooker
- 4 cups cooked chicken shredded
- 8 ounces cream cheese
- 1/2 cup buffalo sauce
- 1 cup ranch dressing
- 2 1/2 cups cheddar cheese shredded
- 1/4 cup blue cheese crumbles optional
- 2 tbsp scallions optional
- Add the shredded cooked chicken, buffalo sauce, blue cheese crumbles, ranch dressing, cream cheese, and 1 cup cheddar cheese to the slow cooker and cover. Cook on high for 3 1/2 hours.
- Once the 3 1/2 hours are up, stir the dip and cover with the remaining cheddar cheese. Cover and cook for an additional 30 minutes. Garnish with scallions, if desired, and enjoy with crackers or celery.