Slow Cooker Buffalo Chicken Dip

If you’ve ever had buffalo chicken dip at a party, you know how addicting it is. This is my go-to version, and it’s all made in the slow cooker.

What I love about this recipe is that the chicken cooks right in the hot sauce, so every shred is packed with flavor. No dry, bland chicken here.

Once the chicken is done, you just mix in the creamy and cheesy ingredients, and the slow cooker does the rest. It all melts together into this warm, smooth dip that’s hard to stop eating.

It works great with tortilla chips, celery sticks, or crackers. Really, anything you want to dip in it.

The whole thing takes minimal effort, and people always ask for the recipe. Let’s get into it.

What Makes This Recipe So Good

The Slow Cooker Does All the Work – You just toss chicken in and walk away while it cooks itself into perfectly shreddable meat.

Stays Warm the Entire Party – Serving it right from the slow cooker on warm means every scoop is hot and melty from start to finish.

Three Cheeses Make It Ridiculously Creamy – Cream cheese plus cheddar plus mozzarella creates a thick and luscious dip that chips actually cling to.

Ingredients

• 1 1/2 lb Boneless Skinless Chicken Breasts
• 8 oz Cream Cheese, softened
• 1/2 cup Buffalo Hot Sauce
• 1/2 cup Ranch Dressing
• 1 cup Shredded Cheddar Cheese
• 1/2 cup Shredded Mozzarella Cheese
• 1/2 tsp Garlic Powder
• 2 tbsp Fresh Chives, chopped
• Tortilla Chips, Celery Sticks, or Crackers for serving

Directions

Step 1

Place the chicken breasts in the slow cooker. Pour the buffalo hot sauce over the chicken and sprinkle with garlic powder.

Step 2

Cover and cook on low for 3 to 4 hours or on high for 2 hours, until the chicken is fully cooked and shreds easily.

Step 3

Remove the chicken and shred it finely using two forks. Drain most of the excess liquid from the slow cooker, leaving about 2 tablespoons behind.

Step 4

Return the shredded chicken to the slow cooker. Add the softened cream cheese and ranch dressing. Stir until the cream cheese melts completely and the mixture becomes smooth and creamy.

Step 5

Fold in the shredded cheddar cheese and mozzarella cheese. Stir until the cheeses are fully melted and the dip is hot and bubbly.

Step 6

Taste and add more hot sauce if you prefer extra heat. Garnish with chopped chives.

Step 7

Serve the dip directly from the slow cooker on the warm setting with tortilla chips, celery sticks, or crackers for dipping. This is a total crowd-pleaser at any party.

Pro Tips

Drain the Liquid Before Adding Cheese

This step is the difference between a thick, creamy dip and a watery mess. After the chicken cooks, there will be a lot of liquid in the slow cooker from the chicken juices mixing with the hot sauce.

You want to drain almost all of it out but leave about 2 tablespoons behind. That little bit of liquid helps the cream cheese melt smoothly, but too much will make the dip thin and runny.

If you skip this step or get lazy with it, no amount of cheese will thicken the dip back up. It’ll just be soupy the whole time.

Shred the Chicken Really Fine

Don’t just pull the chicken into big chunks and call it done. You want to shred it into small, fine pieces so every bite of dip has chicken in it and the texture stays smooth and scoopable.

A good trick is to put the cooked chicken in a stand mixer with the paddle attachment on low for about 30 seconds. It shreds the chicken perfectly and way faster than two forks.

If you don’t have a stand mixer, just take your time with two forks and really break it down. Big chunks of chicken make the dip hard to scoop onto chips without everything falling apart.

Soften the Cream Cheese Before Adding It

If you throw a cold block of cream cheese into the slow cooker, it will take forever to melt and you’ll end up with lumps no matter how much you stir. Let it sit on the counter for at least 30-45 minutes before you need it.

You can also cut it into small cubes before adding it to the slow cooker. Smaller pieces melt much faster and blend into the shredded chicken without leaving any clumps behind.

Related Recipes

• Instant Pot White Chicken Chili
• Instant Pot Salsa Chicken
• Slow Cooker Creamy Ranch Chicken
• Instant Pot Chili
• Instant Pot Mac & Cheese

Frequently Asked Questions

What brand of buffalo hot sauce works best for this dip?

Frank’s RedHot is the most popular choice and what most people think of when they hear “buffalo sauce.” It has a tangy, vinegary kick without being overwhelmingly spicy, which makes it perfect for a crowd-friendly dip.

If you want something with more heat, try mixing in a little Cholula or even some sriracha on top of the Frank’s. Just start small and taste as you go – you can always add more hot sauce at the end, but you can’t take it away.