Slow Cooker Buffalo Chicken Dip
This buffalo chicken dip is super creamy and rich, perfectly spicy, and oh so easy! Made in the slow cooker or Crockpot, it’s a tailgating favorite and a perfect appetizer.
What Makes This Recipe So Good
- This buffalo chicken dip is really creamy, rich, and super moist. Serve it with crunchy tortilla chips, crostini, or celery for an amazing contrast.
- This recipe really couldn’t be any easier! Combine all ingredients in a slow cooker or Crockpot. Cook on low for 1 ½-2 hours or on high for 1 hour, stirring occasionally, or until hot, melted, and bubbly.
- I love my slow cooker, it’s just so easy to dump all of the ingredients in and then just forget about it until you are ready to serve! You can also keep the buffalo chicken dip warm in your slow cooker if you are not ready to serve it right away.
To make this dip a real show stopper, I like to garnish it with blue cheese crumbles and sliced green onions. Serve it up with chips, crostini, or parmesan crisps and celery sticks or carrot sticks.
Is It Healthy?
This buffalo chicken dip recipe is not only tasty, but it’s also low carb and keto. It makes enough for eight servings, and each serving is under 400 calories and high in protein, with only 3g total carbs!
How Long Does it Last?
Good news! It’ll keep, covered in the fridge, for around 4 to 5 days, so it’s great to make ahead of time and you don’t have to throw leftovers out! It can be reheated in the microwave or on the stovetop – because it has chicken in it, you should only reheat it once.
- Use organic chicken raised without antibiotics and organic dairy to make this buffalo chicken dip a bit healthier! You can also make this dairy free and paleo if needed. I’ve got instructions on that in the recipe card below!
- Use a slow cooker liner for almost zero cleanup. You’re welcome.
- You can cook the chicken breasts for this recipe in the oven, slow cooker, or Instant Pot, and shred them using your favorite method. Not sure what the best way is? Don’t worry! I’ve covered 5 different ways to shred chicken in this post!
- To save even more time, you can use a rotisserie chicken instead of cooking your chicken from raw. Just pull the meat off the bones and shred it as desired! Be careful that you don’t accidentally get any bones in the buffalo chicken dip.
You’ll Love These Tasty Tailgate Recipes, Too
- Buffalo Chicken Meatballs
- Spinach Artichoke Dip
- Cream Cheese Sausage Balls
- Paleo Buffalo Chicken Casserole
- Instant Pot Chicken Wings
- Buffalo Chicken Ranch Meal Prep
- Texas Caviar (aka Cowboy Caviar)
- Buffalo Chicken Stuffed Sweet Potatoes
- French Onion Dip
- Guacamole Dip (Restaurant Style)
- Crispy Air Fryer Chicken Wings in Buffalo Sauce
- Baked Chicken Meatballs
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Slow Cooker Buffalo Chicken Dip
- 4 cups chicken cooked, shredded – about 2 medium boneless skinless chicken breasts (weighing about 1 ½ pounds uncooked)
- 12 ounces cream cheese see Notes
- ½ cup ranch dressing see Notes
- ¾ cup Frank's red hot sauce or regular hot sauce of choice
- ¼ cup butter see Notes
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ cup crumbled blue cheese for garnish optional, see Notes
- green onions for garnish, optional
- tortilla chips crostini, or parmesan crisps, for serving
- celery sticks and carrot sticks for serving
- Combine all ingredients in a slow cooker or Crockpot. Cook on low for 1 ½-2 hours or on high for 1 hour, stirring occasionally, or until hot, melted, and bubbly. Garnish with blue cheese crumbles and sliced green onions. Serve with chips, crostini, or parmesan crisps and celery sticks or carrot sticks.
- Make it Paleo/Dairy Free: Sub the cream cheese with a good-quality dairy-free cream cheese like Kite Hill. Use ghee for paleo, and a dairy-free butter for dairy free. Skip the blue cheese crumbles for both, or use dairy-free blue cheese crumbles for dairy free. Use a store-bought paleo/dairy-free ranch dressing, or make your own.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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