Save to Pinterest My neighbor showed up one Sunday with her slow cooker tucked under one arm and a bag of tortilla chips in the other. She plugged it in on my counter without asking, stirred something creamy and orange inside, and within twenty minutes my kitchen smelled like a sports bar. That was the day I learned you could make buffalo chicken dip without turning on the oven, and I haven't looked back since.
I made this for a birthday party last winter when I had no time to fuss. I dumped everything in before lunch, forgot about it completely, and by the time people arrived it was bubbling and ready. Three people asked for the recipe before they even finished their first scoop.
Ingredients
- Cream cheese, softened and cubed (225 g or 8 oz): Let it sit on the counter for fifteen minutes so it melts smoothly and doesn't clump up in the slow cooker.
- Sour cream (120 g or 1/2 cup): This adds tang and keeps the dip from getting too thick or pasty as it cooks.
- Shredded cheddar cheese (170 g or 1 1/2 cups): Sharp cheddar gives the best flavor, but mild works if you want it less bold.
- Shredded mozzarella cheese (60 g or 1/2 cup): Mozzarella makes everything stretchy and gooey, which is exactly what you want when you dip a chip.
- Cooked chicken breast, shredded (450 g or 3 cups): Rotisserie chicken is my go to because it's already seasoned and saves a ton of time.
- Buffalo wing sauce (120 ml or 1/2 cup): Use your favorite brand, but taste it first because some are way hotter than others.
- Ranch dressing (60 ml or 1/4 cup): Ranch cools down the heat and adds a creamy, herby layer that rounds out the flavors.
- Chopped scallions (2 tbsp, optional): A sprinkle of green on top makes it look fresh and adds a little bite.
- Extra shredded cheese for topping (optional): Because more cheese on top of melted cheese is never a bad idea.
Instructions
- Load the slow cooker:
- Add the cream cheese, sour cream, cheddar, mozzarella, shredded chicken, buffalo sauce, and ranch dressing straight into the slow cooker bowl. It'll look like a messy pile at first, but that's normal.
- Stir it up:
- Mix everything together with a spoon until the ingredients start to blend, even if the cream cheese is still in chunks. The heat will take care of the rest.
- Cook low and slow:
- Cover the slow cooker and set it to low for 2 hours. Halfway through, give it a good stir so the cheese melts evenly and nothing sticks to the sides.
- Check for bubbles:
- When the dip is hot, creamy, and bubbling around the edges, it's ready. Give it one final stir to make sure everything is smooth.
- Garnish and serve:
- Sprinkle extra cheese and scallions on top if you like, then serve it warm with tortilla chips, celery sticks, carrot sticks, or crackers.
Save to Pinterest The first time I brought this to a potluck, someone scraped the slow cooker so clean I thought they were going to take the ceramic coating with them. I stood there holding an empty pot and a serving spoon, realizing I should have made a double batch.
Making It Your Own
If you like blue cheese, swap the ranch dressing for blue cheese dressing and crumble some on top before serving. For extra heat, toss in a few dashes of hot sauce or up the buffalo sauce to three quarters of a cup. I've also used pepper jack instead of mozzarella when I want a little more kick baked right in.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. Reheat gently in the microwave or back in the slow cooker on low, adding a splash of milk or ranch if it thickens too much. It never lasts long enough in my house to worry about freezing, but it does reheat beautifully the next day.
Serving Suggestions
Tortilla chips are classic, but celery and carrot sticks add crunch and make you feel slightly less guilty about eating half the bowl. Crackers, sliced baguette, and even pretzels work too.
- Keep the slow cooker on warm during the party so the dip stays creamy and doesn't harden up.
- If you're taking this somewhere, transport it in the slow cooker insert and plug it in when you arrive.
- Double the recipe for big crowds because this disappears faster than you think.
Save to Pinterest This dip has saved me more times than I can count when I needed something crowd pleasing and easy. Plug it in, walk away, and let the slow cooker work its magic.
Recipe FAQs
- → Can I use rotisserie chicken for this dip?
Yes, rotisserie chicken is perfect for this dip and saves time. Simply shred the meat and add it to your slow cooker with the other ingredients.
- → How do I make this dip spicier?
Increase the buffalo wing sauce, add extra hot sauce, or mix in diced jalapeños. You can also use pepper jack cheese instead of mozzarella for more heat.
- → Can I prepare this ahead of time?
Absolutely. Mix all ingredients in your slow cooker insert, cover, and refrigerate overnight. When ready, place the insert in the slow cooker and cook as directed.
- → What are the best dippers for buffalo chicken dip?
Tortilla chips, celery sticks, carrot sticks, crackers, baguette slices, and pretzel chips all pair wonderfully with this creamy, tangy dip.
- → How long can leftovers be stored?
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or slow cooker, stirring occasionally.
- → Can I use blue cheese instead of ranch?
Yes, blue cheese dressing is a classic alternative that pairs beautifully with buffalo flavors. Substitute it in equal amounts for the ranch dressing.