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Sarah

Buffalo Chicken Dip Crock Pot (Slow Cooker)

Creamy, cheesy buffalo chicken dip made effortlessly in the slow cooker. Just set it and forget it—serve molten on Warm for hours. Includes safe raw-chicken method cooked to 165°F for ultimate convenience.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 12 servings (~⅓ cup each)
Course: Appetizer, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 8 oz (225 g) cream cheese, softened
  • ½ cup (120 g) sour cream
  • ½ cup (120 g) ranch or blue cheese dressing
  • ½–¾ cup Frank’s-style hot sauce, to taste
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 2½ cups (350 g) cooked, shredded chicken or 2–2½ lb raw chicken breasts (for raw method)
  • 1 cup (110 g) sharp cheddar, shredded (divided)
  • 1 cup (110 g) Monterey Jack or mozzarella, shredded (divided)
  • kosher salt, to taste
  • chives or scallions, for garnish

Equipment

  • 3–4 quart slow cooker
  • mixing spoon or spatula
  • measuring cups and spoons
  • mixing bowl
  • thermometer (for raw method)

Method

  • Grease a 3–4 quart slow cooker with nonstick spray or butter.
  • Add cream cheese, sour cream, dressing, hot sauce, garlic powder, onion powder, and half of each cheese to the crock. Stir lightly to combine.
  • Fold in cooked shredded chicken (or raw chicken for the raw method). Mix until evenly distributed.
  • Cover and cook on LOW for 2–3 hours or HIGH for 1–1½ hours until dip is hot, melty, and steamy. Stir once midway through cooking.
  • Stir until smooth, then top with remaining cheese. Cover again for 10–15 minutes to melt. Switch to WARM for serving and garnish with chives or scallions.
  • Raw Chicken Method: Place raw chicken with ½ cup hot sauce, ½ cup broth, garlic powder, and onion powder. Cook HIGH 2–3 hours to 165°F, shred, drain excess liquid, then stir in dairy and cheese; cook LOW 30–45 minutes more.

Nutrition

Calories: 220kcalCarbohydrates: 3gProtein: 13gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 600mgPotassium: 130mgSugar: 1gVitamin A: 480IUVitamin C: 1mgCalcium: 150mgIron: 0.4mg

Notes

Raw Chicken Method: Place 2–2½ lb raw chicken breasts with ½ cup hot sauce, ½ cup broth, and spices. Cook on HIGH until 165°F (about 2–3 hours). Shred, drain excess liquid, then stir in dairy and cheese; heat LOW 30–45 minutes until smooth.
Baked finish: Transfer to a broiler-safe dish and broil 1–2 minutes for a blistered top. For oven-only version, see Baked Buffalo Chicken Dip (Oven).
Serving ideas: Serve with tortilla chips, celery sticks, or fresh baguette slices. Pairs great with Crispy Garlic Parmesan Green Beans or Crispy Parm Acorn Squash Rings.
Drinks: Cool the heat with Simple Apple Cider Sangria or Autumn Harvest Punch Mocktail.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!