Slow Cooker Buffalo Chicken Dip Recipe
If there’s one dish that guarantees an empty bowl at the end of a party, it’s Buffalo Chicken Dip. This slow cooker version brings all the spicy, creamy, cheesy goodness you love—without any last-minute fuss. Whether hosting a game day gathering, a casual get-together, or just craving some comfort food, this Slow Cooker Buffalo Chicken Dip is always a crowd-pleaser.
What makes this version a standout is how hands-off it is. Just toss everything into your slow cooker, stir a couple of times while it heats, and you’re done. The result is a warm, melty dip that tastes just like Buffalo wings dipped in ranch—only easier to serve and much less messy. And with make-ahead options built in, you can prep the ingredients the day before and flip the switch when you’re ready.
Even better? It’s budget-friendly. Using pantry spices instead of bottled ranch dressing keeps things fresh and inexpensive, and rotisserie or canned chicken works just as well as fresh-cooked chicken. It’s a big flavor without the big expense.
Table of Contents
Slow Cooker Buffalo Chicken Dip Recipe: Tips for Success
- Use room temperature cream cheese for easier mixing and a smoother texture.
- Shred your own cheese if possible—pre-shredded cheese contains anti-caking agents that can affect melting.
- Stir during cooking to help everything blend smoothly and prevent any sticking.
- Make it ahead: Mix everything (except the topping cheese and garnishes) the night before. Store the mixture covered in the fridge and cook the next day.
- Keep it warm while serving using the “warm” setting on your slow cooker so it stays melty and scoopable.
- Customize the heat level by adjusting the amount or type of hot sauce. For a milder version, try half the amount to start.
- Use a hand mixer after cooking (if needed) to ensure everything is fully blended and creamy.
How to Make Slow Cooker Buffalo Chicken Dip
- It honestly couldn’t be easier. Add all ingredients except garnishes to the crock pot and let it cook on Low for 3-4 hours or High for 1 ½-2 hours
- Then, garnish with blue cheese and scallions and enjoy!
Why Use Sour Cream and Herbs Instead of Bottled Ranch Dressing?
Many Buffalo chicken dip recipes call for bottled ranch dressing, but I prefer to keep things a little fresher (and more budget-friendly) by using sour cream and a handful of pantry herbs instead. Thanks to the dill, parsley, chives, garlic, and onion, you still get that signature ranch flavor, but with more control over the taste and fewer additives.
Using sour cream and dried herbs instead of bottled ranch dressing also keeps this recipe a little fresher, a little healthier, and easier on your grocery bill. Bottled ranch typically runs $3–$5 for a standard-size bottle, while sour cream costs less and gives you multiple uses beyond this dip. Plus, the herbs and spices—like parsley, dill, chives, garlic, and onion powder—are pantry staples you probably already have on hand. So you’re stretching what you already own, instead of buying a specialty ingredient for a single recipe.
Sour cream gives the dip a creamy tang, and the dried herbs bring in those cool, herby notes that balance out the heat from the hot sauce. Plus, you likely already have most of the spices in your pantry, which means one less thing to buy.
Want to Use Ranch Dressing Instead?
No problem at all—this recipe is flexible. If you prefer the convenience of bottled ranch, just replace the sour cream and ranch seasoning with ¾ cups of ranch dressing. The dip will still be delicious, just a little more on the indulgent side and with a slightly different texture and flavor profile.
Frequently Asked Questions
Yes, this recipe can easily be doubled for larger gatherings. Use a 6- to 8-quart slow cooker and add 30–60 minutes to the cook time, stirring occasionally.
Absolutely. Mix everything in a large bowl and spread it in a baking dish. Bake at 350°F for 20–25 minutes or until bubbly and hot. Add the remaining cheese and broil for 2–3 minutes if you want a golden top.
You can substitute Greek yogurt for some or all of the sour cream, use light cream cheese, or reduce the cheese without sacrificing too much texture. For a lighter pairing, serve it with fresh veggie dippers.
Spice Level Adjustment and Variations
Adjusting the Heat
This recipe yields a medium heat level (about 5/10 on the spice scale). Here’s how to adjust:
- Milder: Use less buffalo sauce and more ranch seasoning and sour cream.
- Spicier: Add extra buffalo sauce or mix in some diced jalapeños.
Variations
- Blue Cheese Lover’s Version: Replace half the cheddar with crumbled blue cheese.
- Smoky Twist: Add 1/2 teaspoon of smoked paprika to the mix.
- Veggie Boost: Stir in 1/2 cup of finely diced celery for added crunch.
- Keto-Friendly: Use a low-carb ranch dressing and serve with celery sticks.
The key to perfect buffalo chicken dip is balancing the tangy heat with creamy richness. Don’t be afraid to taste and adjust as you go!
Slow Cooker Buffalo Chicken Dip Recipe
Equipment
- Crock-Pot SCCPVL610-S-A 6-Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
Ingredients
- 3 1/2 cups chicken cooked and shredded
- 8 oz cream cheese cut into cubes
- ¾ cup sour cream
- ½ cup hot sauce vinegar and cayenne based, such as Franks Red Hot
- 2 cups Colby jack cheese shredded and divided (1 cup for dip, 1 cup for top)
Ranch Seasoning:
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Garnish
- ⅓ cup blue cheese crumbled
- ¼ cup scallions green part, sliced
Dippers
- Cucumber Rounds
- Celery Sticks
- Carrot Sticks
- Bell Pepper Slices
- Tortilla Chips
- Frito Scoops
- Crackers
Instructions
- Into a slow cooker, place shredded chicken, cream cheese cut into cubes, sour cream, hot sauce, 1 cup of shredded cheese, and dried herbs for ranch seasoning.
- Stir the ingredients to combine and set the slow cooker on Low for 3-4 hours or High for 1 ½-2 hours. Stir the dip occasionally 2-3 times during the heating process. Once the dip is done, it should be heated through and there should no longer be visible chunks of cream cheese.
- At the end of the cooking process, stir one last time and place the remaining 1 cup of shredded cheese and ⅓ cup of blue cheese on top of the dip. Place the lid back on until the cheese has melted, about 5 minutes.
- Set the slow cooker to warm, top with sliced scallions and Enjoy!
Notes
- Would you rather use your oven? Mix everything in a large bowl and spread it in a baking dish. Bake at 350°F for 20–25 minutes or until bubbly and hot. Add the remaining cheese and broil for 2–3 minutes if you want a golden top.
- Why no bottled ranch? Using sour cream and pantry herbs instead of ranch dressing keeps this dip fresher and more budget-friendly. A bottle of ranch can cost $3–$5, while an 8-oz tub of sour cream is typically around $1.50. You likely are already stocked up on spices like garlic powder, onion powder, dill, and parsley. Plus, you avoid the preservatives and added sugars found in many store-bought dressings.
- Can I use light sour cream? Yes! Light sour cream works beautifully in this recipe. It cuts back on fat and calories without compromising creaminess or flavor. Just make sure to give everything a good stir as it cooks to keep the texture smooth.
- Want to use ranch instead? If that’s what you’ve got on hand, go for it. Swap the sour cream and seasoning blend for ¾ cup of bottled ranch dressing. It’ll still be tasty—just a touch richer and saltier than the homemade version.
Nutrition
Storage and Reheating Instructions
Storing Your Buffalo Chicken Dip
If you end up with leftovers, you’re in luck—this dip keeps well and reheats beautifully. Let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for 3 to 4 days. For longer storage, freeze it in a freezer-safe container for up to one month.
Reheating Tips
Depending on your time, you have a few options for reheating. For best results, warm it in the slow cooker on LOW for 1 to 2 hours, stirring occasionally. You can also microwave it in 30-second intervals, stirring between rounds until hot.
If using the oven, transfer the dip to an oven-safe dish, cover with foil, and bake at 350°F for 15 to 20 minutes or until heated through. If the dip looks a little dry, just stir in a splash of milk or sour cream to bring back the creaminess.
What to do with Buffalo Chicken Dip Leftovers
Leftover Buffalo Chicken Dip is the kind of problem you want to have. Here are several easy, tasty ways to put those leftovers to good use:
- Quesadillas
Spread the dip between two tortillas and cook in a skillet until golden and crisp. If you like, add extra cheese or chopped green onions. - Nachos
Spoon the warmed dip over tortilla chips and bake until bubbly. Top with jalapeños, tomatoes, green onions, or even more shredded cheese. - Baked Potatoes
Top a baked potato with a generous scoop of the dip. Add a sprinkle of extra blue cheese or scallions for a full meal. - Sandwiches or Sliders
Use it as a filling for toasted sandwich rolls or slider buns. It’s great warm or cold, with a little extra cheese melted on top. - Stuffed Peppers or Zucchini Boats
Spoon dip into halved bell peppers or hollowed-out zucchini. Bake until warm and tender for a low-carb option. - Pasta Bake
Stir the dip into cooked pasta, top with more shredded cheese, and bake until bubbly. It’s like Buffalo mac and cheese with extra protein. - Grilled Cheese
Spread some dip inside your grilled cheese sandwich before toasting. It melts beautifully and adds flavor and protein. - Crescent Roll Cups
Spoon into mini crescent roll dough cups in a muffin tin and bake for a party-friendly finger food. - Wraps or Lettuce Cups
Use cold or warmed dip in a tortilla wrap or lettuce leaf for a quick and easy lunch.
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