Slow Cooker Buffalo Chicken Dip Recipe
This creamy, cheesy Slow Cooker Buffalo Chicken Dip is everything you love about Buffalo wings—without the mess. Just toss the ingredients into your slow cooker and let it do the work. Great for parties, game days, or cozy nights in, this make-ahead-friendly dip is packed with flavor, easy to prep, and budget-conscious.
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
Serving: 4ouncesCalories: 210kcalCarbohydrates: 4gProtein: 9gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 51mgSodium: 623mgPotassium: 178mgFiber: 0.2gSugar: 2gVitamin A: 913IUVitamin C: 11mgCalcium: 214mgIron: 1mg
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