There’s something magical about a warm, cheesy dip bubbling away in the slow cooker while guests gather around the table. This Crock Pot Buffalo Chicken Dip is the ultimate crowd-pleaser — creamy, spicy, and loaded with flavor in every bite.
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Whether you’re hosting a holiday party, a family get-together, or a big game day bash, this dip is always the first to disappear.
What makes this recipe so great is its simplicity. With just a few ingredients and minimal prep, you can toss everything into your slow cooker and let it do the work. The result?
A perfectly melty, tangy dip with tender shredded chicken and just the right kick of buffalo heat. Serve it with chips, celery sticks, or crackers, and watch it become the star of your appetizer spread.
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Crock Pot Buffalo Chicken Dip
Ingredients:
- 2 c. cooked chicken, chopped or shredded
- 1/2 c. hot sauce
- 2 8-oz. packages cream cheese
- 2 c. grated cheddar cheese
This recipe is great for using up leftover chicken. You can use rotisserie chicken or any kind of cooked chicken you have on hand. You can also use canned chicken.
Place the chicken, cream cheese, hot sauce, and 1 c. grated cheese in the crock pot and let it simmer for a couple hours.
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You can cook it on high for 1-2 hours, or on low for 3-4 hours. Sprinkle the last cup of grated cheese on top about 1/2 hour before serving.
You can use any kind of hot sauce or buffalo wing sauce you like for this recipe. We went with a milder sauce, but you can use extra hot if you’d like!
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This cheese dip can be served with crackers, french bread, or tortilla chips.
I loved how easy this recipe was to prepare. I will definitely be preparing it again for our next family get together.
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Crock Pot Buffalo Chicken Dip without Cream Cheese
Ingredients:
- 2 cups cooked and shredded chicken
- 1 cup buffalo sauce
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 1/2 cup crumbled blue cheese (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken and buffalo sauce.
- In another bowl, mix together the sour cream, cheddar cheese, mayonnaise, ranch dressing, blue cheese (if using), garlic powder, onion powder, salt, and pepper.
- Add the chicken mixture to the bowl with the other ingredients and stir until well combined.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake for 25-30 minutes, or until the dip is hot and bubbly.
- Serve with tortilla chips, crackers, or vegetable sticks. Enjoy!
Follow my Favorite Recipes board on Pinterest.
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