This creamy buffalo chicken dip with shredded chicken, three cheeses and buffalo sauce is a classic comfort food, perfect for gatherings or simply snacking at home. It’s easy to prepare and serve this dip using a slow cooker.
Prep time for this recipe is only 10 minutes; simply combine the ingredients and let the crockpot do the rest!
This slow cooker buffalo chicken dip makes an easy and convenient option for parties and potlucks, and you will likely be coming back to this recipe for years to come!
If you like slow cooker recipes, I think you'll also enjoy this bison stew and Mexican vegetable soup.
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Ingredients
- cream cheese - Brick style.
- chicken breast - Pre-cooked and shredded. For a more convenient and affordable ingredient option, you could choose to use canned chunk chicken instead of fresh chicken breast. If you have leftover chicken, this is a great way to use it up.
- buffalo sauce - A buttery hot sauce.
- sour cream - For a bit of tang.
- ranch dressing - Buffalo sauce and ranch are a classic combination.
- fresh garlic - Garlic adds a robust, savory flavor that elevates the taste of a dip. If you're not a fan, leave it out.
- fresh jalapeños - I seed them so they aren't as hot and for a smoother texture in the dip. You can replace them with canned green chiles if you have some on hand. Omit the jalapeños to tone the spice down.
- cheddar cheese - It has a sharp flavor that goes well with the Monterey.
- Monterey Jack cheese - It's known for its smooth creamy texture and mild flavor which goes great in a cheese dip.
- Garnishes: Green onions and chili powder.
*Check recipe card for ingredient amounts.
How to Make it
Step #1. Add all of the dip ingredients to a slow cooker. Stir to combine. Place the lid on and cook on low heat for about 2 hours, until it's hot and the cheeses are fully melted.
Step #2. Sprinkle with green onions and chili powder. Serve!
Chef's Note: I like to stir the mixture occasionally to help it combine.
Serving Suggestions
The original buffalo chicken wings were served with celery sticks so it would make sense to use them for dipping. Some other ideas for dipping are:
- tortilla chips
- pita chips
- crackers
- carrots
- you could also serve it with your preferred brand of hot sauce on the side for a spicier dip
Storage
- This dip will store well covered in the refrigerator for a few days.
- It can be reheated in a saucepan over medium-low heat on the stove. If it's thickened up too much, add a touch of milk and whisk it in while it's warming up.
- You could also freeze portions of this dip for up to 3 months, although keep in mind that the texture may be slightly different.
Recipe FAQs
The dip is a spinoff of the original Buffalo Chicken Wings, which were served for the first time at the Anchor Bar in Buffalo, New York in 1964 by co-owner Teressa Bellissimo (she owned the bar with her husband Frank). They quickly became a hit and since then have become a staple at American gatherings, especially on football game days.
Many variations of buffalo chicken have been created since, which is where the inspiration came for this dip. This variation still contains chicken and the famous, spicy buffalo sauce, but in a cheesy dip form, like my bison cheeseburger dip.
More Delicious Dip Recipes
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📋Recipe
Easy Slow Cooker Buffalo Chicken Dip
Ingredients
For the Dip
- 8 ounces cream cheese - softened
- 2 cups cooked chicken breast - shredded
- ⅔ cup buffalo sauce
- ⅓ cup sour cream
- ⅓ cup ranch dressing
- 1 clove garlic - minced
- 3 tablespoons jalapeños - seeded and diced
- 1 cup cheddar cheese - shredded
- 1 cup Monterey Jack cheese - shredded
To Garnish
- 2 green onions - sliced
- chili powder
Instructions
- Add all of the dip ingredients to a slow cooker. Stir to combine.
- Place the lid on and cook on low heat for about 2 hours, until it's hot and the cheeses are fully melted. Stir the mixture occasionally to help it combine.
- Sprinkle with green onions and chili powder.
- Serve with tortilla chips, crackers, veggies, etc.
Equipment
Notes
- Spice level: You can replace the jalapeños with canned green chiles if you have some on hand. Omit the jalapeños to tone the spice down a little.
- Fridge Storage: This dip will store well covered in the refrigerator for a few days.
- Freezer Storage: You could also freeze portions of this dip for up to 3 months, although keep in mind that the texture may be slightly different.
- Reheating: It can be reheated in a saucepan over medium-low heat on the stove. If it's thickened up too much, add a touch of milk and whisk it in while it's warming up.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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