Slow Cooker Buffalo Chicken Dip
Everything people love about buffalo wings, in a dip you can scoop with a chip. Shredded cooked chicken goes into the slow cooker with cream cheese, hot sauce, ranch dressing and cheddar, and about two hours later you have a bubbling, tangy dip that stays warm through the whole party. A rotisserie chicken makes it even quicker.
By Priya Raman
Published
- Prep Time
- 10 mins
- Cook Time
- 2 hrs 10 mins
- Total Time
- 2 hrs 20 mins
- Servings
- 10 servings
How do you make Slow Cooker Buffalo Chicken Dip?
Add 450 g shredded cooked chicken, 225 g cubed cream cheese, 120 ml each of hot sauce and ranch dressing and 100 g cheddar to a small slow cooker. Cook on LOW for 2-3 hours or HIGH for 1-1.5 hours, stirring halfway, until melted and 74°C (165°F). Top with more cheddar and green onion, then keep it on WARM and serve with tortilla chips and celery.
- Total time
- 2 hrs 20 mins
- Calories
- 275 per serving
- Protein
- 17 g
- Yield
- 10 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Equipment
Slow cooker (3-4 litre) · Two forks · Spatula · Instant-read thermometer
Quick Directions
Combine
Put the shredded chicken, cream cheese, hot sauce, ranch dressing and 100 g (1 cup) of the cheddar in the slow cooker and stir to combine.
Slow cook
Cover and cook on LOW for 2-3 hours or on HIGH for 1-1.5 hours, stirring well halfway through, until the cheese has melted and the dip is smooth.
Top and melt
Stir again, sprinkle the remaining cheddar over the top, cover and cook for 10 minutes more until melted.
Keep warm and serve
Switch the slow cooker to WARM and serve straight from the pot with tortilla chips and vegetable sticks.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker buffalo chicken dip.
Combine
Put the shredded chicken, cream cheese, hot sauce, ranch dressing and 100 g (1 cup) of the cheddar in the slow cooker and stir to combine. The cream cheese will still be lumpy at this point.
Slow cook
Cover and cook on LOW for 2-3 hours or on HIGH for 1-1.5 hours, stirring well halfway through, until the cheese has melted and the dip is smooth. It should reach 74°C (165°F) in the centre.
Top and melt
Stir again, sprinkle the remaining cheddar over the top, cover and cook for 10 minutes more until melted. Scatter with green onion and blue cheese, if using.
Keep warm and serve
Switch the slow cooker to WARM and serve straight from the pot with tortilla chips and vegetable sticks. Stir every 30 minutes or so to stop the edges catching.
Recipe Tips
- A rotisserie chicken is the quickest option and usually gives 450-600 g of shredded meat. Leftover grilled or poached chicken works too.
- Adjust the heat with the hot sauce: use 80 ml (1/3 cup) for a milder dip, or up to 160 ml (2/3 cup) if you like it fiery.
- Use a small slow cooker. In a large one the dip sits in a thin layer and can scorch around the edges.
- Keep the dip on WARM while you serve it. Throw out any dip that has sat at room temperature for more than 2 hours.
Variations
- Oven-baked: spread the mixture in a 20 cm (8 inch) baking dish, top with the remaining cheddar and bake at 180°C (350°F) for 20-25 minutes, until bubbling and 74°C (165°F) in the centre.
- Lighter: use light cream cheese and swap the ranch for plain Greek yogurt mixed with 1/2 tsp garlic powder and 1/2 tsp dried dill.
Nutrition (per serving)
| Calories | 275 |
|---|---|
| Protein | 17 g |
| Carbs | 2 g |
| Fat | 22 g |
| Saturated fat | 9 g |
| Fibre | 0 g |
| Sugar | 1.5 g |
| Sodium | 860 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftovers within 2 hours in an airtight container for up to 3 days.
- Reheat
- Reheat in the microwave in 30-second bursts, stirring between each, or in a small saucepan over low heat, until steaming hot, 74°C (165°F). Do not reheat leftovers in the slow cooker; it warms them too slowly.
Slow Cooker Buffalo Chicken Dip FAQs
Can I use raw chicken in buffalo chicken dip?
This recipe uses cooked chicken, which shreds evenly and keeps the timing short. To start from raw, poach 2 chicken breasts in gently simmering salted water for about 15 minutes, until they reach 74°C (165°F), then shred them.
How do I keep buffalo chicken dip warm for a party?
Once the dip is hot, switch the slow cooker to WARM and stir it every 30 minutes. Hot dips should stay at 60°C (140°F) or above; throw out any dip that has been sitting at room temperature for more than 2 hours.
What do you serve with buffalo chicken dip?
Tortilla chips, celery and carrot sticks are the classic choices. Crackers, pita chips, toasted baguette slices and sweet pepper strips also work well.
Is buffalo chicken dip gluten-free?
The dip is gluten-free as written, but check the labels on the hot sauce and ranch dressing. Serve it with corn tortilla chips and vegetables rather than crackers or bread.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
