Make this Crockpot Buffalo Chicken Dip recipe for game day. It is the best way to make a classic buffalo chicken dip with minimal effort.
Hands-off
Minimal prep
You’ll Learn: The easy way to shred chicken in the crockpot
Worth It: It builds a freezer stash for stress-free meals later
Bonus: Reheats well from frozen
Why You’ll Love this Recipe
- Perfect football food – Sundays in the fall are for football and cozy food. I love the taste of buffalo chicken wings, but prefer the ease of eating this buffalo chicken dip, which requires almost no prep time.
- Saves oven space – Traditionally you bake this dip in the oven in a baking dish, but you can save time and oven space by making it all in your crockpot.
- Stays warm all day – The best part is that you can make and serve the dip all in the same vessel AND the crockpot keeps the dip warm.
Serving Suggestions
Crock pot buffalo chicken dip is hands down one of my favorite snacks for Sunday football or a super bowl party. I like to serve this crockpot buffalo chicken dip alongside my other game day favorites like pizza dip or fried pickle dip. Seven layer taco dip or some Philly cheesesteak sliders are also great appetizers for any game day.
I garnish it with some green onion or chives and crumbled blue cheese and then serve it up inside the crock pot for easy clean up. You can serve it with the classic celery sticks, carrots, baguette slices, and tortilla chips. Or change things up and serve it with green bell peppers, raw broccoli, ritz crackers and fritos scoops!
If you’re looking for a classic buffalo wing recipe, try these air fryer buffalo wings! They are crisp on the outside, tender in the middle and tossed in a classic buffalo sauce.
Ingredients
- Boneless skinless chicken breasts – make sure to use boneless and skinless breasts for this recipe. You want the chicken to be easy to shred
- Hot sauce – my favorite is Frank’s Red Hot for buffalo chicken dip
- Garlic powder, onion powder, kosher sea salt, black pepper, cayenne – this is my favorite spice blend for the dip for a medium heat level, but you can adjust as needed to your taste
- Cream cheese – I prefer to use a brick of cream cheese for this recipe for the thick and creamy texture
- Sour cream – the sour cream adds to the amazing texture. You can also use Greek yogurt instead
- Shredded cheddar cheese – I love the sharpness of cheddar to balance out the creaminess. If you prefer a milder taste, use mozzarella cheese
- Crumble blue cheese, green onion or chives – use your favorite toppings for garnish
Ingredient substitutions
You can use any type of hot sauce that you like for this crockpot buffalo chicken dip recipe. If you prefer the taste of buffalo sauce or sriracha, feel free to use one of those.
To lessen the spice level, omit the cayenne pepper and reduce the amount of hot sauce that you use. You can replace the omitted hot sauce with chicken broth to keep the liquid levels the same.
I prefer to use a full fat cream cheese brick, but you can use a low fat cream cheese or a whipped cream cheese instead. To add even more flavor you can add 1/4 cup of ranch dressing or 1 tbsp of ranch seasoning to the crockpot when you add the cream cheese and sour cream.
Save time and use rotisserie chicken in place of raw chicken breasts. Shred the chicken off the breast and toss with the hot sauce and seasoning mixture. Then, continue this slow cooker buffalo chicken dip recipe by mixing that with the cream cheese and sour cream in the crockpot.
For an even quicker option, sub in canned chicken! This is a great choice if you are low on time because it will not need as much cook time in the crockpot.
How to make
Step 1: Prep and slow cook chicken
To begin, place boneless skinless chicken breasts in a crockpot in an even layer. Then, in a small dish whisk together hot sauce, garlic powder, onion powder, salt, black pepper and cayenne pepper.
Pour that mixture over the chicken breasts and toss until they are evenly coated.Close the lid and turn the crockpot on to low.
Cook on low for 3 hours. After 3 hours the chicken should be cooked through.
Step 2: Shred chicken and add other ingredients
Then, shred the cooked chicken breasts with 2 forks, an electric hand mixer or a stand mixer to shred the chicken in the crockpot.
Once the chicken is shredded, place the rick of cream cheese and the sour cream into the crockpot. Close the lid to let the cream cheese melt for about 15 minutes while keeping the heat on low.
After 15 minutes stir the cream cheese and sour cream into the chicken until an even mixture remains.
Step 3: melt cheese on top and serve
Spread the shredded cheese over the top of the dip. Close the lid and cook for another 15 minutes or until the cheese is melted.
Switch the crockpot to warm and garnish with blue cheese crumbles and green onion or chives and serve! You can also serve with a drizzle of buffalo wing sauce or blue cheese dressing on top.
Storage, reheating, and freezing
I like to serve this dip directly out of the slow cooker to reduce the amount of cleanup time. Then, I transfer any leftover dip to an airtight storage container to store in the fridge.
Store in the fridge in the airtight container for up to 4 days. I like to reheat individual leftover servings in the microwave until just warmed through – about 45 seconds. The leftovers are great as a dip, or even in a sandwich.
You can freeze this dip fully prepared. Transfer to a freezer safe container and store in the freezer for up to 3 months. I like to reheat directly from frozen, covered in the oven at 325F for about one hour.
Check out these other appetizer recipes that are perfect for game day
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Images by Ella from Alpine Ella.
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Crockpot Buffalo Chicken Dip
Ingredients
- 1.5 lbs boneless skinless chicken breast
- ½ cup hot sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp black pepper
- ⅛ tsp cayenne
- 1 8oz brick of cream cheese
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ⅓ cup crumbled blue cheese optional
- Green onion or chive to garnish
Instructions
- Place boneless skinless chicken breasts in a crockpot in an even layer.
- In a small dish whisk together hot sauce, garlic powder, onion powder, salt, black pepper and cayenne pepper. Pour that mixture over the chicken breasts and toss until they are evenly coated.
- Close the lid and turn the crockpot on to low. Cook on low for 3 hours. After 3 hours the chicken should be cooked through – check for an internal temperature of 165F, if they are not yet cooked through, continue checking the temp at 30 minute increments. Shred them with 2 forks or you can use an electric hand mixer to shred the chicken in the crockpot.
- Once the chicken is shredded, place the rick of cream cheese and the sour cream into the crockpot. Close the lid to let the cream cheese melt for about 15 minutes while keeping the heat on low.
- After 15 minutes stir the cream cheese and sour cream into the chicken until an even mixture remains.
- Spread the shredded cheese over the top of the dip. Close the lid and cook for another 15 minutes or until the cheese is melted.
- Switch the crockpot to warm and garnish with blue cheese and green onion or chives and serve!
Recipe Notes
- You can use buffalo sauce in place of hot sauce if you prefer that flavor
- Feel free to add more or less hot sauce depending on how much spice you can tolerate
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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