Crockpot Buffalo Chicken Dip is an appetizer made with chicken, cream cheese, cheddar cheese, sour cream, and homemade buffalo sauce. If you prefer using a skillet, try my Skillet Buffalo Chicken Dip for all of the same great flavors!

Crockpot Buffalo Chicken Dip

In this dip, you get all the flavors of buffalo chicken wings in a creamy dip. It’s so easy to put together and then you let the slow cooker do all of the work! It is a perfect game-day appetizer to share. You will need a slow cooker that is at least 4 quarts in size. It’s easy to double the recipe for a large group, but then you will need a larger crockpot. Check out my list of Buffalo recipes if you love all things with buffalo sauce!

Hand Scooping Buffalo Chicken Dip with Bagel Chip

Dip Ingredients

Chicken: You will need 2 cups of shredded rotisserie chicken for this recipe. You could also use any cooked chicken, including canned chicken.

Buffalo Sauce: If you don’t have any on hand, make your own buffalo sauce. Do not use hot sauce in this recipe; I explain a little bit more about the differences between the two later.

Cream Cheese: I cut the cream cheese into cubes before adding it to the crockpot.

Ranch Seasoning Mix: If you don’t have a store-bought packet, here is a recipe to make your own dry ranch seasoning mix. You will need 3 teaspoons of the mix, which isn’t an entire packet.

Garlic Powder: The garlic powder helps the dip stand out, so don’t skip adding this ingredient.

Sour Cream: Adding sour cream to the dip makes it even creamier.

Cheese: I like adding shredded mild cheddar cheese to the dip. Sharp cheddar cheese would also be delicious.

Toppings: Add blue cream crumbles (or some blue cheese dressing) on top of the warm dip. In addition, you can always add some green onions for garnish.

Crockpot with Ingredients for Buffalo Chicken Dip

How to Make Crockpot Buffalo Chicken Dip

I love crockpot recipes; it’s great to just put things together and go about your day or free up a couple of hours. The slow cooker does all the work for you. In this case, simply add all of the ingredients to the bowl of your slow cooker. I find it’s easiest to cut the block of cream cheese into cubes before adding it.

Stir the ingredients together, cover the slow cooker with the lid, and cook on low for 1-2 hours. The dip is done when the cheese is hot and bubbly. When it’s done, stir it again and garnish the dip with blue cheese crumbles and green onions. Serve hot with tortilla chips, celery, carrot strips, and even some toasted baguettes.

Celery Scooping Buffalo Chicken Dip

Hot Sauce vs. Wing Sauce

Hot sauce and buffalo sauce are different, so look for labels that specify buffalo sauce (or wing sauce) for this recipe. Hot Sauce is made mainly of hot peppers, vinegar, and maybe some salt and seasonings. Buffalo sauce is usually a combination of hot sauce and lots of butter. It’s still spicy, but far less intense, and  buffalo sauce has a creamier texture. These two sauces should not be used interchangeably in recipes.

Looking for More Dip Recipes?

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4.67 from 6 votes

Buffalo Chicken Dip

Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Crockpot Buffalo Chicken Dip is an appetizer made with chicken, cream cheese, cheddar cheese, sour cream, and homemade buffalo sauce.


  • 2 cups rotisserie chicken, shredded
  • 8 ounces cream cheese, cubed
  • 3 teaspoons dry ranch seasoning mix
  • 2 teaspoons garlic powder
  • cups mild cheddar cheese, shredded
  • ½ cup buffalo sauce
  • ½ cup (115g) sour cream
  • ¼ cup blue cheese crumbles, for garnish (optional)
  • green onions, for garnish (optional)


  • In a slow cooker at least 4 quarts in size, add the cooked shredded chicken, cream cheese, ranch dressing mix, garlic powder, shredded cheese, buffalo sauce, and sour cream. Stir well to combine.
  • Cover the slow cooker and cook on low for 1-2 hours, or until the dip is hot and bubbly.
  • When ready, stir well.
  • Serve with chips or celery, topped with optional blue cheese crumbles and green onions.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Extremely salty. 🙁 I have to wonder if the versions of this recipe using actual Ranch Dressing (liquid) might be the better option, as the salt has to come from the ranch dressing mix. I had to add more shredded chicken, cream cheese, cheese and wing sauce (using Frank’s “mild” – and it is not salty tasting) to try to ease the saltiness. I checked to make sure I didn’t use garlic salt instead of powder by accident… and nope… used powder. I would recommend trying the recipes that do not use the ranch mix.

    1. Hi KC – so sorry that happened. There is no added salt in the recipe so I’m confused by the saltiness. I will test the recipe again to make sure it is correct. Thanks for your feedback!

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