Go Back
Creamy crockpot buffalo chicken dip with blue cheese in a slow cooker with celery and chips

Crockpot Buffalo Chicken Dip

Shredded chicken folded into a creamy, tangy buffalo-spiced cheese dip with blue cheese on top. The party dip that disappears first, every time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 12 servings
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken (420g) rotisserie or poached
  • 16 oz cream cheese (450g), cubed full fat, two blocks
  • 0.5 cup hot sauce (120ml) cayenne-based, plus more to taste
  • 0.5 cup ranch or blue cheese dressing (120ml)
  • 2 cups shredded mozzarella or Monterey Jack (225g)
  • 1 tsp garlic powder (3g)
  • 0.5 tsp smoked paprika (1g)
  • 0.5 cup blue cheese crumbles (60g) for topping

Equipment

  • 4-quart or larger slow cooker

Method
 

  1. Add the shredded chicken, cream cheese, hot sauce, ranch or blue cheese dressing, shredded cheese, garlic powder, and smoked paprika to a 4-quart or larger slow cooker. Stir to combine as best you can.
  2. Cover and cook on LOW for 2 hours, stirring once halfway through, until everything is melted and bubbly.
  3. Taste and add more hot sauce if you like it spicier. If it is too hot, stir in extra cream cheese.
  4. Sprinkle the blue cheese crumbles over the top. Switch the cooker to WARM and serve with tortilla chips, celery sticks, carrot sticks, and sliced baguette. It holds well for 3 to 4 hours.

Notes

Start with less hot sauce and add to taste. Real shredded chicken makes a huge difference over canned. Assemble the night before and refrigerate, then cook 2 to 3 hours on LOW before the party. Leftovers keep 4 days in the fridge; freezing is not recommended. Estimated nutrition: about 280 calories per serving.