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Close-up of creamy buffalo chicken dip garnished with sliced green onions and a tortilla chip in a white scalloped bowl.
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Best Damn Crockpot Buffalo Chicken Dip

Prep Time10 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 50 minutes
Course: Appetizer
Cuisine: American
Author: RecipeTeacher

Equipment

  • Slow Cooker (Crockpot) 4qt or larger

Ingredients

  • 3 to 4 cups cooked shredded chicken about 1 rotisserie chicken
  • 2 8-oz packages full-fat cream cheese, cubed
  • ¾ cup Frank's RedHot Original Cayenne Pepper Sauce
  • ¾ cup ranch dressing
  • 1 cup freshly shredded sharp cheddar cheese 4 oz
  • Sliced green onions for serving (optional)

Instructions

  • Prep the chicken: Remove any skin and bones. Shred into short, bite-size pieces and chop any long strands.
    Shredded chicken mixed with hot sauce, ranch, and chunks of cream cheese in a slow cooker, with a wooden spoon resting inside.
  • Fill the slow cooker: Add the cream cheese, chicken, hot sauce, and ranch. Stir together as well as you can. The cream cheese will blend in as it softens.
    Shredded chicken mixed with hot sauce, ranch, and chunks of cream cheese in a slow cooker, with a wooden spoon resting inside.
  • Cook: Cover and cook on HIGH for about 90 minutes, stirring every 30 minutes, until hot throughout and the cream cheese is completely blended.
  • Add the cheddar: Stir in the cheddar, cover, and cook another 5 to 10 minutes, just until melted. Stir until smooth.
  • Serve: Switch to WARM and top with green onions if you like. Serve with sturdy tortilla chips, celery, or crackers. Keep covered between servings and stir occasionally.
    Finished buffalo chicken dip sprinkled with green onions in a stainless steel Crockpot, with tortilla chips nearby.

Notes

  • Hot sauce: Use Frank's RedHot Original, not Buffalo Wing Sauce. Wing sauce has butter and makes the dip greasy.
  • Canned chicken: Two 12.5-oz cans, drained very well, can replace the rotisserie chicken.
  • Holding: Serve within about 4 hours on WARM. Stir in a splash of ranch or milk if it gets too thick.
  • Storage: Refrigerate up to 3 to 4 days. Reheat in the microwave in 30-second bursts, stirring in between.
  • Make-ahead: Assemble everything but the cheddar the night before and refrigerate. Add about 30 minutes to the cook time.
  • Doubling: Double everything in at least a 6-quart slow cooker and add 30 to 60 minutes on HIGH, stirring every 30 minutes.