Easy Crock Pot Buffalo Chicken Dip

5 from 2 votes

Crock pot buffalo chicken dip is an easy dump-and-slow-cook recipe made with just 5 ingredients. Creamy, spicy, and perfect for parties.

Prep Time5

Cook Time1

Total Time1 5

Course: Appetizers

Cuisine: American

Servings:

Calories: 260kcal

In a crockpot, place the chicken, cream cheese, ranch dressing, Franks Buffalo Sauce, and cheddar cheese.
Cook the dip on high for 1 hour or low for 2 hours. Stir the ingredients several times as they begin to melt and combine.
Reduce heat to low or the warm setting when serving.
Serve with celery sticks, tortilla chips, or peppers.

Softened cream cheese is a lot easier to work with.
Canned chicken is already cooked, so be sure not to overcook the dip. It could make the chicken taste dry and tough. Keep an eye on the cooking time.
Leave the dip right in the slow cooker for serving. I set mine to Warm as soon as it’s done so the texture stays nice and melty.
If the dip isn’t thick enough, add some more cream cheese. This should thicken it up nicely! Otherwise, a cornstarch slurry is a good alternative.
Leftover dip can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in 30-second bursts in the microwave or over low heat in a saucepan on the stovetop. Be careful not to overcook it!