If you’re craving the classic Frank’s Buffalo chicken dip flavor without standing over the stove, this slow cooker version is the one to make. It’s creamy, spicy, and loaded with that tangy Buffalo bite you only get from Frank’s, mixed with shredded chicken, cream cheese, cheddar, and ranch for the ultimate scoopable dip. The best part is how effortless it is. You spend about 5 minutes dumping everything in, then the crockpot does the heavy lifting while you handle the chips, celery, and whoever keeps “taste testing” before it’s ready.
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Why This Is The Best Buffalo Chicken Dip Recipe
Living in Buffalo, I’ve had Buffalo chicken dip more times than I can count, at house parties, game days, and family get-togethers where it disappears before halftime. And I’ll be honest, around here we don’t really say “Buffalo sauce,” it’s just hot sauce, and Frank’s is the taste everyone expects when they go in for that first bite.
This crockpot Buffalo chicken dip nails that balance I’m always chasing: bold heat that doesn’t overwhelm, a creamy base that stays smooth, and enough melted cheddar on top to make every scoop stretch and pull. I also love how forgiving it is. The slow cooker keeps it warm and dippable for hours, which is exactly what you want for game day or a party spread, and it plays nice with everything from tortilla chips and crackers to carrots and celery.
Plus, it’s the definition of low effort, high reward. Toss it all in, stir once or twice, and you’ve got a dip that tastes as if you worked way harder than you did. And since it’s basically passive cooking, you’ve got time to knock out easy add-ons like pigs in a blanket and this cheese ball, then round it out with more slow cooker favorites like Olive Garden chicken pasta, crock pot chicken casserole, and these Crockpot cheesy potatoes.
Buffalo Chicken Dip Ingredients
- 2 cups cooked and shredded chicken breast
- 4 oz. cream cheese
- ⅓ cup Frank's RedHot hot sauce
- ½ cup ranch dressing (or blue cheese)
- ¾ cup shredded cheddar cheese
- Tortilla chips, or favorite crackers, to serve with
You can use all of these ingredients to make my incredible crock pot chicken wings, Buffalo chicken casserole recipe, or this Buffalo chicken dip without cream cheese. They're three more of my favorite recipes that use Buffalo sauce, so I definitely suggest giving them a shot next!
Oh, and if you need some shredded chicken to use, you can make this frozen chicken in the crock pot first.
How To Make Slow Cooker Buffalo Chicken Dip
Step 1: Combine The Ingredients
First, if you haven't already, shred the cooked chicken. Add the shredded chicken, cream cheese, Buffalo sauce, half of the shredded cheese, and ranch dressing (or blue cheese) to your Crockpot or slow cooker.
Step 2: Cook The Dip
Once you've added all of the ingredients to the Crock Pot, place the lid on it and set it to low heat for 2-3 hours or high heat for 1-2 hours. Also, make sure you check back every 30 minutes and stir the ingredients as they cook. You'll know your Buffalo chicken dip is ready when all of the cheese has melte,d and the dip is nice and hot.
Step 3: Add The Remaining Cheese and Serve
After the dip is finished cooking, open the lid and add the remaining shredded cheddar cheese to the Crock Pot. Put the lid back on and continue cooking until the cheese on top has melted. Last but not least, serve the dip warm with your favorite chips, crackers, or veggies. Enjoy!
Expert Tips To Make The Best Slow Cooker Buffalo Chicken Dip
- Use the right chicken for the best texture: This dip is best with cooked, shredded chicken that’s moist but not watery. Rotisserie chicken works great and saves time. If you’re using leftover baked or boiled chicken, shred it finely so the dip scoops smoothly instead of feeling chunky.
- Soften the cream cheese first for the smoothest dip: Cream cheese melts more evenly when it starts closer to room temperature. If you can, let it sit out for 20–30 minutes, or cut it into cubes before adding it to the crock pot. Cubes melt faster and help you avoid small lumps of cream cheese.
- Frank’s makes the flavor, so don’t be shy: Frank’s has that classic tangy Buffalo taste people expect. Start with the amount your recipe calls for, then taste once everything melts and adjust. Want it hotter? Add a little more Buffalo sauce. Want it milder? Add a touch more ranch or a small extra spoon of cream cheese.
- Layer the cheddar the way you’re doing it, it matters: Mixing half the cheese into the dip makes it creamy and cohesive. Saving the rest for the top gives you that gooey, melty “cheese lid” everyone fights over. For an even smoother melt, shred your own cheddar since pre-shredded cheese can melt a little grainier.
- Low heat gives the best consistency: Low and slow (3–4 hours) is the safest way to avoid oily separation and keep the dip thick and creamy. High heat works in a pinch, but it’s more likely to make the cheese break if you don’t stir regularly.
- Stir every 30 minutes, especially on the edges: The sides of the crock pot cook faster than the center, so stirring prevents the dip from scorching around the edges and keeps everything emulsified. If you notice the dip getting thick early on, add a splash more Buffalo sauce and stir.
- Keep the lid on as much as possible: Every time you lift the lid, you drop the crock pot temperature and extend cook time. Stir quickly and cover again. This keeps the melt consistent and helps the cheese on top melt faster at the end.
- If your dip looks greasy, don’t panic, fix it: Some brands of cream cheese and cheddar release more fat. Usually, a good stir pulls it back together. If it still looks separated, add a small spoonful of cream cheese and stir until smooth.
- Make it thicker or thinner depending on how you’re serving it: For a thicker, scoopable dip, keep it as written and use full-fat cream cheese. For a slightly looser dip that’s perfect for chips, stir in an extra splash of Buffalo sauce or a small spoon of ranch once it’s fully melted.
- Hold it warm the right way for parties: Once it’s melted and bubbly, switch the crock pot to the “Warm” setting and give it a stir every so often so it stays creamy. If it thickens as it sits, a quick stir usually brings it right back.
- Serve with the right dippers for maximum damage: Tortilla chips and sturdy crackers are classic, but celery sticks and carrots cut the richness perfectly. For a game day spread, I like a mix of crunchy and fresh so people can go back and forth without getting burned out.
- Bonus flavor move if you want it even more Buffalo: Right before serving, drizzle a little extra Frank’s over the top melted cheese and swirl it lightly. It makes the dip look great and reinforces that classic hot sauce bite in every scoop.
Slow Cooker Buffalo Chicken Dip FAQS
Can I use rotisserie chicken for Buffalo chicken dip?
Yes, rotisserie chicken is perfect for slow cooker buffalo chicken dip. It’s already tender and flavorful, and it shreds easily so the dip stays creamy instead of chunky. Just remove the skin, shred the meat, and mix it in.
How do I keep Buffalo chicken dip from getting greasy in the crock pot?
Greasy dip usually comes from higher heat or cheeses that separate as they melt. Cooking on low helps a lot, and stirring every 30 minutes keeps everything emulsified. Using full-fat cream cheese and freshly shredded cheddar also makes the dip melt smoother and stay creamy.
Can I make Buffalo chicken dip ahead of time?
Yes. You can mix everything together and refrigerate it, then add it to the slow cooker when you’re ready to cook. You can also fully cook it ahead, store it in the fridge, and reheat in the crock pot on low until hot and melty, stirring occasionally.
How long does Buffalo chicken dip take in the slow cooker?
On low, it usually takes about 3–4 hours. On high, it’s typically ready in 1–2 hours. It’s done when the cream cheese and cheddar are completely melted, and the dip is smooth and scoopable.
Can I cook this on high the whole time?
You can, especially if you’re short on time, but low heat gives the best texture. If you do high, stir often and watch it closely near the end so the cheese doesn’t separate or scorch around the edges.
How do I make Buffalo chicken dip thicker?
For a thicker dip, use full-fat cream cheese and don’t add extra liquid. Let it cook on low, and keep the lid on so it doesn’t condense too much water into the dip. If it still seems loose, stir in a little more shredded cheddar and let it melt.
How do I make Buffalo chicken dip less spicy?
Use a little less Frank’s and add a bit more ranch or cream cheese to mellow the heat. Serving it with plenty of celery, carrots, and crackers also helps balance the spice.
How do I make Buffalo chicken dip spicier?
Add more Frank’s at the end once everything is melted so you can dial it in without overdoing it. You can also add a pinch of cayenne or crushed red pepper, or drizzle extra hot sauce over the melted cheese on top before serving.
How do I store and reheat leftover buffalo chicken dip?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the crock pot on low or in a saucepan over low heat, stirring often. If it’s thick after chilling, add a splash of hot sauce (or a small spoon of ranch) to loosen it back up.
Can I freeze buffalo chicken dip?
You can freeze it, but the texture can change slightly because dairy can separate when thawed. If you do freeze it, thaw overnight in the fridge and reheat slowly, stirring often to bring it back together. A small spoonful of cream cheese stirred in while reheating can help smooth it out.
What should I serve with buffalo chicken dip?
Tortilla chips, sturdy crackers, and toasted baguette slices are great for scooping. For classic Buffalo vibes, celery sticks and carrot sticks are a must. It’s also great spooned onto baked potatoes, nachos, or even stuffed into a wrap.
Wrapping It Up
Well, that's how to make Buffalo chicken dip in the Crockpot. Just a few simple steps is all it takes. I know I'm biased, but I really do think this is the best Buffalo chicken wing dip recipe out there. The Crockpot makes it easy, and this dip comes out incredibly rich, creamy, cheesy, and full of flavor. My friends and family in Buffalo are literally obsessed with this recipe, and that's saying something because we've all had our fair share of Buffalo dips.
I hope you enjoy this slow-cooker chicken wing dip recipe as much as I do. As always, if you give it a try, please leave a comment below and let us know how it went!
More Dip Recipes
If you're looking for more easy dip recipes, we have many on the blog that you can try next!
Here are some of our most popular ones:
Oh, and make sure to check us out on YouTube, TikTok, and Instagram! We post new recipes on them every day.
Slow Cooker Frank's Buffalo Chicken Dip (Crock Pot Buffalo Dip)
If you’re craving the classic Frank’s Buffalo chicken dip flavor without standing over the stove, this slow cooker version is the one to make. It’s creamy, spicy, and loaded with that tangy Buffalo bite you only get from Frank’s, mixed with shredded chicken, cream cheese, cheddar, and ranch for the ultimate scoopable dip. The best part is how effortless it is. You spend about 5 minutes dumping everything in, then the crockpot does the heavy lifting while you handle the chips, celery, and whoever keeps “taste testing” before it’s ready.
Ingredients
- 2 cups cooked and shredded chicken breast
- 4 oz. cream cheese
- ⅓ cup Frank's RedHot Buffalo sauce
- ½ cup ranch dressing (or blue cheese)
- ¾ cup shredded cheddar cheese
- Tortilla chips, or favorite crackers, to serve with
Instructions
- Combine cooked chicken, cream cheese, Buffalo sauce, and ranch dressing in a Crock Pot. Add half the shredded cheddar cheese and stir.
- Place lid on and set to low heat for 3-4 hours or high for 1-2 hours. Make sure you stir the ingredients every 30 minutes.
- The dip is ready when all the cheese is melted.
- Add the remaining cheese to the crock pot and put the lid back on. Cook until the cheese on top is melted.
- Serve the dip warm with your favorite chips, crackers, or veggies.
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 289Total Fat: 20gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 22g
Tina L
I have tried many buff chicken dips and this one of our faves.