Buffalo Chicken Dip in the Slow Cooker
This easy buffalo chicken dip in the slow cooker is made with chicken, buffalo sauce, cheese, and ranch seasoning. It’s perfect for football hangouts or parties!
Ever since I started making buffalo chicken dip in the slow cooker, I haven’t made my skillet version.
I love that everything happens in one pot. You cook the chicken, shred it, add the rest of the ingredients, and let everything melt together. Then you can leave it in the slow cooker and keep it warm while everyone eats.
It’s definitely taken the spot as my go-to buffalo chicken dip for parties, football hangs, or anytime we’re having people over and I want something I can make ahead.
My secret ingredients
The basic ingredients for buffalo chicken dip are pretty simple: chicken, cream cheese, buffalo sauce, cheese, and ranch seasoning.
But in addition to all that, I always add Montreal steak seasoning and white wine vinegar.
Why? Because we need to be seasoning our dips just like we season everything else!!
Then I add a small amount of white wine vinegar. Buffalo sauce already has some acidity, but the vinegar adds just enough to cut through the richness and balance out all of the cheese and creaminess.
Ranch, not blue cheese
And while I know blue cheese is a classic pairing with buffalo chicken, I don’t put it in my dip. I’m a ranch person all the way. I use ranch seasoning in this recipe rather than ranch dressing.
You could use ranch dressing if that’s what you have. But I prefer ranch seasoning because it gives the dip plenty of ranch flavor without adding extra liquid to the dip.
Why I make it in the slow cooker
The main reason: the slow cooker keeps the dip warm for hours.
With a baked chicken dip, you get that hot, cheesy dip straight from the oven, but it starts to cool down pretty quickly. With this version, I can make it before, keep it on warm, and have it ready whenever everyone starts snacking.
It’s also one less thing to think about when you’re hosting.
Another reason I love the slow cooker version of the dip is because the chicken cooks right in the slow cooker where we later make the dip! Once the chicken is cooked, shred it and add the cream cheese, cheddar cheese, Colby Jack, sour cream, ranch seasoning, Montreal steak seasoning, and white wine vinegar. And you’re done. Everything melts together right in the crockpot! Which also happens to be the vessel you serve it in.
I like serving it with tortilla scoops (because they hold a good amount of dip). But regular tortilla chips, celery, carrots, or crackers all work too!
And it saves so well!!
One of my favorite things about this recipe is it saves so well. I often make a double batch while I’m already making it because I know we’ll want more later.
You can keep it in the fridge to reheat, or freeze it and pull it out whenever you need it. To serve, you can reheat it in the microwave and start scooping, or put it back in the Crock Pot on low or warm and let it heat through.
It makes having a homemade appetizer on hand so easy, especially when you have people coming over and don’t want to start cooking from scratch.
Buffalo Chicken Dip in the Slow Cooker
Ingredients
For the Dip:
- 2 lb Boneless skinless chicken breasts
- 3/4 cup Buffalo sauce
- 2 (8 oz) packages Sharp cheddar cheese, shredded (about 4 cups)
- 1 (8 oz) package Colby Jack cheese, shredded (about 2 cups)
- 1 (8 oz) package Cream cheese, at room temperature and cut into chunks
- 1 (8 oz) container Sour cream (about 2/3 cup)
- 1 (1 oz) packet Ranch seasoning (about 2 tbsp)
- 1 1/2 tsp Montreal Steak Seasoning
- 1 1/2 tsp White wine vinegar
For Serving:
- 1 14.5 oz Party size bag Tortilla Scoops
Instructions
For the Dip:
- In a slow cooker, add the chicken breasts in a single layer. Pour the buffalo sauce over top of the chicken. Cover and cook on high for 1 1/2 hours, or until the internal temperature of the chicken reaches above 165 degrees.
- Once the chicken is cooked, transfer the chicken breasts to a cutting board and shred with two forks. Add the shredded chicken back to the slow cooker.
- To the slow cooker, add the rest of the dip ingredients. Stir to combine.
- Cover and cook on high for 30 more minutes, or until the cheese and cream cheese has melted.
For Serving:
- Turn the slow cooker to the warm setting and serve with tortilla chips. The dip will continue to thicken up as it cools.
