Why You’ll Love This Recipe
I love how straightforward this recipe is — I just toss everything into the crockpot, give it a stir, and let it cook. No fancy steps, no fuss. The slow cooker does all the work, and I end up with a dip that’s smooth, melty, and full of flavor. Plus, since it stays warm in the crockpot, it’s perfect for serving at gatherings where everyone can help themselves.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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16 oz (454g) shredded chicken
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8 oz (227g) cream cheese, cut into cubes
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6 fl oz (180ml) Frank’s buffalo hot sauce
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4 fl oz (120ml) ranch dressing
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6 oz (170g) shredded cheese (cheddar or mozzarella work great)
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Chopped green onions, for garnish
Directions
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I start by cutting the cream cheese into small cubes so it melts evenly in the crockpot.
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I place the shredded chicken, cubed cream cheese, buffalo hot sauce, ranch dressing, and shredded cheese into the crockpot. I give it a quick stir to combine.
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I cover the crockpot, set it to high, and let it cook for 1–2 hours.
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Every 30 minutes, I give it a good stir to make sure everything melts together smoothly.
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Once the cheese is fully melted and the dip is creamy, I garnish with chopped green onions and serve it hot with chips, celery, or carrots.
Servings and timing
This recipe makes about 8 servings. It takes just 10 minutes to prep and about 1–2 hours to cook in the crockpot, making it an easy set-and-forget appetizer.
Variations
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For extra flavor, I sometimes swap ranch dressing for blue cheese dressing.
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Pepper Jack cheese adds a little spice, while mozzarella makes it extra gooey.
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If I want a smoky kick, I stir in a dash of chipotle powder or smoked paprika.
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To lighten it up, I use light cream cheese and reduced-fat ranch dressing.
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I’ve also added shredded rotisserie chicken to make this recipe even faster.
Storage/Reheating
Leftovers keep well in the refrigerator for up to 3 days. I reheat them in the microwave or return them to the crockpot on low until warmed through. If the dip thickens, I stir in a splash of milk or ranch dressing to bring it back to a creamy consistency.
FAQs
Can I cook this on low instead of high?
Yes, I set the crockpot to low and cook for about 3–4 hours, stirring occasionally.
Can I make this ahead of time?
Definitely. I assemble everything in the crockpot insert, cover, and refrigerate. When I’m ready, I just cook as directed.
What’s the best chicken to use?
I usually use cooked, shredded chicken breast, but rotisserie chicken works just as well and saves time.
Can I serve this dip cold?
It’s best hot and melty, but I’ve had it chilled as a spread for sandwiches or wraps — and it’s still tasty.
Is this dip very spicy?
Not too much. It has a little kick from the buffalo sauce, but I can adjust the heat by adding more or less hot sauce to taste.
Conclusion
This 5 Ingredient Crock Pot Buffalo Chicken Dip is one of my favorite easy appetizers — rich, creamy, and packed with flavor without requiring much effort. Whether I’m hosting friends or just making a snack for myself, it’s a recipe I know will always deliver. Simple, comforting, and totally irresistible.
Print
5 Ingredient Crock Pot Buffalo Chicken Dip
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
Description
This easy slow cooker buffalo chicken dip is made with just 5 ingredients—creamy, cheesy, and perfect for game day or gatherings.
Ingredients
16 oz (454 g) shredded chicken
8 oz (227 g) cream cheese, cubed
6 fl oz (180 ml) Frank’s Buffalo Hot Sauce
4 fl oz (120 ml) ranch dressing
6 oz (170 g) shredded cheese (cheddar or mozzarella)
Chopped green onions, for garnish
Instructions
Prep Cream Cheese:
Cut cream cheese into small cubes for faster, even melting.
Add to Crock Pot:
Place shredded chicken, cubed cream cheese, buffalo hot sauce, ranch dressing, and shredded cheese into crockpot. Stir lightly to combine.
Cook:
Cover and cook on high for 1–2 hours. Check halfway through.
Stir Occasionally:
Stir every 30 minutes to ensure even melting and consistent texture.
Serve:
Once cheese is fully melted and dip is hot, garnish with green onions and serve with chips, celery, or carrots.
Notes
Can also be cooked on low for 3–4 hours if preferred.
Use a mix of cheddar and mozzarella for the best melt and flavor.
Add blue cheese crumbles for extra tang.
Leftovers can be reheated in the microwave or kept warm in the crockpot for serving.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dips, Appetizers
- Method: Slow Cooker
- Cuisine: American
