Slow Cooker Buffalo Chicken Dip is the ultimate easy party appetizer! Creamy, cheesy and packed with bold buffalo flavor, this dip comes together effortlessly in your slow cooker with just 7 ingredients—plus my favorite time-saving hack: store-bought rotisserie chicken. Perfect for game days, potlucks or any party, it’s as simple as tossing in the ingredients and letting your crock pot do the work.
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Step aside, buffalo chicken wings. Adios, deep fryer. The ultimate game-day snack has arrived, and it’s here to steal the show: Slow Cooker Buffalo Chicken Dip. Cheesy, spicy, creamy, and downright addictive, this easy recipe is made with just 7 simple ingredients, including my all-time favorite time-saver: store-bought rotisserie chicken.
When it comes to Super Bowl Sunday (or any game day, for that matter), my spread isn’t complete without three things: my famous bacon-cheddar football cheese ball, chocolate football sugar cookies and a crowd-pleasing buffalo chicken recipe. But instead of standing over a pot of hot oil frying wings, I whip up this set-it-and-forget-it hot dip. The only “cooking” you’re doing is turning that knob or hitting that “start” button on your trusty slow cooker and letting it do all the work.
Whether you’re all about the game, the commercials or just here for the snacks (hello, fellow football party food fans!), this buffalo chicken dip is about to become your go-to appetizer. But don’t just wait until game day! This crock pot dip is a total MVP for potlucks, office parties and any time you need a crowd-pleasing snack.
Like I said, this crock pot buffalo chicken dip keeps it simple with just seven main ingredients. If you’re a blue cheese fan, sprinkle some on top right before serving for a bold, tangy finish. Not into blue cheese? Feel free to skip it.
- Chicken: Store-bought rotisserie chicken is one of my favorite recipe shortcuts, but if you don’t have one available, you can poach chicken breasts or thighs in water or chicken broth. If you’re tempted to use canned chicken, I’ll say this: it’s technically an option, but fresh or rotisserie is ideal. Check out my guide for how to shred chicken quickly and easily.
- Cream cheese: Use a block of full-fat cream cheese for the creamiest base.
- Shredded cheddar cheese: Freshly shredded cheese melts best, but a bag of pre-shredded works, too. Mild cheddar is a classic choice, but I love using sharp cheddar for a more intense cheesy flavor.
- Frank’s Original RedHot Sauce: The base of every great buffalo sauce. (See my note below!)
- Sour cream: My not-so-secret ingredient for making this buffalo dip (and my fave jalapeño popper dip) ultra-smooth while also adding a subtle tang.
- Salsa: I prefer a mild chunky salsa for its added texture, but use your favorite jarred salsa.
- Garlic powder: A pantry staple that adds subtle, savory depth to the dip.
See the recipe card for full information on ingredients and quantities.
This slow cooker buffalo chicken dip recipe is one of the easiest party food recipes you’ll ever make. Thanks to store-bought rotisserie chicken, there’s no extra cooking required. Simply shred the chicken with two forks, or try my favorite hack: toss cooked chicken into a stand mixer with the paddle attachment and mix on low until shredded.
- Combine the ingredients. Add everything to your slow cooker. I recommend using at least a 6-quart slow cooker to ensure plenty of room for stirring.
- Cook on LOW. Cover and cook on LOW for 2 hours, stirring once halfway through.
- Switch to warm. Stir the dip and switch the slow cooker to the WARM setting to keep it perfectly creamy and ready for snacking.
That’s it! No stove, no stress, just pure cheesy goodness.
- For added heat, increase the Frank’s hot sauce to 1 cup. You can adjust the spice level even after cooking by stirring in more hot sauce to taste.
- Want to mix up the cheese? Colby Jack or a Mexican blend would melt beautifully and add a different flavor profile.
- Swap the sour cream for ranch dressing for a ranch-forward flavor.
- This chicken wing dip is totally customizable when it comes to heat. Want to keep it mild? Start with a mild salsa and stick to the base amount of hot sauce. Craving more of a fiery kick? Swap in your favorite spicy salsa and don’t hold back on the hot sauce! (See tip #1.)
- This dip is amazing both hot or cold! While heating the dip on low allows for all the delicious cheeses to melt and flavors to meld, you can eat this dip at whatever temperature you prefer once it’s fully cooked. It will be less spreadable (and dippable) when chilled, but it will be no less delicious.
Storage and Reheating Instructions
Transfer any leftover dip to an airtight container and refrigerate for up to 3 days. Warm the dip in the microwave or a saucepan over low heat, stirring occasionally. Add a splash of milk if needed to loosen it up.
How to Repurpose Leftovers
Got leftover buffalo chicken dip? Lucky you! This creamy, spicy dip doesn’t just reheat like a dream—it’s also a flavor-packed addition to a variety of dishes. Here are a few ways I love to transform those leftovers into next-level meals:
- Topping for baked potatoes. Spoon warm dip onto a baked potato, then top with a dollop of sour cream and some chopped scallions.
- Use it as a pizza sauce. Spread the dip over pizza dough, sprinkle on mozzarella and bake until bubbly perfection.
- Toss with pasta.
- Make quesadillas. Spread the dip between two flour tortillas and cook in a skillet until golden and crispy. Add a little shredded cheese for extra melty goodness.
- Grilled cheese. Slather the dip between slices of bread with a layer of cheese, then grill to crispy, melty perfection.
Serving Suggestions
What can’t you serve with slow cooker buffalo chicken dip? Celery and carrot sticks really complete the full Buffalo wing experience, and I love how sliced cucumber really tempers the spice of the dip, too. You also can never go wrong with tortilla chips, crackers and toasted baguette. If you really want to be the MVP, head for the soft pretzel nuggets!
Whether you’re hosting a Super Bowl party or just need an easy, cheesy crowd-pleasing appetizer, slow cooker buffalo chicken dip is always a win. Now the real question: Who’s bringing the chips?
Ingredients
- 1 (8-oz.) package cream cheese
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- 3/4 cup Frank’s Original RedHot Sauce (See Kelly’s Note)
- 1 cup mild salsa
- 2 teaspoons garlic powder
- 3 cups shredded cooked chicken
- 1/4 cup crumbled blue cheese, for serving
- Sliced scallions, green parts only, for serving
- Tortilla chips, celery sticks or sliced cucumbers, for serving
Instructions
- In a large slow cooker, combine the cream cheese, shredded cheddar cheese, sour cream, hot sauce, salsa, garlic powder and shredded cooked chicken. Stir to combine then cover the slow cooker and set it to LOW for 2 hours.
- Stir the dip and switch the slow cooker to WARM. Top with crumbled blue cheese and sliced scallions then serve with tortilla chips, celery sticks or sliced cucumbers.
Kelly’s Notes
- For added heat, increase the Frank’s Original RedHot Sauce to 1 cup. This adjustment can be made even after preparing and tasting the dip, as the hot sauce can be stirred in at any time.
- Transfer any leftover dip to an airtight container and refrigerate for up to 3 days. Warm the dip in the microwave or a saucepan over low heat, stirring occasionally. Add a splash of milk if needed to loosen it up.
- This dip is amazing both hot or cold! While heating the dip on low allows for all the delicious cheeses to melt and flavors to meld, you can eat this dip at whatever temperature you prefer once it’s fully cooked. It will be less spreadable (and dippable) when chilled, but it will be no less delicious.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Made this for our Super Bowl viewing party and everyone raved about I made exactly as instructed, including the scallions and blue cheese crumbles at the end. We used pita chips, celery, carrots and cucumbers slices as dippers. Heat level was just right
So glad you enjoyed it!
Made this for our Super Bowl party and it was a big hit. Followed recipe exactly with suggested blue cheese and scallions at the end.
Thrilled you enjoyed the recipe, Jennifer!
Can this be made ahead and frozen?
Absolutely, Patti! I’d freeze it in smaller portions for easy reheating in the microwave or on the stovetop. Enjoy!
The best buffalo chicken dip recipe I’ve tried!
Woohoo! I’m thrilled you enjoyed it, Jim!