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The quintessential party favorite… Crock Pot Buffalo Chicken Dip made with Frank’s Original Hot Sauce. Gatherings and game days with friends just won’t be the same without a slow-cooker filled with diced chicken, cheddar and American cheeses, hot sauce, cream cheese and ranch dressing topped with blue cheese crumbles!

Incredible Party Food

Whenever I’m entertaining I always add at least one easy, quick and dependable recipe that’s a no-brainer. That’s why we love Crock Pot Buffalo Chicken Dip. It’s incredibly easy to make, everyone LOVES it and the slow-cooker or crock pot ensures it stays dip-able and creamy throughout the entire event.

overhead view of a slow cooker filled with chicken, cheese, hot sauce, ranch dressing

Ingredients overview

Scroll to the bottom of the post for the full printable recipe card ⬇

For the Buffalo Chicken Dip recipe:

cream cheese cut into chunks
diced or shredded chicken, poached or rotisserie work well
Frank’s Red Hot Original Sauce or your favorite Buffalo sauce
ranch dressing or sour cream
fresh shredded cheddar cheese, divided
American cheese, diced into cubes
sliced green onions

Suggested for serving:

blue cheese crumbles
tortilla chips
celery sticks
carrot sticks
toasted baguette slices
crackers
blue cheese dressing

a platter filled with baguette slices celery blue cheese and chips

How to make Crockpot Buffalo Chicken Dip Recipe

For the complete printable instructions scroll to the bottom of this post ⬇️

Place the cream cheese, chicken hot sauce, ranch dressing, half the shredded cheddar and all of the American cheese in the crock pot or slow-cooker. Gently stir to combine and then cover with a lid.
Cook on HIGH for 1 1/2 to 2 hours or until hot and bubbly. Stir to combine then reduce the heat to low. Top with the remaining cheddar and sliced green onions. Heat until melted and serve with chips, celery or toasted baguette slices.

baguette slices topped with buffalo chicken dip

How to make oven baked Buffalo Chicken Dip

To make a small batch or if you don’t own a slow-cooker or crock pot, this recipe is easily made in the oven and microwave.

Preheat the oven to 350 degrees F. Lightly coat a shallow 3-quart baking dish with vegetable cooking spray.
Combine the cream cheese and hot sauce in a medium bowl. Microwave until the cream cheese is very soft, about 2 minutes. Add the American cheese and stir to combine. Microwave again for 1 minute, remove and stir. Repeat as needed until smooth. Add the chicken and ranch dressing.
Pour the mixture into the prepared baking dish. Bake for 10 minutes. Remove from the oven and top with shredded cheddar. Return to the oven until the cheese is melted and the dip is bubbling.
Sprinkle with green onions and blue cheese crumbles and serve.

a chip dipping into a pan of buffalo chicken dip

Storing leftover Buffalo Chicken Dip

Refrigerate leftovers in an airtight container for up to 3 days. Gently rewarm the dip in the microwave on 50% power.

You can also repurpose leftovers as a sandwich spread for grilled cheese, a topping for baked potatoes (think cheesy potato skins), or dollop on Hawaiian rolls and serve as a slider.

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overhead view of a casserole dish filled with buffalo chicken dip

buffalo chicken dip topped with scallions and blue cheese

Crock Pot Buffalo Chicken Dip

Prep Time: 10

Cook Time: 1 30

Total Time: 1 40

Yield:

Course: Appetizer

Author: Tricia

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5 from 3 votes

One of the easiest and most beloved hearty dips perfect for any occasion

Ingredients

1 pound cream cheese cut into chunks
4 cups diced or shredded cooked chicken poached or rotisserie work well
1 cup Frank’s Red Hot Original Sauce
1 cup ranch dressing or sour cream
1 cup shredded cheddar cheese divided
2 ounces American cheese cut into cubes
1/4 cup sliced green onions

For serving:

blue cheese crumbles
Tortilla chips
celery
carrots
toasted baguette slices

Instructions

Place the cream cheese, chicken, hot sauce, ranch dressing, half the shredded cheddar and all of the American cheese in the crock pot or slow-cooker. Gently stir to combine then cover the crock pot with a lid.
Cook on HIGH for 1 and 1/2 to 2 hours or until hot and bubbly. Stir to combine then reduce the heat to low. Top with the remaining cheddar and sliced green onions and heat until melted.
Serve with chips, celery, toasted baguette slices and blue cheese crumbles.

For oven baked Buffalo Chicken Dip

Preheat oven to 350°F. Combine the cream cheese and hot sauce in a medium bowl and microwave until the cream cheese is very soft, about 2 minutes. Add the American cheese and stir to combine. Microwave again for 1 minute. Remove from the microwave and stir. Repeat as needed until smooth. Add the chicken and ranch dressing.
Pour the mixture into a shallow 3-quart baking dish lightly coated with vegetable cooking spray. Bake for 10 minutes. Remove from the oven and top with shredded cheddar. Bake again until the cheese is melted and the dip is bubbling, about 10 minutes more. Sprinkle with green onions and serve.

Recipe Notes

Refrigerate leftovers and reheat gently in the microwave.
Recipe adapted from Frank’s Slow Cooker Buffalo Chicken Dip

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

One of the easiest hearty appetizers ever!

Cut, dice, slice, stir and heat. It can’t get much easier than that. For a simple shortcut use diced or shredded rotisserie chicken breasts. We don’t recommend using pre-packaged shredded cheddar, however. It doesn’t melt as well as fresh shredded, good quality cheddar cheese.