Crockpot Buffalo Chicken Dip
Spicy, creamy, cheesy, and always the first dish to disappear at parties!
Ingredients (Party Size – Serves 8–10)
2 lbs frozen chicken breasts (about 3–4 large breasts)
16 oz (2 packages) cream cheese, cubed
1 cup ranch dressing
1 cup Frank’s RedHot Buffalo Sauce (adjust to taste)
2 cups shredded cheddar cheese
(or half cheddar, half mozzarella/Monterey Jack for extra meltiness)
Optional Add-Ins (Highly Recommended):
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
¼ tsp black pepper
½ cup crumbled blue cheese (for classic buffalo flavor)
Chopped green onions for topping
Instructions
1️⃣ Load the Crockpot
Place frozen chicken breasts directly into the crockpot.
Pour in Buffalo sauce and ranch dressing.
Scatter cream cheese cubes on top.
2️⃣ Slow Cook
Cover and cook:
LOW for 5–6 hours
OR
HIGH for 3–4 hours
Chicken should be very tender and easy to shred.
3️⃣ Shred the Chicken
Remove chicken and shred with two forks.
Return shredded chicken to the crockpot.
4️⃣ Make It Creamy
Stir everything well until cream cheese is fully melted.
Add shredded cheddar cheese and optional seasonings.
Cover and cook 15–20 more minutes until hot and bubbly.
5️⃣ Final Touch
Stir one last time.
Taste and adjust spice (more Buffalo sauce if you like it hotter ).
Serving Suggestions
Serve warm with:
Tortilla chips
Celery sticks
Carrot sticks
Toasted baguette slices
Crackers or pita chips
Pro Tips
Too spicy? Add extra cream cheese or ranch.
Extra spicy? Add cayenne or hot sauce.
Make it ahead: Reheat on LOW and stir occasionally.
Stores well in the fridge for 3–4 days.
