What kind of chicken works best for buffalo chicken dip?

Shredded rotisserie chicken is ideal for Buffalo Chicken Dip in a Crock Pot because it's tender, flavorful, and a huge time-saver. You can also use leftover baked or poached chicken breast, as long as it's well-shredded to mix evenly into the dip. Avoid using canned chicken as it can be too salty or mushy.

Can I make buffalo chicken dip ahead of time?

Absolutely. You can assemble all ingredients for the buffalo chicken dip in your Crock Pot insert the night before, cover, and refrigerate. When you’re ready to serve, place the insert into your slow cooker and cook on LOW for 3–4 hours or HIGH for 1–2 hours. Stir occasionally to ensure everything blends smoothly.

How do I store and reheat leftovers?

Store leftover Buffalo Chicken Dip in an airtight container in the refrigerator for up to 3 days . Reheat in the microwave in 30-second intervals, stirring in between, or warm on the stovetop over low heat. Add a splash of ranch dressing or a bit of cream cheese if it thickens too much.

Buffalo Chicken Dip in a Crock Pot – Easy Recipe

Name: Buffalo Chicken Dip in a Crock Pot
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: American
Ingredients: 4 cups cooked chicken breast, shredded; 8 oz cream cheese, softened; 3/4 cup buffalo sauce; 1 cup ranch dressing; 1 1/2 cups shredded cheddar cheese, divided; 2 tablespoons green onions, thinly sliced (for garnish); Carrot sticks, for serving; Celery sticks, for serving; Tortilla chips, for serving

Description

Buffalo Chicken Dip in a Crock Pot is a creamy, cheesy, and spicy party favorite. Made with shredded chicken, cream cheese, cheddar, ranch, and buffalo sauce, it’s the perfect hands-off appetizer for game days, potlucks, or casual gatherings.

Ingredients

Scale

4 cups cooked chicken breast, shredded
8 oz cream cheese, softened
3/4 cup buffalo sauce
1 cup ranch dressing
1 1/2 cups shredded cheddar cheese, divided
2 tablespoons green onions, thinly sliced (for garnish)
Carrot sticks, for serving
Celery sticks, for serving
Tortilla chips, for serving

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Instructions

Add shredded chicken, cream cheese, buffalo sauce, ranch dressing, and 1 cup of shredded cheddar cheese into the Crock Pot.
Mix all the ingredients together thoroughly until well combined.
Cover the Crock Pot with the lid and set it on LOW for 3–4 hours or HIGH for 1–2 hours.
Stir every 30 minutes to ensure even heating and blending of the cheeses.
Once the mixture is smooth and the cheese is fully melted, sprinkle the remaining 1/2 cup cheddar cheese on top.
Cover again and allow to cook until the top cheese layer is melted.
Garnish with sliced green onions and serve warm with chips, crackers, or veggie sticks.

Notes

Use rotisserie chicken to save time and add flavor.
Do not substitute hot sauce for buffalo sauce – buffalo sauce includes butter for richness.
Add a tablespoon of butter to reduce heat intensity or sugar to cut tanginess if preferred.
Great as a dip or sandwich filling, or even as a topping for rice or pasta.
Leftovers can be stored in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 2 hours
Category: Appetizer
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 221 kcal
Sugar: 1 g
Sodium: 646 mg
Fat: 17 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 14 g
Cholesterol: 61 mg