Can I use rotisserie chicken instead of canned?

Absolutely! Just shred it well. It adds a touch more texture and flavor, but canned is super convenient and works great.

Can I make this dip ahead of time?

Yes! Store it in the fridge in an airtight container. When ready to serve, reheat in the crockpot or microwave, stirring every couple minutes until warm and melty.

Is there a low-fat version?

Sure thing. You can use low-fat cream cheese and reduced-fat cheddar. Still tasty, still satisfying!

How long does it take for Buffalo Chicken Dip to go bad?

If stored properly in an airtight container in the refrigerator, it will stay fresh for up to 3–4 days . Just make sure it’s cooled before refrigerating—and if it smells off or looks funky, trust your gut (and toss it!).

Why does Buffalo Chicken Dip separate?

Sometimes the oils from the cheese or dressing can separate if it’s overheated or left too long on warm. Stirring regularly and reheating gently can help keep everything smooth and dreamy.

Does chicken need to be covered in liquid in the crockpot?

In this recipe—nope! Since the chicken is already cooked (thanks, canned chicken!), there's no need to cover it in liquid. The cream cheese, buffalo sauce, and ranch provide all the moisture this dip needs to get deliciously melty.

Crockpot Buffalo Chicken Dip: 5 Irresistible Reasons to Try It

Description

Creamy, spicy, and irresistibly cheesy, this Crockpot Buffalo Chicken Dip is the ultimate easy party appetizer. Just toss everything into your slow cooker and let it work its magic. Perfect for game days, potlucks, or a cozy snack night with the family.

Ingredients

Scale

2 cans of chicken, drained and shredded
1 (8 oz) block cream cheese, cut into cubes
½ cup buffalo hot sauce (like Frank’s RedHot)
½ cup ranch dressing
1 cup shredded cheddar cheese
Optional: chopped green onions or parsley for garnish

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Instructions

Cut cream cheese into small chunks for easier melting.
In a crockpot, combine chicken, cream cheese, buffalo hot sauce, ranch dressing, and cheddar cheese. Mix well.
Cover and cook on low for 3–4 hours or high for 1–2 hours, stirring every 30 minutes to help melt and combine ingredients evenly.
Once creamy and heated through, garnish with green onions or parsley if desired.
Serve warm with tortilla chips, celery sticks, or pretzel crisps.

Notes

Use rotisserie chicken instead of canned for extra texture.
Adjust the spice by increasing or decreasing the buffalo sauce.
Store leftovers in the fridge for up to 3–4 days. Reheat gently in the microwave or crockpot.
Make it ahead and keep warm on the crockpot “warm” setting for party time!

Prep Time: 10 mins
Cook Time: 2 hours (on high)
Category: Appetizer
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe
Calories: 280 kcal
Sugar: 1 g
Sodium: 690 mg
Fat: 23 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0 g
Protein: 14 g
Cholesterol: 60 mg