A creamy, spicy buffalo chicken dip made in a slow cooker—perfect for parties or game day. This rich, tangy dip brings together tender chicken, melted cheese, and bold buffalo flavor with minimal effort. I love making this for gatherings because it’s always the first thing to disappear from the table.

Slow Cooker Buffalo Chicken Dip

Why You’ll Love This Recipe

I find this dip to be one of the easiest crowd-pleasers I can whip up. It’s made in a slow cooker, so I can prep it quickly and let it do its thing while I focus on everything else. The texture is creamy, the flavor is bold, and it’s endlessly customizable. Whether I serve it with chips, veggies, or bread, it’s always a hit.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12.5 oz can chunk chicken breast, drained
8 oz cream cheese, softened
4 oz finely grated Colby‑Jack cheese
½ cup buffalo wing sauce
½ cup ranch dressing

directions

I start by adding the chicken, cream cheese, shredded cheese, wing sauce, and ranch dressing into my 3‑quart or 6‑quart slow cooker.
Then I give everything a good stir to make sure it’s well combined.
I set the slow cooker to LOW and let it cook for about 1½ to 2 hours, stirring occasionally.
Once the dip is hot and creamy, I serve it up with chips, veggie sticks, or bread.

Servings and timing

This recipe makes about 8 servings, perfect for a small party or get-together.

Prep time: 10–15 minutes
Cook time: 1½ to 2 hours on LOW
Total time: About 2 hours
If I double the recipe, I usually use a 6-quart slow cooker and extend the cooking time by another 30 minutes.

Variations

When I want to switch things up, I like using shredded rotisserie chicken instead of canned—it gives the dip a richer texture. For a lighter version, I swap in Neufchâtel cheese or Greek yogurt mixed with ranch seasoning instead of ranch dressing. I’ve also tried cheddar, pepper jack, and Monterey Jack in place of Colby‑Jack for different flavor twists. When I need a low-carb option, I serve it with celery, cucumber, or bell pepper slices.

storage/reheating

If I have leftovers, I refrigerate them in an airtight container for up to 4 days. This dip also freezes well for up to 3 months. When I’m ready to reheat, I warm it in the microwave in 30-second bursts, stirring in between, or I pop it back into the slow cooker on LOW until hot.

FAQs

How can I make this dip spicier?

I like adding a dash of cayenne pepper or a few dabs of extra hot sauce if I want a stronger kick. Pepper jack cheese also turns up the heat.

Can I make this dip ahead of time?

Yes, I often prep all the ingredients ahead and refrigerate them in the slow cooker insert. When it’s time to cook, I just set it and go.

Is there a dairy-free version of this dip?

I’ve tried using dairy-free cream cheese, vegan cheese shreds, and a plant-based ranch dressing. The texture is slightly different, but the flavor still delivers.

What are the best dippers for this buffalo chicken dip?

I usually go with tortilla chips, pita chips, or toasted bread, but veggie sticks like celery, carrots, and bell peppers are great for a low-carb option.

Can I double the recipe?

Absolutely. I just use a larger (6-quart or more) slow cooker and add a little more cook time—about 30 minutes extra usually does the trick.

Conclusion

This slow cooker buffalo chicken dip is everything I want in a party appetizer—easy, flavorful, and always a favorite. I love that I can customize it to suit different preferences or dietary needs, and it reheats beautifully if there’s ever any left. Whether it’s game day or a casual get-together, I know this dip will be the star of the spread.