Buffalo Chicken Dip

I bring the irresistible flavors of buffalo wings into a creamy, cheesy dip that’s perfect for sharing.

Why You’ll Love This Recipe

I love how it combines spicy buffalo heat, tangy ranch, and gooey cheese for a no-fuss appetizer that always disappears fast. It’s made in the crockpot, so I mix everything, walk away, and come back to melty perfection!

Ingredients

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

• 3 frozen chicken breasts

• 8 oz cream cheese

• 1 cup ranch dressing

• 1 cup buffalo hot sauce (like Frank’s Red Hot)

• 1 cup shredded cheddar cheese

Directions

1. I place the frozen chicken breasts in a large pan, cover with water, and boil until cooked through (about 20 minutes, no pink remaining).

2. In a bowl—or directly in the crockpot—I stir together cream cheese, ranch dressing, hot sauce, and shredded cheddar.

3. Once the chicken is cooked, I shred it with forks and combine it with the sauce mixture.

4. I transfer everything to the crockpot (if not already there) and cook on low for 30 minutes, until the dip is bubbly and smooth.

Servings and timing

• Makes about 10 servings

• Prep time: ~5 minutes

• Cook time: ~50 minutes (20 min stovetop + 30 min crockpot)

• Total time: ~55 minutes

Variations

• Adjust the heat: I add more hot sauce for extra spice or cut back for a milder dip

• Cheese swaps: Monterey Jack or mozzarella work great in place of cheddar. I’ve also topped mine with blue cheese for extra tang

• Dressing alternatives: I sometimes substitute sour cream with dry ranch seasoning instead of bottled ranch

• Alternate cooking method: I can cook the chicken completely in the crockpot (low for 5 hours), then add the other ingredients and cook low for an additional 30 minutes

• Make-ahead: I mix everything the night before, refrigerate, and simply heat before serving

Storage/Reheating

• Fridge: I store leftovers in an airtight container for up to 2–3 days

• Freezing: I don’t freeze this dip—cream cheese and ranch can separate during thawing

• Reheat: I gently warm leftovers in a saucepan or in the crockpot on low, stirring until smooth again

FAQs

1. Can I bake this dip instead of using a crockpot?

Yes—I’ve baked it before. I just mix everything, place it in a baking dish, and bake at 350°F for about 20 minutes.

2. What if I don’t have ranch dressing?

I either swap it with sour cream plus dry ranch seasoning, or I skip it entirely and use extra cream cheese.

3. Can I use rotisserie or leftover cooked chicken?

Absolutely. I often use rotisserie or pre-shredded chicken to save time.

4. How do I make it spicier or milder?

I adjust the buffalo sauce: more for heat, less for mildness.

5. Can I prepare this ahead of time?

Yes—I assemble everything in the crockpot, refrigerate overnight, and heat it when ready to serve.

Conclusion

I find this Buffalo Chicken Dip to be a crowd favorite—it’s creamy, spicy, easy to prepare, and perfect for game days or gatherings. It’s so simple: boil or use precooked chicken, mix with creamy, cheesy goodness, heat it up, and watch it vanish!