I love serving this creamy, spicy buffalo chicken dip straight from the crock‑pot. Packed with buffalo sauce, ranch, cream cheese and cheddar, it’s always the first dish to disappear. Chicken Buffalo Dip (Crock Pot)

Why You’ll Love This Recipe

I find the perfect balance of spicy heat and creamy richness irresistible. It’s effortless—just mix and melt—and it’s a crowd‑pleaser every single time .

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 Frank’s RedHot sauce (or preferred hot sauce)
• 1 cup shredded cheddar cheese

Directions

In a large pan, cover the frozen chicken breasts with water and boil on high until fully cooked (about 20 minutes).
In the crock‑pot (or large bowl), stir together the cream cheese, ranch dressing, hot sauce, and cheddar.
Shred the cooked chicken, then fold it into the mixture.
Set crock‑pot to low and heat for about 30 minutes, until the dip is bubbly and well‑combined.

Servings and timing

• Servings: 10
• Prep time: 5 minutes
• Cook time: 50 minutes (20 min to boil chicken + 30 min in crock‑pot)
• Total time: 55 minutes

Variations

Use rotisserie, leftover cooked, or canned chicken in place of fresh.
Swap ranch dressing with sour cream plus a packet of dry ranch mix.
Try Monterey Jack or mozzarella for a milder cheese flavor.
Add extra hot sauce or blue cheese dressing for a bolder taste.

Storage/Reheating

In the fridge: Store leftovers in an airtight container for up to 2–3 days.
Reheat: Warm gently on low in a crock‑pot or in a saucepan, stirring occasionally.
Freezing not recommended: The cream cheese texture may separate when thawed .

FAQs

### Can I bake this dip instead?

Yes—I’ve tested it in the oven too. Bake at 350°F until bubbly (about 20–25 minutes).

### Can I use a different hot sauce?

Absolutely—I’ve made it with everything from Frank’s to homemade hot sauce, and it always works.

### Can I cook the chicken in the crock‑pot?

Yes—add the frozen chicken to the pot, cook on low for ~5 hours until tender, shred, then add the remaining ingredients and heat for 30 minutes.

### Can I prep this the day before?

Definitely. Mix everything (except cheddar), refrigerate, then warm in the crock‑pot and stir in the cheese before serving.

### How do I thicken the dip?

I usually add an extra block of cream cheese or whisk in a cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp water) and heat until thickened.

Conclusion

I’m always amazed by how this simple crock‑pot dip turns into the star of any gathering—rich, cheesy, spicy, and comforting. Whether it’s game day, a party, or just a snack craving, this buffalo chicken dip never disappoints.