Crockpot Buffalo Chicken Dip for Game Day: Creamy, Tangy, and Disappears in Minutes
This Crockpot Buffalo Chicken Dip comes together with just 5 ingredients and 10 minutes of hands-on time. Let it warm on LOW for 1.5 to 2 hours, stirring a couple of times, until it's hot and creamy. The result is a classic, crave-worthy appetizer perfect for game day, parties, or any gathering.
Equipment
- Crock pot (3 quart or 6 quart)
- Can opener
- Fork
- Spatula or wooden spoon
Ingredients
Main Ingredients
- 12.5 oz canned chunk chicken breast, drained
- 8 oz cream cheese, softened
- 4 oz finely shredded Colby Jack cheese
- 1/2 cup Buffalo Wing Sauce
- 1/2 cup ranch dressing
For Serving
- Tortilla chips
- Carrot sticks
- Celery sticks
Instructions
- Open the can of chicken breast and drain it well. Use a fork to shred it finely in the crockpot.
- Add the softened cream cheese, shredded Colby Jack, buffalo wing sauce, and ranch dressing to the crockpot with the shredded chicken.
- Stir to combine well, smooshing the cream cheese against the sides of the crockpot to incorporate it.
- Cover and cook on LOW for 1.5 to 2 hours, stirring every 30 to 45 minutes, until the dip is hot and creamy.
- Once hot and fully combined, switch the crockpot to the WARM setting. Serve immediately with tortilla chips, carrot sticks, and celery sticks.
Notes
Don't rush the cream cheese: Let it sit out for 30 minutes. Room temperature cream cheese starts melting immediately.
Stir more than you think you need to: Stir every 30 minutes to ensure the dip stays emulsified and creamy.
Taste and adjust the heat: Start with 1/3 cup of wing sauce if sensitive to heat, and add more later if desired.
Keep it warm: Once done, switch the crockpot to the WARM setting; it will stay perfectly dippable for hours.