This 6-ingredient crock pot buffalo chicken dip is a game day and get-together favorite. All the guests will love it, and it's totally hands-off for you, making it the perfect party food!
No game day party or cookout is complete without a spicy, creamy, and insanely addictive and delicious dip on the table! This crock pot buffalo chicken dip is a party favorite!
Jump to:
Better Than The Rest - Here's Why:
✅ It's made with only 6 ingredients!
✅ You can make it ahead of time and then warm it up in the crock pot just before serving! It will be bubbly, hot, and mouthwateringly delicious when you're ready to eat!
❌ Balanced Cheesiness & Clean Flavor - I only use cream cheese and Parmesan cheese. When you add cheddar or blue cheese to buffalo cheese dip, it can get overly heavy and super greasy. Nope - not this recipe. You won't find that here!
🏆 Here The Bottom Line - this recipe delivers a cleaner, fresher, and more customizable buffalo dip, with better texture from real chicken and better control over the cheesiness and spice. Plus, prepping the chicken ahead of time will give you way more flexibility and flavor depth—without extra dishes (yeah for the crock pot!) or complicated steps. That means it's easier to manage than most other buffalo dips out there. 🙌🏼🙌🏼🙌🏼
Buffalo Chicken Dip: What You Need To Know About This Recipe
- Equipment Needed: 6 quart crock pot and a 9x13 baking dish.
- Chicken Substitute Options: if you want to add a smoky flavor, try adding leftover smoked chicken from these smoked chicken breasts or this Applewood Smoked Chicken!
- What To Serve It With: it pairs really well with tortilla chips, bagel chips, pita bread, crackers, toasted baguettes, pretzels, carrots, celery, peppers, cauliflower.
- Make-Ahead Tip:
- To save time on the day you’re serving it, you can prep this dip up to two days in advance. Bake and shred the chicken ahead of time, then store it in an airtight container in the fridge until you’re ready to assemble the rest of the ingredients. OR..
- You can prep everything, combine all the ingredients in a bowl, cover it, and keep it in the refrigerator for up to 2 days until ready to plug in the crock pot just before serving.
- Here's How You Store It: Store any leftovers in an airtight container in the refrigerator for 3-4 days.
- Different Ways You Can Reheat It:
- Microwave on high in a covered microwave-safe dish in 30-second increments, stirring occasionally until heated through.
- Reheat in an oven preheated to 350°F for 10 minutes or until warmed through.
- Then, add it back to the crock pot and cook over low until warm.
- Tons Of Ways To Use Leftovers:
- Use it to stuff peppers.
- Make a buffalo chicken stuffed mushroom appetizer (so good!!).
- Spread it on a tortilla, fold it, and grill for a buffalo chicken quesadilla.
- Spread it on a pizza crust with a drizzle of ranch, added cheese, and more green peppers for a buffalo chicken pizza.
- Add a scoop to a baked potato.
- Stir into cooked pasta, cover with some extra cheese, and bake for a buffalo chicken pasta casserole!
🛒 Ingredients You'll Need
- Chicken - I prefer to use freshly baked chicken in this recipe. It seems to be the juiciest and tastiest option, but you can use chicken thighs. Rotisserie chicken also works for this recipe.
- Frank's Red Hot Sauce - This sauce holds all the buffalo flavor and has a good amount of spice, but it isn't overwhelmingly hot.
- Cream cheese - This is what creates a thick and creamy base. Full-fat cream cheese works best.
- Parmesan cheese - Freshly grated from a block is best, but pre-shredded cheese found in the cheese cooler in the grocery store will also work. Don't use crumbles or grated cheese...they won't melt well and will create a gritty texture.
- Cream of chicken soup - Adds extra flavor and extra creaminess when combined with the cream cheese.
- Green onions - Gives the dip a pop of color and freshness that work really well with the creamy texture and spicy flavor of the dip.
- Salt - Just use a small amount to intensify the flavor.
👩🏼🍳 Scroll down to the recipe card below for all the details you’ll need to make this recipe!
WANT TO SAVE THIS RECIPE?
Enter your email to receive this recipe, along with weekly food inspiration!
👩🏼🍳 Here's Exactly How You Make It
Step 1: Preheat the oven to 350°F. Put raw chicken breasts in a 9x13 casserole baking dish. Bake uncovered for 30 minutes or until the center of the meat reaches 165°F.
Step 2: Remove the chicken from the oven and set aside to cool. Once it's cooled down, shred the chicken using your hands and then set aside.
Step 3: Put the cream cheese, shredded Parmesan cheese, Frank's Red Hot sauce, cream of chicken soup, salt, and shredded chicken in a crock pot. Turn the crock pot on low and stir to combine. The cream cheese won't mix well until it's heated some -- that's ok!
Step 4: Continue to stir occasionally until the mixture starts to heat and is completely combined, about 45 minutes.
👩🏼🍳 Chef's Note: The mixture will initially be lumpy and hard to mix.
Now all you need is a platter of crunchy cracker and veggies to dip in your buffalo chicken dip and a room of people to dive in!
🙋🏼 Top Questions I Get Asked About This Recipe
As this dip cools down, it will thicken as the cheese begins to harden somewhat. When reheated, it will slightly thin back out.
A runny or water consistency can be caused by too much sauce, using low-fat cream cheese, or if water is added along with the chicken. Add more chicken or another few tablespoons of full-fat cream cheese to the dip. You can also let it cool some, then reheat it.
Freezing this dip is possible, but not recommended. Cream cheese doesn't freeze and reheat well, so when the frozen dip is reheated, the texture is likely to be more watery and gritty instead of smooth and creamy.
There's actually several substitutions you can use:
1. You could add 2–4 more ounces of cream cheese to maintain that rich, creamy texture.
2. Use ½ cup of sour cream or plain Greek yogurt for tang and creaminess.
3. Make a quick homemade version. Just mix the following in a saucepan:
- 2 tablespoons butter
- 2 tablespoons flour
- ¾ cup chicken broth
- ¼ cup milk or half-and-half
- A pinch of garlic/onion powder for flavor
Whisk until thickened and then add it to the crock pot with the rest of the ingredients.
4. Add ¾ cup of ranch dressing to help boost the flavor and creaminess in place of the soup.
Expert Tips
- As is, this recipe is pretty mild, even though it has plenty of hot sauce in it. To amp up the heat without adding any extra ingredients, swap the original Frank's Red Hot Sauce with Franks Red Hot Xtra Hot sauce.
- While serving, keep the dip in a crock pot set to warm. This will keep the dip bubbly and warm without burning it.
- Make it spicier- While this dip has a little kick, you can add a finely diced jalapeño pepper to increase the heat. You can also add some cayenne pepper!
🍴 A Few More Appetizer Recipes I Think You'll Like!
If you tried this Buffalo Chicken Dip or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
📧 Don't forget to subscribe to my newsletter so that you don’t miss out on any of my delicious recipes!
Crock Pot Buffalo Chicken Dip
Equipment
- 6 quart crock pot
Ingredients
- 2 cups chicken breasts, shredded
- 8 ounces cream cheese
- 7 ounces Parmesan cheese, shredded
- ¾ cup Frank's Red Hot Sauce
- 1 10.5 ounce can cream of chicken soup
- ¼ teaspoon salt
- ¼ cup sliced green onions
Instructions
- Preheat the oven to 350°F.
- Put 4 raw chicken breasts in a 9x13 casserole baking dish.
- Bake uncovered for 30 minutes or until the center of the chicken reaches 165°F.
- Remove from oven and set aside to cool.
- Using your hands, shred the chicken. Set aside.
- Put the 8 ounce block of cream cheese, 7 ounces of shredded Parmesan cheese, ¾ cup Frank's Red Hot sauce, 1 can of cream of chicken soup, ¼ teaspoon salt, and 2 cups of shredded chicken in a crock pot.
- Turn the crock pot on low and stir to combine.Important Note: The mixture will initially be lumpy and hard to mix.
- Stir occasionally until the mixture starts to heat and combine, about 45 minutes.
- Serve immediately with tortilla chips, celery, carrots, or crackers.
Notes
-
- As is, this recipe is pretty mild, even though it has plenty of hot sauce in it. To amp up the heat without adding any extra ingredients, swap the original Frank's Red Hot Sauce with Franks Red Hot Xtra Hot sauce.
-
- Fresh grated parmesan is best, but pre-shredded cheese found in the cheese cooler at your local grocery store will also work. Stay away from crumbles or grated Parmesan cheese; they won't melt well and will create a gritty texture.
-
- While serving, keep the dip in a crock pot set to warm. This will keep the dip bubbly and warm without burning it. Stir occasionally.
WANT TO SAVE THIS RECIPE?
Enter your email to receive this recipe, along with weekly food inspiration!
Leave a Reply