Buffalo Chicken Dip (Slow Cooker or Baked)
A classic buffalo chicken dip made with just five ingredients. Creamy, crowd-pleasing, and easy to keep warm for parties and game day.
Ingredients
- 2 cups cooked chicken shredded (about 1 pound)
- 8 oz cream cheese softened
- ½ cup buffalo wing sauce such as Frank’s RedHot Buffalo Wing Sauce
- ½ cup bottled ranch dressing
- 1 cup shredded medium cheddar or Colby-Jack cheese
Instructions
Slow Cooker Method (Recommended)
- Add the shredded chicken, softened cream cheese, buffalo wing sauce, ranch dressing, and shredded cheese to the slow cooker.
- Stir to combine as best you can. The cream cheese won’t fully blend in yet — just break it up and work it into the mixture so it’s evenly distributed.
- Cover and cook on LOW for about 45–75 minutes, stirring once or twice, until the cream cheese is fully melted and the dip is smooth and creamy.
- Once melted, switch the slow cooker to WARM and serve.
Oven Method (Optional)
- Preheat oven to 350°F.
- In a bowl, mix the softened cream cheese, ranch dressing, and buffalo wing sauce until mostly smooth.
- Stir in the chicken and shredded cheese.
- Spread the mixture into a small baking dish.
- Bake uncovered for 20–25 minutes, just until hot and bubbly.
- Serve warm.
Notes
Softening cream cheese: If you forget to take it out ahead of time, unwrap the cream cheese and microwave it on a plate for 15–20 seconds. It should feel soft, not melted.
Shredded cheese: Cheese shredded from a block melts more smoothly, but bagged shredded cheese will absolutely work if you’re short on time.
Serving: This dip is best served warm. When serving at a party, leave it in the slow cooker on warm so it stays creamy and scoopable.
Low carb option: The dip itself is low carb and keto-friendly. Serve with celery instead of chips for a low-carb option.
Leftovers: Reheat small portions in the microwave at reduced power, stirring once or twice, so the dip stays creamy.
Tried this recipe?Let us know how it was!