Buffalo Chicken Dip in the Slow Cooker

This Buffalo Chicken Dip in the Slow Cooker is a creamy, cheesy, and spicy crowd-pleaser. It stays warm in the slow cooker, so its perfect for game day, parties, or even as a quick dinner when mixed with pasta!

If you’re looking for an easy, crowd-pleasing dish that works for everything from game day to holiday gatherings, Buffalo Chicken Dip in the Slow Cooker is your new go-to. With shredded chicken, tangy buffalo sauce, cream cheese, sour cream, and a generous amount of cheddar, it’s rich, creamy, and loaded with flavor. Celery and scallions give it a fresh crunch, making it perfect for dipping with chips, crackers, or veggies. Plus, it’s all made in the slow cooker, so you can set it, forget it, and focus on having fun with family and friends.

And here’s a bonus: this dip isn’t just for snacking! Stir the leftover dip into some cooked pasta, and you’ve got a quick and easy dinner that’s sure to be a hit with the family. Whether you’re hosting a party or just need something simple for a weeknight meal, this Slow Cooker Buffalo Chicken Dip is a busy parent’s dream—minimal effort, maximum deliciousness!

Want more tips for making busy family dinners easier?  Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!

So Much Dippin Love!

Aside from being darn tasty, here are the reasons to love this Slow Cooker Buffalo Chicken Dip:

• Minimal Clean-Up: Only one pot to wash, making cleanup a breeze!
• Effortless to Make: For this easy dip, just toss the ingredients in the slow cooker and let it do the work—no babysitting required.
• Crowd-Pleaser: It’s a great recipe for game days in football season, gatherings, or as a fun family snack, guaranteed to be a hit with everyone.
• Versatile Usage: It’s great as a dip, but it can also be tossed with pasta for a quick, hearty dinner.
• Easy to Prep Ahead: Ingredients can be prepped ahead or made in batches, saving time when you need it most.

Simple Ingredients and Substitutes

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

• Shredded Chicken Breasts – You can either roast or poach your own chicken breast or you can use shredded rotisserie chicken. I always have raw boneless skinless chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. Check out all of my tips on Prepping and Storing Chicken for Easier Dinners.
• Celery Stalks – celery is a nod to buffalo wings that are usually served with celery. They provide fresh flavor plus crunch. You can leave out or substitute with green or red bell peppers, or even diced carrots.
• Scallions (green onions) – I love scallions for the green color and mild onion-flavor. You can swap with finely minced yellow or red onion or even shallots. You can also use onion powder or onion flakes.
• Sour cream – this brings a tang to the creamy mixture. A Greek yogurt can be used as well.
• Cream Cheese – Regular full fat cream cheese or Low Fat cream cheese will both work in this cheesy dip. You can substitute with marscapone, cottage cheese, or a combination of these with even more greek yogurt.
• Buffalo Sauce – I used Frank’s Redhot Buffalo Sauce. You can use any other brand you like. If you only have Hot sauce, then you can make Buffalo wing sauce by simmering 1 cup of the hot sauce with ½ cup butter, 1-2 tablespoons white vinegar, and 2 teaspoons of worcestershire sauce.
• Blue cheese – This is a nod to the Blue Cheese Dressing you get with Buffalo Chicken wings.  You can buy this in block or crumbled form. If you cannot get or don’t want blue cheese, you can substitute with parmesan, ricotta salata, mozzarella, goat cheese, or even just cheddar.
• Garlic Powder – I like having all of the seasoning in the same size/texture. Ground or powder will blend more evenly. However, you could substitute in garlic flakes.
• Onion powder – Same as with the garlic powder, you can substitute with onion flakes.
• Ground Black Pepper – You can use fine or coarse ground black pepper. I like fresh ground, but pre-ground is fine too.
• Salt – I used kosher salt, but any salt will work.
• Shredded Cheddar Cheese – This is for melting on top of the dip. You can substitute with any melting shredded cheese, such as sharp cheddar, monterey jack, pepper jack, or mozzarella.
• Things to Dip! – Pita chips Tortilla chips, crackers, baguette slices, Celery sticks, Carrot sticks

See recipe card for quantities.

Simple Equipment

This dip is prepared in a slow cooker. However, you could also make it in the oven in a dutch oven or small roasting pan with a lid.

Time Saving Prep-Ahead & Cooking Steps

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

This easy buffalo chicken dip can be entirely made ahead. But if you just want to prepare ingredients, you can finely dice the celery and thinly slice the scallions.

Bring the cream cheese to room temperature so that it is soft enough to mix (no more than an hour before) or warm it in a microwave safe dish for 10 seconds to soften it.

To the slow cooker insert, add all the ingredients and seasonings.  For a spicier dip, use a splash more buffalo sauce.

Mix the chicken and cream cheese mixture thoroughly.

Top the creamy chicken mixture with the shredded cheddar cheese.

Set the slow cooker on high for 1-2 hours or until its warmed through and the top is melted.

Variations on Slow Cooker Chicken Buffalo Dip

Buffalo chicken dip is a classic crowd-pleaser, and there are plenty of ways to put a creative twist on the recipe! Here are some variations to make it uniquely delicious every time:

• Bacon Ranch – Add cooked, crumbled bacon and ranch seasoning to the dip for a smoky-ranch flavor. Or replace the sour cream with a cup of ranch dressing.  Top it off with extra bacon for a bit of crunch when serving.
• Tex-Mex – Mix in some queso dip or Velveeta for a richer, creamier consistency with a Tex-Mex vibe.
• Non-Meat – instead of shredded chicken, you can substitute spinach, artichoke, or even jackfruit.
• Veggies – Stir in diced bell peppers, jalapeños, or shredded carrots for added texture, color, and a nutritional boost.

See this healthier Buffalo Chicken Dip with Greek Yogurt recipe on my website!

Leftover Transformation

Storage

Once the dip has cooled, add it to an airtight container. It’ll be good for 3- 4 days. You can reheat it in the microwave, 30 seconds at a time, stirring between until it’s ready to serve.

Buffalo Chicken Pasta Dinner

Use the leftover Buffalo Chicken Dip to make a dinner later in the week! Just cook up some short cut pasta, such as penne or rotini. Warm up the dip so that it’s easy to mix and then combine with the pasta. Add broccoli or a side salad and you have a meal.

Slow Cooker Chicken Buffalo Dip FAQs

Want More Recipes like this?

Here are some more easy appetizers and snack food ideas for your next party or get together.

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Buffalo Chicken Dip in the Slow Cooker Recipe

Carrie Tyler

Looking for a crowd-pleaser that’s perfect for game day or any get-together? This Buffalo Chicken Dip in the Slow Cooker has shredded chicken, tangy buffalo sauce, cream cheese, sour cream, and cheddar, all topped with fresh celery and scallions for the perfect balance of creamy and crunchy. Just toss it all in the slow cooker and let it do the work! Bonus: Mix it with pasta for an easy dinner the whole family will love!

Print Recipe Save RecipeSaved! Pin Recipe

Prep Time 12 minutes mins

Cook Time 1 hour hr

Course Appetizer, Main Course

Cuisine American

Servings 10 servings

Ingredients

  

• 2 cups Cooked Shredded Chicken Breasts
• 2 Celery Stalks
• 4 Scallions green onions
• 8 ounces sour cream
• 8 ounces Cream Cheese softened you can substitute cottage cheese
• ½ cup Buffalo Sauce I used Franks Red Hot Buffalo Sauce
• ¼ cup Blue cheese crumbles you can substitute shredded cheddar or other cheese
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion powder
• 1 teaspoon Salt
• 1 teaspoon Ground Black Pepper or white pepper
• ½ cup Shredded Cheddar Cheese
• Things to Dip! Great options are Pita chips Tortilla chips, crackers, Celery sticks, Carrot sticks

Instructions

 

Prep Ahead Steps

• PREP VEGGIES. Finely dice the celery. Thinly slice the scallions.
• SOFTEN CREAM CHEESE. Bring the cream cheese to room temperature so that it is soft enough to mix (no more than an hour before) or warm it in a microwave safe dish for 10 seconds to soften it.

Mix and Heat the Dip

• MIX. To the slow cooker insert, add the shredded chicken, celery, scallions (reserve some of the greens for garnish on top), sour cream, softened cream cheese, buffalo sauce, blue cheese crumbles, garlic powder, onion powder, salt, and pepper. Mix to thoroughly combine. Top with the shredded cheddar cheese.
• COOK. Set the slow cooker on high for 1-2 hours or until its warmed through and the top is melted. Serve and enjoy!!

Notes

• To Cook and Shred the Chicken:  Preheat the oven to 400 F degrees. Cut the chicken breasts into 2-3 pieces. Place the chicken on an oiled sheet pan and toss with the Buffalo Sauce. Season with salt and pepper and roast in the oven for 20 minutes.  Let the chicken cool enough to touch and then shred it.

Keyword appetizer, buffalo chicken, dips, party food