There’s something irresistibly cozy about a warm, cheesy dip bubbling in the crockpot. This Buffalo Chicken Dip in Crockpot Recipe is exactly that kind of comfort food—creamy, spicy, and perfect for feeding a crowd or just treating yourself on a lazy afternoon.

An oval black slow cooker contains a creamy orange dip mixed with melted yellow and white cheese having a stretchy texture, topped with chopped fresh green herbs and sliced green onions with small white cheese crumbles scattered on top. Around it, a white marbled surface holds a white bowl filled with long sticks of bright orange carrots and green celery arranged neatly. There is also a white bowl with stacked plain yellow crackers on the lower right and a small white bowl on the top right with chopped green onions. The scene is bright, fresh, and colorful with a cozy food setting. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buffalo Chicken Dip in Crockpot Recipe
Top Tip
How to Serve Buffalo Chicken Dip in Crockpot Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Chicken Dip in Crockpot Recipe

Why You'll Love This Recipe

I’ve made this Buffalo Chicken Dip in Crockpot Recipe countless times, and every single time it turns into a favorite at parties or weekend gatherings. There's just something so satisfying about having all the spicy, creamy goodness ready to scoop straight from the crockpot without any last-minute fuss.

Effortless cooking: This recipe does all the hard work in the crockpot, freeing you up to relax or prep other dishes.
Flavor-packed: With Frank’s RedHot Wings Sauce (not the original), ranch seasoning, smoky spices, and blue cheese, every bite sings with boldness.
Customizable: It’s easy to tweak the heat level or add your favorite cheeses to suit your taste.
Great for gatherings: This dip serves a crowd effortlessly—perfect for game day, potlucks, or casual get-togethers.

The image shows a black slow cooker filled with a creamy orange dip that has melted yellow and white cheese on top. The dip is garnished with chopped green onions and small bits of white cheese scattered on the surface. There are also a few tortilla chips partially dipped into the mixture on the right side. In the background, there are white plates filled with orange carrot sticks, green celery sticks, and light brown crackers, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Buffalo Chicken Dip in Crockpot Recipe is picked to balance spice, creaminess, and depth of flavor. Let me explain what each does and a few tips on buying the best versions.

Flat lay of a small white ceramic bowl filled with bright orange Frank’s RedHot Buffalo Wings Sauce, a small white bowl of thick full-fat sour cream, a neat pile of pale yellow dry ranch dressing seasoning mix powder, tiny white ceramic bowls each containing fine red chili powder, smoky dark red paprika, beige garlic powder, light tan onion powder, and coarse sea salt crystals, a mound of shredded cooked rotisserie chicken with golden brown skin bits, a small cluster of crumbly white and blue-veined blue cheese crumbles, a pile of finely shredded bright orange cheddar cheese, a pile of finely shredded creamy white mozzarella cheese, a simple white ceramic plate holding twelve neatly cubed blocks of full-fat cream cheese, a bunch of fresh green onions with white bulbs and long green stalks, a few sprigs each of bright green cilantro and flat parsley leaves, and an assortment of fresh crunchy vegetable sticks including bright orange carrot, pale green celery, and vibrant red bell pepper strips arranged neatly on a white ceramic dish, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Frank’s RedHot Buffalo Wings Sauce: This sauce packs the perfect tangy heat without overwhelming, much better than the original or traditional varieties for dip-making.
Full fat sour cream: Adds creaminess and a slight tang to mellow the heat, sticking to the real deal here makes a big difference.
Dry ranch dressing seasoning mix: Brings that classic ranch flavor, which is irresistible combined with buffalo sauce.
Chili powder, smoked paprika, garlic powder, onion powder, salt: These spices layer in warmth and smoky flavor, rounding out the dip perfectly.
Cooked and shredded chicken: I love using rotisserie chicken because it’s juicy and already seasoned just right—makes this recipe super quick to prep.
Blue cheese crumbles: Crumbled blue cheese adds those pungent, tangy bites that contrast beautifully with the buffalo sauce.
Shredded cheddar cheese: Sharp cheddar melts smoothly and brings a rich, classic flavor.
Shredded mozzarella cheese: Mozzarella provides meltiness and mellow creaminess, perfect to balance the spice.
Full-fat cream cheese: Cubed cream cheese gives the dip that luscious, rich texture that makes it downright addictive.
Green onions, cilantro or parsley: These fresh garnishes brighten things up, adding color and a fresh bite.
Chips, crackers, crostini, veggies: Pick your favorite dippers based on your mood or crowd.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Buffalo Chicken Dip in Crockpot Recipe just as it is, but if you're like me and enjoy a little twist now and then, you’ve got plenty of room to play.

Variation: Once, I swapped out the blue cheese for crumbled feta when I ran out, and it lent a milder tang that my kids actually preferred. So, don’t hesitate to use what you love or what’s in your fridge!
Heat it up: If you want to dial up the spice, add a splash of cayenne pepper or some diced jalapeños before cooking.
Dairy-free option: Try using vegan cream cheese and dairy-free sour cream for a different take—just expect it to be less rich but still tasty.
Protein swap: If chicken isn’t your thing, shredded turkey or even pulled pork can work wonders with these flavors.

Step-by-Step: How I Make Buffalo Chicken Dip in Crockpot Recipe

Step 1: Prep the Crockpot

The first thing I do is spray my crockpot insert with nonstick cooking spray. It prevents the dip from sticking and makes clean-up way easier—that little extra step goes a long way in my kitchen.

Step 2: Mix the Sauces and Spices

Whisk together Frank’s RedHot Wings Sauce, sour cream, ranch seasoning, chili powder, smoked paprika, garlic powder, onion powder, and salt right in the crockpot. This combo is the flavor base—the key to deep, layered heat and creaminess.

Step 3: Add the Chicken and Cheeses

Stir the shredded chicken, blue cheese crumbles, 1 cup of shredded cheddar, and ⅓ cup shredded mozzarella into the sauce mixture. The cheeses help thicken the dip as it cooks while giving that irresistible melty texture.

Step 4: Add Cream Cheese

Microwave the cubed cream cheese on a plate for 25 seconds—this softens it just enough to melt smoothly. Then, distribute it evenly over the chicken mixture without stirring it in. This layering lets the cream cheese melt gradually, making the dip incredibly velvety.

Step 5: Cook and Stir

Cover and cook on low for 1 hour. Then stir everything together so the cream cheese gets fully incorporated. If your crockpot is newer and large, this might be enough. Older or smaller models may need 1 to 1 ½ hours more, stirring occasionally, until the cheese is fully melted and dip is hot.

Step 6: Finish with More Cheese

Sprinkle the remaining ⅓ cup cheddar and ⅓ cup mozzarella cheeses evenly over the top. Cover and cook on low for an additional 20 minutes. This step adds a golden, bubbly cheese layer that’s just plain irresistible.

Step 7: Garnish and Serve

Turn the crockpot to warm or low to keep the dip cozy while you’re ready to serve. I usually top mine with sliced green onions and extra crumbled blue cheese for a fresh pop, then set out chips, crackers, veggies, and pretzels for dipping.

Top Tip

After making this Buffalo Chicken Dip in Crockpot Recipe a dozen times, I’ve learned small tricks make a huge difference in flavor and texture. Here are my top tips to help you nail it on your first try.

Use shredded rotisserie chicken: Saves time and keeps the dip juicy—plus pre-cooked chicken absorbs the spices better.
Microwave cream cheese first: Softening it just a little prevents lumps and helps it blend smoothly into the dip.
Stir mid-cook: Resist the urge to stir too often, but make sure to mix at least once after the first hour to combine everything perfectly.
Don’t overcook: Too much heat or time can break down the cheese texture—aim for melty and gooey, not oily or separated.

How to Serve Buffalo Chicken Dip in Crockpot Recipe

Buffalo Chicken Dip - Serving Suggestion

Garnishes

Green onions are my go-to—they add fresh crunch and a lovely pop of color. I also love sprinkling extra crumbled blue cheese on top for that tangy punch. Sometimes a little chopped cilantro or parsley gives it an unexpected freshness that balances the rich cheese.

Side Dishes

I usually serve this with sturdy dippers like crunchy celery sticks, carrot sticks, and bell pepper strips to keep it fresh and healthy. Of course, tortilla chips, pretzels, and crispy crostini make fantastic dipping vehicles, especially for parties.

Creative Ways to Present

For a game day spread, I’ve tried serving this dip inside a hollowed-out bread bowl—it’s festive and cuts down on extra dishes! Another favorite is layering it in small mason jars for individual servings at picnics or potlucks—it keeps things neat and portable.

Make Ahead and Storage

Storing Leftovers

Leftover dip? No problem. I usually transfer what’s left into an airtight container and store it in the fridge for up to 4 days. When you reheat, stir gently to bring back that creamy consistency—it’s just as good the next day if you keep it covered and cool.

Freezing

Freezing works too, though I’ve found the texture changes a bit after thawing. I freeze the dip in a sealed container for up to 3 months. When ready, thaw overnight in the fridge and warm it slowly on low heat, stirring regularly to prevent separation.

Reheating

To reheat, I prefer warming it gently in a saucepan over low heat or in the crockpot on warm/low setting. Stir often to keep the cheese from clumping and to revive that luscious, melty texture you get fresh off the slow cooker.

Frequently Asked Questions:

Can I use frozen chicken for this dip?

Absolutely! Just be sure to fully thaw and shred the chicken before mixing it in the dip. Frozen chicken straight into the crockpot will release excess water and can make the dip too runny.

What’s the best way to adjust the heat level?

I recommend starting with the amount of Frank’s Wings Sauce called for and then adding extra chili powder or cayenne if you like it hotter. You can also tone it down by adding more sour cream or cream cheese to mellow the spice.

Can I make this dip on the stove instead of a crockpot?

Yes! While the slow cooker does a great job, you can make it on the stove using a medium saucepan. Combine the ingredients over medium-low heat, stirring frequently until cheese is melted and dip is hot, about 15-20 minutes.

What’s the best way to reheat leftovers without drying out the dip?

Reheat leftovers slowly on low heat in the crockpot or stove, stirring frequently. Adding a splash of milk or extra sour cream can help maintain creamy texture if the dip seems too thick or dry.

Final Thoughts

This Buffalo Chicken Dip in Crockpot Recipe holds a special place in my kitchen rotation. It’s the kind of recipe you lean on when you want something both simple and spectacular to share. Trust me, once you try this perfect blend of spicy, creamy, and cheesy, it’ll be your go-to dip for every gathering, casual hangout, or just because. Give it a whirl—you’ll be glad you did!