Football Sundays are officially back, and my recipe for easy slow-cooker Buffalo chicken dip is guaranteed to be the MVP at any party.
Practically every time I entertain friends — be it for game day, the Super Bowl, or any party — I’m always asked if I’ll be making my famous Buffalo chicken dip.
Over the years, I’ve tweaked recipes I’ve seen online to come up with the easiest, most crowd-pleasing dip. It requires only six main ingredients, plus seasonings you’ll probably already have in your pantry.
Here’s how to make my easy slow-cooker Buffalo chicken dip.
My recipe for slow-cooker Buffalo chicken dip requires only six main ingredients.
To make the dip, which feeds about 10 people, you’ll need:
- A 6-quart slow cooker or Crock-Pot
- A rotisserie chicken (or 1 lb of cooked chicken)
- 12 fluid ounces Frank’s RedHot Buffalo sauce
- ½ cup ranch dressing
- 16-ounce cream cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt, pepper, garlic powder
I always start by separating the breasts from the rotisserie chicken and removing the skin.
I like to use rotisserie chicken for this recipe because it’s often easier and cheaper than buying chicken breasts and boiling them myself. I find that the rotisserie chicken also packs much more flavor, and saves me from having to do any actual cooking.
When it comes to game-day recipes, easiest is usually best.
Then I shred the rotisserie chicken.
I usually do this step by hand, but you can also use two forks to shred your chicken. By the end, you should have about 3 cups of shredded rotisserie chicken.
I put the cream cheese in the slow cooker and cut it into cubes with a knife.
This helps ensure the cream cheese melts evenly and is well-distributed throughout the dip.
You can use full-fat or low-fat cream cheese for this dip, depending on your preference — I’ve had success using both.
I then add the rotisserie chicken to the slow cooker and season it.
I usually eyeball how much seasoning I use, but typically go for about a tablespoon of garlic powder, a tablespoon of salt, and a few dashes of pepper.
I add the two types of cheese.
I use 1 cup of shredded, low-moisture mozzarella cheese and 1 cup of shredded sharp-cheddar cheese.
Next, my wet ingredients go on top.
I use a whole 12-ounce bottle of Frank’s RedHot Buffalo sauce, but you can use whichever brand of Buffalo sauce you prefer. I then add ½ cup of ranch dressing on top.
I mix the ingredients with a wooden spoon until everything is evenly distributed.
You don’t need to overmix it — as the dip cooks, the ingredients will melt and combine.
Scoop along the sides to make sure nothing is sticking to the walls, put the lid on the slow cooker, and walk away. It’s that easy.
I heat the dip on high for 1 to 2 hours, or on low for 3 hours.
I stir the dip with a wooden spoon a couple of times while it’s cooking to prevent any spots from burning on the side and to help it cook evenly.
The dip should be smooth and slightly bubbling when it’s done, with all the cream cheese and cheeses fully melted and combined.
I serve the finished Buffalo chicken dip with tortilla chips.
Whether you’re making it for the Super Bowl, a last-minute party, or an easy weeknight snack, this six-ingredient slow-cooker Buffalo chicken dip shows that crowd-pleasing food doesn’t have to be complicated.
Simply toss everything in, let it cook, and you’ll end up with a creamy, spicy dip that disappears almost as fast as it comes together.
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