Description
Buffalo Chicken Dip is a creamy, tangy, cheesy hot dip with all the flavor of buffalo wings and none of the fuss. Canned or rotisserie chicken, cream cheese, Colby Jack, buffalo wing sauce, and ranch melt together in the slow cooker into a scoopable, meaty dip that clings perfectly to chips and veggies. It’s an easy, one-pot, weeknight-friendly appetizer that’s ideal for game day, potlucks, or casual family nights and reheats well for leftover snacking.
Ingredients
12.5 oz canned chunk chicken breast, drained
8 oz cream cheese, softened
4 oz finely shredded Colby Jack cheese
1/2 cup buffalo wing sauce
1/2 cup ranch dressing
For serving: tortilla chips, celery sticks, carrot sticks
Instructions
Add the chicken, softened cream cheese, shredded Colby Jack, buffalo wing sauce, and ranch dressing to a 3- to 6-quart slow cooker.
Stir until mostly combined; small pockets of cream cheese are fine and will melt as it cooks.
Cover and cook on LOW for 1½–2 hours, stirring once or twice, until hot, smooth, and uniformly creamy.
Switch the slow cooker to WARM to hold for serving so the dip stays silky and doesn’t scorch.
Serve straight from the slow cooker with tortilla chips, celery sticks, carrot sticks, and extra buffalo sauce drizzled on top if you like more heat.
Notes
Use room-temperature cream cheese so the dip melts smooth instead of speckled.
You can swap the canned chicken for about 2 cups shredded rotisserie or leftover cooked chicken.
Cheese is flexible: Colby Jack, cheddar, Monterey Jack, or Pepper Jack all work well.
For extra flavor, add ¼ teaspoon garlic powder or onion powder with the other ingredients.
Make ahead by assembling everything in the slow cooker insert, covering, and refrigerating up to 2 days; add about 30 minutes to cook time if starting cold.
Store leftovers in the fridge 3–4 days; reheat on LOW in the slow cooker or in the microwave, stirring and adding a splash of ranch or milk if it seems too thick.
To lighten it up, replace half the cream cheese with plain Greek yogurt and use part-skim cheese; to make it richer, stir in 2–3 tablespoons extra ranch or 1 tablespoon butter at the end.
Keep the slow cooker on WARM and stir every 20–30 minutes during serving to prevent drying or scorching.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Appetizer, Dip
- Method: Slow cooker, One-pot
- Cuisine: American