Save My slow cooker was gathering dust on the shelf until a friend called me last minute about hosting game night. I had leftover rotisserie chicken, a jar of buffalo sauce, and not much else. Tossing everything into the crock pot felt like a gamble, but two hours later, the kitchen smelled like a sports bar, and everyone kept scraping the sides of the pot. That dip disappeared faster than any appetizer I had ever labored over.
I started making this for every casual get together after that first accidental success. One winter, I brought it to a potluck, and someone actually texted me halfway through the week asking if I had any left. The next time, I doubled the batch and still ran out. There is something about warm, cheesy buffalo chicken that turns quiet evenings into lively ones.
Ingredients
- Cream cheese (225 g, softened and cubed): This is the creamy backbone of the dip, so let it sit at room temperature for easier blending and a silkier texture.
- Sour cream (120 g): It balances the heat and adds a subtle tang that keeps the dip from feeling too heavy.
- Shredded cheddar cheese (170 g): Sharp cheddar works beautifully here, melting into gooey pockets of flavor throughout the dip.
- Shredded mozzarella cheese (60 g): Mozzarella gives that stretchy, melty quality everyone loves in a hot dip.
- Cooked chicken breast (450 g, shredded): Rotisserie chicken is a lifesaver for this recipe, already seasoned and tender, just shred and toss it in.
- Buffalo wing sauce (120 ml): This brings the signature spicy kick, so choose your favorite brand or adjust the amount to your heat preference.
- Ranch dressing (60 ml): It mellows the buffalo heat and adds a creamy herby note that ties everything together.
- Chopped scallions (2 tbsp, optional): A fresh, bright garnish that cuts through the richness and adds a pop of color.
- Extra shredded cheese (optional): Sprinkling more cheese on top before serving makes it look irresistible and adds another layer of gooeyness.
Instructions
- Combine everything in the slow cooker:
- Add the cream cheese, sour cream, cheddar, mozzarella, shredded chicken, buffalo sauce, and ranch dressing to the crock pot. Give it a quick stir so everything starts to mingle.
- Cook low and slow:
- Cover and set it to low for 2 hours, stirring once halfway through to help the cheese melt evenly. The dip will transform into a bubbling, creamy pool of buffalo goodness.
- Finish and garnish:
- Once everything is melted and smooth, stir one last time, then top with extra cheese and scallions if you like. Serve it straight from the pot with chips, celery, carrots, or crackers.
Save The best part about this dip is watching people hover around the crock pot, unable to walk away. I once set it out during halftime, and by the time the game resumed, the pot was empty and someone had already asked if I could make another batch. It became less about the recipe and more about the excuse to gather around something warm and comforting.
Making It Your Own
If you prefer blue cheese, swap the ranch for blue cheese dressing and crumble some on top for an extra tangy bite. I have also stirred in diced jalapeños for more heat or a handful of crispy bacon bits for a smoky crunch. Some people like adding a layer of cream cheese on the bottom and letting it get golden on the edges, which creates a slightly caramelized crust that is absolutely worth the extra step.
Serving and Storing
This dip is best served warm, straight from the slow cooker, which also keeps it at the perfect temperature throughout your event. Leftovers store well in an airtight container in the fridge for up to three days and reheat gently on the stovetop or in the microwave. I have even used cold leftovers as a sandwich spread, which sounds odd but tastes surprisingly great on toasted bread.
What to Serve It With
Tortilla chips are the classic choice, but celery and carrot sticks add a refreshing crunch that balances the richness. Crackers, toasted baguette slices, and even pretzel bites work beautifully too.
- Try sturdy tortilla chips that can handle the thick, creamy dip without breaking.
- Celery sticks are traditional with buffalo chicken and add a cool, crisp contrast.
- Warm pita wedges or flatbread make it feel a little more substantial if you are serving it as a main snack.
Save This dip has earned a permanent spot in my entertaining lineup, not because it is fancy, but because it is easy, crowd pleasing, and always disappears. Every time I plug in the crock pot, I know I am about to make people happy without breaking a sweat.
Recipe FAQs
- → Can I use rotisserie chicken for this dip?
Yes, rotisserie chicken is perfect for this dish and saves time. Simply shred the chicken and add it to the slow cooker with the other ingredients.
- → How do I make this dip spicier?
Add extra buffalo wing sauce, a few dashes of hot sauce, or include some diced jalapeños to increase the heat level to your preference.
- → Can I substitute blue cheese dressing for ranch?
Absolutely! Blue cheese dressing works wonderfully and adds a classic buffalo wing flavor profile to the dip.
- → How long can I keep leftovers?
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or slow cooker before serving.
- → What are the best sides to serve with buffalo chicken dip?
Tortilla chips, celery sticks, carrot sticks, crackers, and sliced baguette all pair beautifully with this creamy, spicy dip.
- → Is this dip gluten-free?
The dip can be gluten-free if you use gluten-free ranch dressing and serve it with gluten-free chips or vegetables. Always check ingredient labels to confirm.