Go Back

Slow Cooker Buffalo Chicken Dip

Slow cooker buffalo chicken dip combines tender shredded chicken, buffalo wing sauce, ranch, and melted cheddar and cream cheese. The slow-cooked dip turns hot and creamy, ready to serve with your favorite dippers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours 55 minutes
Total Time 4 hours 5 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breasts boneless, skinless
  • 0.5 cup buffalo wing sauce
  • 0.5 cup ranch dressing
  • 1 package (8 oz) cream cheese softened and cut into cubes
  • 1.5 cup cheddar cheese shredded

Equipment

  • 1 4-quart slow cooker

Method
 

  1. Lightly grease a 4-quart slow cooker and place the chicken breasts inside.
  2. Pour the buffalo wing sauce and ranch dressing over the chicken.
  3. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F in the thickest part and shreds easily.
  4. Transfer the chicken to a cutting board and shred it with two forks.
  5. Add the cream cheese, cheddar, and shredded chicken to the slow cooker, then stir to combine.
  6. Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the cheeses are melted and the dip is hot and creamy.

Notes

For the best texture, shred the chicken while it is still warm. Refrigerate leftovers for 3-4 days; freezer-friendly. For a dairy-free swap, use dairy-free ranch, cream cheese, and cheddar.