Ultimate Buffalo Chicken Dip Crock Pot or Baked

Q: How long does Buffalo Chicken Dip (Crock Pot) take to cook — should I use Low or High?

For the slow cooker, cook on Low for 1.5–2 hours or on High for 45–60 minutes until it's hot and bubbly; stir once halfway through for even heating. Use Low for a gentler, hands-off approach at a party (think Sunday roast-style patience), and High if you’re short on time — the internal temperature should reach about 165°F (74°C).

Q: Can I make Buffalo Chicken Dip ahead of time and how should I store and reheat it?

Yes — you can assemble the dip and refrigerate it for up to 24 hours before cooking, or store cooked dip in an airtight container in the fridge for 3–4 days. Reheat gently in a crock pot on Low, in a 325°F oven covered until warmed through, or microwave in short bursts, stirring frequently; always heat to around 165°F (74°C) for food safety.

Q: What's the easiest way to shred chicken for Buffalo Chicken Dip and which chicken should I use?

Rotisserie chicken is the quickest and adds good flavor — just remove skin and shred with two forks or pulse briefly in a stand mixer for effortless shredding. If cooking from raw, poach or roast to 165°F (74°C), let rest, then shred while warm for the best texture.

Q: Can I make a lighter or vegetarian version of this Buffalo Chicken Dip?

Yes — lighten it by using reduced‑fat cream cheese, Greek yogurt for sour cream, and less cheese, or swap to low‑sodium hot sauce and use more shredded chicken to stretch servings. For a vegetarian/vegan option, use roasted buffalo cauliflower (or shredded jackfruit) with vegan cream cheese and dairy-free cheese for a similar flavour profile.

Q: How many people does this Buffalo Chicken Dip serve and should I worry about calories or sodium?

This recipe yields about 8 appetizer servings (2–3 tbsp each) and can stretch to 10–12 for a buffet or game-day spread. Nutrition-wise expect roughly 360–380 kcal and 700–1000 mg sodium per serving depending on brands; to reduce these, use lower-sodium hot sauce, cut back on cheese, and serve with veg sticks instead of salty chips.

Ultimate Buffalo Chicken Dip Crock Pot My GameDay GoTo

By Fia MartinezSeptember 30, 2025Updated: September 29, 2025

3.67 (3 Ratings)

Table of Contents

Quick Hook

Buffalo Chicken Dip (Crock Pot is my go-to game day cheat. It tastes like Buffalo wings in scoopable form.
Creamy heat and tang hit you first.

I found this Buffalo Chicken Dip Recipe in a messy notebook. Honestly, it saved many last minute gatherings.
People call it the ultimate Game Day Dip.

Brief Overview

This dip grew from Buffalo wing culture. It nods to New York bar snacks.
Difficulty is easy. No fancy skills needed.

Prep time is short and forgiving. Crock Pot slow cooks hands off.
Baked Buffalo Chicken Dip gets a golden top.

Yields about eight appetizer servings. Stretch it to a crowd with sides.
Serve with chips, celery, or crusty bread.

Main Benefits

Top health benefit is protein. Two cups of chicken add real protein.
It beats sugary dips for staying power.

Perfect for parties and casual nights. Use it as an Appetizer Dips star.
It pairs well with beer or iced tea.

What makes this recipe special? The texture is rich and spoonable.
It’s a true Cream Cheese Buffalo Dip.

I’ve had lumps from cold cream cheese. Microwaving briefly fixed it every time. Also, watery slow cooker mixes frustrated me.
I learned to drain juices first.

Want Blue Cheese boldness? Add crumbles. Prefer milder? Use ranch dressing.
This is a flexible Chicken Dip Recipe.

Fun fact: warm dips increase appetite. People eat 30% more at hot dips.
No surprise this is a crowd pleaser.

I’ll walk you through the ingredients next. Get ready for a short shopping list.
Now on to Ingredients and equipment.

Ingredients & Equipment

Main Ingredients

For the dip (mix and heat stage):

2 cups cooked shredded chicken — 10 12 oz (280 340 g) . Use rotisserie for ease.
16 oz cream cheese, softened — 454 g . Full fat gives best creaminess.
1/2 cup sour cream or plain Greek yogurt — 120 ml (120 g) .
1/2 cup ranch or blue cheese dressing — 120 ml (120 g) .
1/2 cup Frank’s RedHot — 120 ml . Adjust to taste.
1 1/2 cups shredded sharp cheddar, divided — 6 oz (170 g) .
1/2 cup crumbled blue cheese (optional) — 2 oz (55 g) .
1 tsp garlic powder — 3 g .
1/2 tsp onion powder — 1.5 g .
1/4 tsp smoked paprika (optional) — 1 g .
Salt and pepper, start with 1/4 tsp salt . For serving:
Celery, carrots, chips, or sliced baguette.

Quality tips: pick full fat cream cheese for a silky dip. Use sharp cheddar for bite. Buy real blue cheese if you love tang.

Oh, and quick hook: Americans eat over a billion wings on Super Bowl weekend. That’s a lot of dipping.

Seasoning Notes

Essential combo: garlic powder plus onion powder. They boost flavor without extra liquid. Add a pinch of smoked paprika for smoky depth.

If you love tang, use blue cheese dressing. It turns this into a true Blue Cheese Buffalo Dip. Want more heat? Add another 1/4 cup hot sauce.

No ranch? Swap Greek yogurt plus a tablespoon of vinegar. No Frank’s? any cayenne style hot sauce works well.

Equipment Needed

Essential tools only:

Slow cooker (2 3 quart) or 8x8 inch baking dish.
Mixing bowl and rubber spatula.
Measuring cups and spoons.
Forks for shredding chicken. Optional but handy: hand mixer and instant read thermometer (165° F / 74° C final temp).

Household swaps: no slow cooker? Use the oven at 350° F ( 175° C) . No mixer? beat cream cheese by hand.

I made this Buffalo Chicken Dip (Crock Pot once for a party). Honestly, it disappeared fast. This is a classic Game Day Dip. It’s simple, cheesy, and dangerous.

Cooking Method

Prep Steps

Get your mise en place first. Shred 2 cups cooked chicken. Soften one 16 oz block of cream cheese. Measure sour cream, ranch, hot sauce, and cheddar.

Save time by using rotisserie chicken. Use pre-shredded cheese. Line your slow cooker for easy cleanup. Keep a rubber spatula handy.

Safety note: always cook raw chicken to 165° F ( 74° C) . Use an instant read thermometer. Wash hands and surfaces after handling raw chicken.

I call my party version Buffalo Chicken Dip (Crock Pot because it frees my oven. Honest, this is my lazy chef trick.

step-by-step Process

Shred chicken. Remove skin and bones.
Beat cream cheese until smooth. Add sour cream, ranch, hot sauce, and spices.
Fold in 2 cups shredded chicken and 1 cup shredded cheddar. Stir until even.
For Slow Cooker: Transfer to a lightly greased 2 3 quart cooker. Top with remaining cheddar. Cook on Low for 1.5– 2 hours or High for 45– 60 minutes . Visual cue: bubbling at edges and cheese melted. Internal temp about 165° F ( 74° C) .
For Baked: Preheat oven to 350° F ( 175° C) . Bake 20– 25 minutes. Visual cue: edges bubble and top is lightly golden. Finish under broiler 60 120 seconds if you want crust.
Rest 5 minutes. Garnish with chives. Serve with celery, chips, or baguette.

This method works for Crock Pot Buffalo Chicken Dip, Slow Cooker Buffalo Dip, and Baked Buffalo Chicken Dip. It also covers Cream Cheese Buffalo Dip and Blue Cheese variations.

Pro Tips

Use warm cream cheese for a lump free mix. Shred chicken while warm. Taste and adjust hot sauce gradually.

Common mistakes: overcooking in the slow cooker turns it grainy. Adding extra liquid makes it watery. Don’t skip draining chicken juices.

make-ahead option: assemble the dip, cover, and refrigerate up to 24 hours. Warm in the slow cooker on Low for 1 1. 5 hours .

Game Day Dip believers, this is your MVP. At my last party it disappeared in 12 minutes. Try this Buffalo Chicken Dip Recipe and thank me later.

Recipe Notes quick chat before you dig in

Oh my gosh, dip lovers. I made this for Super Bowl once. My friend Tom said, "Dip solves everything." That stuck.

If you're making Buffalo Chicken Dip (Crock Pot style, or baked), this section helps. Think of it as friendly tips from someone who’s spilled hot sauce twice.

Serving Suggestions

Keep presentation simple. Scoop into a shallow bowl. Sprinkle chives for color. Serve with celery and sturdy tortilla chips. Pita wedges work too.

This is a real Game Day Dip. It sits well on a snack table. Pair with a cold lager or zesty white wine.

For kids, try iced tea.

Storage Tips

Cool the dip before covering. Refrigerate within two hours. Store in an airtight container. Eat within 3 4 days. You can freeze for up to 2 months.

Use freezer safe tubs. Thaw overnight in the fridge. Reheat gently on low. Always reheat to 165° F ( 74° C) for safety.

Stir well for even heat.

Variations

Want a lighter twist? Swap sour cream for Greek yogurt. Make it vegetarian with roasted cauliflower. It becomes a Cream Cheese Buffalo Dip alternative.

Love Blue Cheese? Use blue dressing and extra crumbles. Try smoky bacon or roasted red peppers for depth. If you use a slow cooker, label it Crock Pot Buffalo Chicken Dip or Slow Cooker Buffalo Dip.

Both work great.

Nutrition Basics

Rough per serving: 360 380 calories. Protein is high. Fat content is moderate. It’s a hearty Chicken Dip Recipe. Great for protein seekers.

Watch the sodium. Hot sauce and dressings add salt. Cheese gives calcium and satiety. Greek yogurt ups the protein.

I’ve learned a few things. Warm cream cheese mixes smoother. Shred hot chicken easily. Broil only 60 90 seconds for a golden top.

This is a friendly Buffalo Chicken Dip Recipe. It’s forgiving and crowd pleasing. Go on. Make it for your next party.

You’ll get compliments, honestly.

Frequently Asked Questions

How long does Buffalo Chicken Dip (Crock Pot) take to cook should I use Low or High?

For the slow cooker, cook on Low for 1.5 2 hours or on High for 45 60 minutes until it's hot and bubbly; stir once halfway through for even heating. Use Low for a gentler, hands off approach at a party (think Sunday roast style patience), and High if you’re short on time the internal temperature should reach about 165°F (74°C).

Can I make Buffalo Chicken Dip ahead of time and how should I store and reheat it?

Yes you can assemble the dip and refrigerate it for up to 24 hours before cooking, or store cooked dip in an airtight container in the fridge for 3 4 days. Reheat gently in a crock pot on Low, in a 325°F oven covered until warmed through, or microwave in short bursts, stirring frequently; always heat to around 165°F (74°C) for food safety.

Why does my slow cooker Buffalo Chicken Dip turn out watery and how do I fix it?

Watery dip usually comes from excess chicken juices, overcooking, or low-fat dairy thinning out. Drain any poaching liquid from cooked or canned chicken, avoid adding extra liquids, use full-fat cream cheese or let the dip reduce a bit on High, and stir halfway through; if needed, fold in a little extra shredded cheese or a 1 tsp cornstarch slurry to firm it up.

What's the easiest way to shred chicken for Buffalo Chicken Dip and which chicken should I use?

Rotisserie chicken is the quickest and adds good flavor just remove skin and shred with two forks or pulse briefly in a stand mixer for effortless shredding. If cooking from raw, poach or roast to 165°F (74°C), let rest, then shred while warm for the best texture.

Can I make a lighter or vegetarian version of this Buffalo Chicken Dip?

Yes lighten it by using reduced-fat cream cheese, Greek yogurt for sour cream, and less cheese, or swap to low-sodium hot sauce and use more shredded chicken to stretch servings.

For a vegetarian/vegan option, use roasted buffalo cauliflower (or shredded jackfruit) with vegan cream cheese and dairy-free cheese for a similar flavour profile.

How many people does this Buffalo Chicken Dip serve and should I worry about calories or sodium?

This recipe yields about 8 appetizer servings (2 3 tbsp each) and can stretch to 10 12 for a buffet or game day spread. Nutrition wise expect roughly 360 380 kcal and 700 1000 mg sodium per serving depending on brands; to reduce these, use lower sodium hot sauce, cut back on cheese, and serve with veg sticks instead of salty chips.