This slow cooker buffalo chicken dip with sour cream and ranch is thick, creamy, and just spicy enough to keep people coming back to the bowl. Shredded chicken, cream cheese, buffalo sauce, and cheddar melt together in the slow cooker while you get everything else ready.
The sour cream and ranch dressing mellow the heat and keep the dip smooth, even after it has been sitting on the warm setting for a while. It is an easy way to feed a crowd for game day, a potluck, or a holiday get-together, and it needs very little attention once it is cooking.
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Why This Works
The slow cooker is ideal for a dip like this because it heats gently and holds the temperature for hours. Cream cheese melts slowly into the chicken and sauce instead of scorching on the bottom, and a quick stir now and then is all it takes to bring everything together.
Using both ranch dressing and sour cream gives the dip a cool, tangy backbone that balances the buffalo sauce. Cheddar adds body and a sharp flavor, and saving a little for the end gives you a melted, golden layer on top.
Because the chicken is already cooked, the slow cooker only needs to melt and blend the ingredients, not cook raw meat. That is why the timing is short and why you can use leftover chicken, a rotisserie bird, or chicken you cooked the day before.
Ingredients
- 4 cups cooked chicken, shredded (about 1 1/4 pounds)
- 3/4 cup buffalo wing sauce
- 16 oz cream cheese (two 8 oz blocks), cubed and softened
- 1/2 cup ranch dressing
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese, divided
- 2 green onions, sliced (optional)
- Blue cheese crumbles, to taste (optional)
How to Make Slow Cooker Buffalo Chicken Dip
1. Add the dip ingredients.
Place the shredded chicken, buffalo sauce, cubed cream cheese, ranch dressing, sour cream, and 1 cup of the cheddar in a 3 quart slow cooker. Softened, cubed cream cheese melts much more evenly than a cold block.
2. Cook on low.
Cover and cook on LOW for 2 to 3 hours, until the dip is hot and bubbly. Stir it occasionally so the cheeses melt evenly and nothing sticks to the sides.
3. Add the cheesy top.
Sprinkle the remaining 1/2 cup of cheddar over the top, cover, and cook for another 15 minutes, or until the cheese has melted.
4. Stir and serve.
Give the dip a final stir, then switch the slow cooker to the warm setting. Top with sliced green onions and blue cheese crumbles if you like, and serve hot with tortilla chips, crackers, or sliced vegetables.
How to Serve
Set the slow cooker out with tortilla chips, crackers, celery sticks, and carrot sticks for dipping. To round out a game day spread, add a platter of crispy oven baked buffalo wings and a tray of classic deviled eggs. A cool, crunchy side like creamy coleslaw helps balance the heat, and a bowl of homemade corn salsa adds a fresh option for people who want something lighter.
How to Store and Reheat
Transfer leftover dip to an airtight container and refrigerate it within two hours of serving. It keeps for up to 3 days. Reheat it in the microwave, stirring every so often, or warm it in a saucepan over low heat until hot all the way through. Do not use the slow cooker to reheat cold leftovers, because it heats too slowly to bring cold food up to a safe temperature quickly.
Tips and Variations
Use block cream cheese rather than whipped or spreadable cream cheese, which can make the dip loose. If you prefer a thicker dip, add a little less sauce and stir in extra cheddar at the end. For a spicier version, use a hotter buffalo sauce or stir in chopped jalapenos.
Keep leftovers safe by chilling them promptly and reheating them until steaming hot. This guide to storing leftovers from Purdue Extension explains the two hour rule and how long refrigerated leftovers last.
You can customize the dip with black beans, corn, or diced bell peppers. A sprinkle of crumbled blue cheese on top gives it a tangy finish, and chopped green onions add a fresh bite. If you cook the chicken yourself, poach or bake it until it reaches 165 degrees F, then shred it before adding it to the slow cooker.
FAQ
Can I use rotisserie chicken?
Yes. Pull the meat from the bones, remove the skin, and shred it. A rotisserie chicken is a quick way to get the 4 cups of cooked chicken this recipe needs.
Can I make this dip in the oven instead?
You can. Mix everything in a baking dish and bake until hot and bubbly. The slow cooker version is easier for parties because it holds the dip warm for serving.
How do I keep the dip from separating?
Use softened, cubed cream cheese, stir occasionally, and avoid cooking it on high for a long time. Gentle heat keeps the dairy smooth and creamy.
How long can the dip sit out?
Keep it on the warm setting while serving, and refrigerate leftovers within two hours. If the slow cooker has been turned off and the dip has cooled on the counter, it is best to discard it.
What should I serve with buffalo chicken dip?
Tortilla chips, crackers, celery, carrots, and toasted bread slices all work well. You can also spoon it into a sandwich or wrap for a quick lunch.
Slow Cooker Buffalo Chicken Dip with Sour Cream and Ranch
Ingredients
Main Ingredients
- 4 cup cooked chicken, shredded about 1 1/4 lb
- ¾ cup buffalo wing sauce
- 16 oz cream cheese two 8 oz blocks, cubed and softened
- ½ cup ranch dressing
- ½ cup sour cream
- 1 ½ cup shredded cheddar cheese divided
- 2 green onions sliced, optional
- blue cheese crumbles to taste, optional
Instructions
Cooking
- Add the chicken, buffalo sauce, cream cheese, ranch, sour cream, and 1 cup of the cheddar to a 3 quart slow cooker.
- Cover and cook on LOW for 2 to 3 hours, stirring occasionally, until hot and bubbly.
- Sprinkle the remaining 1/2 cup of cheddar on top, cover, and cook for 15 minutes more, until melted.
- Stir, switch the slow cooker to warm, and top with green onions and blue cheese if desired. Serve with chips, crackers, or vegetables.
