All of the flavors of buffalo chicken wings are packed into this easy, super creamy, ultra cheesy Crockpot buffalo chicken dip that’s always a buffet or game day hit!
I asked. You replied. And now here I am, delivering.
When I asked you on Facebook if you’re craving a new recipe with chicken or one with cheese, some said one, the rest said the other. But most of you said, “BOTH!”
Yesterday I fulfilled your request for chicken when I delivered these chicken wings. Today I’m passing out the chips (or veggies, if you please) to dig yourself deep into some serious dipping of chicken AND two kinds of cheese. In buffalo sauce. And even more cheese of the blue veined variety.
Because that’s just the kind of gal in the kitchen that I am.
As an appetizer, is there anything more popular than buffalo wings? I’d dare say, most likely not. Unless we break out the chips, salsa and guacamole.
But I owe you a recipe that’s a bit more enticing than that, but something that is just as easy to pull together.
This Crockpot dip recipe…could it get any easier? I’d dare say, not.
Crockpot Buffalo Chicken Dip Ingredients
If you’re searching for a heart healthy slow cooker buffalo chicken dip, this ain’t it. You’d best keep looking if that’s what you’re after. But for everyone else who loves classic buffalo chicken dip with blue cheese, read on.
Here’s what you’ll need to make this Crockpot buffalo chicken dip recipe:
- Cream cheese
- Cooked chicken
- Shredded Colby Jack cheese
- Sour cream
- Frank’s red hot sauce
- Green onions
- Blue cheese
- Garlic salt
- Onion powder
- Mozzarella cheese
How to Make Crockpot Buffalo Chicken Dip
There’s not much prep to this Crockpot chicken wing dip recipe. Unless you count chopping some already cooked chicken, shredding and crumbling some cheese (boom, done and done) and chopping up a few green onions (green and white parts please).
To make this slow cooker dip, first layer the cream cheese on the bottom of the bowl of a slow cooker. Top with chicken, shredded cheese, sour cream, hot sauce, half of the green onions and half of the blue cheese crumbles. Then, sprinkle with garlic salt and onion powder.
Cook the Crockpot buffalo chicken dip on high for 2 hours or low for 4 hours or until the cheese has melted. Stir in the mozzarella cheese and garnish with the remaining green onion and the remaining blue cheese, then serve.
Can I Prep This in Advance?
You can definitely prep the individual ingredients ahead of time (cook the chicken, chop the onions, and so on). But you should wait until a few hours before your guests will be over to assemble and cook the Crockpot buffalo chicken dip. Leftovers never seem to reheat as well!
What to Serve with Crockpot Buffalo Chicken Dip
This buffalo chicken dip with blue cheese pairs well with pretty much any veggie or salty snack. A few of our favorite things to eat with this dip are:
- Tortilla chips
- Celery sticks
- Carrots
- Pretzels
- Toasted baguette slices
- Crackers
Tips for Making Crockpot Buffalo Chicken Dip
If you’re short on time, skip cooking the chicken yourself and shred a rotisserie bird instead. It’ll save you a lot of time a hassle. However, if you plan on cooking the chicken yourself, I suggest reading up on my preferred method for Baked Chicken Breasts so you don’t accidentally dry out the meat.
I used sour cream, garlic salt and onion powder to replicate the flavors and tang that ranch dressing would provide. If you want, you could use ½ – ¾ cup of store-bought Ranch dressing instead of the sour cream, garlic salt and onion powder.
If you’re serving this for a buffet or game day and need to keep it hot, lower the temp of the slow cooker to warm, keep it covered and leave it for your guests to help themselves.
Slow Cooker Buffalo Chicken Dip
Ingredients
- 2 8- ounce packages cream cheese cut into quarters
- 3 cups chopped cooked chicken about 2 breasts
- 3 cups shredded colby jack cheese
- 1 cup sour cream
- ¾ cup Frank’s Red Hot Sauce or other vinegar based hot sauce
- 3 green onions chopped
- 3 ounces blue cheese crumbled
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- 1 cup mozzarella cheese
Instructions
- Layer the cream cheese on the bottom of the bowl of a slow cooker. Top with chopped chicken, shredded colby jack cheese, sour cream, hot sauce, half of the green onions and half of the blue cheese crumbles. Sprinkle with the garlic salt and onion powder. Cook on high for 2 hours or low for 4 hours or until the colby jack cheese has melted.
- Stir in the mozzarella cheese and garnish with the remaining green onion and the remaining blue cheese. Serve buffet style straight from the slow cooker or transfer to a serving bowl and serve immediately. Serve with tortilla chips or sliced carrots and celery.
