This Slow Cooker Buffalo Chicken Dip is creamy, cheesy, and loaded with that signature tangy heat with a simple shortcut: precooked shredded chicken.
It’s the perfect recipe for game days, holiday parties, tailgating, or, let’s be honest, a random Tuesday when you just need a little comfort food.
This appetizer is the stuff tailgating and a Super Bowl party are made of! Even better, this version is gluten-free (as long as your dippers are gluten-free too). Dip in celery sticks, carrot sticks, or your favorite cracker or chip.
Why You’ll Love This Slow Cooker Buffalo Chicken Dip
- Uses leftover or rotisserie chicken. No need to cook raw chicken — just dump, heat, and stir.
- Hands-off and foolproof. The slow cooker does all the work while you handle more important things (like refilling the chip bowl).
- Perfect for parties or potlucks. Keeps warm and gooey for hours.
- Crowd favorite. A little spicy, extra creamy, and totally scoop-worthy.
Ingredients
- cooked, shredded chicken breast - Use rotisserie chicken or my instant pot whole chicken recipe for a time-saving shortcut. You can also use canned chicken. You'll need two 12-oz cans, drained if that’s what you have in the pantry.
- chicken broth
- celery - for that signature crunch
- cream cheese - I used the full fat version, but you can also use Neufchâtel cheese (⅓-less-fat cream cheese) or Greek yogurt if you want a slightly lighter version. Just avoid fat-free because it tends to separate and lose that creamy texture.
- buffalo style sauce - Frank’s RedHot is classic, but you can use any buffalo-style sauce you love or even make homemade buffalo sauce.
- blue cheese - Adds that signature tangy flavor. You can swap with ranch dressing if you’re not a blue cheese fan.
- Mozzarella cheese - Melty, stretchy perfection! Cheddar or Monterey Jack also work.
- green onions - to make it pretty, if I'm being honest.
Step by Step Instructions
Step 1: Combine Ingredients. In a 5–6 quart slow cooker, add the cooked chicken, chicken broth, cream cheese, hot sauce, part of the cheese crumbles and celery.
Season lightly with salt and pepper if your chicken wasn’t already seasoned.
Step 2: Heat It Up
Cover and cook on LOW for 1 hour or HIGH for 30–45 minutes, until everything is hot and the cream cheese starts to melt.
Step 3: Add the Cheeses
Stir in 1 cup shredded mozzarella and the remaining blue cheese.
Cover and cook for another 10–15 minutes until everything is hot, bubbly, and irresistible.
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Step 4: Garnish & Serve
Top with sliced green onions or a few jalapeño slices if you want some heat.
Serve warm with tortilla chips, crackers, or veggie sticks.
Variations
- For a smoky twist, try shredded pork or smoked chicken.
- Swap mozzarella for Monterey Jack, Colby Jack, or cheddar.
- Not a fan of blue cheese? Use ranch dressing or extra shredded cheese instead.
- Too spicy? Use mild sauce or mix half buffalo sauce with half ranch for a gentler flavor.
Storage & Freezing Tips
Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or slow cooker on low, stirring occasionally.
To freeze: I tested this and yes, you can freeze buffalo chicken dip! Be sure to cool completely before freezing.. Store in small, airtight containers (1–2 cup portions work great). Freeze up to 3 months.
Thaw overnight in the fridge, then reheat in the oven or slow cooker until hot and bubbly.
Note: Cream cheese can become slightly grainy after freezing, but once heated and stirred, it returns to its creamy glory. Full-fat cream cheese holds up best!
Serving Suggestions
This dip goes with everything, but here are some favorites:
- Celery and carrot sticks
- Tortilla chips or air fried pita chips
- Ritz or pretzel crisps
- On baked potatoes (trust me, it’s amazing)
- As a filling in wraps or sliders
More Buffalo Chicken Inspired Recipes:
- Buffalo Chicken Spaghetti Squash
- Healthy Slow Cooker Buffalo Chicken Soup
- Buffalo Chicken Sliders
- Buffalo Shrimp Tacos
Recipe
Slow Cooker Buffalo Chicken Dip
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Equipment
Ingredients
- 3-4 cups precooked shredded chicken about 1.5-2 lbs cooked
- ½ cup chicken broth
- 3 celery stalks finely chopped
- 16 ounces cream cheese
- ¾ cup buffalo-style hot sauce
- 6 ounces crumbled blue cheese divide into ~4 oz + ~2 oz
- 1 cup shredded mozzarella cheese
- 3 green onions sliced tops (for garnish)
Ingredients for serving
- celery, carrots, chips or crackers for serving
Instructions
- Add 3-4 cups precooked shredded chicken, ½ cup chicken broth, 3 celery stalks, 16 ounces cream cheese, ¾ cup buffalo-style hot sauce, and 6 ounces crumbled blue cheese into the slow cooker. Season if needed.
- Cover and cook: High 30-45 minutes OR Low 1 hour.Note: If needed, stir in a little extra chicken broth to loosen consistency.
- 15 minutes before serving: add 1 cup shredded mozzarella cheese and remaining blue cheese, stir, cover, and cook until melted & bubbly.
- Garnish with green onions. Serve warm with celery, carrots, chips or crackers for serving.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Val - Corn, Beans, Pigs & Kids says
Yum! This looks delicious and perfect for a tailgate!