Buffalo Chicken Dip - Crock Pot
Buffalo Chicken Dip in the Crock Pot delivers creamy heat with real wing flavor and almost no effort, and this version stays smooth and scoopable for hours on warm for game day or potlucks.
Equipment
- 3 to 4 quart slow cooker
Ingredients
- 2 cups cooked shredded chicken packed tight, from rotisserie for convenience or poached breasts for leaner texture; shred while warm for the best strands
- 8 ounces cream cheese softened, for body and a creamy base that emulsifies the hot sauce without breaking
- 1 cup sharp cheddar hand grated, for better melt and fewer clumps than bagged shreds
- 1/2 cup ranch dressing or 1/3 cup blue cheese dressing plus 2 tablespoons crumbles if you want that classic tang; both paths work
- 3/4 cup Frank's style cayenne hot sauce or wing sauce for balanced heat and vinegar snap; adjust to taste
- 2 tablespoons unsalted butter to round edges of acidity and boost gloss
- 1 teaspoon Worcestershire or pomegranate molasses for depth and a touch of sweetness as a halal friendly swap option
- 1 large garlic clove minced, or 1/2 teaspoon garlic powder for savory lift without overpowering
- 2 tablespoons sliced scallions for fresh bite at the end, optional but nice for contrast
Instructions
- Set a 3 to 4 quart slow cooker to low; cube softened cream cheese so it melts evenly and avoids lumps later.
- In the crock, whisk hot sauce, butter, ranch or blue, Worcestershire or pomegranate molasses, and garlic until smooth; aim for a glossy orange sauce with no butter pooling.
- Stir in cream cheese cubes and half the cheddar; cover and cook on low for 45 to 60 minutes until the cheese is fully melted and the sauce turns creamy and homogenous; stir once at 30 minutes if edges look melted but centers are firm.
- Fold in warm shredded chicken, coating every strand; cover and cook on low 45 to 60 minutes more until bubbling at the edges with small lazy blips.
- Stir, top with remaining cheddar, cover 10 to 15 minutes until melted, then switch to warm; garnish with scallions and serve with sturdy chips, celery, and carrots.
Notes
Keep above 140 F on warm to hold safely during service; modern slow cookers typically hold warm around 165 to 175 F.
Blue cheese forward: Use blue cheese dressing and 1/4 cup crumbles for sharper tang and steakhouse vibes.
Lighter dairy: Swap half the cream cheese with Greek yogurt for more tang and a looser dip that still stays creamy.
Extra smoky: Add 1/2 teaspoon smoked paprika and a pinch of cayenne for deeper warmth.
Halal friendly depth: Use pomegranate molasses or reduced grape juice with a splash of vinegar in place of alcohol based deglazing flavors; savory cured notes can come from finely diced pastırma or smoked beef as a topping.
Heat control: Dial hot sauce from 1/2 cup for mild to 1 cup for bold; finish with a small knob of butter if it skews too sharp.
Chill fast: Cool uncovered 20 minutes, then refrigerate in a shallow container up to 4 days; texture will firm from the cream cheese and cheddar.
Reheat gently: Crock on low 60 to 90 minutes, or microwave at 50 percent power in 60 second bursts, stirring between, until steaming throughout; thin with a splash of milk or warm sauce if too thick.