Alright, Let Me Tell You a Dip Story…
So, you know how sometimes certain recipes just stick with you? Well, this Crock Pot Buffalo Chicken Dip has kinda become my go-to for any gathering that involves snacks, small talk, and maybe (definitely) some yelling at a football game. First time I made it, the kids called it ‘the spicy cheese stuff’ and now it’s barely cooled down before someone is already hovering with a chip—that’s no exaggeration. Ah, good times! And honestly, there are few things I love more than a recipe where you mostly just dump stuff in and walk away. Speaking of walking away, once I forgot about it for, like, an hour too long. Still edible! Probably not recommended, but it’s nice to know it’s forgiving.
Why I Keep Coming Back to This
I make this when I’ve got people coming over and I want to look like I Did a Thing, but don’t actually want to do much. My family goes crazy for this because it’s both spicy and creamy, and frankly, it disappears fast (I now double-batch it or there will be complaints, probably in the group chat). And if you’re wondering if this is foolproof—let’s just say, I’ve let it go longer, or had my ratios a bit off, and it was still delicious. Sometimes the messier, the better. Plus, if you’ve ever tried to whisk cream cheese while the phone is ringing… you know the struggle.
The Stuff You’ll Need (And Some You Don’t)
- 2 cups cooked Chicken, shredded (Rotisserie is perfect for when I forget to defrost. I’ve also used leftover grilled thighs once—still good!)
- 225g (8oz) cream cheese (I usually just go for the store-brand unless it’s on sale. My grandma swore by Philadelphia, but, eh… I can’t always taste the difference.)
- 1/2 cup ranch dressing (Or blue cheese, if you want it funky. I swap if someone’s anti-blue cheese, and no one’s stormed out yet.)
- 1/2 cup Buffalo Wing Sauce (Frank’s RedHot is classic, but any sauce that’s got some kick works. Once, I tried a sweet chili version and it was… okay, but not my fave.)
- 1 cup shredded cheddar (plus a lil extra) (If I’m feeling wild, I’ll toss in Monterey Jack or whatever’s about to expire in the fridge. Cheese is cheese, right?)
- Optional: sliced green onions, diced jalapeños, crumbled blue cheese (For topping, or not. Totally up to your tastebuds.)
Okay, Here’s How I Actually Make It
- First things first: Plug in your slow cooker. I have to say this because I’ve literally dumped everything in before and forgotten to turn it on… Just saying.
- Dump in your Chicken, cream cheese, ranch, Buffalo sauce, and cheddar. You can sort of layer it or just let them get acquainted right away. Honestly, it all melts together.
- Set the crock pot on low for about 2.5 to 3 hours, or high for a quick 60-90 minutes. I usually do low unless I forget what time it is—then it’s high and I watch it like a hawk.
- Give it all a good stir at the halfway point. This is where it looks a bit of a mess and you might think, did I mess up? You didn’t—it always smooths out (usually where I sneak a spoonful for “quality control”).
- Once it’s bubbling around the edges and everything’s looking melty and smooth, stir it one last time. Sprinkle some extra shredded cheese on top for drama if you fancy. Let that melt while you chat or argue about chips vs. bread dippers.
- Optional: Load it up with green onions, jalapeños, or whatever else is on hand.
- Scoop out, eat warm, try not to eat the whole thing before your guests arrive (as if).
A Few Things I’ve Learned (Sometimes the Hard Way…)
- Once, I tried to double the recipe in my tiny crock pot. Overflowed right into my powerstrip. Learn form me, folks: Know your cooker’s size.
- If your dip separates a little (like, the cheese gets a tad oily), a quick stir usually fixes it. Or just eat faster, which apparently is my default fix.
- Stir after the first hour, but not too early or you’ll pull up cold blobs of cream cheese. Not appetizing, trust me.
Wild (and Not-So-Wild) Variations
- One time I swapped in smoked shredded turkey after Thanksgiving. Even kids liked it—take that, picky eaters.
- Tried adding roasted red peppers—thought it’d be a genius move. Actually, it was a bit too sweet for my taste but maybe you’ll feel differently?
- I’ve tossed in a handful of spinach or chopped celery once, just to be sneaky. Didn’t change much, except I felt virtuous for about thirty seconds.
What If I Don’t Have a Slow Cooker?
Not a showstopper, mate—grab a large saucepan and warm all the ingredients gently over low heat, stirring pretty often so nothing catches or turns weird. Just keep an eye on it. I did it once when my crock pot was busy cooking chili, and it worked just fine.
How to Store It (Emphasis On “If”)
If by some tiny miracle you have leftovers, pop them in an airtight container and keep in the fridge. Reheat in the microwave—takes a couple of minutes, give or take. Though honestly, in my house, it never lasts more than a day (my teenager is basically a human vacuum when this is in the fridge).
How We Eat It (Because Chips Are Never Enough)
I like it best with sturdy tortilla chips (the thin ones break and then you have to rescue them), but celery sticks, pretzel twists, or even thick slices of toasted baguette totally work. My cousin swears it’s good on a baked potato, too, and I once poured it over noodles for a weird but definitely edible pasta situation. We usually plonk the whole slow cooker on the table and let everyone fend for themselves—no shame in that game.
Lessons Written in Buffalo Sauce
- I once tried to speed things up by cranking it to high for just 30 minutes—it just stayed lumpy. So, go low and slow if you can.
- Don’t use pre-shredded cheese if you can help it. The anti-caking stuff it’s coated with makes it less melt-y. But also, when life’s busy, it’s fine.
- Oh! Don’t forget to spray the crock with nonstick spray or a swipe of oil. Otherwise, you’ll be soaking that sucker for days.
People Actually Ask Me This (Really)
- Can you make this ahead? Yup. I think it tastes even better the next day. Just heat it back up in the slow cooker or zap in the microwave.
- How spicy is it? Depends on your hot sauce—use less if you have spice-haters around, or add more if you’re like my uncle who eats jalapeños as a snack.
- Is it gluten free? Yep, as long as you check your sauce and ranch bottles. Most are, but always check the fine print if you’re serving someone celiac.
- Can I freeze it? I don’t usually, because dairy gets a bit weird when thawed. But honestly, it never lasts that long in my house anyway!
- What can I substitute for ranch? I sometimes use extra cream cheese and a splash of buttermilk, or even sour cream. On second thought, maybe add some garlic salt, too!
- Any chance of making this vegetarian? A few friends have swapped in plant-based chicken or shredded jackfruit. Tastes different, but if that’s what you need—it sorta works!
Fun digression: I once brought this dip to a potluck and forgot the chips. Ended up scooping it with a giant piece of iceberg lettuce like a taco. Would not recommend, but it made for a great story.
So, that’s my Buffalo Chicken Dip saga. Hope you give it a crack and, if you do, let me know what wild stuff you mixed in or what problem you solved along the way. After all, isn’t half the fun seeing how you can tweak these classics?
Ingredients
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 1/2 cup Buffalo hot sauce
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped green onions
- Tortilla chips or celery sticks, for serving
Instructions
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1Add the shredded chicken, cream cheese, cheddar cheese, ranch dressing, Buffalo hot sauce, and crumbled blue cheese to the crock pot.
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2Stir all the ingredients together until well combined.
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3Cover and cook on low for 2 hours, stirring occasionally, until the cheeses are melted and the dip is hot and creamy.
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4Just before serving, stir in half of the chopped green onions. Sprinkle the remaining green onions on top as garnish.
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5Serve warm with tortilla chips or celery sticks for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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