Crockpot Buffalo Chicken Dip

I love anything and everything Buffalo flavored. I could happily eat buffalo wings every day, but that might start to get a BIT unhealthy 😉 so I like to make dishes that incorporate my love of buffalo flavoring in other ways.

This dip is super easy to make (thank youuuu, Crockpot!) and it keeps well in the fridge (if you somehow have some left over). It’s an especially great appetizer for parties and pot lucks!

Feel free to change it to fit your tastes, of course. If you like things less spicy, add less Buffalo sauce and and more sour cream, etc. The sky is the limit with Crockpot dips!

I used fat free cream cheese, light sour cream, and reduced fat shredded cheese to lighten it up juuust a bit. But you can use all lite or all full fat, or mix and match!


•2-3 cups cooked chicken, chopped small
•1 8oz package of softened cream cheese
•1/2 cup sour cream
•1 tablespoon ranch seasoning
•1 tablespoon minced garlic
•1 cup shredded cheddar cheese
•1 – 1 1/2 cups buffalo wing sauce
*optional: blue cheese crumbles and chopped green onions for topping


Lightly spray a Crockpot with Pam or olive oil.

Finely chop the cooked chicken and add it to the crockpot.

Add the rest of the ingredients to the crockpot.

Stir until mixed and set to low heat.

Let everything warm for 10-15 minutes and give it another good stir to mix it well.

Cook on low until warmed through, about 1-2 hours.

Enjoy with tortilla chips, rolled up in a wrap, or grilled in a quesadilla! (Seriously. It is so so good with lots of green onions on top!)

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