This Slow Cooker Buffalo Chicken Dip is a game-day winner! Loaded with shredded chicken, cream cheese, buffalo sauce, and melty cheddar, this creamy and spicy dip is perfect for parties, tailgates, or any time you’re craving a delicious snack. Just throw everything in the Crockpot and let it cook until bubbly and irresistible. Serve it with tortilla chips, veggies, or crackers for the ultimate crowd-pleaser
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This post was originally published in 2018. It has since been updated.
I am back at again with another great dish for Super Bowl Sunday. This dip, like standard buffalo wings, is low in carbs and absolutely perfect for indulging. It’s super easy to make. I always use my slow cooker or Instant Pot for dishes with shredded chicken.
I simply add seasoned chicken breasts to my slow cooker with chicken broth and let the slow cooker do the work. The chicken is always very juicy and so easy to shred.
Buffalo Chicken Dip Ingredients
- Cream Cheese
- Plain Greek Yogurt or Sour Cream
- Buffalo Sauce
- Shredded Cheese
What Type of Chicken to Use
I use boneless, skinless chicken breasts. You can also use skinless chicken thighs with no change to the cooking time. Chicken thighs are a lot juicier than breasts and will work great in this recipe. You can also use a cooked rotisserie chicken. Chop your chicken into cubes and you won’t need to slow cook the dish at all.
What Type of Cheese to Use
I use sharp cheddar. Mild cheddar will work, too.
How to Make Slow Cooker Buffalo Chicken Dip
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add the chicken to the slow cooker with the chicken broth.
- Cook on high for 4 hours or low for 8 hours. When the chicken has finished cooking, remove it from the slow-cooker and shred. Set aside.
- Preheat oven to 375 degrees.
- Combine shredded cheddar cheese, cream cheese, Greek yogurt (or sour cream), and hot sauce in a medium-sized bowl and stir until fully combined.
- Add the cooked chicken.
- Spray an 8×8 baking dish with cooking spray.
- Add the chicken mixture to the baking pan. Sprinkle the remaining 1 cup of shredded cheese throughout.
- Bake.
Do You Have to Bake it?
Baking is optional, but it will get the cheese bubbly and gooey.
Additional Toppings and Substitution Ideas
- Add my Homemade Ranch Seasoning to the dip for flavor.
- Bacon
- Shrimp
- Blue Cheese
- Ranch Dressing
- Jalapenos
- Artichokes
- Olives
What to Pair with the Dip
- Fresh Vegetables like celery, broccoli, and cauliflower
- Pork Rinds
- Air Fryer Tortilla Chips
Can the Dip Be Made Ahead of Time?
The dip will last covered in the refrigerator for about 3-4 days.
Can You Freeze the Dip?
Because this dip is made with dairy ingredients, if frozen it will have separation and become watery. A frozen cheese or cream dip would either be crumbly or watery when it is thawed. I would not freeze this dip. You can read more about How to Freeze Dips here.
More Dip Recipes
Hot Crab Dip
Slow Cooker Bacon Spinach Artichoke Dip
Crab Rangoon Dip
BLT Dip
Million Dollar Dip
Homemade Queso Cheese Dip
More Buffalo Sauce Recipes
Air Fryer Buffalo Chicken Wings
Buffalo Chicken Chili
Buffalo Shrimp Recipe
Buffalo Chicken Soup
Air Fryer Buffalo Cauliflower
Buffalo Chicken Tenders
More Slow Cooker Crockpot Recipes
Slow Cooker Crockpot BBQ Meatballs
Slow Cooker Crockpot Chicken and Rice
Slow Cooker Crockpot Chili Mac and Cheese
Slow Cooker Crockpot White Chicken Chili
Pulled Pork Sliders
Homestyle Chicken Noodle Soup
Sugar-Free Apple Butter
Slow Cooker Gumbo
Instant Pot Chicken Teriyaki
Slow-Cooker Crockpot Buffalo Chicken Dip
Ingredients
- 1 pound skinless chicken breasts
- Chicken rub or seasoning to taste You can use your favorite chicken rub.
- salt and pepper to taste
- 1 cup chicken broth
- 4 oz cream cheese Softened.
- 1 cup plain Greek yogurt or sour cream
- 1 cup Buffalo sauce
- 2 cups shredded cheddar cheese Divided into 1 cup servings. I used sharp cheddar.
- 1 tablespoon chopped green onions Optional
Instructions
Slow Cooker Instructions
- Season the chicken breasts with the chicken rub, salt, and pepper to taste.
- Add the chicken to the slow cooker with the chicken broth.
- Cook on high for 4 hours or low for 8 hours. When the chicken has finished cooking, remove it from the slow-cooker and shred. Set aside.
- Preheat oven to 375 degrees.
- Combine 1 cup shredded cheddar cheese, cream cheese, Greek yogurt (or sour cream), and hot sauce in a medium-sized bowl and stir until fully combined.
- Add the cooked chicken. Taste repeatedly and add additional salt and pepper if needed.
- Spray an 8×8 baking dish with cooking spray.
- Add the chicken mixture to the baking pan. Sprinkle the remaining 1 cup of shredded cheese throughout.
- Bake for 20-25 minutes until the cheese is bubbly.
- Sprinkle with green onions and serve.
Instant Pot Instructions
- Preheat oven to 375 degrees.
- Add the chicken broth, chicken breasts, chicken seasoning, salt and pepper to taste to the Instant Pot.
- Seal. Cook for 10 minutes on Manual > High-Pressure Cooking.
- When the Instant Pot indicates it has finished allow the steam to release naturally for 10 minutes without quick release.
- Open the pot remove the chicken. Shred the chicken using two knives or a knife and fork.
- Drain the leftover broth from the Instant Pot.
- Place the Instant Pot on the saute function. Add the chicken back to the pot with the cream cheese, Greek yogurt (or sour cream), 1 cup cheddar cheese, and buffalo sauce.
- Stir to combine the ingredients. Allow the mixture to cook for a few minutes until the cheddar and cream cheese has melted. Taste repeatedly and add additional salt and pepper if needed.
- Load the mixture into an 8×8 baking dish. Top with the remaining cup of cheddar cheese.
- Bake for 20-25 minutes until the cheese is bubbly.
- Remove from the oven. Top with green onions and serve.
Erica
Sunday 27th of August 2023
I’m so glad this recipe came in my inbox today! This was the perfect thing to have waiting for my crew after an afternoon at the farm. Everyone loved it! My grown sons requested that what little was leftover, be left for them to have at lunch tomorrow. Good thing I made a double batch!
staysnatched
Monday 28th of August 2023
Wondeful! I'm so glad you enjoyed it!
JANELLE
Sunday 12th of February 2023
made this for super bowl Sunday and it's another hit from Brandi!!!
staysnatched
Monday 13th of February 2023
I’m glad it was a hit!
Sherene
Sunday 18th of December 2022
My husband really wanted a buffalo chicken dip that did not include mayo-based dips (i.e., ranch or blue cheese), and I knew I could count on Brandi to offer just that. This recipe is so good that I might have to eat the entire baking dish by myself.
Robin
Thursday 17th of February 2022
It was as good as it looks! Thank you!
staysnatched
Sunday 27th of February 2022
So glad to hear it.
Sydney
Sunday 13th of February 2022
Really wanted to make this for the Super Bowl. And I have never made it before and I knew exactly where to find the perfect recipe. This was awesome will definitely be making it again
staysnatched
Monday 14th of February 2022
I'm glad to hear you will make it again.