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Home » Recipes » Dip Recipe

Slow Cooker Buffalo Chicken Dip

Published: Nov 9, 2023 · Modified: Jun 15, 2025 by Chef Ryan Littley

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Our Slow Cooker Buffalo Chicken Dip is a delicious dip recipe perfect for game day, family get-togethers, or just about any party you might be hosting.

Made with simple ingredients, it’s the perfect party food.

Slow cooker Buffalo chicken Dip in a white bowl.


 

Don’t wait for your next Super Bowl party to make my slow cooker buffalo chicken dip. After one bite, you’ll know why this creamy dip is one of my favorite buffalo chicken recipes.

I promise that after one taste, this creamy spicy dip will be one of your go-to appetizers for all your get-togethers.

Buffalo chicken dip in a bowl on a white platter with celery , carrot sticks and crackers.

You’ll love the creamy buffalo flavor of this cheesy dip. It’s perfect for dipping celery sticks, carrot sticks, tortilla chips, crackers, or your favorite dippers.

If you love Buffalo chicken, make sure to try our World Famous Buffalo Chicken Wings and Buffalo Chicken Grilled Cheese.

Table of Contents:
  • Ingredients
  • What type of cheese can I use?
  • How to make Slow Cooker Buffalo Chicken Dip
  • Recipe FAQs
  • More Dip Recipes You’ll Love!
  • Recipe: Slow Cooker Buffalo Chicken Dip

Ingredients

Ingredients to make recipe.

Let’s start by gathering the ingredients we need to make my Slow Cooker Buffalo Chicken Dip. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

What type of cheese can I use?

For my recipe, I used Colby Jack, which is a combination of Monterey Jack and Colby cheese. Colby is similar in color to cheddar cheese, but it’s softer, milder, and moister than cheddar. It’s actually closer in flavor to Monterey Jack.

But you can easily use your favorite Cheddar, Swiss cheese, and Gruyere to make my buffalo dip recipe. You can also create a blend of cheeses, using your favorites or what you have on hand to make this recipe, even including a little mozzarella cheese or bleu cheese crumbles into the mixture.

When possible, I prefer shredding my own cheese instead of using pre-shredded cheese. Bags of shredded cheese contain preservatives like potato starch to keep the shreds from clumping together in the bag. But that also means they don’t melt together as well as home-shredded cheese when cooking.

How to make Slow Cooker Buffalo Chicken Dip

Follow along with my simple step-by-step instructions to learn how to make slow cooker buffalo chicken dip in your home kitchen.

Collage showing how to start making recipe.
  • Place the chicken in a slow cooker on the low heat setting.
  • Pour the buffalo sauce over the top of the chicken and place the lid on the slow cooker.
  • Mix to coat the chicken with the hot sauce.
  • Cover the slow cooker with a lid and cook on the low heat setting for three hours or until an instant-read thermometer inserted in the thickest part of the breast has reached an internal temperature of 165 degrees.
Collage showing next steps in recipe.
  • When the chicken is fully cooked, remove it from the slow cooker and place it in a large bowl or plate to slightly cool.
  • Use forks to pull the chicken.
  • Continue until all the chicken has been pulled.
  • Add the shredded chicken back into the slow cooker along with the honey, salt, and garlic powder.
  • Stir to combine.
  • Add the softened cream cheese and shredded Colby Jack cheese to the slow cooker.
Collage showing how to finish recipe.
  • Stir the mixture until you thoroughly combine all the ingredients.
  • Place the lid back on the slow cooker and continue cooking at a low temperature for another hour. Stir as needed.
  • Pour the hot dip into a large casserole dish (or 2-3 smaller casserole dishes).
  • Top the casserole with shredded Colby Jack cheese and a sprinkle of chopped Italian parsley.
    *This step is optional. The dip is ready to serve without adding any additional cheese.
Baked slow cooker Buffalo chicken dip in a white casserole dish.

Place the casserole on the center rack of a 350-degree preheated oven for 15 minutes or until the cheese has fully melted.

*Check the temperature with an instant-read thermometer to ensure it has reached at least 165 degrees F.

Slow cooker Buffalo chicken Dip in a white bowl.

Wouldn’t my creamy slow cooker buffalo chicken dip be perfect for your next party? It’s got all the flavor of buffalo wings without the fuss of the bones. After one taste, you’ll agree that it is the best buffalo chicken dip you’ve ever tasted!

Any leftovers should be stored refrigerated in an airtight container for 3–4 days. To reheat, cover the casserole dish with foil, then place it in a preheated 350-degree oven and bake for 15-20 minutes or until an instant-read thermometer reaches at least 165 degrees F.

Recipe FAQs

Why is my Buffalo chicken dip runny?

If your dip is runny, it’s usually because you didn’t use enough chicken or used too much hot sauce. Also, using low-fat cream cheese will make the dip runny.

Why did my buffalo chicken dip separate?

Cooking the dip at high temperatures can cause the sauce to separate, which is why I recommend cooking it on a low setting. While the high setting will cook the dip faster, it can also separate the oils from the cheese and hot sauce, resulting in a greasy dip.

What types of cheese can I use in the dip?

I like using Colby Jack, but you can use your favorite cheddar cheese, Swiss cheese, Gruyere, or a combination of your favorite cheeses.
You can also add blue cheese to the dip or sprinkle bleu cheese crumbles on top of the dip when served.

More Dip Recipes You’ll Love!

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    Grilled Planked Salmon Dip Recipe
  • hot crab dip in casserole dish with pita chips on a white plate
    Maryland Hot Crab Dip {Very Best}
  • partial overhead view of baked shrimp scampi dip
    Easy Shrimp Scampi Dip
  • hand scooping out Cheddar lobster dip with a Mission Tortilla chip
    Creamy Cheesy Cheddar Lobster Dip

Slow cooker Buffalo chicken Dip in a white bowl.

Slow Cooker Buffalo Chicken Dip

Chef Ryan Littley
Slow Cooker Buffalo Chicken Dip is a delicious dip recipe that's perfect for game day, family get-togethers, or just about any party you might be hosting. Made with simple ingredients, it's the perfect party food.
5 from 27 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 10 minutes mins
Course Appetiser, Appetizer, dip
Cuisine American
Servings 12
Calories 227 kcal

Ingredients
  

  • 16 oz boneless skinless chicken breasts or boneless skinless chicken thighs
  • 1 cup Buffalo wing sauce I use Frank’s regular Buffalo wing sauce
  • 8 oz full-fat cream cheese room temperature
  • 8 oz Colby Jack cheese shredded
  • 1 tablespoon honey
  • ½ teaspoon salt to taste
  • 1 teaspoon garlic powder
  • 4 oz Colby Jack cheese shredded – optional
  • 1 tablespoon Italian parsley finely chopped

Instructions
 

  • Place the chicken in a slow cooker on the low heat setting.
  • Pour the buffalo sauce over the top of the chicken and place the lid on the slow cooker.
  • MIx to coat the chicken with the sauce.
  • Let the chicken cook on the low heat setting for three hours or until an instant read thermometer inserted in the thickest part of the breast has reached an internal temperature of 165 degrees.
  • When the chicken is fully cooked remove it from the slow cooker and place it in a large bowl or plate to slighty cool.
  • Use forks to pull the chicken.
  • Continue until all the chicken has been pulled.
  • Add the shredded chicken back into the slow cooker along with the honey, salt, and garlic powder.
  • Stir to thoroughly combine.
  • Add the softened cream cheese and shredded Colby Jack cheese to the slow cooker.
  • Stir until all the ingredients are fully combined.
  • Place the lid back on the slow cooker on low temperature and continue to cook the buffalo chicken dip for another hour. Stir as needed.
  • Pour the hot buffalo chicken dip into a large casserole dish (or 2-3 smaller casserole dishes).
  • Top the casserole with shredded Colby Jack cheese and a sprinkle of chopped Italian parsley.
    *This step is optional. The dip is ready and can be served without adding additional cheese.
  • Place the casserole on the center rack of a 350-degree preheated oven for 15 minutes or until the cheese has fully melted.
    Use an instant-read thermometer to make sure the dip has reached an internal temperature of at least 165 degrees F.
  • Place the buffalo chicken dip in a serving bowl and serve with crackers, celery sticks, carrot sticks, or your favorite dippers.

Notes

You can also use a store-bought rotisserie chicken instead of chicken breasts or boneless, skinless chicken thighs to make this recipe.
You can cook the chicken on high to speed up the process. I prefer the low setting; it makes the chicken easier to shred.
What type of cheese can I use?
For my recipe, I used Colby Jack, which is a combination of Monterey Jack and Colby cheese. Colby is similar in color to cheddar cheese but softer, milder, and moister than cheddar. It’s actually closer in flavor to Monterey Jack.
But you can easily use your favorite Cheddar, Swiss, and Gruyere to make my buffalo dip recipe. You can also create a blend of cheeses, using your favorites or what you have on hand, even including some mozzarella cheese or bleu cheese crumbles into the mixture.
I prefer shredding my cheese instead of pre-shredded cheese when possible. Bags of shredded cheese contain preservatives like potato starch to keep the shreds from clumping together in the bag. But that also means they don’t melt together as well as home-shredded cheese when cooking.
Why is my Buffalo chicken dip runny?
If your dip is runny, it’s usually because you didn’t use enough chicken or used too much hot sauce. Also, using low-fat cream cheese will make the dip runny.
Why did my buffalo chicken dip separate?
Cooking the dip at high temperatures can cause the sauce to separate, so I recommend cooking it on a low setting. While the high setting will cook the dip faster, it can make the oils from the cheese and hot sauce separate, resulting in a greasy dip.
 

Nutrition

Calories: 227kcalCarbohydrates: 3gProtein: 16gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.004gCholesterol: 70mgSodium: 985mgPotassium: 207mgFiber: 0.04gSugar: 2gVitamin A: 575IUVitamin C: 1mgCalcium: 215mgIron: 0.4mg
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5 from 27 votes (27 ratings without comment)

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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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