Try this Crock Pot Buffalo Chicken Dip for an easy appetizer that’s always a hit! Crock pot recipes like this one make party planning a breeze!
This buffalo chicken dip is always on the top of our appetizer list!
It’s an easy, make ahead recipe that can also be kept warm all night right in your slow cooker. No reheating to worry about!
Because the last thing you need to worry about at your party is if your hot dip is still hot…there’s cocktails to make next and other food to get out.
Buffalo Chicken Dip Recipe
There’s basically two different ways to make buffalo chicken dip. The slow cooker method like this recipe or an oven baked Buffalo Chicken Dip.
Both produce very similar results, there’s not much difference in flavor, it’s just a matter of if you want your dip to stay hot for longer or if it doesn’t matter.
For instance, if we’re having just a few friends over for drinks, we’ll make this oven baked buffalo chicken dip recipe. Because we’ll probably all be sitting around the kitchen table eating the dip until it’s gone.
But if you’re having a larger party with lots of different appetizers then you might want to go with this crock pot version so it stays warm all night for you.
What Can You Use For Dipping In Buffalo Chicken Dip?
Pretty much everything you can think to dip with. Tortilla chips, pita chips, pretzels, even cut up celery sticks and carrots sticks to keep it low carb.
Most types of crackers will be great, bagel chips, even thick cut potato chips, Fritos or Doritos. It’s a party, people. Don’t start counting the calories now…
Ingredients For Buffalo Chicken Dip
• Cooked chicken
• Cream Cheese (and ricotta cheese for this recipe)
• Cheddar Cheese
• Ranch dressing
• Buffalo wing sauce
Any type of cooked chicken you have on hand will work, a rotisserie chicken is great for this recipe or you can bake a couple of chicken breasts and shred them.
We’ve taken the liberty of adding bacon to our buffalo chicken dip, because well, bacon. But bacon works really well in this dip recipe, I’m actually surprised I don’t see more recipes out there that have bacon in them!
There’s usually some sort of cooked chicken on hand in the fridge, if our boys don’t get to it before we do, so making this dip even at the last minute usually isn’t a problem!
Instead of using all cream cheese I lightened up the texture here with a cup of ricotta cheese. Now I’m not saying that you’re going to be saving tons of calories here, I’m just saying I like the lighter feel that ricotta cheese adds to this dip.
Try it this way if you can, I think you’re really going to like it. Of course, if you have every single thing to make this buffalo chicken dip except for ricotta cheese then go ahead and add another block of cream cheese.
But you see how nice and easy this dip “dips”? You’ll actually be able to dip your chip in here without it breaking into pieces since it’s a little lighter than using all cream cheese.
Since we have chicken in here, lots of chicken, I have to admit that sometimes this dip turns into dinner. We’ve got some greens going on for garnish, right?
Sometimes an easy chicken recipe for dinner turns out to be Buffalo Chicken Dip. And I’m good with that.
Looking For More Appetizers?
- 2 cups cooked, shredded chicken
- 1/2 cup mayonnaise
- 1 cup ricotta cheese (part skim or whole milk)
- 8 ounces cream cheese, softened
- 1/2 cup buffalo wing sauce (or a mild hot sauce)
- 2 cups shredded Mexican blend cheese, divided
- 1/2 teaspoon kosher salt
- black pepper to taste
- 1/2 cup ranch dressing
- 1/2 cup crumbled bacon or "real" bacon bits
- Chopped scallions and extra bacon for garnish
Add all the chicken, mayonnaise, ricotta cheese, cream cheese, buffalo wing sauce, 1 cup of the Mexican blend cheese, salt, pepper, ranch dressing and bacon to a bowl.
Stir to combine the ingredients well then pour into a 2 quart crock pot or slow cooker.
Top with the remaining cup of Mexican blend cheese and cook on low for 2-3 hours until the dip is warmed through and the cheese on top pis melted.
Serve with tortilla chips, pita chips, pretzel chips and/or cut vegetables
Serving Size:1/2 cup
Amount Per Serving: Calories: 483 Total Fat: 42g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 89mg Sodium: 1213mg Carbohydrates: 7g Fiber: 0g Sugar: 4g Protein: 18g