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Ultra close-up macro of bubbling molten creamy buffalo chicken dip with cheese pulls and green scallions

Creamy Crockpot Buffalo Chicken Dip from Scratch

This easy 5-ingredient crockpot buffalo chicken dip is the ultimate crowd-pleasing party appetizer. Made with tender shredded chicken, rich cream cheese, tangy buffalo cayenne sauce, and molten melted sharp cheddar—effortless slow cooker perfection!
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Calories: 245
Ingredients Method Nutrition

Ingredients
  

Chicken & Creamy Cheese Base
  • 3 cups cooked shredded chicken breast finely shredded
  • 8 oz cream cheese cubed, room temperature
  • 0.5 cup sour cream
  • 1 packet dry ranch seasoning mix
Tangy Buffalo Heat & Molten Cheeses
  • 0.75 cup Frank's RedHot cayenne sauce
  • 1.5 cups sharp yellow cheddar cheese freshly grated, divided
  • 1 cup Monterey Jack cheese freshly grated
  • 0.5 tsp garlic powder
Party Garnishes & Dippers
  • 3 stalks green scallions for garnish
  • 2 tbsp creamy ranch dressing for drizzle
  • 1 platter celery, carrots, and tortilla chips for dipping

Method
 

Layer Ingredients in Slow Cooker
  1. Combine chicken & sauce: In a 3 to 6-quart slow cooker crock, add the finely shredded chicken and pour in 3/4 cup Frank's RedHot sauce. Toss lightly with a spatula until chicken is thoroughly coated.
  2. Add dairy & seasonings: Scatter cubed softened cream cheese, sour cream, dry ranch seasoning, garlic powder, Monterey Jack cheese, and 1 cup of the sharp cheddar cheese across the chicken.
Slow Cook to Molten Perfection
  1. Cook on Low: Cover with the lid and cook on LOW for 1 1/2 to 2 hours (or on HIGH for 45 to 60 minutes) until the cheeses are completely melted and bubbling around the edges.
  2. Stir until silky: Remove lid and use a heat-proof spatula to stir vigorously until the melted cream cheese, cheddar, and buffalo sauce emulsify into an ultra-creamy, glossy dip.
  3. Top with extra cheese: Smooth the top surface and sprinkle the remaining 1/2 cup of shredded cheddar over the dip. Cover and let sit for 10 minutes until cheese forms a gooey molten blanket.
Garnish & Serve Warm
  1. Garnish: Drizzle with creamy ranch dressing and scatter freshly sliced green scallions over the top.
  2. Keep warm & serve: Switch slow cooker setting to WARM. Serve immediately alongside crunchy salted tortilla chips, crisp celery batons, and sweet carrot sticks.

Nutrition

Calories: 245kcalCarbohydrates: 2.8gProtein: 16.8gFat: 18.5gSaturated Fat: 9.8gCholesterol: 68mgSodium: 580mgPotassium: 210mgFiber: 0.4gSugar: 1.6gCalcium: 180mgIron: 0.9mg

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