Save to Pinterest The slow cooker was already out on the counter when my neighbor texted asking what to bring to the block party. I had leftover rotisserie chicken in the fridge and a hunch that something creamy, spicy, and shareable would disappear fast. Twenty minutes later, everything was bubbling away in the crock pot, and by the time I arrived with it still warm and plugged in at the host's house, people were already hovering. That dip didn't make it past the first quarter of the game.
I've made this dip for three Super Bowls in a row now, and each time someone asks if I changed the recipe. I haven't, but I did learn to double the batch after watching it vanish in under an hour the first year. One friend even brought her own container to take some home, which I took as the highest compliment. It's become the thing people expect me to show up with, and honestly, I'm not mad about it.
Ingredients
- Cream cheese (225 g, softened and cubed): Softening it first is non-negotiable because cold cream cheese turns into stubborn lumps that refuse to melt evenly, and nobody wants to fish those out mid-dip.
- Sour cream (120 g): This adds a tangy coolness that balances the buffalo heat and keeps the dip from feeling one-note.
- Shredded cheddar cheese (170 g): Go for sharp cheddar if you want more flavor depth, mild if you're keeping it crowd-friendly.
- Shredded mozzarella cheese (60 g): Mozzarella brings the stretch and the melt, making every scoop satisfyingly gooey.
- Cooked chicken breast (450 g, shredded): Rotisserie chicken is your best friend here, already seasoned and juicy, saving you from poaching or grilling your own.
- Buffalo wing sauce (120 ml): The soul of the dip, pick a brand you'd actually want to eat on wings because that flavor will shine through.
- Ranch dressing (60 ml): Ranch mellows the heat and adds a creamy herbaceous note that ties everything together.
- Chopped scallions (2 tbsp, optional): A fresh pop of color and mild onion bite right before serving makes it look less like a beige blob.
- Extra shredded cheese (optional, for topping): Because more cheese on top of cheese is never wrong.
Instructions
- Load the slow cooker:
- Toss the cream cheese, sour cream, cheddar, mozzarella, shredded chicken, buffalo sauce, and ranch dressing into the crock pot. It'll look like a chaotic pile at first, but trust the process.
- Stir it up:
- Give everything a good mix with a sturdy spoon so the sauces start coating the chicken and the cheeses get acquainted. It won't be smooth yet, and that's fine.
- Set it and almost forget it:
- Cover and cook on low for 2 hours, stirring once at the halfway mark to keep the cheese from sticking to the sides. You'll know it's ready when everything is melted and bubbling gently.
- Final stir and garnish:
- Give it one last stir to make it creamy and uniform. If you want, sprinkle extra cheese and scallions on top for looks and a little extra flavor.
- Serve warm:
- Keep it in the slow cooker on the warm setting and set out tortilla chips, celery sticks, carrot sticks, or crackers. People will hover, so just accept it.
Save to Pinterest The best moment with this dip wasn't at a party but on a random Tuesday when my sister came over stressed about work. I had leftovers in the fridge, reheated them, and we sat on the couch with a bag of chips and talked until the container was empty. Sometimes comfort food is less about the occasion and more about the company.
Making It Your Own
If ranch isn't your thing, swap it for blue cheese dressing and prepare for a tangier, funkier vibe that buffalo wing purists will appreciate. I've also added a few shakes of hot sauce directly into the mix when I know my crowd can handle more heat, and it never disappoints. One time I stirred in some crumbled cooked bacon at the end, and let's just say it became a permanent option in my mental recipe notes.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though in my experience they rarely last that long. Reheat gently in the microwave in short bursts, stirring between each one, or pop it back in the slow cooker on low if you're serving it again. I've even spread cold leftovers on a tortilla, rolled it up, and called it lunch, and it was shockingly good.
Serving Suggestions
Tortilla chips are the classic move, but celery and carrot sticks add a refreshing crunch that cuts through the richness. I've also served this with pita chips, pretzel crisps, and once, in a moment of desperation, with sliced baguette, which people actually loved.
- Keep the slow cooker plugged in on warm so the dip stays gooey throughout the event.
- Set out small plates and napkins because this gets messy fast and people will thank you.
- If you're taking it somewhere, transport it in the crock pot insert and plug it in when you arrive.
Save to Pinterest This dip has earned its place in my regular rotation, not because it's fancy, but because it's reliable, crowd-pleasing, and requires almost no babysitting. Make it once, and it'll become your go-to too.
Recipe FAQs
- → Can I use frozen chicken for this dip?
It's best to use pre-cooked chicken that's already shredded. If using frozen chicken, thaw and cook it completely before adding to the slow cooker to ensure proper texture and food safety.
- → How do I prevent the cheese from separating?
Cook on low heat rather than high, and stir the dip halfway through cooking. Using softened cream cheese and avoiding overcooking also helps maintain a smooth, creamy consistency.
- → What can I serve with buffalo chicken dip?
Tortilla chips, pita chips, celery sticks, carrot sticks, bell pepper slices, crackers, or toasted baguette slices all pair wonderfully with this dip.
- → Can I make this dip ahead of time?
Yes, you can prepare all ingredients the night before and refrigerate. When ready to serve, transfer to the slow cooker and cook as directed, adding 15-20 minutes to account for the cold start.
- → How do I adjust the spice level?
For milder flavor, reduce the buffalo sauce to 1/4 cup and add more ranch dressing. For extra heat, increase buffalo sauce or add cayenne pepper and hot sauce to taste.
- → Can I keep this warm in the slow cooker during a party?
Absolutely. Once cooked, switch the slow cooker to the warm setting. Stir occasionally to prevent edges from drying out, and the dip will stay perfectly heated for hours.