Buffalo Chicken Dip is creamy, cheesy, and so easy to make in your slow cooker or the oven! This dip tastes like chicken wings and is a party favorite!
How Do You Make Buffalo Chicken Dip?
Buffalo wings are always a hit at any kind of party, potluck, or even just for dinner sometimes! While they are so crave-able, they aren’t always practical or simple to make. That’s why I love buffalo chicken wings in dip form. It doesn’t get much easier than getting a few simple ingredients together, and letting your slow cooker or oven do all the work to create a thick and cheesy dip that’s packed full of buffalo flavor!
- For this recipe, I like to use a rotisserie chicken when possible. It is already cooked, easy to shred and get into the slow cooker quickly. You can also use canned chicken if that is your preference. I am also fond of keeping this Crockpot Shredded Chicken on hand for dips like this!
- Soften your cream cheese and cut into cubes before mixing up your dip. Softened cream cheese is always the best option if possible. However, if you’re short on time simply cut the cream cheese into cubes first. This will ensure that it melts smoothly into the dip.
How Long Do I Cook Buffalo Chicken Dip?
- Next, if making this in the crockpot you can simply combine all ingredients right in the slow cooker and mix to combine. Then, cook on low for 1-2 hours until hot and bubbly. Give it a good stir before serving to make sure everything is well combined.
- To make this in the oven. Combine the shredded chicken and remaining ingredients in a bowl and mix up with a large spoon. Bake in a 375 degree oven for 20-25 minutes.
How Long Do I Cook Buffalo Chicken Dip?
- Next, if making this in the crockpot you can simply combine all ingredients right in the slow cooker and mix to combine. Then, cook on low for 1-2 hours until hot and bubbly. Give it a good stir before serving to make sure everything is well combined.
- To make this in the oven. Combine the shredded chicken and remaining ingredients in a bowl and mix up with a large spoon. Bake in a 375 degree oven for 20-25 minutes.
How Do You Reheat Buffalo Chicken Dip in the Oven?
Bonus, you can make this dip ahead and heat it up later! Simply combine all ingredients as listed in the recipe card below. Then, pour into a container with a tight fitting lid, or a large zip-lock bag. Refrigerate for up to 3 days before cooking and serving. When ready to reheat, preheat your oven to 375, pour the dip into an oven safe dish, and bake till hot!
What Goes Good With Buffalo Dip?
You can serve this dip with any crackers, chips, and veggies that you like the best. Some of my favorites are tortilla chips, nacho chips (Doritos), Ritz crackers are great, and for veggies we really love celery and carrots!
Enjoy!
~Nichole
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Buffalo Chicken Dip
Ingredients
- 2 Cups Cooked Shredded Chicken
- 8 Ounces Cream Cheese, Softened and Cubed
- 1 (1 Ounce Package) Dry Ranch Dressing Mix
- 2 Teaspoons Garlic Powder
- 1 1/2 Cups Shredded Cheddar Cheese
- 1/2 Cup Buffalo Hot Sauce
Instructions
CROCKPOT METHOD:
- In a 2 quart or larger slow cooker add the shredded chicken, cream cheese, dry ranch mix, garlic powder, shredded cheese, and buffalo sauce.
- Stir well to combine.
- Cover the crockpot and cook on low for 1-2 hours until hot and bubbly.
OVEN BAKED METHOD:
- Serve dip with your favorite chips, crackers, and vegetables.
- Preheat the oven to 375 degrees.
- In a large bowl mix together the softened cream cheese, shredded chicken, ranch mix, garlic powder, shredded cheese, and buffalo sauce.
- Pour the dip into a 9x9 inch baking dish. Bake in preheated oven for 20-25 minutes, until hot and bubbly.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am unable to find ranch dry package, can I use ranch salad dressing? If so how much for the above recipe?
Thanks!
Hi Amanda,
You can add this homemade ranch seasoning mix instead of the packet. (I prefer it 😉 3tablespoons of this= 1 (1 oz.) package of ranch salad dressing mix:
1/2 c. dry buttermilk
2 tablespoons dried parsley
1 tablespoon dried chives
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried dill-weed or seed
1 teaspoon kosher or Real Salt
1teaspoon black pepper
Pinch of cayenne pepper (optional)
Mix well or pulse in small food processor. Store in airtight container in refrigerator for up to 3 months. (Dry buttermilk requires refrigeration.)
I use this recipe and omit the “1/2 C of dry buttermilk ” and replace it with “1/2 cup of dry milk’. Turns out great every single time. I use it when I make Mississippi Venison Roast in the IP and all other recipes for Ranch Packets.
How many lbs of chicken should I use?
It says 2 cups
I am using chicken tenderloins. Do I have to cook it in the crockpot first? Can I throw it in all at once and shred later?
I would cook your chicken first
Do you use bagged shredded cheese, or grate it yourself? I have made this before and it was greasy.
It’s best to cheese that you have shredded yourself 🙂
thats what i did. i shredded part of a block of Tilamook cheddar in my food processor. Soo good!
I have tweaked this just a tad, I add 1/2 cup chicken
broth to make it a little more juicy
Need to make also for large party do I double ingredients?
Yes, you can double it for a larger crowd
This is the best buffalo chicken dip.. I made this last night for 24ppl and everyone was talking about it.. I live in philly and got a call from a friend in Cali asking for the recipe as she heard about this dip…
We make this dip at every family event. If you are cutting carbs, it is great on cucumber slices too. The instant pot shredded chicken makes this have such a good texture. We never have leftovers.
This was excellent. I’ve used a few different recipes for buffalo chicken dip and this was my favorite. I cooked the chicken in the instant pot and came out with probably more than 2 cups and used it all so that was the only modification I used. I cooked it in the oven in a large glass pie plate.
When I re-heat it, it seems dry and clumped together. Any suggestions?
You could try adding a couple Tablespoons of milk and/or a bit more buffalo sauce 🙂
I added a couple spoon fulls of sour cream to the crockpot mixture after reading this comment and mine came out great! Even when reheated :0)