Crock Pot Buffalo Chicken Dip

"This recipe is great for parties! I haven't had a person yet who doesn't enjoy it."
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Jennifer R. photo by Jennifer R.
photo by Jennifer R. photo by Jennifer R.
Ready In:




  • Drain canned chicken and put in medium sauce pan.
  • Add hot sauce and cook on medium until heated throughout. My personal favorite is Frank's hot sauce.
  • Add cream cheese and stir until blended thoroughly.
  • Add ranch dressing and mix.
  • Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted.
  • Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on low.
  • I serve on baguette that has been sliced and toasted. However, it is also tasty on corn chips.

Questions & Replies

  1. I have fresh chicken breast, boiled - it started out almost 3lbs but now shredded seems to be only about 25oz. Think it can still be used with a double recipe of this? I can't figure out why my chicken seemed to decrease so much but I figure if canned chicken is really chopped up like tuna, it might be comparable even if my weight is less.


  1. If you have an extra 20 minutes... SKIP THE CANNED CHICKEN. Canned chicken has that "tuna" taste/smell association because of the brine/canning process. Take 3/4-1lb of boneless skinless chicken breasts, cut them in 1/2 or 1/3rds depending on the size of the breast pieces you have and poach them in boiling salted water (they'll cook quicker) - run them under cold water and shred them with a fork or dice them if you're in a hurry. If you've made it with canned chicken and then do it this way you will taste the WORLD of difference. Also, I tend to add a touch of cayenne 1/8tsp and use sharp cheddar... If you make it in a 13x9 instead of the crock pot, you can sprinkle crumbled bleu cheese on top before you bake it and you get a nice cheesey brown crusty top :) (ps I'm from Buffalo...)<br/><br/>ALSO - If you're making this ahead of time and want to 'set and forget' -- which is what a crock pot recipe should be, you can completely skip the saucepan, just stir everything together (easiest way is throw it all in the bowl of a stand mixer with the paddle and turn it up (it really helps integrate the chicken as well) and throw it all in the crock pot...
  2. Quick, simple and tastes wonderful. I made the dip for my cousins grad party and it was gone in no time, everyone loved it. I skipped all of the first steps and just put all of the ingredients into the crockpot and let them cook together on high for 1 hour and then another hour on warm and then switched it to warm and it was ready! A real crowd pleaser.
  3. I made this twice for Christmas parties and also for New Year's Eve, everyone loved it!!! I used about 1/3 of a block of "velveeta" and threw in about 1-2 cups of shredded mexican cheese and also upped the hot sauce, since we all love the heat. I also used a rotisserie chicken, picked free of skin, fat and bone. Threw it all in the crockpot and stirred from time to time, easy and delicious!!!
  4. This recipe is amazing!! I skipped the canned chicken and use a rotisserie chicken from the grocery store. I mostly used the breast portions and diced it up. It was SO good!! The creamy texture this recipe creates with the cream cheese and cheddar is awesome!
  5. Quite frankly the sauce pan steps are NOT needed. Just put everything into the crock pot, stir, heat on high for about 2 hours, turn to low and serve. Much easier. I use aged Parmesan ranch dressing for a bit of extra cheese.


  1. So, I've made this before using a crock pot and it was wonderful. I prefer this over the oven version due to the fact that the crock pot keeps the dip warm and smooth. A few things that I did differently... 1. I used hidden valley ranch packet mixed with sour cream *wanted to try this avocado ranch but I had to play it safe for the office party next time though. 2. I bought boneless skinless sliced breast, poached them in salt water. Shredded with a fork and sprinkled McCormick's Rotisserie Seasoning *if you have never tried this you are missing out. Amazing#@!$#! 3. Franks hot sauce is must, its flavorful it doesn't taste like pepper and vinegar 4. I used the three cheese with Sharp Cheddar, White Vermont and something else. LOL Kraft Philadelphia 5. I threw everything in except the chicken, cooked for about 45 mins added my chicken stirred it in and topped with some more cheese. *prevents the chicken from dissolving lol 6. THIS IS THE BEST DIP EVER :) if you have a super 1 grocery store I found a creole tortilla chip, its flavored tastes amazing and you heat them up in the bag before you serve them <3 Enjoy!
  2. I personally hate the taste of canned chicken! I use the breast meat from a rotisserie chicken and then save the rest for another dish. An easier way to use fresh chicken and tastes great!
  3. Use blue cheese dressing, not ranch dressing.
  4. I used 1 whole rotisserie chicken bought from my local supermarket. I removed the skin, picked off the meat, and pulled/shredded apart with my hands.
  5. This recipe is really good. However, the second time I made it, instead of using 2 cups of cheddar cheese, I used 1 cup of American processed cheese and 1 cup of cheddar and it came out much smoother (better consistency). Also I bought a roasted chicken from the store and deboned it for the chicken in this recipe and it is 10 times better than the canned. I let all the ingredients (except the chicken) simmer in the crockpot for an hour and then added the chicken shortly before I served it. I like it better this way because the chicken does not disintegrate or break up. I have found this dip to be really good heated up in the microwave the next day also.



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