This slow cooker buffalo ranch chicken dip is a rich and creamy appetizer with all the flavor you expect from your favorite hot wings! Made with chunks of canned chicken, cream cheese, ranch, buffalo sauce (or hot pepper sauce), and lots of cheddar cheese, this dip is both easy and affordable! It's the perfect thing to bring to your next tailgate, potluck, or holiday party.
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Easy Crockpot Creamy & Spicy Dip
All of the best flavors from buffalo chicken wings come together to make one irresistible dip! The combination of tender chicken, cream cheese, zesty pepper sauce, ranch dressing, and lots of cheddar cheese is so rich and creamy you'll wish you made 2 batches.
The chicken is already cooked, so this recipe is just a matter of mixing it together and slow cooking. It's simple yet flavorful and always a hit at parties!
For more recipes to add to your party spread, take a look at my page full of easy appetizers!
🥘 Ingredients
All of the ingredients for this dip are easy to find and affordable. Some of the ingredients can be customized to suit your preferences, so you can use what you have on hand!
- Chicken - 30 ounces of canned chunk chicken, drained (about 3 ¾ cups). You can also use rotisserie chicken or shredded leftover chicken, whatever you prefer!
- Hot Pepper Sauce - ¾ cup of hot pepper sauce like Frank's Red Hot. Your favorite buffalo or wing sauce will also work.
- Cream Cheese - 16 ounces (2 blocks) of room temperature cream cheese.
- Ranch Dressing - 1 cup of ranch dressing.
- Cheddar Cheese - 1 ½ cups of freshly shredded cheddar cheese divided into 2 parts. Packaged shredded cheese has preservatives that prevent it from melting, so it is best to grate it yourself if possible.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Buffalo Chicken Dip
This dip is incredibly easy to make with no real cooking, you just heat the ingredients and stir to combine. You will need a skillet, a wooden spoon or something similar to stir with, and a crockpot.
1 batch of this dip makes about 20 servings or 5 cups. You can easily double it if you have a second crockpot!
- Combine chicken and sauce. Add 30 ounces of canned chicken and ¾ cup of hot pepper sauce (or buffalo or wing sauce) to a skillet over medium heat and cook until heated through (3-5 minutes).
- Add cream cheese and ranch. Stir in 16 ounces of room-temperature cream cheese and 1 cup of ranch dressing. Continue cooking and stirring for 3-5 minutes or until warm and well blended.
- Transfer to crockpot. Stir in half of the cheddar cheese (¾ cup), then transfer the mixture to a slow cooker and sprinkle the remaining ¾ cup of cheese over the top.
- Cover and cook. Cover and cook on low for 35 minutes or until the dip is bubbly and hot. Serve with crackers, chips, or vegetables of your choice.
Whether you are hosting on game day or throwing a party for the holidays, make this creamy buffalo chicken dip a part of your spread! You can serve it with tortilla chips, crackers, or celery sticks, or offer a few options and let your guests choose. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- 30 ounces of canned chunk chicken is the equivalent of 3 10-ounce cans, and 16 ounces of cream cheese is the equivalent of 2 8-ounce blocks.
- If you prefer your hot wings with blue cheese instead of ranch, just swap an equal amount of blue cheese for the ranch in this recipe.
- You may also use rotisserie chicken or shredded leftover chicken instead of canned chicken!
- If you would prefer to make this dip in the oven, assemble it as directed, but instead of transferring it to a crockpot, transfer it to a baking dish. Bake at 350°F (175°C) until hot and bubbly.
🥡 Storing & Reheating
Keep leftover buffalo chicken dip in an airtight container in the refrigerator for 2-3 days. You may freeze it in the same container or a freezer bag for up to 3 months.
Reheating
Thaw frozen dip in the fridge overnight. Reheat in the microwave or transfer it to a baking dish and pop it in the oven at 350°F (175°C) for 15-20 minutes.
❓ Recipe FAQs
You can serve anything from crackers and chips to vegetables with your buffalo chicken dip! The Nabisco Chicken In A Biskit crackers are a personal favorite. I also often serve baby carrots and celery, as those are traditionally served with chicken wings.
This happens when you have not combined your ingredients thoroughly enough. If this happens to you, return the dip to the stovetop over medium heat and stir consistently for a few more minutes.
It sure is! This dip has roughly 3 net carbs per serving. Of course, that may vary depending on the type of ranch or buffalo sauce you use.
😋 More Dips To Try
- Pumpkin Fluff Dip - A sweet dip full of fall flavor that pairs well with graham crackers, marshmallows, and fruit!
- Sausage Cream Cheese Dip - This 3-ingredient dip is a perfect way to get any party started!
- Cajun Dipping Sauce - A zesty dip for seafood, chicken, chips, or french fries that is full of robust Cajun flavor.
- Rotel Dip - An easy homemade queso made by combining ground beef, Velveeta cheese, and Rotel canned tomatoes.
- French Onion Dip - You can't go wrong serving this classic creamy dip at your next get-together.
- The BEST 7 Layer Dip - This dip has everything: a layer of refried beans, guacamole, sour cream, cheese, tomatoes, and black olives!
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📖 Recipe Card
Slow Cooker Buffalo Ranch Chicken Dip
Ingredients
- 30 oz canned chunk chicken (drained, *see note)
- ¾ cup hot pepper sauce (such as Frank's Red Hot)
- 16 oz cream cheese (at room temperature, *see note)
- 1 cup ranch dressing
- 1 ½ cups cheddar cheese (shredded, divided into 2 parts)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Add the chicken and hot pepper sauce to a skillet over medium heat and cook until heated through (3-5 minutes).
- Stir in the cream cheese and ranch dressing. Continue cooking and stirring for 3-5 minutes or until warm and well blended.
- Stir in ½ of the cheddar cheese, then transfer the mixture to a slow cooker and sprinkle the remaining cheese over the top.
- Cover and cook on low for 35 minutes or until the dip is bubbly and hot. Serve with crackers, chips, or vegetables of your choice.
Notes
- 1 batch of this dip makes about 20 servings or 5 cups.
- 30 ounces of canned chunk chicken is the equivalent of 3 10-ounce cans and 16 ounces of cream cheese is the equivalent of 2 8-ounce blocks.
- If you prefer your hot wings with blue cheese instead of ranch just swap an equal amount of blue cheese for the ranch in this recipe.
- You may also use rotisserie chicken or shredded leftover chicken instead of canned chicken!
- If you would prefer to make this dip in the oven, assemble it as directed but instead of transferring it to a crockpot transfer it to a baking dish. Bake at 350°F (175°C) until hot and bubbly.
- To store: Keep leftover buffalo chicken dip in an airtight container in the refrigerator for 2-3 days. You may freeze it in the same container, or a freezer bag, for up to 3 months.
- To reheat: Thaw frozen dip in the fridge overnight. Reheat in the microwave or transfer it to a baking dish and pop it in the oven at 350°F (175°C) for 15-20 minutes.
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