This slow cooker buffalo ranch chicken dip is a rich and creamy appetizer with all the flavor you expect from your favorite hot wings! This dip is made with chunks of canned chicken, cream cheese, ranch, buffalo sauce (or hot pepper sauce), and lots of cheddar cheese, so this dip is both easy and affordable! It's the perfect thing to bring to your next tailgate, potluck, or holiday party.
Add the chicken and hot pepper sauce to a skillet over medium heat and cook until heated through (3-5 minutes).
30 oz canned chunk chicken, ¾ cup hot pepper sauce
Stir in the cream cheese and ranch dressing. Continue cooking and stirring for 3-5 minutes or until warm and well blended.
16 oz cream cheese, 1 cup ranch dressing
Stir in ½ of the cheddar cheese, then transfer the mixture to a slow cooker and sprinkle the remaining cheese over the top.
1 ½ cups cheddar cheese
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.