Spicy Buffalo Chicken Dip (Slow Cooker Recipe)

This Spicy Buffalo Chicken Dip is a creamy, cheesy slow cooker appetizer that’s perfect for game day, tailgating, and your next Super Bowl party. Everything goes into the Crock Pot at once, and you shred the chicken right before serving. It’s an easy buffalo chicken dip recipe with all the buffalo flavor of chicken wings and none of the mess, so it’s sure to land on your list of favorite party foods! Serve with a plate of carrot and celery sticks and you’re all set!

Spicy Buffalo Chicken Dip

Football season is a big deal here in Mississippi, and so is good game day food! Buffalo wings are always a hit, but they take more time than I want to spend on a busy weekend.

This dip has everything I love: simple ingredients, minimal hands-on work, and most importantly, big flavor!

Why You’ll Love This Recipe

It practically makes itself. It all cooks in the slow cooker, so you don’t have to spend much time in the kitchen while your guests arrive.

You control the spice level. Add a little extra Frank’s hot sauce and jalapeño for a spicy kick, or dial them back for the little ones and anyone who likes things milder.

It’s naturally gluten-free. Served with fresh veggies like celery and carrot sticks, this party appetizer is something almost everyone can enjoy. (Crackers and baguette slices are delicious too, of course!)

Ingredients

Here’s everything you’ll need for the best buffalo chicken dip:

• Boneless, skinless chicken breasts
• Salt and black pepper
• Chicken broth (organic if you have it)
• Celery, chopped very fine
• Cream cheese (full-fat block cream cheese gives you the best creamy texture)
• Frank’s RedHot sauce, or your favorite buffalo wing sauce
• Jalapeño pepper, minced fine
• Crumbled blue cheese
• Mozzarella cheese, finely shredded
• Green onions and sliced jalapeño for the topping (optional)
• Celery stalks and carrot sticks for dipping
• Non-stick cooking spray (for the dish)

Find the full recipe with ingredient measurements in the recipe card below.

How to Make Spicy Buffalo Chicken Dip

These step-by-step instructions are about as simple as it gets!

1. First, season the chicken breasts with salt and black pepper.
2. Place the chicken in a 5 or 6-quart slow cooker, then add the broth and celery and combine cream cheese, hot sauce, minced jalapeno, and part of the blue cheese right on top.
3. Cover and cook on high for 3-4 hours or on low for 6-7 hours.
4. About 30 minutes before serving, take off the lid and shred the chicken into bite-sized pieces with two forks.
5. Stir in the mozzarella, replace the lid, and cook until the cheese is fully melted.
6. Sprinkle on the remaining blue cheese, green onions, or sliced jalapeño, then switch to the warm setting and serve.

Pro Tips

• Let the cream cheese come to room temperature so it melts smoothly into the cheese mixture.
• Pre-shredded cheese works, but freshly shredded mozzarella melts a little smoother.
• Stir in a splash of broth to loosen the creamy dip as it thickens.
• For best results, serve it on the warm setting instead of high heat so the edges don’t scorch.

Variations

• Swap the mozzarella for cheddar cheese for a melty cheddar version, or drizzle ranch dressing or blue cheese dressing over the cheese topping.
• Short on time? Use store-bought rotisserie chicken, canned chicken, or any pre-cooked chicken (dark meat works too). Preheat the oven to 350°F, mix the shredded chicken with the remaining ingredients in a large bowl, and bake in a nonstick-sprayed baking dish for 20-25 minutes, until bubbly.
• Stir in a pinch of garlic powder or a spoonful of sour cream or plain Greek yogurt for extra tangy flavor.
• Leftovers make great buffalo chicken sliders the next day!

Serving Suggestions

Baby carrots and celery sticks are my favorite dippers for Buffalo dip, but tortilla chips, crackers, and sliced baguette are all great too. Serve with your other favorite appetizers for a full game-day spread.

Storage Instructions

Store leftovers in an airtight container in the fridge for 3-4 days, and reheat in the microwave or over medium-low heat. You can freeze it in a freezer-safe container (with plastic wrap pressed on top) for up to 2 months, but cream cheese can turn a little grainy, so I’d save freezing as a last resort.

FAQ

Can I make this ahead of time? Absolutely! Make it a day early, refrigerate, and reheat in the slow cooker on low. You can also just cook the chicken ahead of time.

Can I use frozen chicken breasts? For food safety, thaw the chicken in the fridge before it goes in the crock pot.

What’s the best way to keep it warm at a party? Leave it right in the slow cooker on the warm setting and give it a stir now and then.

Is Frank’s hot sauce the same as buffalo sauce? They’re close cousins! The recipe uses Frank’s original hot pepper sauce, but Frank’s buffalo sauce works too and tastes a little more buttery.

Your New Go-To Appetizer

One of my favorite parts of this recipe is how relaxed it lets me be on game day! I hope this crockpot version becomes your go-to appetizer for football season, Super Bowl Sunday, and every special occasion in between.

Tried this recipe? Please leave a comment and a star rating… it helps my blog grow, and I’d be so grateful!

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