This easy Buffalo Chicken Dip recipe is only 5 ingredients and you can make it on the stove or in a slow cooker so its warm all day long. It’s great with celery or crackers at all your holiday parties and game day celebrations.

Buffalo chicken wing dip.

What’s better than chicken wings? This dip right here. It’s easier to make, has all the right flavors, and requires very little in the way of cooking and cleanup.

Hot melty cheese, buffalo sauce, cool blue cheese or ranch dressing, cream cheese, and chunks of tender chicken ready and waiting to be dipped into. I always serve this spicy, tangy dip piping hot with a pile of Chicken in a Biskit crackers, chilled celery ribs, and carrot sticks.

Recipe ingredients:

Labeled buffalo chicken dip ingredients in various bowls.

Ingredient notes:

  • Chicken: I make this easy dip with canned chunk chicken which I always keep in the pantry. Every 10-ounce can of chicken equals 2 small chicken breasts, so you would need 4 small chicken breasts (or 2 large ones), cooked and then shredded with two forks. See my how-to on poaching chicken, which is fast and super simple. You can also use leftover rotisserie chicken.
  • Hot sauce: Frank’s RedHot Original works best for me, but you may prefer another kind, and that’s okay.
  • Salad dressing: For real, authentic, traditional Buffalo Chicken Dip, this recipe MUST be made with blue cheese dressing, not ranch. However, if you don’t like blue cheese dressing, as I don’t, you can use ranch. Just don’t tell anyone from Buffalo, NY.

Stove-top instructions:

  • In a large saucepan over medium-high heat, heat the chicken and hot sauce until bubbly Add the cream cheese, ranch or blue cheese dressing, and cheddar cheese. Stir until melted. Transfer to a serving bowl and serve warm.

Buffalo chicken dip.

Slow cooker instructions:

  • Combine all ingredients in your slow cooker and stir until combined. Cover and heat on LOW 3 to 4 hours or HIGH 1 to 2 hours. Serve warm right from the crockpot with celery sticks and crackers.

Recipe tips and variations:

  • Yield: One recipe makes enough to feed about 20 people as a snack.
  • Make ahead: The recipe comes together so quickly, you may not need to make this ahead of time. If you’re pressed for time, make the dip on the stove but keep warm using the crockpot.
  • Storage: Refrigerate the leftovers for up to 4 days and reheat as needed in the microwave or on the stove.
  • Blue cheese crumbles: If you’re using blue cheese dressing, blue cheese crumbles are the obvious choice.

Buffalo chicken wing dip.

More great appetizer recipes:

Buffalo chicken wing dip.

Buffalo Chicken Dip

This easy Buffalo Chicken Dip recipe is only 5 ingredients and you can make it on the stove or in a slow cooker so its warm all day long. It's great with celery or crackers at all your holiday parties and game day celebrations.
5 from 23 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 20 servings
Course Appetizer
Cuisine American
Calories 235

Ingredients 

  • 2 (10 ounce) cans chunk chicken drained and shredded (see note 1)
  • 1 (5 ounce) bottle hot pepper sauce (see note 2)
  • 2 (8 ounce) packages cream cheese
  • 1 cup ranch dressing or blue cheese salad dressing (see note 3)
  • 2 cups shredded cheddar cheese
  • 1 bunch celery trimmed and cut into 4-inch pieces, for serving
  • 1 (8 ounce) box chicken crackers for serving

Instructions 

Stove top method:

  • In a large saucepan over medium-high heat, combine chicken and hot sauce. Heat until hot and bubbly, about 2 to 3 minutes.
  • Stir in cream cheese, salad dressing, and shredded cheese. Continue to stir until hot and bubbly, about 5 minutes.
  • Transfer to a slow cooker if desired to keep warm. Serve with celery sticks and chicken crackers.

Slow cooker method:

  • In a slow cooker, combine chicken, hot sauce, cream cheese, salad dressing, and shredded cheese. Stir to combine.
  • Cover and cook on LOW for 3 to 4 hours or HIGH for 1 to 2 hours (until hot and bubbly). Serve with celery sticks and chicken crackers.

Recipe Video

Notes

  1. Chicken: I make this easy dip with canned chunk chicken which I always keep in the pantry. Every 10-ounce can of chicken equals 2 small chicken breasts, so you would need 4 small chicken breasts (or 2 large ones), cooked and then shredded with two forks. See my how-to on poaching chicken, which is fast and super simple. You can also use leftover rotisserie chicken.
  2. Hot sauce: Frank's RedHot Original works best for me, but you may prefer another kind, and that's okay.
  3. Salad dressing: For real, authentic, traditional Buffalo Chicken Dip, this recipe MUST be made with blue cheese dressing, not ranch. However, if you don't like blue cheese dressing, as I don't, you can use ranch. Just don't tell anyone from Buffalo, NY. 
  4. Yield: One recipe makes enough to feed about 20 people as a snack.
  5. Make ahead: The recipe comes together so quickly, you may not need to make this ahead of time. If you're pressed for time, make the dip on the stove but keep warm using the crockpot.
  6. Storage: Refrigerate the leftovers for up to 4 days and reheat as needed in the microwave or on the stove.
  7. Blue cheese crumbles: If you're using blue cheese dressing, blue cheese crumbles are the obvious choice.

Nutrition

Calories: 235kcalCarbohydrates: 2gProtein: 12gFat: 20gSaturated Fat: 8gCholesterol: 55mgSodium: 600mgPotassium: 109mgFiber: 1gSugar: 1gVitamin A: 493IUVitamin C: 6mgCalcium: 113mgIron: 1mg
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Comments

  1. Went to a birthday party and it was a hit!i kept asking my daughter in law for the recipe and she has sent it. Thank you Jessica. I’m going to write this one down so if I lose my phone I will have it!Everyone could not get enough. I really don’t do hot and was skeptical at first but I tried it and it was perfect!she also put in one of those crockpot liners and then she just transferred it to a big bowl. She kept in liner. No dirty dishes!!!

  2. At the end of the day it’s all about the buffalo and the chicken for me. I don’t care if you use blue cheese or ranch to get there – just as long as that chicken and buffalo are swimming in something spicy. Happy, Happy, Happy.

  3. Rotisserie chicken definitely. 2 pkgs of cream cheese is way too much. I had to get another chicken to put in it. I’ll cut to 1 pkg next time. Used 1/2 the amount called for of blue cheese dsg and added chunks of bleu cheese when served and a bowl of bleu cheese chunks by the crock pot when serving. Also jalapenos on the side. Some wanted a little more spice.

    1. Sorry about the cream cheese situation. For me and the people I know, we want it like that. But I can see if you don’t have cream cheese figuratively running through your veins, you might not. 😆 Thanks. -Meggan

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