Thanks to this easy, perfectly dippable Crockpot Buffalo Chicken Dip, you can now enjoy all the saucy buffalo goodness you crave without the messy hands and face aftermath. And, with so much flavor in one crockpot, you won’t be missing a thing; it’s creamy, cheesy, and downright addictive.
For ease, convenience (and flavor), all of the cooking goes down in the crockpot. First, the chicken breasts slow cook in a savory concoction of Frank’s Hot Sauce, spices, and butter, soaking up every ounce of tangy, spicy buffalo flavor! Then, you’ll shred the chicken and add it back to the crockpot along with the cream cheese, Monterey Jack, and Cheddar. Just let it melt, and you’ve officially got a hearty party appetizer delicious enough to win over any crowd!
HOW TO MAKE CROCKPOT BUFFALO CHICKEN DIP
- Cook the Chicken – Add the chicken, buffalo sauce, spices, and butter to the crockpot. Place on the high setting and cook for about two to three hours, until the chicken is cooked through. The rate at which your chicken cooks through depends largely on your crockpot. See below before tips on chicken doness.
- Shred the Chicken – Once the chicken is ready, remove it from the crockpot and allow it to cool slightly. As soon as it is cool enough to handle, shred the chicken. See below for three different ways you can easily shred chicken!
- Add the Cheese – Return the shredded chicken to the slow cooker, along with both the cream cheese and the shredded cheeses. Add a little dill and pop the lid right back on! Cook for about fifteen minutes, this time with the crockpot on the low heat setting. Stir occasionally.
- Top It Off – To finish off your Crockpot Buffalo Chicken Dip with a layer of extra cheesy goodness, sprinkle a layer of shredded cheese right across the top. Then, pop the lid back on and cook until melted, for another ten to fifteen minutes or so.
HOW TO KNOW WHEN THE CHICKEN BREASTS ARE DONE
Chicken is done when it has reached an internal temperature of 165°F. This is best gauged with an instant-read thermometer. Another way to tell if chicken is done is to cut into it; the juices should run clear and the meat should be white, not pink.
THREE EASY WAYS TO SHRED CHICKEN
Use Your Hands | If you don’t mind getting your hands dirty, they’ll make excellent tools for shredding chicken. If you’re going to use your hands, however, take care that the chicken isn’t too hot! Just use your fingers to pull the meat apart into small shreds.
Use Two Forks | Another way to shred the chicken for your Crockpot Buffalo Dip is to enlist two forks and a work surface or cutting board. Use one fork to hold the chicken breast in place and the other to shred.
Use the Stand Mixer | In a hurry? Let technology do all the work for you! Just add your slightly cooled chicken breasts to the bowl of a stand mixer fitted with a paddle attachment. Make sure the bowl is secure in its place on the mixer, then turn the speed on low and watch whole chicken breast transform into shredded chicken breasts in a minute’s time!
HOW TO KNOW WHEN CROCKPOT BUFFALO CHICKEN DIP IS READY
Your Crockpot Buffalo Chicken Dip is pretty much ready once the cream cheese is melted! If you want to dig right in and not wait for an extra ten to fifteen minutes for that top layer of cheese melt, no one could blame you.
- Chicken Breasts | This recipe calls for one pound of boneless, skinless chicken breasts. For ease, flavor, and convenience, the chicken is cooked in the crockpot. No time for slow cooker chicken? No problem. You’ll find instructions on chicken substitutions below!
- Frank’s Hot Sauce | Word to the wise: Do not confuse Frank’s Hot Sauce with any other bottle of hot sauce. Not the same.
- Seasoning | This recipe was adapted from my Baked Buffalo Wings recipe that comes equipped with one seriously killer sauce. A simple seasoning mix of Kosher salt, onion powder, and garlic powder took that sauce from good to absolutely irresistible. You’ll find those simple spices do the same thing for this Crockpot Buffalo Chicken Dip! Dried dill also makes for a wonderfully flavorful addition to the dip.
- Butter | At the start of the recipe, butter goes into the crockpot, along with the chicken. This butter is solely intended to lubricate the chicken and keep it from drying out. If you aren’t cooking the chicken in the crockpot, you can omit the butter from the recipe entirely.
- Cream Cheese | To keep your Crockpot Buffalo Chicken Dip from becoming grainy or curdled, use room temperature cream cheese. This will also help the cream cheese in melting down and move the dip along a little quicker in the cooking process.
- Shredded Cheese | You’ll need both Monterey Jack and Cheddar cheese for this recipe. Freshly-grated shredded cheese is always best, as it is far superior to pre-packaged, shredded cheeses in both texture and flavor. However, if you are in a pinch for time, feel free to sub in a good, quality, pre-shredded cheese.
MORE OPTIONS FOR COOKING THE CHICKEN
If you don’t have two to three hours to wait around for chicken breasts to cook through in the slow cooker, don’t fret — you’ve got options.
You can bake the chicken in the oven using this oven-baked chicken recipe) and save about an hour and a half in cook time. You can also use leftover chicken or store-bought rotisserie chicken for this recipe.
Regardless of the route you’re taking to prepare the chicken, here’s how you’ll need to adjust the recipe to make it work:
- Omit the butter and add the cooked and shredded to the crockpot along with Frank’s Hot Sauce, salt, onion powder, garlic powder, room temperature cream cheese, and the shredded cheeses.
- Turn the crockpot on low, cover, and cook for about twenty minutes, just until the cream cheese has melted. Stir occasionally.
- Then, add the remaining shredded cheeses, cover the crockpot once more, and cook for about ten to fifteen more minutes.
WHAT TO SERVE WITH BUFFALO CHICKEN DIP
- Tortilla Chips
- Bell Pepper
CAN YOU FREEZE BUFFALO CHICKEN DIP?
Freezing Buffalo Chicken Dip is not recommended because of separation.
5 MORE GAME DAY RECIPES YOU’LL LOVE
- Refried Bean Dip
- Pulled Pork Quesadillas
- Meat and Cheese Platter
- Homemade Pigs In a Blanket
- Texas Trash | Spicy Chex Mix
Crockpot Buffalo Chicken Dip is creamy, cheesy, and downright addictive, and it all comes together in the slow cooker! The perfect game day dip and great for potluck parties too!
- 1 pound boneless, skinless chicken breasts
- 1 cup Frank's Hot Sauce
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried dill
- 1/4 cup unsalted butter cut into tablespoon-sized chunks
- 2 (8-ounce) blocks of cream cheese at room temperature, cut into chunks
- 1 1/2 cup freshly grated Monterey Jack cheese, separated
- 1/2 cup freshly grated Cheddar cheese, separated
Add the raw chicken breasts, hot sauce, salt, onion powder, garlic powder, dill, and butter to the crockpot. Cover and cook on high for 2-3 hours, or until fully cooked through. The cooking time is largely dependent on the model of your slow cooker.
Remove the chicken from the crockpot and shred once cool enough to handle.
Reduce the crockpot setting to low. Return the cooked and shredded chicken to the crockpot along with the cream cheese, 3/4 cup of Monterey Jack, and a 1/4 cup of Cheddar. Cook for about 15 minutes, or until the cream cheese is melted, stirring occasionally.
Top the dip with the remaining 3/4 cup of Monterey Jack and 1/4 cup of Cheddar. Return the lid to the crockpot and cook for 10-15 minutes more. Serve and enjoy!