Slow Cooker Buffalo Chicken Dip Recipe

Slow cooker buffalo chicken dip ingredients

• Boneless Skinless Chicken Breast
• Frank's Redhot Sauce
• Dry Ranch Seasoning
• Butter
• Blue Cheese Crumbles

Substitutions

• Rotisserie Chicken - about 2 ½ cups shredded chicken
• Canned chicken - I use 2 8-ounce cans, drained.
• Cream Cheese - for a thicker dip substitute a 8-ounce block of cream cheese in place of the butter.
• Ranch Dressing - substitute in ½ cup ranch dressing for the seasoning packet and the butter.

How to make buffalo chicken dip in the slow cooker

Step 1

Place the chicken breasts in the slow cooker.

Step 2

Cover the chicken with the ranch seasoning.

Step 3

Add all of the buffalo sauce to the slow cooker.

Place the butter on top of the ingredients.

Shred

After 5 hours, shred the chicken thoroughly with 2 forks and mix well. 

Keep Warm

Switch the slow cooker to the warm setting and let it rest for 30 minutes.

What I serve with my crock pot buffalo chicken dip recipe

Buffalo chicken dip pairs well with a variety of accompaniments. Here are some suggestions based on what you might have on hand.

1. Chips and crackers:

• Tortilla chips
• Pita chips
• Corn chips
• Crackers (wheat thins, water crackers, etc.)

2. Vegetables (for another option):

• Celery sticks
• Carrot sticks
• Bell pepper slices
• Cucumber rounds
• Cherry tomatoes

3. Bread:

• Toasted baguette slices
• Garlic bread
• Breadsticks

4. Other options:

• Pretzel bites
• Mini bagels
• Potato wedges
• Chicken wings (for a buffalo-themed spread)

5. Garnishes (to sprinkle on top):

• Extra blue cheese crumbles
• Chopped green onions
• Chopped fresh parsley

Can I make this dip ahead of time?

This method allows you to do most of the work ahead of time, leaving you free to focus on other preparations or guests on the day of serving. The dip will stay good in the refrigerator for 3-4 days, so you have some flexibility in your prep schedule.

Here's a timeline with some tips:

1-2 Days Before:

• Cook and shred the chicken:
  • Follow steps 1-4 of the recipe.
  • After shredding, let the mixture cool completely.
  • Store in an airtight container in the refrigerator.
• Prep accompaniments:
  • Cut vegetables and store in sealed containers with damp paper towels.
  • Prepare any homemade chips or bread and store in airtight containers.

Day of Serving:

• Reheat the dip:
  • Transfer the chicken mixture back to the slow cooker.
  • Heat on low for 1-2 hours, stirring occasionally, until hot throughout.
• Final touches:
  • 30 minutes before serving, stir in the blue cheese crumbles.
  • Switch to the "warm" setting.
• Set up serving area:
  • Arrange accompaniments in bowls or on platters.
  • Place the slow cooker in a convenient spot for guests.

Can buffalo chicken dip be frozen?

While freezing is possible, the dip is usually best when made fresh or stored in the refrigerator for a few days. If you do freeze it, be prepared for possible texture changes and be ready to adjust seasoning or consistency when reheating.

Freezing buffalo chicken dip:

1. Allow the dip to cool completely after cooking.
2. Transfer to an airtight, freezer-safe container or heavy-duty freezer bag.
3. Remove as much air as possible to prevent freezer burn.
4. Label with the date and contents.
5. Freeze for up to 3 months.

Thawing and reheating:

1. Thaw in the refrigerator overnight.
2. Reheat in a slow cooker on low, stirring occasionally, until hot throughout.
3. You may need to add a little milk or buffalo sauce if it seems dry.

Things to consider:

• The texture might change slightly after freezing and thawing. It may become a bit grainy or separated.
• Blue cheese doesn't freeze well, so it's best to add fresh blue cheese crumbles after reheating.
• Dairy products can sometimes separate when frozen and thawed, but stirring while reheating usually resolves this.

Alternative:

• For best results, you could freeze just the shredded chicken mixed with buffalo sauce and ranch seasoning.
• When ready to serve, thaw this mixture and add fresh butter (or cream cheese) and blue cheese while reheating.

How to reheat leftover crock pot buffalo chicken dip

Here are my instructions for reheating your leftover buffalo chicken dip.

Microwave Method:

• Transfer the desired amount of dip to a microwave-safe container.
• Cover loosely with a microwave-safe lid or paper towel.
• Heat in 30-second intervals, stirring between each interval.
• Continue until the dip is heated through (internal temperature of 165°F or 74°C).
• Total time will vary depending on the amount, but typically 1-3 minutes.

Oven Method:

• Preheat your oven to 350°F (175°C).
• Transfer the dip to an oven-safe dish.
• Cover with aluminum foil to prevent drying out.
• Heat for about 15-20 minutes, stirring halfway through.
• Check that it's heated evenly and reaches 165°F (74°C) internally.

Slow Cooker Method:

• Place leftovers in the slow cooker.
• Heat on low setting for about 1 hour, stirring occasionally.
• Once hot, reduce to the "warm" setting if not serving immediately.