This cheesy and delicious Crock-Pot® Slow Cooker Buffalo Chicken Dip is perfect for your next game day gathering or party. It encompasses all the flavors of your favorite buffalo chicken wings. Serve with some tortilla chips and celery sticks for the winning point! I’m a sponsored blog partner with Mirum Shopper and Crock-Pot® brand, and am so excited to tell you that I’ll be sharing more delicious slow cooker recipes like this one over the coming months. Did you see my Chicken Parmesan Soup recipe from a couple of weeks ago? It’s to die for!
One of the things I love about this Buffalo Chicken Dip recipe is how easy it is to prepare. There aren’t a whole lot of ingredients to fuss with and the Crock-Pot® slow cooker does all the work for you. If you want to see just how easy this is to make, check out this recipe video I shared on Facebook.
These are all the ingredients you will need…
For the chicken I typically make it super easy on myself and use a rotisserie chicken from the deli at my grocery store. You could optionally bake off 2 – 3 chicken breasts. Happen to have leftovers? Even better.
I used a combination of Cheddar, Mozzarella, and Blue Cheese crumbles in this recipe. You could easily swap out the Cheddar or Mozzarella for something different. Colby Jack cheese would be a great option. If you don’t like jalapeno peppers, substitute with some diced green onion. Or just put the jalapeno on top like I did.
Serve your Buffalo Chicken Dip with some tortilla chips and celery sticks. Personally, I prefer the celery. I can’t get enough of that stuff.
Crock-Pot® Slow Cooker Buffalo Chicken Dip
2 (8-ounce) packages cream cheese, cut into chunks
3 cups chopped, cooked chicken
2 cups shredded Cheddar cheese
4 ounces blue cheese crumbles, divided
3/4 cup Ranch dressing
3/4 cup buffalo chicken wing sauce
1 cup shredded Mozzarella cheese, reserved for the end
2 jalapeno peppers, sliced with seeds removed (for topping)
Place cream cheese chunks into your Crock-Pot® slow cooker, in a single layer.
Top with chopped chicken.
Sprinkle with Cheddar cheese and half of the blue cheese crumbles.
Pour buffalo wing sauce over the cheeses.
Place lid onto Crock-Pot® slow cooker and set to cook on high for 2 hours or low for 4 hours.
Once done, remove the lid, and stir in Mozzarella cheese. Sprinkle with sliced jalapeno peppers. Serve warm either buffet style directly from your Crock-Pot® slow cooker or spoon into a casserole dish.
That’s it! You seriously have to try this recipe. It’s oh-so yummy.
Have you seen my new Crock-Pot® slow cooker? I love the attached handle. It makes it so easy to take dishes like this Buffalo Chicken Dip over to a friends house on game day. You don’t want it ending up all over the floor of your car, now do you? Trust me on this one.
Be sure to check back with me for upcoming recipes for your Crock-Pot® slow cooker. Fall flavors coming up next! And, be sure to visit the Crock-Pot® slow cooker Recipes page for more delicious recipes.