Description

My No-Bake Crockpot Buffalo Chicken Dip is creamy, cheesy, and perfectly spicy. It’s easy to make, crowd-pleasing, and ideal for family nights or parties. Made with shredded chicken, cream cheese, buffalo sauce, and a blend of cheddar and mozzarella, this dip is comfort food at its best!

Ingredients

Scale

3 cups cooked, shredded chicken
8 oz cream cheese, softened
1/2 cup ranch dressing
1/2 cup buffalo wing sauce
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 tsp garlic powder
1 tsp smoked paprika (optional)
2 tbsp chopped green onions (for garnish)

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Instructions

Shred the chicken into bite-sized pieces.
Combine chicken, cream cheese, ranch, and buffalo sauce in a crockpot.
Add cheddar, mozzarella, garlic powder, and smoked paprika. Mix gently.
Cover and cook on LOW for 2 hours.
Stir 15 minutes before serving; add milk if needed for creaminess.
Garnish with green onions and serve warm with dippers.

Notes

Use rotisserie chicken to save time. Adjust buffalo sauce for heat preference. Store leftovers in fridge up to 4 days; reheat gently. Great make-ahead recipe for parties.

Nutrition

Serving Size: 1/2 cup
Calories: 280
Sugar: 2g
Sodium: 720mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 22g
Cholesterol: 60mg