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buffalo chicken dip on chip

Buffalo Chicken Dip Recipe

How to make Buffalo Chicken Dip in the crock pot with notes for making it in the instant pot, stove, or oven.


  • 8 oz one brick Cream Cheese
  • 16 oz Sour Cream or Greek Yogurt
  • 12 oz Chicken cooked and chopped (anywhere between 10-16 oz should be good)
  • 1/2 C Franks Red Hot Buffalo Sauce more if you want it to have more kick
  • 1 C Cheddar Cheese shredded cheese
  • 1/2 C Blue Cheese Crumbles if you are aren't a blue cheese person you can just add more shredded cheese.
  • 1 TBS Garlic chopped
  • Green Onions - optional


  • Prep the chicken. I usually use cooked rotisserie chicken for this recipe but if you are starting with raw chicken season it with salt and pepper and cook it on the stove with some spray oil. Chop into small pieces. I personally prefer chopped chicken in dips but you can shred if you like that texture.
  • Add all the ingredients. Add the ingredients into the crock pot.
  • Turn the slow cooker on high and cook for about 30 minutes and then stir. Cook more until your desired texture is reached and then set on warm to serve. It usually takes 1-2 hours on high for me. Make sure to check and stir every 30 minutes though.
  • Serve. Serve with tortilla chips, carrots, celery, or any other dipping agent you like. Make sure to try some of my leftover ideas below if you don't end up gobbling it all up!
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