Crockpot Buffalo Chicken Dip
This cheesy hot Crockpot Buffalo Chicken Dip is a classic football party recipe, and it’s really easy to make. Plus, making it in the slow cooker frees up your stove for other recipes!
If I didn’t have this blog sharing recipes for every day meals, I might’ve made a blog all about football food.
I have an obsession with Frank’s hot sauce and want to “buffalo” everything in sight.
I’m not the only one. Pete, James, and I are going down to Myrtle Beach next week, and evidently there’s a cupcake shop there that’s well know for their Buffalo Wing Cupcake. It’s not a combination I would ever bake up myself, but you can bet I’m eager to try it.
Dips are something I often make for football parties, or bring to someone else’s football party, and this crockpot version is nice if you’re hosting because the crockpot plugs into the wall and doesn’t take up any room on the stove or in the oven.
It’s really just a matter of throwing some ingredients in the slow cooker and turning the dial.
For this dip I use a mix of cream cheese, mozzarella, and blue cheese crumbles.
The cream cheese is essential for that dip consistency, the mozzarella for a little gooeyness, and the blue cheese for that salty tang, plus the classic buffalo flavor.
Let’s make it!
How to Make Crockpot Buffalo Chicken Dip:
In your crockpot (this is the one I use, it’s only $15 but does the job!), combine cream cheese, blue cheese crumbles, mozzarella, cooked chicken, garlic powder,onion powder, Frank’s hot sauce, and scallions:
Stir it all together. Yes, it will look kind of unappetizing right now, but that’s because it’s cold:
Cook on low for 4 hours, or high for 2 hours, then it’s ready to serve with chips, celery stalks, etc.
You can serve it right in the crockpot, in which case I’ll clean up the sides a little bit, and garnish the top with blue cheese crumbles, scallions, and more hot sauce:
Or you can serve it in a bowl:
It’s an easy one, but a delicious one. Enjoy!
More football food recipes:
Crockpot Buffalo Chicken Dip
- 4 cups chicken breast cooked and chopped
- 12 ounces cream cheese softened
- 1/2 cup sour cream
- 1 cup Frank's hot sauce
- 1/2 lb fresh mozzarella shredded (about 2 cups)
- 3 scallions chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 oz blue cheese crumbles
- chips or celery stalks for serving
- Place all ingredients in a crockpot and cook on low for 4 hours, or on high for 2 hours. Serve with the chips or celery, and enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
7 Comments on “Crockpot Buffalo Chicken Dip”
This is one of my favorite football appetizers
Thanks for the recipe – this looks great. Approximately how many people was this for? Enough as an appetizer for 8? I was also thinking of using a sliced up baguette to dip.
I love football watching food. This looks like a good recipe to put in the slow cooker while setting up the other finger foods and icing down the beer. Go Texans.
It’s so nostalgic for me! PS I love the Go Texans at the end 🙂 lol
Hi, could I used rotisserie chicken? Also, could I use feta, or some other cheese on top? Thx!!!
Yes that would work great to use rotisserie chicken. And I always say you to tweak recipes with what you think you’d like, so go for it with the cheese.