Buffalo Chicken Dip

Buffalo Dip on ChipWith New Year’s Eve just around the corner, I am sure all of us are looking for delicious appetizers to help keep our party guests satisfied. This is what I will be eating this year.

I received this recipe for buffalo chicken dip from my cousin about three years ago and it has been delighting friends and family ever since. It’s super easy, perfect for parties or just hanging out with friends, and I have yet to meet a single person who does not love it.

Frank's Red Hot

The secret to this dip is to make sure you use Frank’s Red Hot sauce. It has a tasty balance of heat and flavor. In fact, Frank’s has their own version of this on their website here, so I wouldn’t be surprised if this is where the recipe originated. I guess you can say I adapted this recipe from the Frank’s version, even though that isn’t where I originally got it (I am assuming my cousin probably got it there to begin with!). However, I make mine with cheddar cheese, ranch dressing, and way more Frank’s red hot sauce! Here is how I make it:

Prep Time: Seriously, about 3 minutes. You take the ingredients out of the package and put them in your crock pot. That’s about it!

Cook Time:  1 hour to however long your party lasts.


  • 2 8-oz packages cream cheese, softened
  • 2 12-oz cans of chunk chicken, drained
  • 1 cup ranch dressing (liquid dressing, NOT dry mix)
  • 1 package shredded cheddar cheese (about 2 cups)
  • Frank’s Red Hot Sauce (do NOT use Tabasco!)
  • Scoops tortilla chips
For this recipe, you’re going to want to dig out your good old crock pot.This recipe makes about 15 servings, though I could honestly eat it all myself, and it will fit into a 2-quart crock pot. If you don’t have a crock pot, you can cook this in the oven  or microwave, but why would you want to go through all the hassle when the crock pot will keep your delicious dip piping hot for hours of partying fun? Turn your crock pot on high. Add the softened cream cheese (take it out of the package and microwave for a few seconds) to the crock pot, like so:
Cream Cheese

This is cream cheese.

Let the cream cheese warm up a bit to make it easier to mix. Then drain and add the chicken, dressing, and cheddar cheese to the crock pot and stir together.
In Progress Buffalo Dip
Let the mixture melt together before adding the hot sauce. Begin adding Frank’s about 1/2 cup at a time until it reaches the desired heat (I usually put about 2 cups in mine).
Add Franks
Allow the dip to melt together until it becomes creamy, about an hour total. This might differ depending on your crock pot. Just watch it, stir, and sample as often as necessary.
When your party starts, you can turn the dip onto low or the “warm” setting to keep it melty and delicious. Enjoy your buffalo chicken dip with scoops tortilla chips!
Buffalo Chicken Dip

91 thoughts on “Buffalo Chicken Dip

  1. I am SO glad you put this recipe up here. It is a wonderful dish and I told Chris he has to try it sometime. I didn’t realize you could throw it all together in a crock pot. Easy, simple and delicious! Can’t wait to try out some of your other recipes!

      • This turned out great for us. We didn’t have as much hot sauce, but we found for our tastes, 1 1/2 cups worked just fine. I would have rather had a tiny bit less cheese and Chris preferred a bit less chicken. However, I was happy with the amount of chicken and he was happy with the amount of cheese. I guess we’ll compromise. LOL. Chris said he’s going to try this recipe again without the chicken for a more smooth dip sometime. As for me, I’d have to have the chicken. Either way, we re-heated it quite a bit because it was so great! Thanks again for the great recipe!

      • We use this recipe but use mozzarella cheese instead of cheddar which doesn’t make it taste sooooo cheezy. My grown kids dip just about everything in it: tortilla chips, tortillas, wheat thins, triscuits, ritz, crescent rolls with mini sausages in them, and tamales.

      • Ooh, those are all good dipping ideas, Virginia! We like to use Frito’s scoops in addition to the scoop tortilla chips. We have also been known to just eat this out of a bowl. Lol.

  2. You are very welcome for the recipe. I guess the chicken and cheese all evened out in the end. Lol. I think it would taste good as just a cheese dip without the chicken. Let me know how that turns out!

  3. Skip the cheddar cheese and bake it in the oven….no need for crockpot….bake in oven..
    shred a store bought cooked chicken…much better…..make this all the time….trust me..,

    • Hi Marta! Thanks for the suggestion. I generally make this for parties as a quick dip, so I just take the whole crock pot with me to put on the snack table and keep warm. It works best for us that way, but to each their own. 🙂

      I’ve never tried it without the cheddar cheese. Does it change the flavor much?

    • Hi Grace! I am not sure the WW points. I did some research, and I believe the original recipe came from the Frank’s Hot Sauce company. Perhaps there is something on their website?

      A serving size for me is the whole crockpot! :-p But you could easily add up the calories in the ingredients and divide it up into however many servings you like.

    • Hi Cassandra. I wouldn’t recommend it. First, the chicken would take quite a while to cook in the crock pot and this is supposed to be a quick dip to make. But more importantly, how would you shred the chicken up after it cooked? Would you cut it raw and then throw it in the crockpot?

      It’s an interesting concept. If you try it out, please let me know how it works for you!

      • The only way I make buffalo chicken dip is with raw chicken in the crockpot. I don’t like canned chicken. It does take longer but in my opinion the result is better. I just put the raw chicken, seasonings of my choice(Nature’s Seasoning, pepper, garlic powder, etc.), and hot sauce in the crockpot and cook it on high. When the chicken is able to be shredded I know it’s done so I take 2 forks and shred the chicken in the crock pot. Then I put in the cheese, ranch, and cream cheese and wait for it to melt and stir it all up and it’s done!

      • Thank for the suggestions, Eboney! I think I am going to try shredding the fresh chicken breasts at some point too.

      • This is delicious! Although I did use chicken breast. I put them in the crockpot on high for about 2.5 hours and then shredded them with two forks. I then added everything else as you suggested except the chicken went in first instead of after the cream cheese. It is a little bit more work but I don’t mind doing it. Thanks for the recipe!

      • Hi Lauren! I’m glad it worked out for you. A few other people have suggested the chicken breasts. I think it would definitely give the dip more texture and heft to use chicken breasts instead of canned chicken, which tends to me more tender and finely shredded. Thanks for sharing!

      • Just from experience with other recipes that I make, if you want to use real chicken boil it for approx 30 min just make sure it’s cooked, throw it in your stand mixer and turn it on, it shreds chicke perfectly! Then just throw everything together. If you are making a crock pot dinner that has chicken that cooks all day, you put the chicken in frozen and when you go to eat it like 7 hrs later it shreds itself with stirring with a wisk

      • If you’re not doing it as a quick one though, chicken breasts usually only take about 4 hours to cook all the way through. (if that. You could use thin sliced breasts and have it done in under two.) Shred it with a fork or take it out and shred it in a kitchenaid mixer with the paddle attachment, and start adding the other ingredients. The crock pot would already be warm!

      • Hi Jennifer. I like the way you think! I actually prefer the taste of roaster chicken or fresh chicken breasts to canned for most meals. Though with dips I don’t think there is much different in taste. If you have the time, I say go for it with the fresh chicken! I will have to try that some time and let you know how it turns out. Thanks!

      • I wouldn’t use raw chicken. I use already cooked Rotissiere chicken from the supermarket. Makes it much easier! Or I would poach some chicken breasts for about 20 minutes and then shred them.
        Also, I found that 1/2 cup of RedHot is enough for us.

      • Hi Cleeo! I use the canned chicken because that is what I had in my cupboard. However, as I think I noted in a few previous comments, I am steering away from the processed canned chicken nowadays will will probably start using already cut up roaster chicken from the local grocery store instead. I think it has a better flavor as well.

    • this is not a dip but i put 3 to 4 raw chicken breasts in the crock pot, a packet of ranch powder, 2 tablespoons of butter, and then a bottle of hot sauce. after about 6 hours on low you can stir it and the chicken will shred. this makes the best buffalo chicken sliders. i bring this to parties all the time. i never have leftovers.

    • Hi Robyn! You could experiment with other hot sauces, but Frank’s has the distinct flavor I generally enjoy on my food. I use it to make my hot wings, too, mixing it with butter to make an easy sauce.

      Try what you like and let me know how it turns out!

      • The Louisiana brand hot sauce makes it HOT if you use the recommended amount of Frank’s hot sauce. You have to make sure to adjust and taste prior to putting all of it in. We tried it with the original recipe from Frank’s site and ended up having to add more cheese and ranch to cool it down so we could eat it. The taste after it was cool down was great though. We also prefer the Louisiana brand.

      • Yes, Jamie, I agree. I personally would suggest people who are not used to heat to leave the hot sauce for LAST when making anything and then add it a little at a time. Recipes call for certain amounts, but I think it’s always best to flavor to your own tastes!

      • Thanks Whitney. I think it’s definitely worth experimenting with other hot sauces. I personally like using Frank’s because it’s what I use on my chicken wings, but I could even envision a nice smoky hot sauce with this to mix it up a bit.

    • Thanks Betsy! I honestly think canned chicken is way underrated. I prefer fresh chicken breasts when the chicken is the highlight of the meal, but for dips and other recipes where the chicken is one of many components, canned chicken is just too easy to beat! I use it in quesadillas and stuffed shells as well. Thanks for reading!

  4. Great recipe!!! I made it for the Super Bowl last year and this year my boyfriend made sure I was making it for a party at our friends house tomorrow, he’s hooked along with me!! Thanks!!

    • Hi Lisa. A lot of people have asked about, this so I will be updating the recipe to include the size once I get a chance to double check. I believe it is a 2.5-3-quart crock pot.

    • Thank you Frances! I am just coming back from a leave of absence from my blog, so I am expecting to post a few new recipes this weekend. I hope you enjoy them!

  5. I had this dip at work today. Not sure who made it so I chose this recipe to try for my first batch! Does 2 cups make it very hot? I don’t do spicy too well. The recipe at work was just the right amount of kick!

    • Hi Laura. I normally use two cups of hot sauce, and I do not think it makes it too spicy. I recommend in the recipe to start with a half cup and then increase in half-cup increments until you reach your desired spiciness. I hope this helps!

  6. if you’re using raw chicken breasts, let them cook through all the way, remove from your crockpot, shred with two forks, and place back in the crockpot. I’ve done that with countless recipes and it always turns out good 🙂

  7. Pingback: Crock-Pot Appetizers

    • I would not, Alexandria. From what I know, the wings sauce has an added butter flavoring (kind of like when you make chicken wings with regular Franks and add real butter to it). It would alter the flavor.

    • I believe I use a 3-quart crock pot. It’s pretty small. I have had a lot of questions about this, so I am going to check the size and update the recipe ASAP. Thanks!

    • Hi Katlyn, this makes enough for about 10 people. If I were going to a big party, I would make a double batch. I believe I use a 3-quart crock pot, and this doesn’t fill it to the top. I will check my crock pot size and add it to the post. Thanks for reading!

  8. Have had this dip a few times that a good friend made for parties and it is Awesome, I am making it today 2-1-15 for the Super Bowl Party with friends here in Glendale Arizona. Hope they’ll enjoy it as much as I did.

    • Thanks for the comment Andy! I am just coming back to my blog after a leave of absence, so I am hoping to soon be adding quite a few more recipes that you all will enjoy!

  9. Pingback: A Year of Resolutions: 2014 | Quite Frankly

    • Hi Quite Frankly! I am just coming back from a leave of absence from my blog and saw your reference to my dip post. Thank you so much for sharing this recipe and including me on your blog!


    • Lauren, I would recommend it, just because the chicken water kind of grosses me out. I always drain mine, so I will update the recipe with that. Thank you!

    • Hi Jessi. I usually put about 2 cups in mine, but I recommend in the recipe to add 1/2 cup at a time until it reaches the desired spiciness. You can always add more spice, but it’s difficult to take it away!

  10. Make all the time, but skip the canned chicken. USE bone less CHICKEN BREASTS, I cut up in small pieces (semi-frozen, easier to cut)…boil til done….add to other ingredients in crackpot…….FAR BETTER TASTING THEN CANNED!!!!!

  11. What size crock pot did you use? I’m wondering if the entire recipe will fit in a 2.5 quart, or if I should just do half the original recipe.

    • I have probably the smallest crock pot you can buy, Katie, so I think you will be fine. I’m pretty positive that mine is a 3-quart. I will make sure to note this next time. Thanks!

  12. Pingback: Buffalo Chicken Dip-crock pot, made this for our tailgate yesterday. So easy and so delicious! - FOOD BEA

  13. Pingback: Crock Pot Buffalo Chicken Dip-Delish and so easy to make! Needed to make a double batch because it disappeared in minutes :) - Pinterest Kitchen Table

    • I use ranch dressing from a bottle, usually Hidden Valley or generic. The problem with using it from the envelope (mix) is that there would not be enough liquid to help the rest of the ingredients melt together and the flavor might be pretty strong.

    • Hi Deidra, Thank for your question. I have a simple crock pot with only a high and low option (or off, haha). I generally put it on high to get the ingredients mixed and then leave it on low throughout the party or event where we are enjoying it. If your crock pot has a “warm” or “keep warm” setting, I would use that while people are eating and use the higher options for when you are getting the cream cheese and cheddar to melt. Thanks for stopping by!

    • Hi Kathy! This recipe calls for chunked canned chicken, but you can substitute 2 chicken breasts. If you cook and shred them beforehand, follow the recipe the same as with the canned chicken. If you want to put them in raw, this will need to cook for probably an entire day in the crock pot in order for the chicken to cook properly. Then you will want to shred it with a fork or mixer.

  14. LOVED this!! Doubled the recipe but still used the whole bottle of Red’s and it is PERFECT. Used some canned chicken and omg this recipe is seriously one of the best and quickest I ever had. I am pairing it with some Ritz crackers though. Hubby is excited to put it on his hot dog/brat/burger that we’re having tonight. My mouth’s watering just thinking of it.

    Thank you so much for sharing!

  15. This recipe is WONDERFUL! I accidently bought the Red Hot Buffalo dip wing sauce, and this was a hit at a house get together!

  16. lol.. thank you for a QUICK LAST MINUTE football day save.. I usually make this ahead with frozen breast as others have commented.. so finding this version as a 2 hours till kick off saved my butt..
    Happy Game day ROLL TIDE

  17. Thank you for the recipe, I been wanting to do these for so long, I’m doing mine for the school. I will do one for the kids to see if they like it.

    • Hi Tera! Yes, you can cook this on the stove. However, I am not sure how much faster it would actually be since you still need to wait for the cheeses to melt. Since we usually take this to parties with us, the crock pot is a much more convenient method, but do what works for you!

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