Here’s one of my favorite crockpot dips of all time — buffalo chicken dip. It’s a classic and so easy to make.
What makes this Buffalo chicken dip different?
This recipe for Buffalo chicken dip has a slight twist — a bit of ranch dressing added in. It’s also a little meatier than most. I personally enjoy more chicken and less cream sauce but you can adjust the ratios according to your preference.
What ingredient are in this Crockpot Buffalo Chicken dip recipe?
All you need is 7 ingredients: Cream cheese, ranch dressing, cheddar cheese, butter, Franks hot sauce (or substitute butter + Franks for their ready-made wing sauce), butter, celery, and shredded cooked rotisserie chicken.
This dip makes a great appetizer for a party!
We’ve been making this for years now as a party appetizer served with tortilla chips. This version with ranch added has gotten the best reviews.
This unique Buffalo-Ranch Chicken dip is easy to make.
Watch how! Check out this 1-minute step-by-step video:
Make this in a mini crockpot or bake it.
Either way you make this dip, it’s super easy. I like to make it in my little crockpot because you can cook it and keep it warm all in one pot. However, if you don’t have a little dip crockpot, you can make this in a small oven-safe dish and just bake it right before you’re ready to serve it.
Serve this Buffalo chicken dip with chips, bread, or celery sticks
You can serve this with tortilla chips or sometimes I get a crusty French baguette and eat it with slices of that. It you want to go low-carb, try eating it with celery sticks! You can also finely chop celery and put it on top for a fun garnish.
Love all things Buffalo chicken?
Want more easy appetizer ideas?
Crockpot Buffalo Ranch Chicken Dip
- 1 rotisserie chicken
- ¼ cup butter melted
- ¼ cup hot sauce
- ¼ cup ranch dressing
- 1 cup cheddar cheese
- 8 oz cream cheese
- 3 ribs celery diced
- Pick and shred rotisserie chicken and place meat in your crockpot.
- Add butter, hot sauce, ranch dressing, cheddar cheese and cream cheese. To speed up cooking, it's best to use room temperature cream cheese, cubed.
- Heat on high for 15 minutes or until bubbling hot, stirring occasionally.
- Turn down to low to serve. Serve topped with diced celery and with tortilla chips or crusty French bread.