Slow-Cooker Buffalo Chicken Dip with Three Cheeses

Ultra-creamy, velvety, and bubbly slow-cooker buffalo chicken dip loaded with tender shredded chicken breast, softened cream cheese, tangy cayenne pepper sauce, homemade ranch seasoning, and a molten blend of sharp cheddar and mozzarella. The ultimate crowd-pleasing party dip with zero stress!

Print Recipe

Prep Time 10

Cook Time 2

Total Time 2 10

Servings: 10 servings

Calories: 290

Ingredients Method Nutrition Notes

Ingredients

For the Creamy Buffalo Chicken Mixture

3 cups cooked chicken breast finely shredded (rotisserie or poached)
16 oz full-fat cream cheese softened and cubed (2 blocks)
3/4 cup cayenne pepper buffalo hot sauce such as Frank's RedHot
1/2 cup sour cream adds silky texture without heavy grease
1 packet dry ranch seasoning mix or 2 tbsp homemade herb blend
2 cloves fresh garlic finely minced

For the Molten Three-Cheese Blend

1 1/2 cups sharp cheddar cheese freshly shredded (divided)
1 1/2 cups low-moisture mozzarella cheese freshly shredded (divided)
1/4 cup blue cheese crumbles optional for authentic tang, or extra cheddar

For Serving & Garnishes

3 scallions green onions, thinly sliced
Crisp celery sticks and carrot batons
Sturdy artisan tortilla chips pita chips, or crusty baguette slices

Method

Step-by-Step Instructions

Layer Ingredients in Slow Cooker: Lightly grease the ceramic bowl of a 3 to 4-quart slow cooker. Add softened cream cheese cubes, buffalo sauce, sour cream, minced garlic, and ranch seasoning. Whisk gently until mostly smooth.
Fold in Chicken & Half the Cheeses: Stir in finely shredded cooked chicken breast, 1 cup of shredded cheddar, and 1 cup of shredded mozzarella. Fold together until chicken is completely coated in creamy buffalo sauce. Spread evenly in the slow cooker.
Slow Cook on Low: Cover with lid and cook on LOW for 1.5 to 2 hours (or on HIGH for 1 hour), stirring halfway through, until bubbling, hot, and cheese is completely melted.
Top with Molten Cheese Crust: Uncover and sprinkle the remaining 1/2 cup cheddar and 1/2 cup mozzarella (plus optional blue cheese) evenly across the top. Cover and heat for an additional 15 minutes until the top cheese is bubbly and completely melted.
Garnish & Serve Warm: Switch slow cooker setting to "WARM". Garnish with sliced green onions and serve straight from the crockpot with celery sticks, carrot batons, and salty tortilla chips!

Nutrition

Serving: 1gCalories: 290kcalCarbohydrates: 3gProtein: 18gFat: 23gSaturated Fat: 13gCholesterol: 78mgSodium: 680mgPotassium: 190mgSugar: 2gVitamin A: 650IUVitamin C: 4mgCalcium: 240mgIron: 0.8mg

Notes

Chef Secret: Use a combination of sharp cheddar for bold flavor and low-moisture whole-milk mozzarella for an epic, glossy cheese pull! Layering half the shredded cheese inside the dip and melting the rest across the top during the final 15 minutes creates a bakery-quality golden cheese crust.

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