How long does Buffalo Chicken Dip last in the fridge?

Buffalo Chicken Dip typically lasts for 3-4 days in the refrigerator when stored properly in an airtight container.

What do you serve with Buffalo Chicken Dip?

Popular serving options include tortilla chips, celery sticks, carrot sticks, crackers, toasted baguette slices, or even bell pepper slices for a low-carb option.

Can you put raw chicken in a crock pot for dip?

No, it is not recommended to put raw chicken in a crock pot for dip. Always use cooked chicken to ensure food safety and prevent salmonella. You can use pre-cooked rotisserie chicken, canned chicken, or cook the chicken separately before adding it to the slow cooker.

How do you keep Buffalo Chicken Dip warm at a party?

The best way to keep Buffalo Chicken Dip warm at a party is to keep it in the crock pot on the 'warm' setting. Alternatively, you can transfer it to a chafing dish or a small fondue pot to maintain a consistent temperature.

Can I make Buffalo Chicken Dip ahead of time?

Yes, you can make Buffalo Chicken Dip ahead of time. Prepare the dip, store it in an airtight container in the refrigerator, and then transfer it to the crock pot to heat up when you're ready to serve. Add any toppings just before serving.

What is the best way to shred chicken for dip?

You can shred chicken easily using two forks, pulling the chicken apart. Alternatively, you can use an electric mixer on low speed to shred the chicken quickly. Be careful not to over-shred.

Buffalo Chicken Dip in a Crock Pot: The Easiest Party Hit Ever 2026

Buffalo Chicken Dip in a Crock Pot

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This set-and-forget Buffalo chicken dip develops deep, melded flavors with almost no active time. It’s warm, tangy, creamy, and has the perfect kick, making it ideal for a cozy night in or feeding a crowd on game day.

Author: Harmony
Prep Time: 10min
Cook Time: 3h
Total Time: 3h 10min
Yield: About 6 cups of dip 1x
Category: snack
Method: slow cooking
Cuisine: American

Ingredients

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2 pounds boneless, skinless chicken breasts
1 cup Frank’s RedHot Original Cayenne Pepper Sauce
1 (8 ounce) block cream cheese, softened
1 cup ranch dressing
1 cup shredded sharp cheddar cheese
1/2 cup crumbled blue cheese (optional)
1/2 cup diced celery
4 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon onion powder
Freshly cracked black pepper, to taste

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Instructions

Place chicken breasts in the bottom of a 4 to 6-quart slow cooker.
In a medium bowl, whisk together the buffalo sauce, ranch dressing, minced garlic, onion powder, and black pepper. Pour this mixture evenly over the chicken.
Cut the softened cream cheese and butter into chunks and scatter them over the chicken and sauce. Do not stir.
Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, until chicken reaches 165°F and shreds easily.
Using two forks, shred the chicken directly in the slow cooker.
Add the shredded cheddar cheese, blue cheese (if using), and diced celery. Stir everything together until the cheeses are melted and fully incorporated.
Switch the slow cooker to the WARM setting and serve.

Notes

For frozen chicken, cook on LOW for 4-5 hours without adding extra liquid. Let cream cheese soften at room temperature for smooth melting. For a smoother texture, use a hand mixer on low to shred and blend the dip in the pot.

Nutrition

Serving Size: 12
Calories: 180
Sugar: 1
Sodium: 450
Fat: 14
Saturated Fat: 7
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 2
Fiber: 0
Protein: 12
Cholesterol: 60

Find it online: https://harmonymeal.com/buffalo-chicken-dip-crock-pot/