Buffalo Chicken Dip

Food & Home, Rachel Maria's Recipes

The past two Sundays have been eventful at The House on High Street. We hosted an intimate football gathering followed by Baby Blue’s First Birthday Party. For both, I prepared a delicious buffalo chicken dip as an appetizer. I went through dozens of recipes for this. (There are a ton of them!) But, you know me. I like to make things my way. I have a fairly good success rate at making it just right. So, unless my family and friends were just trying not to hurt my feelings, this Buffalo Chicken Dip is one of the best recipes around!

Buffalo Chicken Dip Recipe

First off, I will tell you why I love Buffalo Chicken Dip. It’s super easy to make. There’s a bunch of variations in the way it can be prepared. (No crock pot? No problem. No time to boil chicken? No problem.) I also like how it can be served alongside chips, baguette slices, celery, you name it. And, unless your guest(s) don’t eat cream cheese (or cheese in general), it’s a crowd favorite!

The first time I made this, I used 3 large boneless chicken breasts that were first boiled. After it cooled, I just shredded it with my hands. (You can use a gadget, but personally I’d rather shred with my hands because it’s so much easier for clean up.) The second time I made this, I used a prepared rotisserie chicken from the grocery store. I don’t think there is much of a difference. Although, I have yet to try this with canned chicken. I honestly don’t see how it can be as good, but if you have tried it this way, and like it, please let me know!

buffalo chicken dip

So, here is my recipe. This is how I make it in a crock pot. If your crock pot is smaller than the traditional family size, I think it’ll actually work better. Because after I prepared it, I felt that the dip was too far down in the pot to serve it that way. So, I ended up transferring it to a baking dish and keeping it warm in the oven until it was time to serve. If you don’t have a crock pot, simply assemble everything in a baking dish and bake it at 350F for about 40 minutes or bubbly. It if comes out looking strange, don’t panic. Just give it a nice stir. Add some sharp cheddar cheese and scallions on top. And, it’ll be just fine!

Buffalo Chicken Dip

Buffalo Chicken Dip


  • 3 boneless chicken breasts. Boiled then shredded.
  • 1.5-2 Cup Franks Red Hot Sauce, Divided. (Try not to substitute this!)
  • 1 Cup Blue Cheese Dressing
  • 1 Cup Ranch Dressing
  • 2 pkgs. Cream Cheese. Softened.
  • Cut up chives.


  1. Assemble chicken on bottom of crock pot.
  2. Add half of the Franks Red Hot Sauce. (Enough to saturate the chicken.)
  3. Add blue cheese and ranch dressing. Followed by softened cream cheese.
  4. Combine with a wooden spoon. (The cream cheese may still be in chunks.)
  5. Add the rest of the Franks Hot Sauce and give it a final stir.
  6. Cook on LOW for about 4 hours or HIGH for 2. Stirring every once in a while.
  7. Add cheddar cheese (which should melt) and chives before serving. You can keep it on low in the crock pot for as long as it's been eaten!
  8. Serve with crackers, sliced toasted baguette, and/or celery sticks!
  9. So good!

Rachel Scheyer

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