Crock Pot Buffalo Chicken Dip (Printable)

Creamy slow cooker soup with shredded chicken, buffalo sauce, cream cheese, and melted cheddar.

# Ingredient List:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 1 pound)

→ Vegetables & Aromatics

02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced

→ Dairy

04 - 8 ounces cream cheese, softened and cubed
05 - 1 cup shredded cheddar cheese, plus extra for serving
06 - 1/2 cup sour cream

→ Liquids

07 - 4 cups low-sodium chicken broth

→ Sauces & Seasonings

08 - 2/3 cup buffalo wing sauce
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon salt, adjusted to taste

→ Garnishes

12 - Sliced green onions
13 - Crumbled blue cheese
14 - Chopped fresh parsley

# Directions:

01 - Place chicken breasts, diced onion, and minced garlic in the bottom of slow cooker.
02 - Pour chicken broth and buffalo wing sauce over chicken. Add smoked paprika, black pepper, and salt. Stir gently to combine all ingredients.
03 - Cover slow cooker and cook on low heat for 4 hours until chicken is very tender and easily shreds.
04 - Remove chicken breasts from slow cooker and shred using two forks until completely separated. Return shredded chicken to soup.
05 - Add cubed cream cheese, shredded cheddar cheese, and sour cream to soup. Stir continuously with whisk until all cheeses are melted and fully incorporated throughout broth.
06 - Taste soup and adjust salt, pepper, or buffalo sauce to desired flavor intensity.
07 - Ladle soup into bowls while hot. Top with sliced green onions, crumbled blue cheese, or chopped parsley as desired.

# Expert Suggestions:

01 -
  • The slow cooker does all the heavy lifting while you go about your day, returning to a kitchen that smells like your favorite sports bar but feels like home.
  • Every spoonful delivers that perfect balance of spicy, creamy, and savory that makes buffalo chicken dip irresistible, but in a more substantial form that works as a meal.
02 -
  • Adding the dairy too early can cause it to separate or curdle, so always wait until the chicken is fully cooked before introducing the cream cheese, cheddar, and sour cream.
  • The soup will appear thin at first after adding the cheeses, but it thickens beautifully as it sits for about 10-15 minutes, so dont panic if it seems too liquid initially.
03 -
  • If you prefer a thicker soup, remove a cup of the broth before adding the dairy products, then add back only as much as needed to reach your desired consistency.
  • The spice level will seem more pronounced right after cooking but mellows slightly as the soup rests, so season with this in mind rather than immediately adding more heat.
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