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Easy Buffalo Chicken Football Dip with Crackers

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This creamy, spicy buffalo chicken dip is made in the slow cooker for a perfect game day appetizer. It’s quick to prepare, uses simple ingredients, and stays warm throughout the party.

Ingredients

Scale
  • 3 cups cooked shredded chicken (about 1.5 pounds)
  • 8 ounces cream cheese, softened
  • 1/2 cup buffalo hot sauce (e.g., Frank’s RedHot)
  • 1 packet (1 ounce) ranch dressing mix
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup chopped green onions
  • Crackers for serving (e.g., Ritz or club crackers)

Instructions

  1. Prepare the chicken: If using rotisserie chicken, remove skin and shred meat into bite-sized pieces (about 3 cups). If boiling, place 1.5 pounds boneless, skinless chicken breasts in a pot, cover with water, bring to a boil, then simmer 12-15 minutes until cooked through. Let cool slightly, then shred with two forks.
  2. Soften the cream cheese: Remove cream cheese from fridge 30 minutes before starting, or microwave in 10-second intervals until soft but not melted.
  3. Mix the base: In a medium bowl, combine softened cream cheese, buffalo hot sauce, and ranch dressing mix. Stir until smooth and well combined.
  4. Add chicken and cheese: Fold in shredded chicken and 3/4 cup of the cheddar cheese. Reserve remaining 1/4 cup for topping. Mix until evenly coated.
  5. Transfer to slow cooker: Spray inside of slow cooker with non-stick spray. Spoon mixture into slow cooker and spread into an even layer. Sprinkle reserved cheddar cheese on top.
  6. Cook low and slow: Cover and cook on low for 2-3 hours, or on high for 1-1.5 hours, until hot and bubbly. Avoid lifting lid frequently.
  7. Garnish and serve: Sprinkle chopped green onions on top. Switch slow cooker to ‘warm’ setting. Serve directly from slow cooker with crackers, tortilla chips, or celery sticks.

Notes

For best texture, use full-fat cream cheese and cheddar. Soften cream cheese slowly to avoid lumps. Taste hot sauce before adding; adjust amount to heat preference. Keep slow cooker lid on during cooking to maintain heat. Dip can be assembled up to 24 hours ahead and refrigerated; add 30-45 minutes to cooking time if starting cold. Leftovers keep in refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: buffalo chicken dip, football dip, game day appetizer, slow cooker dip, buffalo dip, chicken dip

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