Tag: buffalo sauce

Crockpot Buffalo Chicken Dip
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This crockpot Buffalo Chicken Dip recipe is a creamy, cheesy dip that’s full of buffalo wing flavor!

Mix shredded chicken, cream cheese, cheddar, and buffalo sauce in a slow cooker and let it work its magic. So easy!

Buffalo Chicken Dip Made Easy!

If you like buffalo wings, you’ll love this dip!
- It’s super easy to prepare and can be made ahead of time.
- This is a set-it-and-forget-it version of our fave buffalo chicken dip.
- Crockpot buffalo chicken dip stays warm in the slow cooker for parties or game day.
- Buffalo chicken dip has a creamy and cheesy flavor with a bit of heat from Frank’s Red Hot Sauce.
Ingredients for Crock Pot Buffalo Chicken Dip

Chicken – Use rotisserie chicken or cooked shredded chicken for this recipe. Canned chicken can be used but should be folded in very gently at the end of prep.

Hot Sauce – Frank’s Red Hot Buffalo Sauce is a favorite but feel free to use homemade buffalo sauce.

Flavor – Add garlic powder and green onion for a little boost of flavor.

Shredded Cheese: Shred your own cheese for better melting. Use sharp cheddar for the best flavor, or try Monterey Jack or mozzarella cheese. Add some blue cheese crumbles for a twist.

How to Make Crock Pot Buffalo Chicken Dip

This slow-cooker buffalo chicken dip recipe is so easy to make!
1. Combine all ingredients in a slow cooker per the recipe below.
2. Cook on low for a few hours until melted.
3. Keep on warm for your guests to enjoy.
Serving Suggestions and Dippers

Turn the slow cooker to warm and let your guests serve themselves.
- Crackers – crostini, Triscuits, Wheat Thins, or baguette slices
- Chips – potato chips, tortilla chips, corn chips
- Veggies – celery sticks, carrots, bell pepper, or cucumber slices
Love Your Leftovers

Keep leftovers in the fridge for up to 4 days. Reheat in the slow cooker, microwave, or on the stovetop over low heat. Stir and enjoy!
- Use leftovers to fill mushroom caps and bake for 15 to 20 minutes at 375°F.
- Spoon the leftovers into a tortilla and panfry for an easy quesadilla.
- Heat the leftovers on the stovetop and add pasta and a bit of cream for a quick dinner.
Buffalo Chicken Favorites

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5 from 21 votes↑ Click stars to rate now!
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CrockPot Buffalo Chicken Dip

With chicken, cream cheese, and buffalo sauce, this fun & flavorful appetizer is made easy in the Crockpot!

Prep Time 15 minutes

Cook Time 2 hours 15 minutes

Total Time 2 hours 30 minutes

In a 2QT slow cooker, combine the chicken, buffalo sauce, cream cheese, dressing, green onions, garlic powder, and 1 ½ cups of shredded cheddar cheese. Stir to mix well.

Cook on low for 2-3 hours, stirring occasionally.

Sprinkle the remaining ½ cup of cheese on top of the dip and cover. Let it melt for about 15 minutes.

Shred your own cheese from a block for the best results.

Use leftover chicken or rotisserie chicken. Do not use canned chicken in this recipe.

For a spicier dip, increase the amount of buffalo sauce or add diced jalapenos.

You can serve the dip with crackers, chips, or fresh vegetables for dipping.

Leftovers can be stored for up to 3-4 days. Reheat in the crockpot, microwave, or on the stovetop until heated through.

Calories: 217 | Carbohydrates: 2g | Protein: 14g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 703mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Chicken, Dip, Party Food, Slow Cooker

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 3, 2024
The BEST Buffalo Chicken Dip Ever!
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This is the best Buffalo Chicken Dip, perfect for game day – or any other day of the year!

If you like Buffalo chicken, you’ll love this creamy, cheesy dip packed with the famously zesty flavor of Buffalo sauce!

Serve it warm and melty from the oven with tortilla chips, bread sticks, or veggies.
This is The Dip You’ll Be Craving!

Who doesn’t love a good plate of buffalo wings on game day? This dip takes the flavor from your favorite Buffalo chicken wings and turns them into a scoopable party dip!

Super fast prep – make it up to 2 days in advance.

A tried and true crowd favorite – everyone raves about this dip.

Scoop it, dip it, or spread it with tortilla chips, crackers, or veggies like carrot sticks and celery sticks.
Ingredients for Buffalo Chicken Dip

Chicken – Use leftover chicken, shredded, or rotisserie chicken or poached chicken breasts. If using canned chicken, drain it very well and fold it gently as it tends to break apart.

Cheese – This recipe uses sharp cheddar for extra flavor, but try other cheeses like Colby-Jack cheese. Pre-shredded cheese works well in this recipe.

Buffalo Sauce – Buffalo sauce is the star of this recipe. You can make your own with butter and hot sauce or use Frank’s Red Hot Buffalo Sauce.

Seasonings – Green onions and garlic powder add flavor.

Variations

Diced green chiles or sliced jalapenos

Diced bell peppers or celery for crunch

Bacon bits
How to Make Buffalo Chicken Dip

Mix cream cheese, buffalo wing sauce, sour cream, & seasonings (as per recipe below).

Fold in chicken & cheese.

Top with extra cheese & bake until bubbly.

Melt all of the ingredients on the stovetop. Stir in chicken, top with cheese, and broil.
Quickly soften cream cheese by microwaving it for 15 seconds on high.

Mix the base with a hand mixer to keep it fluffy for dipping.

Prepare the dip up to 48 hours ahead of time and bake when your guests arrive. Add a few minutes to the cooking time.

Substitute sour cream with ½ cup blue cheese or ranch dressing.

Make this a Crock Pot buffalo chicken dip in a 2qt slow cooker. Cook on low for 3 hours, stirring occasionally, and then turn to warm.
Dippers and Dunkers
This buffalo dip recipe is great with fresh veggies or tortilla chips. Here are more great dippers.
Storing Leftovers

Keep leftover buffalo chicken dip covered in the refrigerator for up to 4 days. Enjoy it chilled or reheat it in the microwave.

You can freeze this buffalo chicken dip recipe in freezer bags for up to 8 weeks. Thaw in the refrigerator overnight and serve cold or reheat adding fresh cheese if desired.
More Hot and Cheesy Dips

Did your guests love this Buffalo Chicken Dip? Be sure to leave a rating and a comment below!
4.97 from 65 votes↑ Click stars to rate now!
Or to leave a comment, click here!

The Best Buffalo Chicken Dip

This dip is extra creamy, super cheesy, and has lots of buffalo chicken flavor!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Preheat the oven to 350°F.
In a medium mixing bowl, mix the cream cheese, sour cream, buffalo sauce, and garlic powder with a hand mixer on medium speed until fluffy.
Gently fold in the shredded chicken, ½ cup cheddar cheese, ½ cup mozzarella cheese, and sliced green onions.
Transfer the mixture to a small baking dish or pie plate.
Sprinkle the remaining cheddar cheese and mozzarella cheese on top. Bake for 20 minutes or until the cheese is melted and bubbly.
Cool for at least 5 minutes before serving.

Quickly soften cream cheese by microwaving it for 15 seconds on high.

Mix the base with a hand mixer to keep it fluffy for dipping.

Prepare the dip up to 48 hours ahead of time and bake when your guests arrive. Add a few minutes to the cooking time.

In a hurry? Melt all of the ingredients on the stovetop. Stir in chicken, top with cheese, and broil.

To Make Crockpot Buffalo Chicken Dip: Add all ingredients to a 2qt slow cooker. Cook on low for 3 hours, stirring occasionally, and turn to warm once melted.

Calories: 188 | Carbohydrates: 2g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 59mg | Sodium: 622mg | Potassium: 156mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 518IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 0.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Chicken, Dip, Party Food, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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January 11, 2024
Baked Buffalo Wings
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On appetizer night, everyone loves crispy baked buffalo wings!

This crowd-pleasing recipe skips the deep fryer and delivers the crispiest and juiciest chicken wings ever – straight from the oven.

Crispy Baked Buffalo Wings
- Skip the deep fryer – the oven makes for easy prep and quick cleanup.
- These are the best baked buffalo wings because they’re nice and crispy.
Serve them up just like they do in Buffalo, NY, with celery sticks and blue cheese dressing – or sub in ranch if you prefer.

Ingredients for Buffalo Wings

Chicken Wings – Use fresh split bone-in wings. Split wings means that the drums and flats are separated and the wing tip has been discarded.

Coating & Seasonings – Spices and all-purpose flour create a coating that makes the chicken crispy and gives the buffalo sauce something to grab onto. For an extra kick, add in a bit of cayenne pepper.

Buffalo Sauce – I prefer homemade buffalo sauce with just hot sauce and unsalted butter; however, you can purchase buffalo sauce at the store if you’d prefer.

Did you know that you can purchase a mild buffalo sauce?

If spicy flavors aren’t to your taste, look for mild buffalo sauce to add a gentle, flavorful kick to your wings recipe.

How to Make Buffalo Wings
1. Pat the wings dry with a paper towel.
2. In a large bowl, combine wings with flour and seasonings (per recipe below).
3. On a large parchment-lined baking sheet, place wings in a single layer (no wire rack required) and bake, turning halfway.
4. Remove and toss in buffalo sauce.
Once you’ve tossed the chicken wings in buffalo sauce, you can serve them or return them to the oven for an additional 10 minutes.

The final baking with buffalo sauce helps the sauce to caramelize on the outside of the wings while seeping into the wings. YUM!

Dipping and Dunking!

This is the best buffalo wings recipe – crispy and spicy! Serve them New York style with blue cheese or try ranch. Any dip with sour cream will balance the wings’ spicy heat, enhancing their flavor. Add a side of fries for a full meal deal!

Tips for Crispy Wings
- Pat the wings dry before dredging in flour.
- Use baking powder, not baking soda, for a crispier coating.
- Place the flour-coated wings in a single layer in the refrigerator for an hour to dry out for an even crisper skin.
Storing Wings
- Leftover buffalo wings can be stored in the refrigerator for up to 4 days or up to 6 months in the freezer. Thaw in the refrigerator before reheating.
- To re-crisp, avoid the microwave. Place the wings in a single layer in a preheated oven for 15 minutes, under the broiler for 2-3 minutes per side, or in the air fryer for a few minutes.
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Got Wings?
4.87 from 50 votes↑ Click stars to rate now!
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Baked Buffalo Wings

These baked buffalo wings are the ultimate game day feast. Crispy chicken wings are baked in the oven then tossed in a spicy buffalo sauce.

Prep Time 10 minutes

Cook Time 45 minutes

Chill Time 20 minutes

Total Time 1 hour 15 minutes

Preheat oven to 425°F.

Pat the wings dry with a paper towel.

In a large bowl combine the chicken wings with flour, baking powder, garlic powder, salt, and pepper.

Line a large rimmed baking sheet with foil and place a piece of parchment paper on top. Place the seasoned wings in a single layer on the parchment paper.

If time allows, refrigerate the wings for 30 mintues.

Bake wings for 20 minutes, then flip and bake for an additional 15 minutes.

Remove wings from the oven and pour the sauce over top. Mix the wings on the parchment paper until coated. Slide parchment out from under the wings.

Turn oven to broil and broil wings until golden.

This recipe uses drumettes and wingettes (or flats) that have been split.

For extra crispy wings, let them dry in the refrigerator for 30-60 minutes before baking.

Be sure that you use baking powder and not baking soda.

We love hot sauce but you can use any sauce you’d like. Sauces with sugar will need less broiling time.

Serve wings with carrot sticks, celery sticks, and a side of blue cheese dressing or ranch.

Wings can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven until heated through.

Serving: 1wing | Calories: 47 | Protein: 3g | Fat: 3g | Cholesterol: 15mg | Sodium: 523mg | Potassium: 65mg | Vitamin A: 30IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 0.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Chicken

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Got Buffalo Sauce?

Buffalo chicken wings are a favorite but don’t stop there! Buffalo wing sauce is great on so many appetizers.
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Holly Nilsson

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December 30, 2023