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Creamy buffalo chicken crockpot dip in a rustic bowl, topped with melted cheese and parsley, served with celery sticks, cucumber slices, and tortilla chips.
Dreena Grace Burthon

Buffalo Chicken Crockpot Dip (with Greek Yogurt)

Creamy, spicy Buffalo Chicken Crockpot Dip made with Greek yogurt instead of cream cheese. High in protein, easy to make, and perfect for parties or meal prep.
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Prep Time 10 minutes
Cook Time 3 hours
Resting Time 0 minutes
Total Time 3 hours 10 minutes
Servings: 4 people
Course: Appetizer, Party Dip, Snack
Cuisine: American, Healthy Comfort Food
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken rotisserie chicken works great
  • 1 cup plain Greek yogurt whole milk for creamier texture
  • ½ cup buffalo hot sauce Frank’s RedHot or your favorite
  • ½ cup shredded cheddar cheese sharp cheddar preferred
  • ¼ cup ranch dressing or blue cheese dressing for a bolder flavor
  • 1 tbsp garlic powder adds depth to the flavor
  • salt and pepper to taste
  • optional green onions or chives for garnish before serving

Equipment

  • 1 Slow cooker 4–6 quart size works best for even heating
  • 1 Mixing spoon or spatula For stirring halfway through and serving
  • 1 Measuring Cups and Spoons To portion yogurt, sauce, and seasoning
  • 1 Serving bowl Optional, for presentation

Method
 

  1. Add the shredded chicken to the slow cooker. Spread it out so it heats evenly.
  2. Spoon in the Greek yogurt, pour in the buffalo hot sauce, and sprinkle the shredded cheese on top.
  3. Add ranch dressing, garlic powder, salt, and pepper. Don’t worry about perfect mixing yet.
  4. Give everything a quick stir so the ingredients start to combine. It’s okay if it looks uneven it will smooth out as it cooks.
  5. Set the slow cooker to Low for 3 hours, or High for about 1 hour if you’re short on time.
  6. Stir the dip halfway through cooking. This helps the cheese melt evenly and prevents sticking.
  7. Once the edges start bubbling and the dip looks creamy, give it a taste. Add more hot sauce if you want extra heat, or a spoonful of yogurt if it feels too thick.
  8. When finished, switch the slow cooker to Warm to keep the dip soft and smooth for serving.
  9. Serve with celery sticks, cucumber slices, or your favorite chips. Garnish with chopped green onions if you like.

Notes

Recipe Notes

  • Greek Yogurt Swap: Whole milk Greek yogurt gives the best creamy texture, but low-fat or nonfat yogurt works fine if you want to cut calories.
  • Cheese Choices: Sharp cheddar gives a strong flavor, but you can mix in mozzarella, Monterey Jack, or a little pepper jack if you want extra heat.
  • Make It Ahead: You can prepare everything in the slow cooker insert, cover it, and refrigerate overnight. Just plug it in and cook the next day.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, stirring halfway through.
  • Serving Tip: Great with celery, cucumber slices, or baked pita chips. It also makes an amazing filling for wraps or sandwiches the next day.
  • Adjusting Spice: Add extra buffalo sauce or a pinch of cayenne if you love heat. Stir in a spoonful of ranch or yogurt if it’s too spicy.