Slow Cooker Creamy Buffalo Chicken Dump Dinner – Easy, Cozy, and Crowd-Pleasing

If you love bold flavors but want dinner to practically make itself, this slow cooker creamy buffalo chicken is for you. You toss everything into the pot, walk away, and come back to tender, spicy, creamy chicken that begs to be piled onto rice, buns, or baked potatoes. It’s rich but balanced, with heat you can adjust to your liking.

It feeds a crowd, reheats beautifully, and uses pantry staples. If you’re after a set-it-and-forget-it dinner that tastes like game day meets comfort food, this is it.

Slow Cooker Creamy Buffalo Chicken Dump Dinner - Easy, Cozy, and Crowd-Pleasing

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 8 servings

Ingredients

  

• 2 to 2.5 pounds boneless, skinless chicken breasts (or thighs)
• 1 cup buffalo wing sauce (Frank’s-style or your favorite)
• 1 packet ranch seasoning mix (about 1 ounce) or 3 tablespoons homemade ranch mix
• 8 ounces cream cheese, cubed
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 cup low-sodium chicken broth
• 1 tablespoon honey or brown sugar (optional, to balance heat)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar or Monterey Jack (optional, for extra gooeyness)
• 2 green onions, thinly sliced (for serving)
• Blue cheese crumbles (optional, for topping)
• Serving ideas: cooked rice, slider buns, tortillas, baked potatoes, or cauliflower rice

Instructions

 

• Prep the slow cooker: Lightly spray the insert with cooking spray or add a liner for easier cleanup.
• Add the chicken: Place the chicken breasts (or thighs) in an even layer on the bottom.
• Mix the sauce: In a bowl or measuring cup, whisk together buffalo sauce, chicken broth, ranch seasoning, honey (if using), garlic powder, onion powder, and black pepper.
• Dump and dot: Pour the sauce over the chicken. Scatter the cream cheese cubes on top. Cover the slow cooker.
• Cook low and slow: Cook on Low for 4–5 hours or on High for 2.5–3 hours, until the chicken is very tender and easily shreds.
• Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return it to the slow cooker.
• Stir in creaminess: Add the sour cream (or Greek yogurt) and stir until the sauce is smooth and creamy. If using cheese, stir it in now until melted.
• Adjust to taste: Add more buffalo sauce for heat, a splash of broth to thin, or a pinch of salt if needed. Keep on Warm for 10–15 minutes to meld flavors.
• Serve: Spoon over rice or potatoes, stuff into buns or tortillas, and top with green onions and blue cheese if you like.

What Makes This Special

This recipe brings together the best parts of buffalo chicken and cozy slow-cooker comfort. It has that classic hot wing flavor, but with a creamy twist that makes it feel like a full meal.

You dump in a handful of ingredients and let the slow cooker do the heavy lifting—no sautéing or pre-browning required.

• Effortless dump dinner: Minimal prep and virtually no cleanup.
• Ultra versatile: Serve it on rice, stuffed in tortillas, on slider buns, or over pasta.
• Customizable heat: Adjust the buffalo sauce and spices to make it mild or fiery.
• Meal-prep friendly: Stores and reheats well, and tastes even better the next day.
• Family favorite: Creamy, tangy, and satisfying without being complicated.

What You’ll Need

• 2 to 2.5 pounds boneless, skinless chicken breasts (or thighs)
• 1 cup buffalo wing sauce (Frank’s-style or your favorite)
• 1 packet ranch seasoning mix (about 1 ounce) or 3 tablespoons homemade ranch mix
• 8 ounces cream cheese, cubed
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 cup low-sodium chicken broth
• 1 tablespoon honey or brown sugar (optional, to balance heat)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar or Monterey Jack (optional, for extra gooeyness)
• 2 green onions, thinly sliced (for serving)
• Blue cheese crumbles (optional, for topping)
• Serving ideas: cooked rice, slider buns, tortillas, baked potatoes, or cauliflower rice

How to Make It

1. Prep the slow cooker: Lightly spray the insert with cooking spray or add a liner for easier cleanup.
2. Add the chicken: Place the chicken breasts (or thighs) in an even layer on the bottom.
3. Mix the sauce: In a bowl or measuring cup, whisk together buffalo sauce, chicken broth, ranch seasoning, honey (if using), garlic powder, onion powder, and black pepper.
4. Dump and dot: Pour the sauce over the chicken. Scatter the cream cheese cubes on top. Cover the slow cooker.
5. Cook low and slow: Cook on Low for 4–5 hours or on High for 2.5–3 hours, until the chicken is very tender and easily shreds.
6. Shred the chicken: Remove the chicken to a cutting board and shred with two forks.

   Return it to the slow cooker.

7. Stir in creaminess: Add the sour cream (or Greek yogurt) and stir until the sauce is smooth and creamy. If using cheese, stir it in now until melted.
8. Adjust to taste: Add more buffalo sauce for heat, a splash of broth to thin, or a pinch of salt if needed. Keep on Warm for 10–15 minutes to meld flavors.
9. Serve: Spoon over rice or potatoes, stuff into buns or tortillas, and top with green onions and blue cheese if you like.

How to Store

• Refrigerate: Cool completely.

  Store in an airtight container for up to 4 days.

• Freeze: Place in freezer-safe containers for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop or in the microwave with a splash of broth or milk to loosen the sauce. Stir occasionally for even heating.

Benefits of This Recipe

• Convenience: True dump-and-go.

  No browning, no complicated steps.

• Budget-friendly: Uses everyday ingredients and stretches to feed 6–8 servings.
• Protein-packed: Chicken provides a solid protein base for a satisfying meal.
• Scalable: Easy to double for parties, game day, or meal prep.
• Flexible serving options: Works with grains, veggies, breads, and low-carb sides.

Common Mistakes to Avoid

• Overcooking the chicken: Even in a slow cooker, chicken can dry out. Check for shreddable tenderness at the earliest time mark.
• Adding dairy too early: Stir in sour cream and cheese at the end to prevent curdling or graininess.
• Using too much salt: Buffalo sauce and ranch mix are salty. Taste before adding extra salt.
• Skipping the liquid: A bit of broth helps prevent scorching, especially around the edges.
• Not balancing the heat: If your buffalo sauce is very spicy, add honey or brown sugar to round it out.

Alternatives

• Protein swaps: Use boneless, skinless chicken thighs for extra tenderness.

  For a twist, try shredded turkey or rotisserie chicken (reduce cook time and add dairy only at the end).

• Lighter version: Use Neufchâtel (1/3 less fat) cream cheese and Greek yogurt. Skip the shredded cheese and serve over steamed veggies or cauliflower rice.
• Dairy-free: Use dairy-free cream cheese and unsweetened coconut yogurt. Choose a dairy-free ranch seasoning and skip the shredded cheese.
• Milder: Use 1/2 cup buffalo sauce plus 1/2 cup broth.

  Serve with extra ranch or yogurt to cool each portion.

• Extra heat: Add cayenne, hot sauce, or a diced jalapeño. Finish with pepper jack cheese.
• Flavor add-ins: Toss in diced celery, shredded carrots, or a splash of Worcestershire for depth. Stir in corn for sweetness.
• Serving ideas: Make buffalo chicken sliders, quesadillas, baked potato toppers, or a hearty mac and cheese by stirring into cooked pasta.

FAQ

Can I use frozen chicken?

It’s best to thaw chicken before slow cooking for food safety and even cooking.

If you must start from frozen, increase the cook time and ensure the chicken reaches 165°F, but thawing overnight in the fridge is the safer option.

Can I make this in an Instant Pot?

Yes. Add the chicken, sauce mixture, and cream cheese. Pressure cook on High for 10 minutes (12 for thicker breasts), natural release 5 minutes, then quick release.

Shred the chicken, stir in sour cream and cheese, and adjust consistency with broth if needed.

What’s the best buffalo sauce to use?

Use a classic wing sauce you already like. Frank’s-style sauces are a reliable choice. If using a very thick or very spicy sauce, balance with a bit more broth or a touch of honey.

How do I keep the sauce from being too thick?

Stir in extra chicken broth or a splash of milk at the end until it reaches your preferred creaminess.

Add a little at a time so it doesn’t become runny.

Can I prep this ahead?

Yes. Add everything except the dairy to a sealed bag and refrigerate up to 24 hours. When ready, dump into the slow cooker.

Add sour cream and cheese at the end of cooking.

What sides go well with it?

Rice, quinoa, garlic bread, roasted broccoli, carrot sticks, celery, or a crisp salad all work. For a fun spread, set out slider buns, shredded lettuce, and pickles.

How spicy is this?

Medium heat as written. Reduce buffalo sauce or use a mild version for less heat, and offer extra sauce at the table for spice lovers.

Will Greek yogurt curdle?

If added at the end on Warm, it blends smoothly.

Avoid boiling after adding yogurt or sour cream to keep the sauce silky.

Can I leave out the ranch seasoning?

Yes. Replace with 1 teaspoon dried dill, 1 teaspoon dried parsley, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch of salt and pepper.

How many does this serve?

About 6 to 8 servings, depending on sides and how you use it. Sliders and tacos stretch it further.

Wrapping Up

Slow Cooker Creamy Buffalo Chicken Dump Dinner delivers big flavor with hardly any effort.

It’s flexible, comforting, and perfect for busy nights or casual gatherings. Keep the ingredients on hand, and you can have an easy win whenever you need it. Serve it your favorite way and let the slow cooker do the rest.

This is the kind of no-fuss, all-reward dinner that earns a permanent spot in your rotation.