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Slow Cooker Buffalo Chicken Dip with Celery and Pita

  • Prep Time: 10 minutes
  • Cook Time: 2 1/2 - 3 hours
  • Servings: 35
  • Course: Appetizers & Snacks

Score big with this slow cooker buffalo chicken dip that’s bursting with flavor. It’s perfect for game day or casual entertaining any time of the year.

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  • Reynolds® Slow Cooker Liner
  • 6 cups chopped cooked chicken
  • 2 8-ounce package reduced-fat cream cheese (Neufchâtel), cubed
  • 2 cups bottled cayenne pepper wing sauce (Frank’s Red Hot®)
  • 1 1/2 cups ranch salad dressing
  • 1 8-ounce carton sour cream
  • 1 cup crumbled blue cheese, shredded Monterey Jack and/or cheddar cheese
  • 1/2 cup sliced green onions
  • Celery sticks, pita bread, and/or tortilla chips for dipping


Step 1

Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Combine chicken, cream cheese, wing sauce, salad dressing, sour cream, and cheese in the slow cooker.

Step 2

Cover slow cooker and cook on low for 2-1/2 to 3 hours. Stir and sprinkle with green onions.

Step 3

Turn slow cooker to warm setting; keep warm for up to 2 hours before serving. Serve warm with celery sticks, pita bread, and/or tortilla chips. Serve food directly from lined slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

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