Name: Crockpot Buffalo Chicken Dip (Dairy-Free) Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 1 lb. chicken breast, raw; ¾ cup buffalo sauce, divided; ½ cup mayo, divided; ¼ cup unsweetened milk of choice (coconut or almond milk, NOT vanilla); 1 red bell pepper, finely diced; 2 celery stalks, finely diced; 3 green onions, ends trimmed then sliced (white and green parts separated); Celery sticks; Carrot sticks; Mini bell peppers; Tortilla chips; Ranch and/or hot sauce for drizzling (optional; Primal Kitchen Ranch and Frank’s Red Hot Sauce recommended for Whole30 and dairy-free)

If you’re anything like me and love party dips but need to keep things dairy-free, you’re going to absolutely adore this Crockpot Buffalo Chicken Dip (Dairy-Free) Recipe. It’s creamy, spicy, and incredibly easy to make in the slow cooker, which means it’s perfect whether you’re prepping for game day, a casual get-together, or just craving something satisfying without the normal dairy kick. Trust me, after trying this, you’ll wonder why buffalo dip ever needed cheese in the first place!

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Why You’ll Love This Recipe

Dairy-Free and Delicious: You won’t miss the dairy thanks to the creamy mayo and milk substitute combo.
Hands-Off Cooking: Let your crockpot do the work while you relax or prep other dishes.
Perfect Balance of Flavors: The heat from buffalo sauce blends beautifully with fresh veggies and creamy texture.
Versatile Serving: Great with veggies, chips, or even as a sandwich spread.

A white rectangular dish filled with a creamy, thick dip that is orange with bits of red peppers mixed in. The surface of the dip is swirled and topped with a drizzle of white sauce, bright green chopped scallions, and small drops of red hot sauce. A dark spoon is placed inside the dish, partially scooping some dip. In the background, there are small white bowls with green peas and sliced red bell peppers, and a glass jar holding carrot sticks. Next to the dish is a bottle of bright orange buffalo sauce labeled “Primal Kitchen Buffalo Sauce Avocado Oil,” all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients in this Crockpot Buffalo Chicken Dip (Dairy-Free) Recipe come together in a way that balances creamy and spicy perfectly. I always recommend picking a good-quality buffalo sauce without hidden sugars or preservatives—it really makes a difference.

Chicken breast: Fresh is best; using raw lets the crockpot do all the tenderizing.
Buffalo sauce: Provides that signature tang and kick; I like something medium heat for crowd-pleasing flavor.
Mayonnaise: This adds creaminess without dairy—make sure to check it’s egg-based and dairy-free.
Red bell pepper: Adds a subtle sweetness and a bit of crunch that contrasts the spicy buffalo.
Celery stalks: Classic buffalo dip veggie that brings freshness and texture.
Green onions: White parts add depth in cooking, green parts are lovely fresh garnishes.
Unsweetened milk of choice: I’ve tried both coconut and almond, and both smooth out the dip nicely—just avoid vanilla-flavored!
Celery, carrots, mini bell peppers, and tortilla chips: These are my go-to dippers; you can’t go wrong.
Ranch or hot sauce (optional): For drizzling, Primal Kitchen Ranch and Frank’s RedHot work perfectly for Whole30 and dairy-free needs.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this dip is. Over time, I’ve tweaked it to suit different dietary needs or just switch up the flavors—because while the classic is amazing, sometimes you want to surprise your taste buds!

Spicy Variation: I sometimes add extra hot sauce or cayenne pepper to turn up the heat when hosting friends who love a fiery bite.
Protein Swap: If you want to lighten it up, shredded rotisserie chicken works great—you can shorten cooking time.
Veggie Boost: Feel free to fold in chopped spinach or kale just before serving for a green twist that sneaks in extra nutrition.
Nut-Free Option: Use oat milk instead of almond milk if you’re avoiding nuts; the texture stays silky.

How to Make Crockpot Buffalo Chicken Dip (Dairy-Free) Recipe

Step 1: Mix the Buffalo Mayo Base

Start by combining half of your buffalo sauce with half of the mayo in a small bowl and whisk until it’s perfectly smooth and creamy. This step might seem small, but it helps the flavors blend better once everything’s in the crockpot. I like to taste this mixture here to make sure the balance of heat and creaminess feels right—you can always add more buffalo or mayo to suit your mood.

Step 2: Layer Ingredients in the Slow Cooker

Place your raw chicken breasts in the crockpot, then pour over the buffalo mayo mixture. Add in the diced red bell pepper, celery, and the white parts of the green onions. Give everything a gentle stir to distribute the veggies and sauce, but don’t shred the chicken just yet—you want it whole for now so it stays juicy during cooking.

Step 3: Slow Cook to Perfection

Set your slow cooker on high for 3-4 hours or low for 5-6 hours. The chicken will cook slowly and soak up all those bold buffalo flavors. I’ve found that cooking on low yields the juiciest meat, but if you’re in a hurry, high works just fine too. Just make sure the chicken is cooked through before moving on.

Step 4: Shred and Enrich the Dip

Once the chicken is tender, remove it from the crockpot and shred or chop it roughly—whatever texture you prefer. Add it back to the pot along with the remaining mayo, buffalo sauce, unsweetened milk of choice, and the green parts of the green onion. Stir everything well and cook on high for an additional 30 minutes until warmed through and creamy. If the dip feels too thick, add a little more milk until you reach your desired consistency.

Step 5: Serve and Enjoy!

Serve your Crockpot Buffalo Chicken Dip (Dairy-Free) Recipe straight from the crockpot (because who wants more dishes?) or transfer it to a pretty serving bowl. Garnish with green onion slices and, if you like, a drizzle of hot sauce or ranch for an extra pop. Veggies like celery, carrots, and mini bell peppers along with tortilla chips are my absolute fave dippers here.

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Pro Tips for Making Crockpot Buffalo Chicken Dip (Dairy-Free) Recipe

Choose the Right Buffalo Sauce: I learned the hard way that some sauces are too watery or sweet—stick with a classic or medium heat for the best flavor.
Don’t Skip the Milk: Adding unsweetened milk at the end softens the texture beautifully; without it, the dip can feel a bit thick.
Prep Veggies Early: Dicing bell pepper and celery ahead saves prep time and lets you assemble quickly before cooking.
Avoid Overcooking Chicken: Overcooked chicken can dry out; check early if you’re using a different slow cooker to keep it juicy.

How to Serve Crockpot Buffalo Chicken Dip (Dairy-Free) Recipe

A white rectangular baking dish filled with a creamy, orange-colored dip that has visible small pieces of red pepper mixed in. The dip is topped with green chopped onions scattered evenly across the surface and drizzled with white sauce and small dots of red hot sauce, creating a marbled effect. A woman's hand is seen holding a yellow pepper slice scooping up some of the dip. Around the dish are small white bowls containing red pepper slices and green vegetable sticks, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top the dip with finely sliced green onions for a fresh, mild bite that contrasts the spicy dip. Sometimes I drizzle a little extra Frank’s RedHot or Primal Kitchen Ranch over the top for guests who like a little something extra—it looks pretty and adds layers of flavor.

Side Dishes

My favorite sides to accompany this dip are crunchy celery sticks, sweet baby carrots, colorful mini bell peppers, and sturdy tortilla chips. If you want to get creative, sliced cucumber or baked pita chips also work wonders for dipping.

Creative Ways to Present

For parties, I’ve served this dip in hollowed-out mini pumpkins or bread bowls—everyone loves the festive vibe and it keeps things casual and fun. Another time, I layered it in a clear baking dish topped with extra chopped green onions and hot sauce for a beautiful, shareable centerpiece.

Make Ahead and Storage

Storing Leftovers

After the party, I transfer leftovers into an airtight container and keep it in the fridge for up to 3 days. The flavors actually intensify overnight, and it reheats nicely, so it’s great for quick lunches or snacks.

Freezing

I’ve frozen this dip a couple times without losing the texture or flavor; just let it cool completely before portioning into freezer-safe containers. When you’re ready to enjoy it, thaw overnight in the fridge before reheating gently on the stovetop or in your crockpot.

Reheating

My go-to way is to reheat it slowly on low in the crockpot or use a saucepan over low heat with a splash of unsweetened milk to keep it creamy and prevent it from drying out. Stir frequently to redistribute the flavors and heat evenly.

FAQs

Can I use pre-cooked chicken for this recipe?

Absolutely! Using shredded rotisserie chicken shortens cooking time significantly. Just add the pre-cooked chicken along with the buffalo sauce and other ingredients, then heat through until warm and combined, which usually takes about 30-45 minutes in the crockpot on low.
What type of milk works best for this dairy-free dip?

I’ve found that unsweetened coconut or almond milk works best—they blend nicely without adding unwanted flavors. Just avoid any milk with vanilla or sweetened varieties to keep the dip savory and balanced.
Is this dip suitable for Whole30 or paleo diets?

This recipe can easily be adapted for Whole30 or paleo by using compliant mayonnaise and buffalo sauce. Brands like Primal Kitchen offer dairy-free, Whole30-approved ranch and buffalo sauces that work perfectly here.
How spicy is this Crockpot Buffalo Chicken Dip (Dairy-Free) Recipe?

It has a moderate heat that you can adjust by choosing your buffalo sauce brand or adding extra hot sauce. If you prefer milder flavors, simply reduce the buffalo sauce amounts or add a bit more mayo to cool it down.

Final Thoughts

This Crockpot Buffalo Chicken Dip (Dairy-Free) Recipe has become such a staple in my kitchen whenever I want a fuss-free, crowd-pleasing appetizer without dairy drama. It’s creamy, spicy, and comforting all at once—a rare win in the dip world! I hope you give it a try and love watching your friends and family dig in, just like mine do. Seriously, once you taste it, you might find yourself making it every chance you get!